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

NO LICENSE REQUIRED

WALKING AROUND MY NEIGHBORHOOD IN BROOKLYN I FOUND THIS GUY COOKING THE MOST BEAUTIFUL PORK BELLY ON A ROTISSERIE. HE MADE THIS BEAUTY FROM A 55 GAL DRUM SOME 30 YEARS AGO. THERE WAS SOME DISPUTE WHERE EXACTLY THE STEERING WHEEL CAME FROM.
A TRUE INSPIRATION.

HEAT RESISTANT SILVER PAINT

 SEASONED WITH GARLIC, OREGANO, SALT AND PEPPER

 RIB ON BELLY

 THIS DUDE ALSO MADE THIS 1930 FORD HOT ROD.