Comments on: Pork Belly Recipe – Braised in Soy and Dashi

By: Lou Stevick

Lou Stevick — Sun, 19 Jun 2011 07:31:19 +0000

Useful info. Lucky me I discovered your web site accidentally, and I am shocked why this coincidence did not took place earlier! I bookmarked it.

By: Daeji Bulgogi & Braised Pork Belly « Chue's Random Notes on Life

Daeji Bulgogi & Braised Pork Belly « Chue's Random Notes on Life — Fri, 18 Feb 2011 15:13:09 +0000

[...] & Spencer). Since I only used half of it last night, today, I got braved and tried to cook braised pork belly, the Japanese way. I have no idea if this recipe is any good, but it was the only recipe whose [...]

By: Muscle Warfare

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By: chineseporkrecipes

chineseporkrecipes — Sun, 05 Apr 2009 13:31:50 +0000

hello,your Pork Belly Recipe is so cool,i really like it very much. I am a chinese food amateur and like cooking the dish myself,thanks for sharing again.i ‘ll try it

By: MrsDocChuck

MrsDocChuck — Fri, 21 Nov 2008 15:47:36 +0000

I sincerely apologize for my husband’s crass behavior. He also posted as the crackpot talking to himself — “Louise Wyers.”

He has not been himself lately, as he has yet to receive a large wire transfer he is expecting from an offical at the Nigerian American Bank. Is is very much overdue at this point.

Since both my husband and I have serious weight problems and other medical issues, pork belly isn’t on our menu. We look for healthy recipes for folks on fixed incomes.

By: Jude

Jude — Sat, 15 Nov 2008 18:36:23 +0000

Jaden – No too common around here, either. Unless you’re willing to pay $50 for an entree.

Peter – Colicchio’s braising method makes for good prk belly.

Snooky – Dashi is a fish and kelp stock… Chicken or vegetable stock should work in a pinch.

Jo – Thanks!

Jescel – If only there was some sort of study to back it up. Oh wait, there is.

Heather – Look at what you started…

Sweetbird – Saw your post. Artisan pork bell has a nice ring to it.

Wiffy – Wash away the fats with green tea?

Argus – Fermented yam? Sounds interesting…

Js – It’s a nice little book, isn’t it?

By: Louise Wyers

Louise Wyers — Fri, 14 Nov 2008 23:10:08 +0000

@DocChuck

Apparently you are REALLY ignorant. Every italian female I know understands what a “she-boner” is. In fact, I get a “she-boner” anytime my boyfriend “Big Bear” walks in the same room with me of our rented trailer house.

Even though David Wyers weighs 437 pounds, has no teeth, and has to take pills he buys off the internet for his erection dysfunction disease, I think he is really cool . . . unlike my first four husbands.

And you can bet I am going to keep feeding him all the pork belly I can. So, thank you for the great ideas.

Louise Wyers,
Senior Adviser on the Serious Eats Website

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Fri, 14 Nov 2008 22:12:06 +0000

Health food or not, I want that pork belly. Your version looks so elegantly gorgeous, as always.

One of the dishes from the Japanese cooking book we thought of doing was the braised pork belly, but we opted out because we just had pork belly the previous week. But a little pork belly every week can’t be all that bad.

By: PG

PG — Fri, 14 Nov 2008 20:06:51 +0000

lovely pictures! Even thoug i don’t eat pork and don’t plan to either, this one still looks so appetising. wonderful! I’m sure if I show it to hubby (he eats pork) he would love it. LOL on the caption to the picture with the skillet!