Chashu Pork Roast (Tapas Sharing Style)


Hi everyone!

Even though I’ve eaten at Broken Spanish, I did not eat the dish that I saw on Instagram that alerted me of this restaurant’s existence. Instead, BFF and I were starving and feeling splurge-y, so we decided to order a whole fish to share. That’s what we did, and it was very satisfying. (Of course, since it was fish, we got hungry again less than an hour later.)

This is my Asianized version of it. Chashu pork simmered in broth until meltingly tender, then coated with flour and seared for that outer salty crispness. I topped it with a gooey fried egg and roasted scallions for bite. To be shared with people you love (or secretly by yourself with a giant bowl of fluffy white rice). It came out awesome, see?!


The recipe is below. It was an ambitious endeavor, but well worth it. Don’t we all just love hearty ambitious food?




Chashu Pork Roast // serves 2- 4

  • 3 cups of water
  • 3 tablespoons of soy sauce
  • 2 bunches of green onion, save two for pan roasting (remove stalks if not organic)
  • 2 tablespoons of dark soy sauce
  • 4 cloves of garlic, crushed
  • 1 small knob of garlic
  • 1/3 cup of mirin
  • 1 large bay leaf or 2 small leaves
  • 1/2 of a small onion
  • 1/2 teaspoon of salt
  • pork belly (mine was precut into two 7″ long pieces; if frozen, defrost)
  • 3 tablespoons of flour
  • I added some leftover roasted carrots for added sweetness and color.
  • 2 eggs

In a small pot, drizzle some oil on medium heat. Lightly char your onions, garlic, ginger – about 2 minutes. Add soy sauces, salt, water, bay, and mirin. Bring to a rolling boil.

While broth is boiling, use some cooking twine and a toothpick to roll and secure your pieces of belly into a flat roll (think cinnamon bun).

Slowly lower your pork belly into the broth. Let boil for about two minutes, then lower to a simmer. Cover and let simmer for 1.5 hours. If you can, turn off heat and refrigerate the pot overnight. If you can’t wait, turn off heat, and let stand on a rack to drain for 30 min.

When ready to cook pork, PAT DRY. Lightly coat all sides with flour. Let stand for a few minutes until flour coating gets a little gummy.

Prepare your pan to cook, preferably a cast iron one. Bring to medium heat, and then add a liberal coating of oil or butter. Pan roast each side until golden brown, about 3 min on each side. The pork will shrink, and if you want it cook FLAT AND EVENLY, I suggest you get thee to a home improvement store and buy a brick, cover said brick with foil and use it the way the picture above illustrates. (You can use it later to make some killer grilled cheese or panini sandwiches. Or brick chicken.) Let rest on a rack (it will ensure crispiness and also allow the pork to come down to a good temperature).

Fry an egg sunny side up and pan roast any last pieces of green onion. Add egg and green onion and layer on top of pork when ready to eat.

Serving suggestions:

Cut into yolk and spread yolk and egg around to ensure that every bite gets a little egg love. Serve with slightly bitter greens like this pan roasted broccoli rabe (cooked with s&p, EVOO, and garlic). 




Mushroom Cacio e Pepe


Hi everyone!

As you all know, I love mushrooms. I also love creamy food. Gimme all the butter, cream, and cheese! I also also love pasta. Cacio e pepe suddenly became the pasta du jour (along with alla matriciana, which I think is the shiznit) and I have no idea how it all started. It just started popping up in my favorite food blogs. Here’s my take on it. Eat on a chilly day when sweatpants or pjs are your OOTD or when you need super simple comfort food but also need to feel fancy. Also, don’t use whole wheat pasta like I did, unless you like the texture. Thankfully, this was the last of it.


Mushroom Cacio e Pepe [serves 4]

  • spaghetti pasta (1 pound)
  • 2 teaspoons of freshly cracked smoked peppercorns (or regular pepper)
  • 1/4 teaspoon of black pepper (for the end of the sauce)
  • 1 1/2 cup pasta water (see note in BOLD below)
  • 2 cups of chopped mushrooms (See NOTES)
  • 2 cups of grated pecorino cheese
  • pinch of salt
  • 5 tablespoons of butter, divided

Boil your pasta until al dente. This means you salt your water, boil it, then dump your pasta in. Stir a few times to keep from sticking. Take it out about 2 min before the package instructs. It will cook further when you add it to the sauce. When done, take out pasta and keep about 1 1/2 cup of the pasta water.

