The Dirty Stall

Posts Tagged ‘pork

One night in Sapporo, I didn’t really have anything in mind so I wandered around the Stellar Place above the Sapporo JR station until the aroma of grilled pork punched me on the nose.


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Maisen is a great place for tonkatsu lovers because it’s one of the better places for tonkatsu but yet not a tiny eatery like Taihou, which can make it hard to get in.

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Tonkatsu Taihou is a pretty good tonkatsu shop very near the Meguro JR station.

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Ma Maison Tonkatsu has one of the better tonkatsus I’ve had in Singapore, and it’s closer to the excellent ones I had in Japan.

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For my final dinner in Kyoto, I went for something nearer to my hotel – Katsukura, a tonkatsu restaurant inside Kyoto station itself.

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This is a pretty simple dish, just meatballs with pasta. I’m using a different type of pasta called the pappardelle, which is a much wider version of the fettuccine. They are typically used for dishes with a thick sauce, such as wild boar ragu.

This is also the first time I’m trying out fennel in the pasta sauce, as you can see below.

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Momofuku ramen is pretty much what made David Chang famous and led him on his path to becoming a celebrity chef with a chain of Momofuku restaurants.

In his cookbook, he writes down his recipe for making Momofuku ramen and so I decided to give it a go and see what the fuss was about. It is quite an Americanized version of the classic Japanese dish.

The recipe is a complex multipart combination of several other recipes for each component and it actually takes a couple of days to complete, unless you have multiple stoves and ovens.

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These pork belly buns here are what my friends love to call “kong bak paos” when I try to describe it to them, only for them to tell me that it’s nothing like kong bak pao when they finally try it.

This time I was making them not just for eating but for my friends at CaKe Photography to try out some food photography on them as well!

The recipe I followed is a slight variation of David Chang’s infamous Momofuku Pork Belly Buns. However I’d say this is just a version 1.0 and I’m still refining the technique each time I make this dish.

I started off by brining a thick slab of pork belly in a 50/50 sugar-salt solution, leaving it overnight in the refrigerator. I wanted to add a bouquet garni to the brine but I didn’t have the herbs on hand so I just threw in some dried shredded herbs which sadly didn’t do anything for the final taste.

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Ragù, or more commonly known as Bolognese sauce, is one of the traditional meat sauces for pasta that originated from Bologna. The name comes from the French word ragoût (stew), which in turn is derived from ragoûter, which means to stimulate the appetite.

The method of cooking ragù is to create a soffritto first, next adding ground beef and then followed by a triple reduction of milk, wine and tomatoes. This is finally simmered at a very low temperature over a long period, like between 3 to 6 hours.

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I was looking for a simple meal to cook so I decided to try out this one that just involves sausages, onions, tomatoes and waiting.

Using simple pork sausages with mild herbs and no spices.

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Past dishes