Kitchen Tour + Arugula & Radish Salad w/Warm Braised Pork Belly

by on March 25, 2009

braised pork belly arugula radish salad recipe

radish varieties: french breakfast and icicle

We don’t know what we did right in a previous life, but we sure have been reaping the benefits of it all lately, especially when it comes to blogging. Our blogging has kindled friendships with folks far, wide and nearby that we never would have found otherwise. From bloggers that we have already met to those of you frequent visitors that we have yet to meet, are the reasons why we love blogging.

Jen Yu of Use Real Butter Blog is one of those individuals (and an awesome skier at that!) that brings sunshine to our lives every time we see her rip it up on the snow, chat over emails or in the flesh, or any time we visit her amazing and delicious blog. So when Jen asked us to share our kitchen as part of her Blogger Kitchen Tour Series, there was only one probable answer——YES YES YES YES!

braised pork belly arugula radish salad recipes

As part of our kitchen tour, we talked a lot about the influences of our two kitchens: our indoor one and our outdoor garden kitchen (aka our Victory Garden.) Both of these play an equal part in our everyday culinary lives. We spend as much time outside growing, prepping, cooking and entertaining in our garden kitchen as we do in our inside kitchen.

So, to keep it short and sweet, please head on over to Jen’s blog to get a tour of our kitchen!

As part of the photographs  for this kitchen tour, we gathered the garden vegetables and highlighted what is currently exploding in the garden now. This week there were some amazing arugula and various kinds of radishes ready to be devoured. In particular, the arugula must have been on crack or something because it is growing at a faster rate than we can eat it. Before we knew it, it was flowering like a madman, shooting up spikes of beautiful flowers in every single direction. Even with the flowers, the leaves were surprisingly not bitter at all, but rather, just as delicately peppery as when they were as tiny seedlings. The crazy radishes have grown like weeds and within 5 weeks, we have full fledged radishes that are ready for harvest.

A quick note about the salad.  The braised pork is similar to a Chinese Red Pork.  The pork is good on it’s own or with rice or noodles, but it really comes alive with the arugula and radishes. The contrast of the warm pork and braising sauce against the fresh, slight pepperiness of the arugula and radishes is utterly delectable. If the arugula has a mean bite, mix in some lettuce to give the salad a bit more balance. The warm braising sauce and the pork belly will wilt the arugula salad slightly, so top the salad only right when you are ready to serve. This dish has quickly become one of our favorite Victory Garden recipes.

braised-pork-belly-arugula-radish-salad-recipe-1

(above): arugula explosion of tender leaves & flowers

(below): tender, french breakfast variety of radishes

 

braised-pork-belly-arugula-radish-salad-recipe

We’ll see you over at Jen’s blog to get a tour of our kitchen. Teaser- we have pictures of the pups over there too!

Arugula and Radish Salad with Warm Braised Pork Belly

Yield: Serves 4-6

Total Time: 3 hours

Ingredients:

  • 2 lb Pork Belly (skin removed)(pork shoulder/butt works too)
  • water to cover
  • 2" ginger, thinly sliced
  • 8 garlic cloves (smacked with flat of knife)
  • 4 c water
  • 1/2 c sweet marsala
  • 1/2 c sake
  • 1/2 c Maggi Seasoning (or soy sauce - reduce amount if using regular soy sauce)
  • 85g palm sugar (or @ 4 Tablespoons of  regular sugar)
  • baby arugula leaves
  • 2-3 radishes (sliced into coins or halved)

Directions:

  1. Cut the pork belly into 3/4" cubes.  Put pork belly in saucepan, cover with water and bring to a boil.  Boil for 10 minutes.
  2. Strain and rinse pork belly.  Rinse pan, put pork back in pan with ginger, garlic, 4 c water, sake, sweet marsala, and maggi seasoning.
  3. Bring to a simmer, reduce heat to low, then simmer for 2 hours, stirring occasionally.  Add palm sugar, and simmer for another 30 minutes (stirring occasionally.)
  4. Test cooked pork belly to is see if it is of soft enough texture.  Simmer longer if needed.
  5. Serve on a bed of baby arugula with sliced radishes.  Dress with juices from braise.
Recipe Source: WhiteOnRiceCouple.com.

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{ 42 comments… read them below or add one }

1 Chez US March 25, 2009 at 10:08 pm

Great post, Diane & Todd. I have yet to try my hand at cooking Pork Belly – you two make it seem so easy!! This recipe sounds like the perfect Spring time recipe for just that. Maybe a good dish for Easter!
Got to head over to Use Real Butter now …..
xx oo

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2 Jen (Modern Beet) March 25, 2009 at 10:50 pm

yum! two of my favorite things — radishes and slow cooked pork! I’ve never heard of Maggi seasoning — any suggestions where to buy it? is it a liquid? a powder?

