Thursday, October 14, 2010

A Pork Bun a Day Keeps the Doctor Away

Not much going on this week, food wise. I have been eating one of these Momofuku inspired pork buns everyday since it's on the menu at work.

Nothing compares to the pork belly that is made at work. I had some over the weekend and it was dry, not tender or flavorful. How can one mess up pork belly??? It's protected by a yummy layer of fat, and just needs some tender love and care in the oven to reach it's full potential of deliciousness. People who can't prepare it properly should not be allowed to cook pork belly.

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