Fatty White Ribbons of Pork
Crunchy, Slightly Sour Kimchi in Shades of White, Green, and Red
Black Rice Giving Brown Rice a Puple Hue
Dry, Shiny Green Seaweed
A Perfectly Ripe Orange-Pink Peach for Dessert…
What to do…?
In the slow cooker I mixed three big spoonfuls of 고추장 (red pepper paste), several cloves of crushed and chopped garlic, a half an onion sitting in the fridge, a few carrots, a spoonful of sugar, soy sauce and water. (No mushrooms on hand.) I then dumped in more than three pounds of pork belly. I used a 4 qt crock and put it on high for about 1 1/2 hrs. Afraid that the pork wouldn’t cook, I then set it to 6 qts (which makes it hotter) for another 1 1/2 hrs.
I threw brown and black rice (현미, 흑미) in my glorious rice cooker at a ratio of 11 parts brown to 1 part black.
After taekwondo, picking up Good Man from the subway station, and a shower… dinner was (basically) ready. All I needed to do was open up the container of kimchi and cut up some 김 (seaweed).
Now, the sauce didn’t thicken up like it normally does. I probably added a smidge too much water because I was afraid of the pork not being covered. Next time I’ll add corn starch, agar agar, or rice powder during the last half hour of cooking.
But damn. That was a good dinner.