Kajun Korean, maybe?

Kajun Korean is an interesting match of cuisines, not only do they both start with the same letter, but they also like a little bit of heat in their food. The key variables to this meal where once again a trip to Adam's Market, good tunes, good people and good times. The states represented at this meal were Louisiana and Arkansas.

Walking through the market, the gravitational pull of the pork product became too much and we perused the offerings. Smoked hocks and necks, raw pig's feet, and a slab of pork belly made it into the basket. Accompanying the pork in the basket were some Korean Ramen noodles, shitakes, romaine lettuce, green onions, and fennel. The basket was full, the tab paid and now onto making memories.

Raw pig's feet were cheap and added an amazing viscosity to the resulting stock. It is important to first blanch the raw feet, to remove any impurities. The blanched raw feet were met in the pot with the smoked products, some caramelized fennel, onion, and garlic. The belly was cured for 16 hours with ginger, tea, lemon, red pepper, salt, and sugar. The stock is done and the belly is cured, now what?

Ensuring a good sear on the belly was important, so it was wiped clean of moisture and added to a smoking hot pan with no oil. The fat caramelized into a porkarific scent, just waiting to be braised. After searing both sides, I added the hock stock, fish sauce, red pepper flakes, champagne vinegar, and a touch of honey. With the belly braising, the only thing to do was wait. Then it was done, three hours later. The belly rested while the rest of the meal came together. The noodles were cooked in the braising liquid, with the addition of nori and koran chili flakes until all flavors were harmonious. Sliced shitakes and romaine made it to the bowl, then the sliced belly and some sliced green onions. It was a fulfilling cooking experience enjoyed with chopsticks and friends.