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3 Happy Cook March 26, 2009 at 12:02 am

Just came back from your kitchen in jen place, i want to have your kitchen, so oredered, preactical, clean and beautiful.
If you give me the kitchen i want dante and sierra too :-)

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4 Jesse March 26, 2009 at 3:34 am

I love your vent! It’s the prettiest, most unique vent I’ve ever seen. And the pups, awwwwhhh *melts* Sierra always looks so sad!!! If I’m ever fortunate enough to visit, I’d spend the whole day hugging her I think. Mmm, that sauce sounds fabulous… anything with palm sugar in it is a definite winner in my books!

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5 HappyTummy March 26, 2009 at 2:38 am

you have a beautiful blog, and beautiful kitchen.
i love dianne’s story in the about section. as a first-gen’er myself, i could totally relate.
love your blog!

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6 Julia March 26, 2009 at 3:32 am

That recipe looks great! I just planted radishes for the first time this year — but I have a few more weeks/months before I see anything. At least I know what to prepare with them!

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7 jen yu March 26, 2009 at 3:47 am

Hey you two! Thank you so very much for being part of the kitchen tour (and thank the pups too – they are the cutest). Love seeing your garden every chance I get. Love seeing YOU any chance I get. Come visit anytime. We leave for the mountain in 45 minutes. Lots of snow :) I’ll try to save some for you, D! xxoo

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8 joey March 26, 2009 at 4:45 am

Lovely post and lovely garden…oh my kingdom for an outdoor kitchen garden!

The words “braised pork belly” always put me under a spell! Love it!

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9 Phoo-D March 26, 2009 at 6:35 am

I have really enjoyed following Jen’s kitchen tours – though I have to say your kitchen is in a league of its own! Beautiful and fresh – just like the two of you and your website. Love it!

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10 Quyen March 26, 2009 at 5:57 am

Maggi is magic, if you ask me. You look as gorgeous as those radishes.
I only started liking radishes recently, but now i have to have them on my salads. love the peppery bite they give. I couldn’t imagine how wonderful they’d taste straight out of the garden, super fresh!

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11 matt wright March 26, 2009 at 8:25 am

When I grow up I want to be you guys. Love your kitchen, and your garden. I am going to be quizzing you guys on garden stuff as soon as we build some raised beds! Victory garden here we come!!

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12 Sil March 26, 2009 at 10:22 am

First time I write to you although I’ve been reading your blog for a while. You’re amazing! Love your recipes, the pictures, the pups, the garden and your beautiful kitchen! Thank you for the great time you give us with your blog. Cheers!

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13 White on Rice Couple March 26, 2009 at 10:28 am

Chez US – Thanks. Be careful when using pork belly. It is highly addictive and you will crave it incessantly.

Jen – Maggi seasoning is more or less a type of soy sauce. We always get ours from the Asian supermarkets, although occasionally we will see it it regular grocers. It’s a little less salty than regular soy sauce, although it still has a full, well-balanced flavor. Go pork belly!

Happy Cook – Sorry, we would never burden anyone with our two troublemakers. They only look incredibly cute and adorable. Well, actually, they are cute and adorable, we can’t give ‘em up! Thanks for the compliments.

HappyTummy – What a cute name you have! Thank you very much for the compliments.

Julia – Let us know how you like the dish when you get to make it. Good luck on the radishes. They may go crazy!

Jesse – Sierra is in constant need of affection. She’s just pulling the “love me!” look. Trouble we tell you! Pure Trouble! We are in love with palm sugar too. I melt every time I open the jar and smell them!

jen! – Yuuuuuuu. Love ya Jen. Thanks for all the work in hosting these tours. It may look easy on the outside, but you put a crapload of work into organizing it. Now go ski!!!! xoxoxox

joey – Thank you. Pork belly is the magic cut! Oh how we love it, let us count the ways….

Quyen – It is pure magic. We are excited about our little radishes. Diane keeps eating them faster than they can plump up!

Phoo-D – Thank you very much. Jen is incredible in her kitchen tour hosting.

matt – We are still trying to figure out what we want to be when we grow up, too. Ask away anytime! The weather should be getting closer for you guys to get started soon. Can’t wait to see what you put in it!

Sil – Thank you very much.

Thanks for visiting everyone. If you haven’t yet, make sure you go over to Jen and UseRealButter.com and give her some love. She’s incredible! Todd.

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14 Hélène March 26, 2009 at 1:16 pm

I’m dreaming of having a garden like yours. Love the kitchen and the dogs are so cute.

