The classic French preparation involves nothing more than radishes, butter, and salt. Fearful of not quite “getting” it, I tried out this minted radish butter recipe from Green City Market instead.

You don’t need to be French to appreciate these crunchy clusters of red, pink, and green. The radishes, herbs, and spritzes of lemon lightened the fattiness so much that I almost forgot I was eating butter. My preference is serving the butter generously salted and peppered as a spread for bread, crackers, or other raw vegetables.

recipe adapted from Green City Market
Weekend Herb Blogging hosted by Graziana

Radish Herb Butter Recipe

makes about 6 servings

8 ounces unsalted butter, at room temperature
juice of 1/2 lemon
salt and freshly ground black pepper, to taste
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
5 radishes, about 1 to 1/2 inches in diameter, washed and trimmed

Directions:

1. Slice the radishes into thin rounds, and then into strips to julienne (or use a mandolin). Discard the root ends.
2. In a bowl, beat the butter with a wooden spoon until smooth.
3. Beat in the lemon juice and season with salt and pepper to taste. Mix in the chopped herbs just until thoroughly incorporated.
4. Gently fold in the julienned radishes. Taste and adjust the seasoning if necessary.

This is a post from Apple Pie, Patis, and Pate
Radish Herb Butter

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5. Gamja Jeon – Korean Potato Pancakes
6. Banana Hearts Kinilaw

It’s easy to get carried away at Farmer’s Markets, where the compulsion to grab random things you’ve never used takes over. Letting fresh ingredients sit on the counter for too long defeats the purpose of going to such markets, so I always look for recipes that make the most of seasonal produce.

If you happen to find rhubarb and strawberry in your reusable grocery totes or CSA box, try this Scandinavian-inspired dessert soup. The sweet and sour vanilla-rhubarb base (rabarbersoppa) is done in about 20 minutes, giving you a headstart in figuring out what to do with the rest of your haul.

I prefer to serve rhubarb soup chilled with sweetened cream and sliced strawberries, but ice cream also sounds great with this, doesn’t it?

Now what should I do with radish and still-poopy duck eggs?

recipe adapted from James Peterson’s Splendid Soups
Strawberry Feast hosted by My Kitchen Treasures

Rabarbersoppa (Vanilla-Rhubarb Soup)
Served Chilled with Strawberries and Cream

makes about 6 servings

1 pound rhubarb, trimmed and cut into 1/4-inch slices
1/2 cup granulated sugar, or to taste
1 vanilla bean, split in half lengthwise
4 cups water
1 cup heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract
2 pints strawberries, quartered

Directions:

1. Place the rhubarb, sugar, vanilla bean, and water in a pot. Bring to a gentle simmer and cook for about 15 minutes with the cover slightly ajar, just until the rhubarb is softened. Cover tightly, let cool, and refrigerate until thoroughly chilled.
2. Remove the vanilla bean and scrape out the seeds with a paring knife. Reserve the seeds. Strain the soup, pushing down with a ladle to extract liquid from the rhubarb. Discard the pulp and mix the vanilla bean seeds with the strained rhubarb soup.
3. To Serve: Mix together the heavy cream, confectioner’s sugar, and vanilla extract (alternatively, serve with whipped cream or ice cream). Place the quartered strawberries in chilled bowls and pour in the rhubarb soup. Drizzle with the cream mixture and serve.

This is a post from Apple Pie, Patis, and Pate
Vanilla-Rhubarb Soup with Strawberries

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6. Chinese Crab and Corn Soup

Jerusalem artichokes have nothing to do with either the capital of Israel or globe artichokes, so what gives? Extensive research indicates that we can blame the English. Jerusalem artichokes are root tubers from a type of sunflower. The Italian word for sunflower is girasole (“to turn towards the sun”), which eventually morphed into “Jerusalem” after landing on British shores. People who want none of that confusion prefer to call these sunchokes.

The “artichoke” part is easier to explain — fully cooked sunchokes taste similar to globe artichokes. When raw or lightly cooked, it will be juicy and crunchy, almost like jicama or water chestnuts.

This recipe also highlights morel mushrooms, another springtime Ingredient of Desire. The soup is finished with a hefty dose of cream for that velvety texture and topped with fragrant sauteed morels prior to serving.

recipe adapted from Gordon Ramsay
Weekend Herb Blogging hosted by Marija

Jerusalem Artichoke Soup with Morel Mushrooms

makes about 4 servings

Jerusalem artichokes / sunchokes in a cute little box.

