Thursday, July 28, 2011

SENSEI


MIKI HAS BEEN MY TEACHER, CHEF AND FRIEND FOR SOME 13 + YEARS. HE'S TAUGHT ME ABOUT ALL THE FINER DETAILS OF JAPANESE CUISINE. (AND DRINK)
SO, WHEN I RECENTLY HAD THE BRAISED PORK BELLY AT HIS RESTAURANT COTAN (ON 1ST AVE BETWEEN 8TH AND 9TH ST IN NYC) I INSISTED ON A LESSON.
I BROUGHT THE PIG.

WM BROWN BELLY
PERFECTION

7 comments:

Anonymous said...

how about a recipe/instructions?? wow, that looks amazing!

randall said...

let me see if I've got the recipe right.
brown on all sides, fry up with some garlic, add water + ginger + soy, boil until reduced by 1/2 add mustard powder and serve with resulting "sauce"

Matthew Hranek said...

RECIPE TO FOLLOW IT IS A BIT OF AN EYEBALL RECIPE.

Manabu said...

Looks great!

Amatourist said...

watched a friend of mine debone a pig head last weekend (pics forthcoming)... wrapped, tied, and sous-vide for 48 hrs. it was terrific when all was said and done. though cooking this belly looks like a much more practical and no less delicious endeavor. i'll have to make it by Cotan on next visit.

Anonymous said...

Oh Lord! That seriously looks mouthwatering. Please hurry with the recipe...

Matthew Hranek said...

RECIPE: (MORE OR LESS)
PORK BELLY (ABOUT 4 LBS HERE)
PORTION, SEAR, (SEAR SOME GARLIC, 6 HERE, IN THE FAT REMOVE.)ONCE BROWNED WASH OFF UNDER COLD WATER, ADD TO POT AGAIN COVER WITH FRESH WATER AND START SIMMMER. MEANWHILE SLICE SOME GINGER (ABOUT 3-4 INCH PEICE) START SKIMMING ALL WHITE FAT SCUM THAT RISES. AFTER ABOUT 45 MIN OR SO ADD BACK GARLIC,GINGER 2 OZ SOY, 6 TBL SPOON SUGAR. SIMMER ANOTHER HOUR OR TWO UNTIL LIQUID IS REDUCED BY HALF ADD MORE WATER IF IT ALL IS REDUCING TO QUICKLY.YOU SHOULD BE SKIMMING FAT SCUM THE WHOLE COOK TIME FOR CLEAR BROTH. ADJUST SEASONING TO TASTE AT THE END. GOOD LUCK.