My posts have been sparse to say the least. Why? Well, I think I’ve lost track of why I was writing in the first place (See what this blog is about). Originally, it was about documenting my growth as a professional cook. I wanted to post my ideas to the public. Ideas that would otherwise be relegated to a small notebook in my back pocket. At some point in the last few months I started to post entries only if I thought there would be some broad appeal. The fact is, by not writing about less “interesting” things, and documenting my failures, I am cheating my future self of valuable lessons.
This post is back to my roots in two ways. First, is what I just mentioned. Screw you guys (sorry) but I’m writing for me – though I do hope you find some of this stuff interesting. Second, I’m ashamed to say, as a full fledged Chinese immigrant, that I don’t have a firm grasp on Chinese cuisine. I decided here to learn about Chinese pork belly and see how I can incorporate its techniques into my cooking.
What is there to say about Chinese pork belly. Tender meat and CRAZY crispy skin. Read More