So, remember when I was worrying about finding the crazy ingredients needed to even think about cooking anything in Chang's book? Well, last night I skimmed the recipes and wrote down all the ingredients I thought would be hard to find and e-mailed it to my mother. Now, my mother is from the Philippines and is an avid and talented cook, so growing up, she always had a well-stocked and eclectic pantry. I knew she'd know what I needed, and would be as excited about this project as I was. She too gets harebrained ideas that converts her focus to a myopic one-track mind - I guess that's where I get it from! Further, she has access to expansive Asian markets in my hometown. As soon as I sent off the e-mail, I resolved to find my own Asian market. I've never been very patient, and I didn't want my mom to have to go searching for these obscure products. I had looked for an Asian market in my city once before, and found only a small, cramped "international market" that wouldn't cut it for my Momofuku manifesto. But I was determined, and more importantly, impatient. I scoured Google, trying to find places that sold pork belly - I had been in Whole Foods the day before this crazy idea took hold, and had noticed the lack of pork belly, exotic mushrooms, and many more products I didn't know I'd need so soon. I searched for meat shops and found a couple promising options; I dug a little deeper and found the Yelp! review for a fantastic-sounding (and apparently elusive) Asian market that would be my best shot at finding the spices, sauces, bean pastes and seaweed I'd need.
I called the meat shop asking for pork belly, and was told they'd only sell me fifty pound boxes (!!) of the stuff. Fifty pounds! I mean, the Chang uses pork in the vast majority of his dishes, but where in my already packed freezer would I keep fifty pounds of fatty pork?! I pictured myself clearing out the frozen meat, the bags of edamame (a necessary staple), the lone Fudgsicle hiding behind all the other stuff I stick in the freezer to forget about. I realized I'd probably forget about the pork belly in there too - and that's a travesty that shouldn't be allowed. Still, I trucked on - I went to the Asian market, expecting to supplement my pantry with the basics - mirin, sesame oil, hoisin, nothing too scary or daunting - and instead found nearly everything in that e-mail I shot off to my mother in desperation.
I waltzed around this huge, grocery-store sized international market - I was amazed at the variety of spices and produce and meat it offered. I was so excited I didn't even know where to start. And the best part? Aside from fantastic prices (and the occasional expired product that they must have forgotten about on the shelf...) they had PORK BELLY! I had remembered from childhood going with my mother to Asian markets, and seeing all the curious products - buckets of pig blood, fish heads, and other wonderments - so I threw up a Hail Mary and scoured the meat department. They had slabs and slabs of pork belly, pork shoulder, hamhocks, not to mention an assortment of octopi, squid, and fish, both dead and so fresh they were still swimming. I didn't spy any pig heads, but I suspect I won't be tackling that recipe any time soon. I got nearly everything on my list and joyfully reported back to my mother. I plan to return soon, and search for the rest of what I need. A combination of ignorance about what exactly everything is, and a blazing need to use the restroom (too much?) cut my trip short, but not before I left with plentiful booty. (Heh. Booty. Is it weird to be this excited about food?)
I waltzed around this huge, grocery-store sized international market - I was amazed at the variety of spices and produce and meat it offered. I was so excited I didn't even know where to start. And the best part? Aside from fantastic prices (and the occasional expired product that they must have forgotten about on the shelf...) they had PORK BELLY! I had remembered from childhood going with my mother to Asian markets, and seeing all the curious products - buckets of pig blood, fish heads, and other wonderments - so I threw up a Hail Mary and scoured the meat department. They had slabs and slabs of pork belly, pork shoulder, hamhocks, not to mention an assortment of octopi, squid, and fish, both dead and so fresh they were still swimming. I didn't spy any pig heads, but I suspect I won't be tackling that recipe any time soon. I got nearly everything on my list and joyfully reported back to my mother. I plan to return soon, and search for the rest of what I need. A combination of ignorance about what exactly everything is, and a blazing need to use the restroom (too much?) cut my trip short, but not before I left with plentiful booty. (Heh. Booty. Is it weird to be this excited about food?)
I ferreted away with dried shiitakes, konbu (dried seaweed), kewpie mayonnaise (I know, right?), rice wine vinegar, mirin, usukuchi (light soy sauce), Chinese hot mustard, bamboo shoots, shiro (white) miso, Asian sesame oil, wakame chazuke, sriracha, ssamjang (fermented bean paste), kochukaru (Korean chile powder), and...
Now that I have nearly everything I need, I'm excited to start! First up: Steamed Pork Buns. And maybe a guest starring role for the buns my mama makes. Stay tuned...
Hello, lover.
3.70 pounds of luscious pork belly! It's hard to make it look sexy...or is it? Maybe its sexiness just can't be captured by mere mortals. I was so excited about this find. Luckily it was sold off the rind, although Chang suggests that if it is sold with skin, you can cut it off and use it to make chicharrons - but that's a task for another day. If you have problems finding pork belly, keep in mind that it's just uncured bacon, also known as fresh side pork. Persevere, and you shall find! Or, be prepared to freeze fifty unused pounds.Now that I have nearly everything I need, I'm excited to start! First up: Steamed Pork Buns. And maybe a guest starring role for the buns my mama makes. Stay tuned...
