Testing Notes

Momofuku method

http://luckypeach.com/recipes/momofuku-pork-belly/

1 tsp cumin seed

2 tsp garam masala
¼ tsp turmeric powder
⅛ tsp red chili powder

1/4 cup milk
salt

3/4 cup cornstarch
2 tsp white pepper, finely ground

1 tsp salt

canola oil
4 green onion, chopped
1 small jalapenos, sliced, or several red chilies

Marinate pork with soy sauce and wine for at least 30 minutes or overnight. Whisk together egg whites and salt until foamy. Combine egg and pork mixture.

In a separate shallow pan, whisk together pepper, cornstarch and flour. Dredge pork in flour.
In batches, deep fry pork (in about 2 inches of oil) until centers are barely pink (a little less than 3 minutes).  Drain on paper towels.

Heat 2 tbsp of oil and quickly fry the green onion and chilies on medium high heat. Toss the fried pork in the pan till thoroughly coated with flavored oil.

olive oil

2 large eggplants, small baton

1 onion, chopped
1 garlic, minced

1 cup red wine

1 can whole tomato, 28 oz

1/2 tsp thyme

1 bay leaf

2 tsp hot sauce, to taste
1/3 cup sun dried tomato, puree

Sear meat in a dutch oven. Remove. Toast anise seed in residual fat. Saute onion, then garlic. Add bay and thyme. Deglaze with red wine. Return meat to pot. Pour in tomato with juice, hot sauce, then add water or light chicken stock until the pork is about 3/4 covered. Heat to a bare boil, then cover and simmer until meat is falling apart, about 3 hours. Add pureed sun dried tomato and serve with chopped green olives and parmesan.

1 cup old-fashioned rolled oats.

3 1/2 cups corn flakes