Ingredients:

5 ounces fresh morel mushrooms, halved and cleaned
1 pound Jerusalem artichokes, scrubbed or peeled
juice of 1 lemon
3 tablespoons olive oil
2 shallots, chopped
1/2 cup white wine
4 cups chicken or vegetable stock
2/3 cup heavy cream
2 tablespoons unsalted butter
freshly grated nutmeg
salt and freshly ground black pepper, to taste

Directions:

1. Fill a bowl with cold water and stir in the lemon juice. Cut the Jerusalem artichokes into thin slices and immediately drop into the bowl of lemon water to keep them from browning. Let stand for at least 5 minutes and drain.
2. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped shallots and saute for about 5 minutes while stirring frequently (try not to let the shallots brown). Add the sliced Jerusalem artichokes and saute for about 5 minutes more.
3. Add the white wine and cook until the wine is evaporated. Pour in the chicken or vegetable stock, season with salt and pepper, and bring to a boil. Lower the heat and simmer for about 15 minutes, just until the Jerusalem artichokes are thoroughly softened.
4. Puree the soup using a food mill, food processor, or blender. Strain using a medium-mesh strainer back into the saucepan and stir in the cream. You can cool the soup and refrigerate at this point to serve later.
5. To serve, heat the Jerusalem artichoke soup over low heat. Taste and adjust the seasoning if necessary.
   In a small skillet, heat the remaining tablespoon of olive oil and butter over medium heat. Saute the morel mushrooms for about 5 minutes and season lightly with salt, pepper, and freshly grated nutmeg. Ladle the Jerusalem artichoke soup into bowls and top with the sauteed morel mushrooms.

Looks can be deceiving.

This is a post from Apple Pie, Patis, and Pate
Jerusalem Artichoke Soup with Morel Mushrooms

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6. Chinese Crab and Corn Soup

Even before I open my eyes in the morning, when senses are at their dullest, the first thing I’ve been noticing lately is the pungency of ramps. I’m not sure whether it’s my breath, clothes, or skin pores, but I’m guessing that pouring a boiling red pepper broth over wild leeks is enough to trump Febreze freshness.

Did it sound like I was complaining? I’d pickle a truckload of ramps in this way if I could. The smell isn’t anything that Axe and Listerine can’t fix anyway.

The sweet, sour, and spicy pickling brine retains the crispness of the ramps from leaves to bulb. Most of the heat comes from shichimi togarashi, an aromatic Japanese seasoning comprised of seven ingredients. The particular blend I used, one of many variations, had orange peel, black and white sesame seeds, red peppers, sansho (better known as Sichuan peppercorns), ginger, and seaweed.

As fiery as the Korean crushed red pepper (gochugaru) looks, it’s actually rather sweet. It gives the pickling brine a menacing kimchi-red hue even if it barely adds any heat. Any of the milder ground red peppers, such as unsmoked Spanish paprika, will do in a pinch.

recipe adapted from David Chang
Weekend Herb Blogging hosted by Mele Cotte

David Chang’s Pickled Ramps
with Japanese and Korean Seasonings

A 9 x 13-inch baking dish is not the best container to use. I had to double the pickling brine.

Ingredients:

1 pound ramps, trimmed and cleaned

For the Pickling Brine:

3/4 cup granulated sugar
3/4 cup rice wine vinegar
3/4 cup water
1 tablespoon kosher salt
1 tablespoon Japanese seven spice (shichimi togarashi)
1 to 1 1/2 teaspoons Korean crushed red pepper (gochugaru)

What’s that smell?

Directions:

1. Place the trimmed and cleaned ramps in a large nonreactive container (such as stainless steel or glass).
2. Combine all the pickling brine ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Immediately pour over the ramps.
3. Let the ramps and pickling brine cool to room temperature, cover, and refrigerate at least overnight before serving.

Tsukemono or kimchi?

This is a post from Apple Pie, Patis, and Pate
Pickled Ramps, Japanese and Korean Flavors

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2. Gamja Jeon – Korean Potato Pancakes
3. Hobakjuk – Korean Pumpkin Porridge
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5. Gyung Dan – Korean Sweet Rice Balls
6. Japanese Vinegared Cucumber

I swore that if I failed to post at least one recipe for ramps this season, then I would deport myself to the nearest city with a Chinatown (because a Filipino needs a local source for patis – see blog name). Ramps are the stinky wild leeks after which Chicago was named after all.

