Mmmmm, nothing beats a pork belly with crispy crackling for lunch or dinner. The trick to crunchy crackling? Dry skin. The skin on the pork belly needs to be very dry for it to be able to bubble and crisp up.
Continuing a wave of competition triumphs in recent years, this Robertson wine estate was crowned as Top Terroir Wine Estate for the second year in a row at the 17th annual SA Terroir Wine Awards, while also winning two coveted trophies for national winners in the Cabernet Franc and Cinsaut categories.
Oxtail actually comes from the tail of beef cattle. At one time, oxtails actually did come from oxen, and eating them is just a part of nose-to-tail eating so common among Eastern European cooks. Today, oxtails are considered gourmet fare. The same is true of pork belly, once relegated to the sausage grinder.
What is the difference between a galette and a crostata? Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They’re referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak-season produce.
As the name would suggest, this dish goes hard on the sesame flavor. Just like Chinese Chicken Burgers, it isn’t an authentic Chinese dish but has been popularized by Asian American restaurants. Sesame chicken isn’t usually marinaded, although some recipes do call for a brief soak in sesame oil and soy sauce.