Wednesday, March 4, 2009

Pork Belly, Jasmine Rice, Baby Bok Choy

I was anxious to cook this. I've had pork belly before in Asian food--the fat is usually more visible, less cooked. I baked this to eliminate a great deal of the fat and with more five spice (it was cured with five spice). Other than my bok choy which was delicious (stir-fried w/black bean and garlic), but a tad over cooked...I've added a new meal to my dinner roster.

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