1lb pork belly, skin optional, tied at 1/2in intervals
12 cloves garlic, crushed
6 scallions, 2 cut into 4in pieces and remaining finely sliced
3-1/2in ginger, sliced
2 cups soy sauce
1/2 cup mirin
2tb white miso
3 cups chicken stock
2 cups vegetable stock
20oz fresh noodles or 14oz dried noodles
8oz enoki mushrooms
4tb bamboo shoots
2 nori sheets, cut into 8 pieces
Cover pork with water and boil for 15 minutes. Drain and return to pot with 4 cloves garlic, scallion pieces and 1in ginger. Add water to cover (about 6.5 cups), bring to a boil and simmer partially covered for 1.5-2 hours, flipping pork after 45 minutes. Let pork cool in pot. Set pork aside and strain broth; set broth aside in fridge for 8 hours – 2 days.
Meanwhile, bring pork and 5-9 and enough water to cover (about 3.5 cups), bring to a boil and simmer uncovered for 1 hour, flipping pork every 15 minutes. Let pork cool in pot. Remove pork, wrap and chill for 8 hours – 2 days.
Meanwhile, strain marinade. Set aside 1 cup and place remaining in fridge. Place eggs in steamer basket set over boiling water for 6 minutes. Transfer to ice bath and let cool. Peel, add to 1 cup marinade and chill for 8 hours – 2 days.
Meanwhile, remove eggs from fridge and set aside to come to room temperature. Remove twine from pork and broil on upper-middle rack for 5 minutes, flipping once. Let rest, then shred or slice into bite-sized pieces.
Meanwhile, set aside fat from broth. Add 11-12 and remaining ginger and garlic, bring to a boil and simmer for 20 minutes. Strain, add a quarter to half a cup of remaining marinade, add back to pot and keep warm.
2lb yukon potatoes, peeled, halved and sliced 1/4in
2tb white wine vinegar
4oz bacon, cut into 1/2in pieces
4 6-8oz boneless pork chops, 3/4in to 1in
1tsp caraway seeds
2tb whole-grain mustard
2tb extra-virgin olive oil
Cover potatoes in salted water enough to cover by 1in. Add 1tb vinegar, bring to a boil and simmer for 12 minutes. Drain, reserving 4tb cooking liquid.
Meanwhile, render and crisp bacon and set aside. Cook 4-5 for about 6 minutes per side or until internal temperature reaches 140 degrees and set aside. Mix remaining ingredients and reserved liquid and bacon with potatoes and serve.
Meanwhile, butter bread on one side with 2tb butter and cut out 2-1/2in rounds from center. Push potatoes and sausages to the side, add remaining butter, add bread buttered-side up and return to oven for 4 minutes.
Flip bread, crack eggs in holes and return to oven for 3-4 minutes. Remove from oven, rest on sheet for 2 minutes and serve.
Add 1-2 and enough water to cover in a 4-quart pan and bring to a boil. Simmer for 15 minutes. Drain and puree with 3-6
Meanwhile, microwave potato for 5 minutes and drain. Set aside.
Brown chorizo in a 12in skillet for 5 minutes and set aside.
Add 9-10 for 5 minutes. Add potato and cook undisturbed for 3-5 minutes. Add to chorizo.
Scramble eggs into large curds and add to chorizo mixture along with 1 cup tomatillo sauce. Fill tortillas with 1/3 cup mixture and arrange in a 9in x 13in pan. Remaining sauce and pan can be refrigerated overnight at this point.
Pour sauce into pan and top with cheese. Bake at 350 degrees for 30-40 minutes. Rest for 5 minutes and serve.
Mix 1-4 and let rest for 10 minutes. Meanwhile, cook pasta; reserve 1-1/2 cooking water.
Add 1tsp garlic, 3/4tsp each rosemary and pepper, and nutmeg to pork. Form a 6in patty and cook for 2-3 minutes per side; pork will not be fully cooked. Chop, add to cream and set aside.
Cook mushrooms for 5-7 minutes. Add remaining 7-9 and cook for 1 minute. Add wine and reduce until almost evaporated. Add pork/cream mixture and 3/4 cup pasta water and simmer for 1-3 minutes or until pork is cooked. Set aside, stir in 13-15 and toss with orecchiette, adding pasta water as necessary. Serve.