Tag Archives: pork

November 8, 2010 · 12:07 am

Kurobuta Pork Belly Banh Mi

Yeah I know authentic banh mi’s normally don’t come on a panini grilled ciabatta but Mendocino Farms take on this popular Vietnamese sandwich has me wondering if I’m ever going to set foot in a Lee’s Sandwiches ever again.  Not familiar with Kurobuta/ Berkshire pork? Well it’s one of the most juiciest, flavorful, tender meat you’ll ever taste. Give me a choice between Kobe beef or Berkshire pork and I’ll take that little black hog any day. This sandwich has Kurobuta pork belly that’s braised then caramelized to perfection with housemade pickled daikon and carrots, cilantro, cucumbers, jalapenos and chili aioli. The only team that compliments each other better than that is the LA Lakers. 3peat!

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August 24, 2010 · 10:43 am

On a Sunday afternoon

Sundays have always been dedicated to hangovers and good food. This past weekend we grilled up some ginger pork, pork belly skewers and Wagyu beef lettuce wraps with pickled cucumber, daikon and red onions with a sauce made from lemon, scallions, ginger and soy sauce.

Ginger pork

Pork belly skewers

The Wagyu beef started melting just sitting in room temperature

who’s down to grill next weekend?

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August 2, 2010 · 10:00 am

Yakiniku

Yakiniku in Japanese means “grilled meat” or in it’s broadest sense, refers to grilled meat dishes.  Last night we had Wagyu beef, Berkshire pork sausages and thinly sliced beef tongue. Any Asian male will tell you grilled meat and rice is in the same category as sex, cars and alcohol.

Thinly sliced beef tongue is one of my favorites…

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January 27, 2010 · 4:24 pm

Shin-Sen-Gumi (Hakata Ramen)

If you don’t know much about Ramen, it’s basically broth, noodles with different toppings. Hakata Ramen originated from the Hakata district of Fukuoka City in Japan and has a distinct rich, milky broth. Shin-Sen-Gumi makes the best Hakata Ramen I’ve ever tasted.  They use carefully selected Berkshire pork and filtered water to cook for about 15 hours to make this unbelievably tasty broth…

The A-Set comes with the Hakata Ramen and Pan Fried Gyoza Dumplings  for  $7.25

This guy was killing it

Here’s some Dinner Specials (I don’t know about the bowl of rice topped with anchovies but one day I’ll try it. Who’s down?)

Hakata Ramen (Shin Sen Gumi)

2015 W. Redondo Beach Blvd., #C

Gardena, CA 90247

(310) 329-1335

* If you got a favorite ramen spot around this area let me know so I can check it out. Thanks!

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December 30, 2009 · 6:33 pm

All Pork Everything

A couple years back I read this article about a chef from New York named David Chang. In the article it said a customer at his first restaurant complained about how his broth is made with pork and she’s vegetarian. She also started complaining about how his restaurant needs more vegetarian dishes especially in a place like the East Village (NY). The next day he changed his menu and put pork in everything (except the ginger-scallion noodles). Here’s a picture from that article…

After that I became a huge fan, instead of making the food people were asking for he made what he wanted and didn’t give a shit about criticism. I even sent a box of clothes and my business card to his restaurant knowing I wouldn’t get a response back.  Well it’s been a couple years later and he finally came out with his first book.

This was the menu at his first restaurant (opened 2004), less than 10 items that were simple but perfectly executed. Who would have known that this was going to turn into Food and Wine’s Best New Chef award in 2006, GQ’s Chef of the Year award in 2007, 2 more restaurants, 2 Michelin Stars for Ko (latest restaurant), a total of 4 James Beard awards and this book. Talk about a good fucking decade…

Follow your dreams

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