I had some some left over meat after make a batch of Vietnam fresh spring rolls so I figured I’d roast the pork belly and have it with miso udon.
Im not going to lie. It was pretty epic.
Vietnamese Fresh Spring Roll – Gỏi cuốn (Isn’t that a Star Wars character?)
Its that lunar time again and what’s more chinese than sauerkraut. Got a batch fermenting, which should be ready in the next day.
Ill post about it later if its delish. If you don’t hear from me for a while, it’s because I have botulism.