Monday, January 16, 2012
My resolution to encourage my husband's commandeering of the kitchen every Sunday continues with glorious results. He found a recipe for Korean Pork Bo Ssam in the New York Times last week and he was determined to make it. The lacquered coating on the fork-tender fall-apart pork was transformational, and the lettuce wraps gave the meal a lighter note, though the fare was plenty hearty on this chilly evening.
The homemade kimchi was a terrific accompaniment--he substituted red cabbage for the more traditional napa, which was a colorful alternative and quite tasty.
My contribution? Garlic braised pea shoots, procured from the "Oriental Supermarket" (the owners are obviously not concerned with political correctness.) We had a fascinating trip there to source ingredients, more on that in a future post. Perhaps not ideal to visit for the first time on a Sunday afternoon the week before Chinese New Year, but we certainly stocked up.
Meantime, we'll be enjoying the leftover Bo Ssam. Anyone hungry?