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15 Kate March 26, 2009 at 2:11 pm

The recipe looks fantastic, though I’m always tempted to go simple with French breakfast radishes and eat them for breakfast (with Maldon salt and sweet butter and some Poilane style bread.)

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16 The Italian Dish March 26, 2009 at 3:09 pm

When I have so much arugula, I actually make a pesto out of it! It’s great. I’ll jump on over and check out your kitchen!

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17 pam March 26, 2009 at 3:44 pm

Your kitchen is beautiful! I love it. I love everything about it. Especially the doggies – they are the cutest ever!

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18 Lyrical Lemongrass March 26, 2009 at 8:10 pm

Oh this is brilliant! I’m always on the lookout for new salad recipes and I can imagine how wonderful this recipe would be. I still have some undrunk sake left and now I know exactly what I’m gonna do with it. :-D

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19 ruthie March 27, 2009 at 7:33 am

I got here by way of Jen’s blog and I went and watched your video tour of your garden and I am FLOORED that that exists in someone’s backyard! Seriously, it is inspiring.

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20 Leah March 27, 2009 at 12:17 pm

I can’t wait to try this recipe – it sounds right up my ally. Can I have some of that gorgeous arugula though? I need gardening advice. Must revive the herb cemetary!

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21 oakley rhodes March 29, 2009 at 12:03 am

What gorgeous radishes! I love breakfast radishes sliced on buttered toast with salt and pepper… so good!

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22 Sophie March 29, 2009 at 7:00 am

Wow, lovely recipe!! MMMMMM….
I love those lovely combined flavours, love your garden too!! Beautiful pictures!!!

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23 White on Rice Couple March 29, 2009 at 10:54 am

Hélène – Thank you. May your dreams of a beautiful garden come true.

Kate – That sounds like a quite delicious way to eat the radishes, too.

The Italian Dish – We’ve never thought of making an arugula pesto. What a great idea!

Pam – Thank you. We think the pups are kinda cute, too.

Lyrical Lemongrass – How did that sake escape consumption! Time to take care of it!

ruthie – Thanks for stopping by and for the compliments. We’ve been inspired by other’s creations and it’s great that we can pass on the excitement.

Leah – Zombie arugula may have an interesting flavor. Maybe a little fermented!!

oakley rhodes – Another salt, radish, butter, toast fan! If I can get beat Diane to the radishes, I’m going to have to try this.

Sophie – Thank you very much. Hope you get a chance to try the recipe out.

Thanks again for visiting everyone. If you haven’t yet, make sure you head on over to Jen at UseRealButter.com and marvel at her talents. She’s fun, feisty, and has made skill in the kitchen and with the camera. Todd.

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24 Carrie Oliver March 29, 2009 at 11:09 am

Okay, you two, how on earth do you find pork belly? I asked my butcher and he looked at me like I was the dumbest person on earth (actually, it wasn’t the real butcher, just a generally rude crazy guy behind the counter, but I digress). Seriously, the guy says “pork belly is only good for bacon.” Thanks!

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25 Angry Brit March 29, 2009 at 11:29 am

Even though I have no experience of my own to draw from (I am well known for plant homicide), I have a great fondness for home-grown radishes as my grandfather used to grow them when I was a kid. And to join in the chorus- your garden is gorgeous.

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26 Sarah Caron March 29, 2009 at 12:13 pm

So, I had to go check out your kitchen and WOW! That is beautiful. Great job planning and implementing. It looks like it has a ton of fantastic natural light. And the outdoors … Fantastic. Thanks for sharing!

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27 barbara March 30, 2009 at 2:22 pm

Love your Kitchen on Jen’s blog. Cute dogs, fab kitchen and sounds like a wonderful garden.

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28 White on Rice Couple March 30, 2009 at 3:00 pm

Carrie – Around here we find it in most any ethnic market (Asian, latino…) or at a good butcher not too far south from us. It is good for bacon, but also ohhhh so much more.

Angry Brit – Love those childhood memories. Thanks for the compliments.

Sarah Caron – Thank you. Yeah, the house is now well light and open. I think we’ve about doubled the glass-ige of what it was when we first moved in.

barbara – Thank you very much. The pups are the best part!

Thanks for visiting everyone. I can’t say it enough, if you haven’t gone over to see Jen at UseRealButter.com (and not even to check out our kitchen), do it! You will never be disappointed visiting Jen. She’s incredible! Todd.

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29 Gastronomer March 30, 2009 at 6:22 pm

LOVE what you’ve done with the site! The new masthead looks snazzy.

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30 Carol, Simply...Gluten-free March 31, 2009 at 6:55 am

Not only did you do right in a previous life you guys are doing right NOW! You deserve all the rewards you are reaping.

