Comments on: Tangerine-Glazed Pork Belly with Ginger and Green Garlic http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/ Analog cooking in a digital world Mon, 13 Feb 2012 15:59:44 +0000 hourly 1 http://wordpress.com/ By: Ren http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/#comment-3250 Thu, 17 Dec 2009 02:13:26 +0000 http://ediblearia.com/?p=5537#comment-3250 I work full-time as a computer geek, but you might call me a professional eater :-)

Thanks, Tara!

]]> By: Tara http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/#comment-3249 Thu, 17 Dec 2009 01:29:36 +0000 http://ediblearia.com/?p=5537#comment-3249 Great, thanks again, Ren.

Thanks for the quinoa tidbit, too. We used to eat quinoa, but we stopped when we cut out grains and starches. I always did find it unusually ‘heavy’ in my tummy – even with soaking. Still, it was yummy.

Braised greens will be good.
p.s. Are you a professional chef? Your recipes are incredible!

]]> By: Ren http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/#comment-3248 Thu, 17 Dec 2009 01:25:46 +0000 http://ediblearia.com/?p=5537#comment-3248 To my palate, I think braised greens would compliment both the citrus and the pork.

Quinoa is a species of goosefoot, by the way http://en.wikipedia.org/wiki/Chenopodium :-)

]]> By: Tara http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/#comment-3247 Thu, 17 Dec 2009 01:12:27 +0000 http://ediblearia.com/?p=5537#comment-3247 Thanks so much, Ren, but we don’t do any grains at all. I know, you will probably tell me quinoa is technically a seed, but I don’t think so. I’m thinking of some type of veggie?

]]> By: Ren http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/#comment-3246 Thu, 17 Dec 2009 00:14:01 +0000 http://ediblearia.com/?p=5537#comment-3246 Mm, how about toasted quinoa? Saute quinoa in butter until lightly brown then simmer in chicken stock until tender. Maybe add little bits of kale, chard, spinach or carrot & celery.

Thanks, Tara!

]]> By: Tara http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/#comment-3245 Wed, 16 Dec 2009 22:52:19 +0000 http://ediblearia.com/?p=5537#comment-3245 I am so happy that I didn’t use the pork belly from our last pig order yet!! You always have the most beautiful recipes. Thank you!

We don’t do grains or beans around here so I’m always happy to find new recipes that don’t call for them. hint hint :)

What would you suggest serving this with?

]]> By: Ren http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/#comment-3199 Thu, 10 Dec 2009 13:19:20 +0000 http://ediblearia.com/?p=5537#comment-3199 Green garlic is young garlic, harvested before the bulbs mature. It looks like a green onion and tastes like a less bitter cross between the two. The whole plant can be used, including the leaves.

Green Garlic
photo from http://www.inpraiseofsardines.com

]]> By: leih http://ediblearia.com/2009/12/09/tangerine-glazed-pork-belly-with-ginger-and-green-garlic/#comment-3198 Thu, 10 Dec 2009 13:07:37 +0000 http://ediblearia.com/?p=5537#comment-3198 OMG, well I bet this just melts in your mouth!

What is green garlic? (Your blog should get the Educational Award for teaching people about new ingredients.)

leih

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