I cook 2 ways… well maybe 3. Sometimes I follow recipes from cook books other times I open my refrigerator (and pantry) and basically just pull out a bunch of ingredients that I think will go together and make a dish. The third way I cook is if I am in a professional kitchen, although, I am not sure if that is considered cooking or following orders from a drill sergeant. I am not going to lie to you, many times when I pull a bunch of things from the refrigerator and create something the result is subpar. Tonight was not one of those nights; I threw together a fabulous dish that I don’t think I would modify.
One of my problems (that I am trying to fix) is feeling the necessity to use every ingredient that I initially select. But tonight I was (thankfully) able to restrain myself. Do you see that reddish beet in the above photo? I decided not to use it. Mind you, I have never cooked a beet in my life and after I sautéed it in some pork fat, I 86ed it for the night.
This dish was inspired by 3 things: my new favorite Asian market, David Chang’s left over Pork Belly (see Pork Buns post) and Kittichai which is the current (modern thai) restaurant that I work for. In addition to my three muses, I was very pleased to see some German beer in the refrigerator (My pops must have bought it).
The dish was pretty straight forward: Sautéed pork belly lardoons, with bok choy, white mushrooms and kimchi (thanks David Chang). The glaze consisted of about a tea spoon of ginger/garlic paste, Sambal, oyster sauce, a dash of soy sauce and a few drops of sesame oil. Oh yeah, remember that pork fat that I saved from the roasted pork belly? Yeah, that was used to sauté everything. No wonder, I enjoyed this dish so much!
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