Collaboration with S.O.F.A.T Blog: Pork Belly!

Hi everyone! I was lucky enough to do my second blog collaboration with and old friend, Michael from S.O.F.A.T Blog. If you remember, my first one was with Christine from Christine’s Kitchen Chronicles back in September, check out the post here.

I love Michael’s blog name: S.O.F.A.T, which stands for Stories Of Food And Travel. Get it? It’s so clever, and so… Michael, because this guy seriously will go to places for food! Michael is also one of the first people I met when I transferred high school from Texas (yee-haw!) to California. He made fun of me and my Texas “Barn Dance” and I will forever be known to him as “Barn Girl.”

Michael came to visit New York and through a mutual friend we decided to do a blog collaboration using PORK BELLY as our secret ingredient! The result? Oily Goodness

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I decided to do the pork belly two ways. First is pork belly braised low and slow. I used regular soy sauce, Tamari/dark soy sauce (for color and depth of flavor), finely chopped ginger, a bit of garlic, a bit of sugar, salt, and pepper. You can also see from the picture that I used some dried hot peppers which gave the dish some serious kick! I grew up in Indonesia eating spicy food since I was a toddler, so you can omit this part if you prefer sweet over spicy.

I garnished the dish with scallions. I have to give credit to Michael for inspiring me with this particular scallion diagonal knife cut as it looked so pretty! I learned this from his In-the-Kitchen Video 01 – Green Onions (Scallions) post/v-log, which he debuted in mid-March.

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The hubs and I enjoyed this dish with steamed white rice. I think we had some white wine to accompany it as well, a nice, smooth and slightly sweet French Vouvray to cut through the spiciness.

My second pork belly dish was inspired by my lovely mom. We call this Babi Kecap in Indonesian, which literally translates to “Soy Pork.” This is something she used to cook for me and my sister growing up. The dish contains pork belly cut up in small pieces, hard-boiled eggs, and tofu. It’s all simmered in broth that’s seasoned with regular soy sauce, dark soy sauce, and sweet soy sauce (kecap manis, ABC is my fave brand for this particular item), and of course some s+p. Taste as you go and trust your instinct!

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I sent this picture to my mom and I think she was quite impressed =) She taught me well.

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Not too many pictures this time, but please head over to S.O.F.A.T and check out Michael’s food journey in his beautiful pictures. Did I tell you that Michael also used to lead delicious dumplings food tours around our hometown in California? Yeap! This guy has a lot of tricks up his sleeves. I can’t wait to see what is more to come from his blog, and especially from his new video series!

Until next time everyone, keep whisking away! or like what Michael says, let’s all get…. S.O.F.A.T.

xo,

Angelina

A Korean Feast: Part 3 of 3 – Kimchi Chigae

Kimchi Chigae [Fermented/Pickled Cabbage Stew]

When I eat Asian dishes, I usually like to have some kind of soup/stew. It’s just so savory and there’s something warming about a home-made stew.

So to conclude our Korean Feast series, here’s a recipe for the Kimchi Chigae. I think most of you already know, but kimchi/kim-chee is a Korean spicy pickled cabbage. You can find them in any Asian grocery stores, but my favorite store is H-Mart.

Here are some images of what you want to look for, to guide you through the Asian Grocey Store aisles… Serious Eats has an awesome post on picking the best kimchi if you’re curious and want to become a kimchi connoisseur.

Various Kimchi – photo credit http://www.seriouseats.com

Kimchi Chigae is actually a really good way to use over-fermented kimchi. The kind that you forgot has been sitting in your fridge for far too long. But you can use fresh kimchi too, no issues.

You will need the following (serves 2, since it’s just the hubs and I… so adjust to your portion!):

  • 1/2 cup Kimchi, chopped coarsely
  • 3 slices Pork Belly, sliced to 1 in x 1/2 in
  • 1/3 cup cubed Spam **Yes, this is optional as I know some of you are grossed out by Spam
  • 1 cup Water
  • 1/2 Onion, sliced
  • 4 pieces Green Onion, sliced
  • 1 tsp Hot Pepper Powder
  • 1 Tbsp Hot Pepper Paste
  • A pinch of sugar
  • Sesame Oil

Start with a pot over medium flame. Put in the chopped kimchi (and a bit of kimchi juice, about 1/4 cup), then the pork belly. Let the pork belly cook for about 3 minutes. Pour in 1 cup of water, then throw in the rest of the ingredients except for the sesame oil. Cover & let simmer for 10-15 minutes.

Just before serving, drizzle with sesame oil.

Remember, you can adjust the spiciness of the stew by adjusting the amount of Hot Pepper Powder you put in. If you’d like you can also use tofu instead of/in addition to the pork belly/spam.

Ta da! We ate ours straight out of the pot hehe… and I know the picture doesn’t look very good, but I promise it’s delicious!!

I hope you enjoyed my Korean Feast Series!

Did you miss the earlier parts of my Korean Feast? Check them out:

Korean Feast: Sneak Peek

Part 1: Samgyeopsal (Pork Belly) + Ssam Jang (Soybean Paste Dipping Sauce) + Pajori (Green Onion Salad)

Part 2: Kongnamul Muchim (Soybean Sprout Side Dish)

xo,

Angelina