The local food-obsessed (or is it food-obsessed locals?) go nuts over the pungent spring seasonals for its unusual blend of familiar flavors. The purplish white bulbs taste sharply of some sort of onion, garlic, and scallion mutant hybrid. The leaves have a peppery bite reminiscent of arugula, but spicier.

My neighbors probably hate me for stinking up the entire building the past few days but I’m okay with that. Ramps have cured my fear of purple and green foods.

A quick saute in the rendered fat of guanciale, Italian cured pork jowls, is my favorite way of preparing ramps. I remember Mario Batali talking about guanciale in an Iron Chef America battle. He had this cheesy look on his face as he whispered sweet-nothings about the Roman specialty, which naturally steered me into thoughts of illicit goings-on between Batali and his house-cured cheeks. With Batali’s o-face in mind, I tried browning a few ounces of guanciale to a crisp in its own fat, just to see what the big deal is. Let’s just say I’m never going back to bacon.

Weekend Herb Blogging hosted by Mele Cotte

Sautéed Ramps in Guanciale

makes about 2 servings

Allium tricoccum.

Ingredients:

1 pound ramps, trimmed and cleaned
1/4 pound guanciale, small dice
salt and freshly ground black pepper, to taste (optional)

Pork jowl sounds much cuter than pig face.

Notes:

• To trim and clean the ramps, cut off the root end and submerge in a large bowl of cold water to dislodge trapped dirt, changing the water as many times as necessary. Rub the stalks gently with your fingertips to remove a thin and slippery outer layer, much like cleaning scallions.
• The guanciale may be salty enough to season the ramps sufficiently.

Directions:

1. Slice the ramps where the stalks and leaves meet. The stalks will be cooked a few minutes ahead of time.
2. In a heavy skillet over medium heat, cook the guanciale until light brown and crisp.
3. Add the ramp stalks and cook for a few minutes, just until tender. Add the ramp leaves and cook for about a minute, just until wilted. Taste and season with salt and freshly ground pepper, if necessary.

This is a post from Apple Pie, Patis, and Pate
Sautéed Ramps in Guanciale

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In this relatively easy recipe from Alinea, green almonds are embedded in cucumber gelée and topped with sweet, spicy, sour, and salty elements. The crisp almonds, soft jelly, and four contrasting ingredients fully engage the senses and palate like nothing else.

Green almonds have an edible crunchy shell with a pronounced sourness, so add a pinch of salt and you can make a light snack out of it. It has a fuzzy exterior that feels and looks like the surface of a tennis ball. Try your luck finding green almonds in Middle Eastern groceries around springtime.

We’ll need the young almonds found within. The nuts, at this point in its prepubescent life, will have a thin outer layer encapsulating a semi-liquid center. It has a grassy taste and refreshing quality to it.

I made the following substitutions for the sweet, spicy, sour, and salty elements (this should give you an idea of how confused eclectic my pantry is):

• Sweet: Thai coconut sugar instead of crushed sugar cubes
• Spicy: Basque espelette pepper instead of cayenne pepper
• Sour: Indian amchur powder (from unripe mangoes) instead of citric acid
• Salty: Filipino rock salt instead of Bali sea salt

recipe adapted from Grant Achatz’s Alinea
Food in Colors: Red and Green hosted by Neha

Green Almonds in Cucumber Gelée
Sweet, Hot, Sour, Salt

makes 8 small bites

Green almond cross section.

Ingredients:

5 gelatin sheets
2 English cucumbers, quartered lengthwise and seeded
8 grams / 0.3 oz granulated sugar
5 grams / 0.2 oz kosher salt
8 green almonds, shelled

Notes:

• I used 2 packets of Knox powdered gelatin (14 grams / 0.5 oz) instead of the gelatin sheets.
• To shell the green almonds, use a paring knife. Cut a shallow slit on the seam that runs down the length of the almonds. The shell can be easily pried open with your fingertips.

