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 Post subject: Re: Kenji's Porchetta
PostPosted: Sun Feb 12, 2012 11:35 pm 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
So, the pork belly was a big hit. It looked beautiful and tasted great - really cripsy brown on the outside and totally melt-in-your-mouth on the inside. Easy to make, and fun for a crowd. No major problem with the oil - although as promised, it did bubble vigorously and one errant bubble landed on my shoeless foot!

Gerard


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 Post subject: Re: Kenji's Porchetta
PostPosted: Fri Jun 29, 2012 8:01 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2061
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 Post subject: Re: Kenji's Porchetta
PostPosted: Thu May 08, 2014 6:14 am 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
By request, I'm making Kenji's sous vide pork belly again. But I would like different side dishes because it's spring and because some of the guests are watching their weight (they're making an exception on the pork belly!).

I think last time (see above), I served the pork bellyl with white beans, a salad, and root vegetables. Any thoughts on how to lighten this up for the spring? Ii guess I could just make roasted spring vegetables and maybe baked beans(?) but very open to your ideas for going in other directions.

Thanks, Gerard!


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 Post subject: Re: Kenji's Porchetta
PostPosted: Thu May 08, 2014 10:05 am 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1073
Make the beans into the salad with a vinegrette and asparagus and shredded carrots, etc.
Sautée some nice young zucchini or wilt spinach with lots of garlic.


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 Post subject: Re: Kenji's Porchetta
PostPosted: Fri May 09, 2014 6:59 am 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
Thanks so much, that sounds great. I was really having brainlock with coming up with ideas, and anything I saw elsewhere was strictly winter-oriented.

So now, the pork belly has been seasoned, vacuum-packed, and will be ready to go into the water bath in a day or so. In the mean time, I can get started on dessert and these side dishes. Again, thanks for your help!

Gerard


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