Cook your mushrooms: Chop into chunks. Melt a pat of butter into medium saucepan and swirl around. Add your mushrooms and sautee briefly, about 3 minutes at medium heat. Let it brown slightly in pan for another minute, do not touch. Add freshly cracked smoked peppercorn and pinch of salt. Move around with spatula.

Make the sauce: Add 3 tablespoons of butter to mushrooms. Lower heat. As butter melts, add 1/2 cup of pasta water. Stir until it begins to simmer. Add 1/2 cup of pecorino cheese. Stir quickly until it becomes a sauce.

Add remainder of cheese, and slowly add water until sauce thickens. Cheese will start sticking and melting onto your cooking spoon. Don’t worry, keep stirring. Add 2 more tablespoons of butter. When just melted, add your pasta. Using tongs, incorporate pasta and sauce. Add last tablespoon of butter and pepper. Stir. Serve immediately.



  1. If you like your sauce thicker, cook a little while longer. If you like your sauce silkier and more runny, add any remaining pasta water to thin it out.
  2. I used maitake mushrooms bec they’re meaty and hold up well to cooking. You can also use oyster or cremini. Do not use shiitake or porcini because they will change the flavor of your cheese and pepper sauce. The point is to have your mushrooms have flavor when you get a piece in your bite, but not to be the highlight flavor of your dish.




P.S. Today in history, I woke up to read the news that Brussels had been bombed twice (at the airport and the subway). WTF, world. My neighbor is from Belgium and she is devastated. 😦

Just Links // 03-14-2016



I’m still alive. Thanks so much to the 5 or so people who subscribe to this blog. Much much gratitude and affection to you!!! I’ve been pretty busy on my end, but I’ll be back soon with a slew of recipes.

In the meantime, here’s some things that have caught my eye (posting it up here helps clear all the open tabs on my phone and laptop browser, yikes!):

When I was growing up, my Disney princesses were Cinderella, Mulan, and Belle. I just watched Kenneth Branagh’s Cinderella and it was an opulent feast for the eyes, and genuinely hilarious. Cate Blanchett proves that she can do anything. She was a deceitful b*tch! Now all she needs to do is an action role and I’ll be more of an uber fangirl. Here’s a link to the first ever Cinderella movie by Georges Melies in 1899. Timeless goodies.

Speaking of movies, I love Charlie Hunnam and Idris Elba, mostly because they’re hawt, so I asked the husbeau to get Pacific Rim for me. We got 6 minutes into it before I turned it off. It’s garbage. Sorry. It was really bad. And I like some pretty terrible movies. Very disappointed.

And speaking of disappointing movies, there’s been a lot of buzz lately with the Nina Simone movie starring Zoe Saldana doing blackface even though she’s considered a black actress. Vulture compiled a list of actresses that they think would have been better suited for the role. Thoughts?

This is how horrible it was to get your period back in the day. Thank goodness we live in the modern world.

Everything is going to be ok, right? Sometimes my mind gets bogged down, and articles about being a late-bloomer help. It’s okay to be where you are in life if you take stock and are willing to learn from it. And this song is exactly how I feel these days when I think about certain situations.  As always, thank you, Adele!

Podcast: Benjamin Walker’s Theory of Everything, specifically about the best year ever…1984. Hehe.

I know someone who semi-starved herself to get thin. Sometimes I semi-seriously wonder if that’s the only way to lose weight since I feel genetically doomed to be chubby. Then I read about studies like this one. You win some, you lose some.

The election’s coming up. So many topics at the forefront, especially race and class. Food for thought here and here.

Lemon curd pudding! Also, someday when I have time, I think I will attempt these doughnuts from scratch, but use a guava cream cheese filling. I had a crazy hankering for that last week.

That GIF above makes me want to stop being cynical about womanhood. It’s amazing and the artist is Libby Vanderploeg.

And finally, I want (!!): these pieboxes, this moisturizing oil, and this fermentation jar.

P.S. Our honeymoon is fast approaching and I AM SO EXCITED!