Directions:

1. Line a 9- x 13-inch pan with plastic wrap. Reduce the area of the pan to 9 x 4 inches by lifting up one end of the plastic wrap. Place some sort of straight-edged object adjacent to the plastic wrap to make a barrier (I used an 8-inch springform cake pan lined with plastic wrap).
2. Juice the cucumbers in a juicer and strain using a fine mesh strainer (I used a blender and strained the resulting puree several times). Weigh 70 grams / 1.8 oz of juice and reserve the rest in a small bowl.
3. If using the gelatin sheets, immerse in iced water for about 5 minutes or until pliable. Squeeze excess water out of the sheets. Heat the measure of cucumber juice over the lowest heat setting and whisk in the gelatin sheets until fully dissolved.
   If using the powdered gelatin, add to the measure of cucumber juice and stir until moistened to bloom. Heat the bloomed gelatin over low heat until liquefied.
4. Whisk the sugar, salt, and gelatin into the reserved cucumber juice until fully dissolved. Pour into the container lined with plastic wrap.
5. Evenly set the shelled green almonds in the gelatin.
6. Refrigerate for at least 30 minutes, or until the gelatin is completely set.
7. Cut the cucumber gelée into 1-inch squares, centering the almonds (I used a 1.25-inch round cookie cutter). Chill until ready to serve.

To Assemble and Serve:

Gather the sweet, spicy, sour and salty elements of your choice. See the list above for the original ingredients. Add a pinch of the ingredients to each of the opposing corners and serve immediately.

Curiously addictive.

This is a post from Apple Pie, Patis, and Pate
Green Almonds in Cucumber Gelée

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The asparagus tips are cooked briefly to retain crispness and the stalks pureed to lend the soup a light green hue. You’ll also need a potato to slightly thicken and some parsley for that fresh herby taste.

The original recipe calls for a brief simmer with a tied-up bunch of parsley, presumably for easy extraction before pureeing. It seems to be missing this step so I added it. Blending the soup with the parsley also didn’t seem right because doing so could kill the subtle taste of asparagus.

The soup is finished with heavy cream, but since it’s getting warmer and I need to get sexy soon, I used milk. Either way, the soup will be smooth and creamy.

recipe adapted from James Peterson’s Splendid Soups
Eating with the Seasons: April hosted by Maninas

Asparagus Soup with Cream Recipe

makes about 8 servings

Trying to be way too artsy over here.

Ingredients:

2 pounds asparagus
4 tablespoons unsalted butter
2 medium onions, finely chopped
1 medium red waxy potato, peeled and sliced
6 cups chicken or vegetable broth
about 12 sprigs of parsley, tied up with string
1/2 to 1 cup heavy cream
salt and freshly ground pepper, to taste

Notes:

• Use white peppercorns if you’re anal about having black specks in your precious soup, as I am.

Directions:

1. In a large pot, bring about 4 quarts of water to a boil.
2. Trim and discard the fibrous portion of the asparagus, about 2 inches at the base. Cut the asparagus tips and reserve. Cut the asparagus stalks into 1-inch segments and reserve.
3. Blanch the asparagus tips and stalks separately.
   Cook the asparagus tips in the boiling water for 2 to 3 minutes, until tender but still crisp. Immediately rinse under cold running water and reserve.
   Cook the asparagus stalks in the boiling water for about 5 minutes. Immediately rinse under cold running water and reserve.
4. In a medium pot, heat the butter over medium heat. Add the chopped onions and sliced potatoes. Saute for about 10 minutes while stirring frequently, or until the onions turn translucent (try not to let the onions or potatoes brown).
5. Add the asparagus stalks, the broth, and the parsley. Simmer for about 15 minutes, until the potatoes are thoroughly softened. Remove and discard the tied-up bunch of parsley.
6. Puree the soup using a food mill, food processor, or blender. Strain using a medium-mesh strainer.
7. To serve, heat the asparagus puree over low heat and mix in the heavy cream. Season to taste with salt and freshly ground pepper. Mix in the asparagus tips just before serving.

Taking a photo of this soup is not fun. The asparagus tips keep sinking.

This is a post from Apple Pie, Patis, and Pate
Asparagus Soup with Cream

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Ensalada Valenciana is a simple salad of potatoes and oranges dressed with a red wine vinaigrette. This light salad has several layers of sweetness — subtle red potatoes, fresh and fruity oranges, and roasted savory pimientos.

What is a pimiento? It’s a generic Spanish word for peppers, but in this recipe, pimientos refer to roasted, skinned, and seeded sweet peppers. Pimientos are available canned or jarred but can be easily made at home.

