Flank_Sinatra

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Only set off the smoke detectors twice…. Crispy Pork Belly w/ Scallion Ginger Aioli, Tomato and Cucumber on White Mountain Bread Toasted in Duck Fat **please wash your cutting board and knife thoroughly after cutting pork belly! Would recommend prepping everything that's not getting cooked first and then cutting bacon strips** Aioli In a blender of food processor mix: -3/4 cup of chopped scallions (just the green tops; don't waste the whites, save them for eggs or something in the morning) -1/2 cup of Mayo -1 tablespoon rice vinegar -1 teaspoon ginger (grated) -1 cloves garlic (grated) Pork Belly (can obviously just use thick cut bacon here but why take the east route) -for optimal crispy finish... after salting both sides of pork belly, let dry uncovered in refrigerator for ~24hrs. You can use it straight from the store - in which case I would recommend trimming about half of the fat cap off. -cut into 1/4" strips -season w/ salt and pepper -place in oven preheated to 400 degrees f for 5-6min and then broil on high for 8-10min #foryou #foodgram #sandwich #bacon #sauce #recipe #homecooking #tutorial #summervibes #cookingathometiktoktv

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Frying Nemo 🌮🐠… #fishtacos #tacos #recipes #foodgram #sauce #foodie #food #fried #beachlife #homechef

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Meet your new favorite sandwich…. . . Crispy Pork Belly Banh Mi w/ Sweet Chili Sauce . . . PORK BELLY - *Start one day in advance* Prep / Cure: -Pat dry and cutting against the grain portion into desired length for sandwich -coat all sides generously in kosher salt, place on baking sheet w/ wire rack skin side up and leave in fridge uncovered over night, 12-24 hours (Note: you can skip this step by cutting off the top layer of skin but…. curing overnight is essential for maximum crispiness) -Next day rinse pork belly in cold water to remove excess salt and Pat dry -mix together equal parts: ground Szechwan, white and black pepper to season everything but the skin -wrap seasoned belly in aluminum foil so only skin is exposed -coat skin with thin layer of vegetable oil and salt generously Cooking: -2 to 2 1/2 hrs at 300 degrees Fahrenheit -remove from foil, place on wire rack line baking sheet -cook for 15-20min at 475 (tip: please clean your oven before hand to minimize smoking; any remnant grease drippings, crumbs, etc will burn at this temp. Much safer if the only thing cooking is the pork belly) PICKLED SLAW For the brine combine and bring to a boil: -1 cup rice vinegar -1 cup water -2 tablespoons granulated sugar -1 tablespoon salt Meanwhile julienne (or “cut into sticks”): -1/2 daikon -2 medium sized carrots Combine with 1 chopped Fresno Chile (removing seeds before combining) in a heat safe container and pour in hot brine mixture. Let cool on counter for about 10-15min before placing in fridge. SAUCE In a pot or sauce pan combined over medium heat: -3/4 cup granulated sugar -1/2 cup white vinegar -1/2 cup rice vinegar -1/4 cup water Once sugars dissolved whisk in: -2 tablespoons oyster sauce -1 tablespoon chopped Calabrian peppers -2 tablespoons chili crisps -juice of 1/4 of a lime (about 1 tablespoon) -2 cloves of garlic (grated) -1-2 tablespoons of fresh ginger (grated) Boil mixture for 5min then cut the heat and mix in 1 tablespoon of cornstarch slurried to thicken (“slurried”: just want cornstarch suspended in liquid; I mix at about a 1:1 1/2 tablespoon ratio of cornstarch to water). #foodgram #sandwich #sauce #porkbelly #fyp #recipe #homecooking