Tag Archives: pig

I didn’t make kimchi on a whim; it was a key component for one of the featured dishes in Momofuku, and the namesake of the Momofuku Ssäm Bar. I knew that I’d never be able to book a seating at … Continue reading →

This is one of the simplest recipes in Momofuku, but also one of the tastiest, as long as you are willing to cook with lard. I had a slab of unprocessed leaf lard in the Belm Utility Research Kitchen Deep … Continue reading →

What do you do when you have a huge slab of locally-raised pork loin? You consult Fergus Henderson’s The Whole Beast: Nose to Tail Eating for a simple preparation that will respect the pig. I had a large pork loin … Continue reading →

Yesterday was bacon day. While prepping this recipe, a deliveryman handed over a big box labeled BACON, with this inside: That’s eight pounds of bacon, made from the half hog I shared last month. I gave half of it to … Continue reading →

If you’re thinking “It has pork and rice cakes, it must be another recipe from Momofuku,” then you’re correct. In the interests of accuracy, the full name of the dish is Spicy Pork Sausage & Rice Cakes, Chinese Broccoli & … Continue reading →

This is a story of not one, but three failures, all revolving around what should have been a simple recipe. Two of the failures were those of technique, the direct result of my (third) failure to remember crucial information. But … Continue reading →

At the conclusion of my post about prosciutto ice cream I alluded to a use for the leftover chunks that infused the ice cream base. A friend had tasted the ice cream, pointed at the chunks, and said “french toast.” … Continue reading →

Back in March, following my successful bacon-making adventure, I made a “mostly-homemade” BLT, having to resort to store-bought lettuce and tomatoes, because, well, March in New England. With tomato season rapidly drawing to a close, I had to try again … Continue reading →