Kitchen Tour + Arugula & Radish Salad w/Warm Braised Pork Belly
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!
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.
(above): arugula explosion of tender leaves & flowers
(below): tender, french breakfast variety of radishes
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 & Radish Salad with Braised Pork Belly
Ingredients
- 2 lbs. Pork Belly (skin removed)(pork shoulder/butt works too)
- water to cover
- 2 -inch ginger , thinly sliced
- 8 cloves garlic (smacked with flat of knife)
- 4 cups water
- 1/2 cup dry vermouth
- 1/2 cup sake
- 1/2 cup Maggi Seasoning (or soy sauce - reduce amount slightly if using regular soy sauce)
- 1/4 cup brown sugar
- baby arugula leaves
- 2-3 radishes (sliced into coins or halved)
Instructions
- 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.
- Strain and rinse pork belly. Rinse pan, put pork back in pan with ginger, garlic, water, sake, dry vermouth, and maggi or soy sauce seasoning.
- Bring to a simmer, reduce heat to low, then simmer for 2 hours, stirring occasionally. Add brown sugar, and simmer for another 30 minutes (stirring occasionally.)
- Test cooked pork belly to is see if it the pork is tender. Simmer longer if needed.
- Serve on a bed of baby arugula with sliced radishes. Dress with juices from braise.
Not only did you do right in a previous life you guys are doing right NOW! You deserve all the rewards you are reaping.
LOVE what you’ve done with the site! The new masthead looks snazzy.
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.
Love your Kitchen on Jen’s blog. Cute dogs, fab kitchen and sounds like a wonderful garden.
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!
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.
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!
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.
Wow, lovely recipe!! MMMMMM….
I love those lovely combined flavours, love your garden too!! Beautiful pictures!!!
What gorgeous radishes! I love breakfast radishes sliced on buttered toast with salt and pepper… so good!