Day 31: Pork Buns = Heaven

Dear Reader, today is February 1, meaning that January is over, and Restaurant Free Month is over. Wait a minute... what's Jim doing in the kitchen making duck confit? It turns out that we're cooking at home tonight too, and that regular months aren't all that different from Restaurant Free Months. And that's the way we like it.

Last night was the official end to RFM, and we closed on a high note. I've already written about doing the legwork for our steamed pork buns over the weekend. It paid off last night when all I needed to do was slice my chilled pork belly and reheat it in a warm skillet, re-steam a few pillowy buns, and stuff the buns with pork belly, sliced scallions, fresh cucumber pickles, and hoisin sauce. It was pork perfection.

To counteract all that fatty meat, I made a simple green salad dressed in a sweet lime dressing (actually the dipping sauce from our spring rolls a few nights ago) and some jasmine rice. The meal was so good that I dreamed about it all night long and woke up craving it this morning.

Even though our thirty (one) days are over, we'll continue posting our favorite meals here on a less-frequent basis. So stay tuned, and eat well.