Pork bellies!! These two words spell disgust, antipathy, revulsion for millions of Muslims and observant Jews (as well, of course, for vegetarians and cardiologists). Defiant HG loves them. (However, being reasonably prudent, HG eats them only occasionally). Last night was one of those occasions. BSK made a rustic curry of spinach and tomatoes substituting firm tofu for traditional paneer, the Indian cheese. This is one of Vikram Vij’s home cooking recipes. HG was in charge of the pork bellies. Cut the slices into two inch squares (Pork belies are economical. Available at all Prince Edward Island grocers, a package enough for two diners is $1.60 US). Fried them at medium high heat until they browned and crisped and released most of their fat. Put them aside to drain in a bowl lined with paper towels. When pan cooled, wiped out all fat with some more paper towels. Put the pork bellies back in the pan and glazed them over gentle heat in a mix of grated garlic, soy sauce, oyster sauce and honey. HG/BSK each filled a bowl with rice. Topped the rice with spinach. Placed the crisp pork on the rice. A dusting of Japanese pepper mix. Sublime. Made a great meal with the curry and plenty of crispy papadums. Exquisite Maiko, brilliant chef and HG/BSK’s adorable daughter-in-law, makes a lush Japanese dish called Buta no Kakuni with thick pork bellies, soft boiled eggs and stewed daikon. This is a two day dish. The pork bellies are first seared, then cooked at a low boil with ginger, scallions, sake and water. Finally they are left in the pot and refrigerated overnight. In the morning, all the fat is removed and the pork is simmered together with mirin, sugar, soy sauce and dashi broth — the daikon and the eggs are also added. Ah!!!
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