I want to make this sandwich for the Boy. Ok, for myself, but the Boy will surely like it too. Recipe is from here, but modified for my circumstances.
Ingredients
beef, pork, or chicken cutlets (e.g., Taiwanese chicken chop or German Schnitzel)
avocados, halved, pitted, and sliced
cemita buns, sesame-seed buns, or brioche buns, halved
string cheese, divided
raw onion rings (about 1/4 inch thick)
chioptle chiles or pickled jalapeños
fresh cilantro leaves
extra-virgin olive oil, for drizzling
1. Spread avocado slices on bottom bun halves. Top with fried cutlets. Mound half of the cheese on the cutlets.
2. Arrange onion rings on top of cheese. If using chipotles, tear into pieces and arrange on onion rings; alternatively, arrange pickled jalapeños on top of onion rings. Top with cilantro and mound the remaining cheese on top. Drizzle with olive oil.
3. Close sandwiches and serve right away.
Had to make do with what I could find at the neighbourhood FairPrice. No sesame seed buns or brioche buns, so used whole wheat burger buns instead. Replaced with Oaxaca cheese with Bega Stringers and the nopales with cilantro. The Boy loved it: https://www.instagram.com/p/BrZ6qC6BdnL/
Monday, December 10, 2018
Back in the Galley: Bellychon
I've made this dish twice now, and the second one was better than the first. Still need to find my perfect technique for the skin though.
Ingredients:
1 kilo pork belly, whole and skin-on
insane amount of minced garlic
smashed lemongrass stalks
laurel leaves
ground pepper
salt
spices, chilies, peppers, other accoutrements (optional)
1. Prepare the pork belly. Ensure that there isn't too much hair on the skin; there's a scorched skin method to get rid of the hairs (see dong po rou recipe below for a video). Also better if the belly is sliced fairly evenly so it can roll up nicely.
2. Generously rub salt and pepper onto the meat and skin. Lay the belly skin-side down and layer garlic, lemongrass, and bay leaves. You can also add other spices here, although I prefer to keep the flavourings simple.
3. Roll up the belly and tie with twine. Cover with aluminium foil.
4. Preheat oven at 180C and roast for 1 hour or so for every kilo of meat. I use a rotisserie oven so I am not too concerned about heat distribution or repositioning of the meat: I set the oven to broil so the heat comes from the top.
5. Raise heat to 200-220C. Remove aluminium foil and continue roasting until skin starts to brown. After about an hour you need to check in more often to make sure the skin is crisping evenly. You may need to regularly reposition the meat to make sure that the skin that needs the most attention is closest to the heat source. Some tips for helping the skin to crisp are to prick the skin pre-cooking, baste with oil, or baste with milk (to make it red). I used the pre-pricking method.
6. When skin is done, or as crisp as it will ever get without burning, take out the roast from the oven and let it rest for at least 10 minutes before you start slicing.
Serve with sinamak (dipping sauce of spiced coconut vinegar), tomato/herb salad, and steamed rice. Goes well with a robust red wine.
A few pictures:
https://www.instagram.com/p/BrH9rvphZB2/
https://www.instagram.com/p/BrIDVzghuEL/
https://www.instagram.com/p/BlfXj5Fn7x0/ (first attempt)
Ingredients:
1 kilo pork belly, whole and skin-on
insane amount of minced garlic
smashed lemongrass stalks
laurel leaves
ground pepper
salt
spices, chilies, peppers, other accoutrements (optional)
1. Prepare the pork belly. Ensure that there isn't too much hair on the skin; there's a scorched skin method to get rid of the hairs (see dong po rou recipe below for a video). Also better if the belly is sliced fairly evenly so it can roll up nicely.
2. Generously rub salt and pepper onto the meat and skin. Lay the belly skin-side down and layer garlic, lemongrass, and bay leaves. You can also add other spices here, although I prefer to keep the flavourings simple.
3. Roll up the belly and tie with twine. Cover with aluminium foil.
4. Preheat oven at 180C and roast for 1 hour or so for every kilo of meat. I use a rotisserie oven so I am not too concerned about heat distribution or repositioning of the meat: I set the oven to broil so the heat comes from the top.
5. Raise heat to 200-220C. Remove aluminium foil and continue roasting until skin starts to brown. After about an hour you need to check in more often to make sure the skin is crisping evenly. You may need to regularly reposition the meat to make sure that the skin that needs the most attention is closest to the heat source. Some tips for helping the skin to crisp are to prick the skin pre-cooking, baste with oil, or baste with milk (to make it red). I used the pre-pricking method.
6. When skin is done, or as crisp as it will ever get without burning, take out the roast from the oven and let it rest for at least 10 minutes before you start slicing.
Serve with sinamak (dipping sauce of spiced coconut vinegar), tomato/herb salad, and steamed rice. Goes well with a robust red wine.
A few pictures:
https://www.instagram.com/p/BrH9rvphZB2/
https://www.instagram.com/p/BrIDVzghuEL/
https://www.instagram.com/p/BlfXj5Fn7x0/ (first attempt)
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