Comments on: A Cross-Cultural Affair

By: Luney

Luney — Sat, 08 Aug 2009 02:35:09 +0000

I’ve never worked with pork belly but I’ve heard so many good things about it. And clever you, sneaking in that dreaded spice! I’ve never experienced star anise either but I understand it’s used in some very interesting cooking. This recipe looks so enticing that I MUST try it, once the weather cools down for this sort of thing.

Reminds me very strongly of my mother’s strict aversion to the Japanese pickles my dad and I have stocked in the fridge. I am appalled at how a pickled radish turns highlighter yellow (and cucumber a poisonous magenta, and eggplant a radioactive indigo. Don’t even get me started on the scallions) but I eat it anyway. Such is nostalgia, I guess.

By: veron

veron — Thu, 09 Aug 2007 10:59:39 +0000

Lydia - I understand why we have to do it. A lot of this is mental. What they don't know won't hurt them.
HH- I've moved my stash again. Leave it alone!
T.W. - I've actually seen some desserts with star anise. Makes me really curious.
Big Boy's oven - Oh I love deep fried pork belly. This is how I serve my pork belly confit: /2007/02/for_the_love_of.html

Thanks Tanna - Pork belly is the best part of the pig, it has the most flavor. It is really best served like Big Boy said "crispifried".

By: Lydia

Lydia — Tue, 30 Nov 1999 06:00:00 +0000

Veron, I'm laughing at the thought of all of the strange spices I've snuck into my cooking over the years…like shrimp paste…by not telling my family what was in the food I'd prepared! Star anise is an assertive spice, but one that is absolutely indispensable in the pantry!

By: The "Hungry" hubby

The "Hungry" hubby — Tue, 30 Nov 1999 06:00:00 +0000

Sneaky! …and what makes you think your stash of star anise is hidden? Have you checked them lately?! You also forgot to mention that I made an honest attempt to eat shrimp paste with my food but couldn't! Like you said, it is what you grow up with that you feel comfortable with. Also I'm not a big fan of soy sauce since all I taste is salt.

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

Ha!! Now, I'm wondering if you tried to sneak a star anise into those Balthazar pastries! Good work!

By: Big Boys Oven

Big Boys Oven — Tue, 30 Nov 1999 06:00:00 +0000

Veron, try deep fry the pork till crispy before serving and top the source over before serving/

By: Tanna

Tanna — Tue, 30 Nov 1999 06:00:00 +0000

Not sure I'm going to be trying pork belly anytime soon but this, expecially the gravy, looks divine! Good work Veron.

By: Tartelette

Tartelette — Tue, 30 Nov 1999 06:00:00 +0000

I love all the flavors coming out from this recipe, sounds wonderful. Old Chef has an aversion to cinnamon, except when I make him my Morrocan lamb and I really believe it is because of all the flavors combined in it.

By: Amy

Amy — Tue, 30 Nov 1999 06:00:00 +0000

I can't imagine what I'd do if I couldn't use star anise. My bf hates, hates, hates raw tomatoes and cilantro though. Pork belly is probably my favorite cut of pork. I love the red braising it.

By: joey

joey — Tue, 30 Nov 1999 06:00:00 +0000

I love shrimp paste! So does the hubby, but that is because we both grew up with it. I can imagine though how the smell can drive others to madness, especially when you are sauteing! Oh boy As for star anise, I only started liking it late in life…because of all the Asian braised dishes (especially the pork ones) What I can't really take, as much as I try, is anise based spirits…