Lots of pork. First, the 7lb pork butt was cured and then roasted for five hours and finished off under the broiler with a brown sugar glaze to caramelize. I invited a bunch of folks over for a snow-in party with board games and was surprised that most of them trekked through the snow/ice to make it. Popular butt.
|Roasted pork butt with caramelized brown sugar glaze|
I served the tender, savory, pulled-pork style meat over steamed rice with a magical ginger/scallion oil, cumin carrots and sauteed spinach.
Simultaneously simmering throughout the day was a ramen stock I like to make using pork bones from the market and, if I have any, scrap chicken bones from the freezer. That cooks for at least six hours with ginger, onions and kombu (seaweed) for umami. It produced about three quarts that I have in the fridge now.
|Home-style ramen noodle bowl|
Silky soft scrap meat from the pork bones, Chinese wonton noodles (egg noodles), a poached egg and a dash of tamari soy combined in the soup stock produced a veritable ramen noodle bowl for my breakfast/lunch today. It's simple wintry comfort food at its finest.