A weekend of pigging out

I was never very sure about pork, do I like it or do I not? I will never forget one summer before camp I had pork for lunch and then I was throwing up shortly after my parents dropped me off.  Or was it just stress from being away from home for a week?

I am definitely changing my mind after tonight.  But the weekend of cooking actually started on Friday.

I made chicken stock.  I have been told a few times about a butcher in Oshawa and it turned out to be 5 minutes away from my office.  My lovely assistant heard that I was thinking of making chicken stock and needed some bones and carcass and called this butcher.  The nice man told her it will be free.  Wow!
I bought 2 pieces of striploin with my freebie and made chicken stock the next day.  So easy! Who knew?

Prima Vera Chicken Broth

I was inspired by Lucy Waverman's Minestrone Prima Vera, I came out with my carb-free version.  To the chicken stock I added leeks, green onions, shitake mushrooms, garlic, asparagus and edamame beans.  Add fresh basil and parmesan cheese just before serving and here it is:

So simple and yet so good!

Asian Brasied Pork Belly

I like bacon so I thought I will not go wrong with pork belly. And the picture in Lucy Waverman's cookbook looked amazing. One of the ingredients was star anise which I recognise from chinese food.  After 4 hours in the oven, this came out beautifully:

The final step of browning the skin really made the meal.  I did that for 15 minutes at 450 degrees but next time 20 minutes for sure because we love more crackling!  Fresh green onions with mustard or hoisin sauce were the perfect compliment.  Julius loved it in a tortilla wrap.  Like Peking Duck.

http://www.theglobeandmail.com/life/food-and-wine/recipes/asian-braised-pork-belly/article88275/ 

Baby Bok Choy with Shitake Mushrooms


My mother has given me 2 bags of frozen shitake mushrooms and they have not seen the light of day for over three years.  This sunday they sure came out with a bang! Other than the soup, I decided to add to the bok choy, ginger and garlic and it was a great choice.

We all enjoyed the meal so much and I cannot believe that I have made all of this!

Anna Marie's Pulled Pork


So simple and delicious, it takes 6 hours but no need to watch it at all. Perfect by itself or in a sandwich.  Great lunch!

Fry up 1 or 2 sliced Vidalia Onions, just until they soften, 10 minutes medium heat

pour on 1 bottle BBQ sauce, put in the oven for 6 hours at 225 degrees.

Soup 8/10

Pork Belly 9.5/10

Bok choy with mushrooms 9/10

Pulled pork 8.5/10

Thank you for reading!