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Cheap beef intestines for me…
And for my guests, wagyu on a stick!
Apparently it was quite good!
Or, I love chillies and spicy things (I used to grow my own jolokias). Hot things from Kyoto, omiyage from the memsahib: “most hot” ground chillies from the famous Kyoto chilli-purveyors Hararyokaku, and yee-haw hot sauce made from Kyoto-grown habaneros, by the first people to commercially grow habs in Japan.
Home-cured, home-cooked pastrami and pork butt on the Weber. Some of the memsahib’s friends must have got wind of the pastrami and invited themselves round, so I put on the emergency chunk of pork shoulder to make that most economical, useful dish pulled pork. Perhaps I was a Texian in a previous life. This was my first attempt at making pastrami. The proof of course is in the eating…
As Paul Harrell would say, it was “not bad at all”. I don’t think I have ever eaten pastrami that had as much flavour as this. It wasn’t as tender as the commercial stuff I have had before, since I didn’t do a steaming/boiling step. I wanted to keep the bark nice and crisp (and leave less washing up to do) but I did add an extra pot of boiling water inside the Weber for the last few hours.
On a related note, I’ll be eating the real thing (and other tasty Jewish eats) later this year…but that will be for a later post!
It is strange how my favourite photo of all my time in the Philippines was of roast pork. Or rather, of the Cebuano dish lechon, no doubt Spanish-inspired but the chillies, kalamansi, spices, lemon grass and general method of eating (in tropical heat, washed down with San Miguel beer) are very Filipino. I’ve eaten Kagoshima black pork (a descendant of Berkshires brought over from England), bellota-grade Iberico in various forms, and had cochinillo at el Duque (in Segovia) but I think this is the best roast pork I have ever eaten. How they get the skin so crispy but not burned is a marvel (a quick dr. googles seems to reveal this is from a glaze made of Cola drink or condensed milk) – and the skin is very, very crispy. When I last roasted a suckling pig on my Weber at home the skin looked good but had the texture of cardboard. In this case, the pig wasn’t whole but just the belly rolled up and stuffed with spices. It was unbelievably good. Of course there were other dishes – tocino, fried skin, pancit, fried danggit, and the inevitable adobong, but lechon deserved a post to itself I think.
Sorry for the radio silence, been busy on many fronts including moving house and lots of other things. I am however alive and well, and occasionally fishing and cooking a lot! Thank you as always for reading my posts. There will be a couple of surprises in 2018 for regular readers, I do hope you will keep following my blog.
added to the list!