Wednesday, January 13, 2010


Last weekend I had the chance to cook a few recipes out of my new favourite cookbook Momofuku. I made a few different kinds of quick pickled vegetables (the pickled asian pears were particularly delicious), and two different kinds of Bo Ssam: one made with pork butt cured with an obscene amount of salt and sugar then slowly roasted until it falls off the bone (served with spicy ssam sauce), and another made with cured and roasted pork belly which was served with a creamy mustard sauce. The roasted brussels sprouts with fish sauce were absolutely scrumptious! Just as I had expected, each dish was a huge success!

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