For homemade pimientos, roast whole sweet peppers (such as your standard red bell) at 375ºF / 190ºC for about 30 minutes, turning halfway through roasting. The skins will blister and blacken. Peel the roasted peppers and remove the seeds. Refrigerated in an airtight container, pimientos will keep for several days.

recipe adapted from Penelope Casas’ The Foods and Wines of Spain
Monthly Mingle: Healthy Family Dinners hosted by What’s Cooking Blog

Ensalada Valenciana
Potato and Orange Salad

makes 4 servings

Ingredients:

3 medium red waxy potatoes, about 1 to 1 1/2 pounds
1/2 red onion
1 orange
1 pimiento
2 tablespoons red wine vinegar
4 tablespoons vegetable oil
salt and freshly ground pepper, to taste

Directions:

1. Place the potatoes in a pot and fill with water to cover. Add a few pinches of salt and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and continue cooking until the potatoes are tender and easily pierced with a fork. Simmering may take anywhere from 20 to 45 minutes depending on the size. Let the potatoes cool completely, peel, and slice into 1-inch chunks.
2. Slice the red onion into thin slivers.
3. Peel the orange, slice into 1/4-inch cartwheels, and quarter.
4. Slice the pimiento into strips.
5. In a large bowl, combine the potatoes, onions, orange slices, and pimientos. Mix together the oil and vinegar briefly, pour over the salad, and fold gently with a rubber spatula.
6. Season with salt and pepper to taste. Refrigerate until well chilled.
7. Serve at room temperature or slightly chilled.

This is a post from Apple Pie, Patis, and Pate
Potato and Orange Salad – Ensalada Valenciana

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Not getting enough butternut in your risotto? Has this ever happened to you? (Warning: video contains choice words from British chef)

This basic butternut squash risotto recipe comes from a less disgruntled (gruntled?) British chef whose cooking style I really admire. The dish may be simple, but the garnish makes it a bit more interesting.

In addition to the chopped sage cooked slowly with the rice, whole sage leaves are quickly pan-fried and used as a seemingly out-of-place topping. Resist the urge to push the browned herbs to the side of the plate in favor of the bright orange morsels. The crispy sage leaves crumble and release a mellow smokiness that nicely complements the sweet butternut squash and creamy rice.

recipe adapted from Hugh Fearnley-Whittingstall’s River Cottage Cookbook
Weekend Herb Blogging hosted by Diary of a Fanatic Foodie

Butternut Squash Risotto with Crispy Sage

makes 4 servings

Arborio rice and sage.

For the Butternut Squash Risotto:

2 1/2 cups vegetable or chicken stock, preferably homemade and lightly seasoned
2 tablespoons olive oil
1 small onion, chopped
a dozen fresh sage leaves, finely chopped
3/4 cup Arborio, Carnaroli, or Vialone Nano rice, unwashed
8 ounces (about 1 1/2 cups) peeled butternut squash, cut into 1/4-inch dice

3 tablespoons unsalted butter
kosher salt and freshly ground black pepper

For the Crispy Sage:

2 tablespoons vegetable oil
a dozen fresh sage leaves

For Serving:

Parmigiano Reggiano or Pecorino Romano cheese

Notes:

• The cooking time will vary depending on the cooking vessel and type of rice you use.
• If short on stock and the rice is still not done to your liking, feel free to use boiling water instead of additional stock.

Instructions:

1. Heat the stock and keep at a gentle simmer over low heat.
2. In a separate heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook while stirring until the onions are translucent. Add the chopped sage leaves and continue cooking for 1 to 2 minutes, taking care to keep the onions from browning.
3. Add the rice and stir until the grains are well-coated with the olive oil and the outer layers of the grain are slightly translucent.
4. Pour enough stock to barely cover the rice, about 1/2 cup. Stir continuously with a wooden spoon, wiping the sides and bottom of the pot clean while doing so, until the stock is fully absorbed.
5. Add the diced butternut squash along with another 1/2 cup of stock. Continue adding the stock in 1/2-cup increments and stirring as described above, until the butternut squash is soft and the rice is done to the desired level of doneness.

To Serve:

When the risotto is almost done, heat the vegetable oil in a small pan over medium-high heat. Fry the sage leaves quickly, about a few seconds, until dark brown and crispy.

Add the butter and stir until completely melted. Taste and adjust the seasoning with salt and pepper if necessary.

Serve immediately in wide platters and top with the crispy sage leaves, with cheese and a grater on the side.