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31 Rachael March 31, 2009 at 3:46 pm

1) This salad looks amazing.

2) I checked out the kitchen tour blog post and loved looking at your kitchen! What a nice, functional space. I have a teeny tiny kitchen in Japan, so I often dream of a kitchen similar to yours.

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32 we are never full March 31, 2009 at 5:38 pm

anything w/ pork belly in it needs to be in my belly. we just bought about 20 lbs. of it at a japanese market in new jersey. we got lost on the way there that it took us 2 hours longer than it should have so i took my frustration out on the meat section and bought all the pork belly i could. i love how the rich belly is paired w/ fresh leaves and veggies. we smuggled arugula seeds back from italy and they grew so well even in a big pot in our cruddy brooklyn backyard. my favorite greens hands down.

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33 Food Woolf March 31, 2009 at 10:16 pm

You are such amazing people, with such incredible talents. How do you do it all? Your garden is AMAZING and makes someone like me without a back yard to play with jealous…but somehow I think if I had all the space you have I could never even come close to what you two can do with your beautiful, talented hands.

loves,
b

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34 Amy Scattergood April 1, 2009 at 7:29 am

LOVE the new pix on yr header. gorgous pix everywhere. where are the fish from? a

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35 White on Rice Couple April 1, 2009 at 5:51 pm

Gastronomer – Thanks. We nearly almost f’d up the coding trying to implement the rotating header, it looks like we got lucky again.

Carol – Thank you! You’re such a sweetie. Love ya!

Rachael – 1. I made this 3 times while Diane was in the Bahamas. It’s that gooood! 2. Thanks. We feel very lucky to have it, but being in Japan must be pretty cool too. It has it’s own great rewards!

we are never full – 20lbs of pork belly! That is AWESOME!!!! Are the Italian arugula plants you have much different than those you buy at the markets. Our seeds (I don’t remember any specifications) tend to give leaves that are much less harsh, yet nicely full flavored. I wonder if yours are even better yet!

Food Woolf – We just keep trying to learn from both our successes and our failures. You’re too kind. Love ya, Brookie

Amy – Welcome to blogger world! Thanks. The fish were from the market in DaNang, Vietnam. I have a whole new appreciation for fish after going to Vietnam.

Thanks for visiting everyone. I’m not sure if I mentioned this already ;) but make sure you visiting the lovely, the talented, the funny, and the mad skilled woman Jen Yu at UseRealButter.com. Can you tell we love her? Todd.

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36 Karen April 2, 2009 at 8:16 pm

I LOVED seeing your kitchen on Jen’s blog. Very inspiring as I am just embarking on a kitchen remodel. One question, is it hard to keep that gorgeous glass hood clean? I’d worry it would get greased up. What do you do to keep it clean? Thanks.

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37 Cynthia April 3, 2009 at 5:22 pm

Braised pork belly – pleasurable sigh :)

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38 White on Rice Couple April 3, 2009 at 6:44 pm

Karen – Thanks. Good luck in your remodel. I can be a cranky, stressful endeavor, but totally worth it in the end. To answer your question, it isn’t too bad to keep clean. It mostly gets grimy on the top side, but the glass windexes clean easily with newspaper. We usually clean it about once a month, unless we are entertaining a lot, then we clean it about every two weeks to keep it looking pretty. The stainless steel gets cleaned maybe every other month with satin shine.

Cynthia – Yeah.

Thanks for visiting everyone. We have been a bit behind but there will be a new post going up soon. We’ve been working on a video and it’s taking forever! In the mean time, GO VISIT JEN YU at UseRealButter.com!!!! She’s the sweetest and the best! We love Yu! Todd.

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39 bee April 3, 2009 at 9:49 pm

hi beautiful people!!! hope you are well and enjoying spring.

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40 Tiina April 4, 2009 at 12:26 pm

Your garden is just awesome, and those blood oranges in the picture on Jen’s site are the most perfectly beautiful ones I have ever seen. They made me think of hopping into a plane, flying over and begging for a bag full of those beauties! :)

Greetings,
Tiina

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41 Pepper April 4, 2009 at 10:28 pm

Todd, Diane…

Thanks so much for sharing your fab kitchen with us via Jen’s blog.

A favor to ask, would you either post or email me a pic of your upper cabinet/countertop that houses your always-plugged-in blender and Cuisinart?

I’m in the process of planning my dream kitchen and always thought that I would like to have electrical outlets in my upper cabinets but wondered how I would deal with cord management, etc.

Love your blog. Gorgeous pics!

Thanks in advance!

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42 Pat April 13, 2009 at 11:47 am

Your radishes are beautiful as is your kitchen! How fun to see where people cook! I believe the kitchen is the belly of the house (both literally! and figuratively!).

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