Pan-fried crispy sage leaves.

This is a post from Apple Pie, Patis, and Pate
Butternut Squash Risotto with Crispy Sage

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Since the Japanese have high life expectancy, it follows that this braised pork belly recipe is health food, doesn’t it? Green vegetables are also involved and a hefty portion of the fat is melted away through slow cooking, so the corollary holds true so far.

A few glasses of Japanese green tea or red wine can help negate the unsavory effects of rich foods anyway, so there’s absolutely no reason to worry. Right?

pork belly braising instructions adapted from Tom Colicchio’s Think Like A Chef
adapted from the Nagasaki-Style Braised Pork recipe in Shizuo Tsuji’s Japanese Cooking: A Simple Art

Pork Belly Braised in Soy and Dashi
Served with Simmered Snow Peas and Pearl Onions

makes 4 servings

Snow peas and pearl onions.

For the Braised Pork Belly:

2 pounds skin-on pork belly, preferably including the ribs, cut into 4 square pieces
kosher salt
vegetable oil

3 1/2 cups dashi
1 cup sake
2 tablespoons mirin
6 tablespoons dark or regular soy sauce
6 tablespoons sugar
6-inch knob of ginger, peeled and crushed

For the Simmered Vegetables:

a handful of pearl onions, peeled
a handful of snow peas, trimmed

1 1/4 cups dashi
2 tablespoons mirin
2 tablespoons light or regular soy sauce

For Serving:

2 tablespoons Japanese or Dijon mustard

Notes:

• If using bone-in pork belly, have your butcher cut the pork belly into square serving pieces, unless you like wielding huge meat cleavers.
• Use instant dashi granules, also known as dashi-no-moto or hon-dashi, for convenience. It takes about 1 teaspoon of instant dashi for every 3 cups of water.

To Braise the Pork Belly:

1. Preheat the oven to 350ºF / 177ºC. Pat the pork belly dry with paper towels and season lightly with kosher salt.
2. In a large container, mix together the dashi, sake, mirin, soy sauce, and sugar until the sugar is dissolved.
3. Heat a thin layer of vegetable oil in a heavy ovenproof skillet over medium heat. Brown the pork belly pieces, skin side down, until well-browned, about 15 minutes. Remove the pork belly pieces from the skillet.
4. Add half of the dashi-soy mixture to the skillet. Stir and scrape the bottom of the skillet with a wooden spoon or spatula.
5. Return the pork belly pieces to the skillet, skin side up. Add the necessary amount of the leftover dashi-soy mixture to immerse about two-thirds of the pork belly. Add the peeled and crushed ginger.
6. Bring to a boil over high heat. Place the skillet in the 350ºF / 177ºC oven and braise while uncovered for about 2 hours.
7. Allow the pork belly to cool in the braising liquid. Alternatively, you can also cool the pork belly to room temperature and refrigerate overnight.

How to give the impression that you know what you’re doing: use an old cast-iron skillet.

To Serve:

1. Preheat the oven to 400ºF / 205ºC.
2. Using a small knife, remove the skin by lifting it gently from the layers of fat underneath. Score the fat with a cross-hatch pattern and transfer the skillet to the oven. Cook until the pork is heated through and the fat is browned, about 20 minutes.
3. While the pork belly is in the oven, simmer the vegetables.

Scored fat on the braised pork belly.

To Simmer the Vegetables:

1. Mix together the dashi, mirin, and soy sauce for simmering the vegetables.
2. Bring a pot of lightly salted water to a boil.
3. Parboil the snow peas in the lightly salted water for about 2 to 3 minutes. Wash the snow peas with cold water to stop the cooking.
4. Parboil the pearl onions in the lightly salted water until slightly translucent. Wash the pearl onions with cold water to stop the cooking.
5. Discard the lightly salted water and replace with the dashi, mirin, and soy sauce mixture. Bring the liquid to a gentle simmer.
6. Simmer the snow peas and pearl onions until heated through, about 1 to 2 minutes. Discard the simmering liquid.

Place the snow peas and pearl onions in a shallow bowl. Place the heated pork belly on top with a few tablespoons of the braising liquid. The braising liquid will be strongly flavored — a little goes a long way.

Serve with a dab of Japanese or Dijon mustard.

This is a post from Apple Pie, Patis, and Pate
Pork Belly Recipe – Braised in Soy and Dashi

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