Adapted from American Charcuterie

2 Tbsp. Brown Sugar
2 Tbsp. Black Peppercorns, cracked
1 1/2  Tbsp.  Juniper Berries, crushed
3 Bay Leaves, crumbled
1/2 Tsp. Thyme Leaves
3 Cloves, crushed
1 lb. Sea Salt

5 lbs. Pork Belly, skin on

Blend first seven ingredients together.  Place 1/3 of the salt mixture in the bottom of a non-reactive container with a lid. Lay pork belly, skin side up, on top of salt blend. Rub remaining blend into and over the top and sides of pork belly.  Sprinkle any remaining salt on top of belly.  Cover with lid and refrigerate for six days, turning and rubbing belly with the rendered brine at least once a day.

After six days, remove bacon from brine and rinse well under fresh water.  If instead you allow to cure for another six days you will end up with salt pork.  Once salt has been washed off, bacon will keep for 10-14 days in refrigerator or may be frozen.  Bacon may be sliced as is and fried, or may be soaked in fresh water for up to 2 hours to remove excess salt and then may be fried or braised.  If bacon is soaked to remove salt, it should keep for up to 5 days in the refrigerator.

2 lbs. Pork Belly cut in 1? cubes, or Pork Jowl
3 Cloves Garlic, crushed
3 Star Anise
1 Tsp. Saigon Cinnamon
2 Tsp. Whole Black Peppercorns
1” knob Ginger, peeled and minced
4 Tbsp. Peanut oil
1/2 Tsp. Sea Salt
2 Tbsp. Fish sauce
1 1/2 Cups water
Bunch of cilantro, chopped

For the Vietnamese caramel sauce

3 Tablespoons sugar
2 Tablespoons water

In a mortar and pestle or coffee grinder, combine the star anise, cinnamon and black peppercorns. Crush and or/grind the spices.  In a small heavy bottom pan, combine the sugar and water. Over medium heat, allow the sugar to melt. Stir occasionally to help sugar and water to combine evenly. Once the sugar melts completely, the mixture will slowly start to turn a golden brown color. Continue swirling the pan until the caramel becomes a light brown color. Immediately remove from heat and put aside.

Heat another, large heavy bottom pan over medium heat. (A Dutch oven works well)  After the pan warms, add the oil, minced ginger and garlic. Stir until garlic becomes light brown and fragrant.  Add the ground spice mixture and sauté for a minute.  Add the pork and cook for about 10 minutes. Add the fish sauce and salt.  Stir to incorporate.

Slowly add the Caramel.  You may have to heat the pan containing the caramel in order to loosen it from the pan.   Allow the pork to cook in the caramel for about five more minutes. Then add the water and reduce the heat to low.  Continue braising the pork for about 1 hour or until the meat is tender.

Serve with warm rice or noodles and top with the chopped cilantro.

(Adapted from An Obsession with Ham the Hindquarter)

This is a 3 Day recipe.

2 lb. Salt (Kosher or Sea)
12 Cups Cider (Not Hard)
4 Cups Water
1 1/2 Cups Honey
1 Cup Brown Sugar (Packed)
1/4 Cup Molasses
2 Tbsp. Allspice, crushed
3 Tbsp. Black Peppercorns, crushed
2 Tsp. Cloves, whole
3 Garlic Cloves, peeled and chopped
1  10 – 12 lb. bone-in Fresh Ham, skin on

Add all ingredients except ham to a large pot and stir over medium heat until all sugar is dissolved and liquid comes to a simmer.  Remove from heat and allow to cool to room temperature.

Immerse the ham in the cooled liquid and place in refrigerator for 48 – 60 hours.  If the ham is not completely submerged, turn it every 6 – 8 hours to ensure that the cure reaches all parts of the ham.

At the end of the curing period remove the ham from the brining liquid.  If you pat it dry it will keep in your refrigerator for up to 2 weeks.  However, if you are going to cook it, you now must soak the ham in fresh water for 12 hours in the refrigerator to remove the excess salt.

After the 12 hours are up, preheat your oven to 350? F., remove the ham from the water, dry, and place in a large roasting pan.  Cover tightly with foil and bake for 3 hours.

Uncover the ham and continue baking until the ham is well browned and an instant-read thermometer registers 170? F, about another 1 1/2 to 2 1/2 hours.  If it is browning too quickly, you can tent it with foil.

When ham is done cooking, transfer it to a cutting board and allow it to rest for at least 15 minutes before removing the rind and carving.

This is amazing. Enjoy with your favorite side dishes.

Makes about 1 1/2 Cups

2 1/2 Cups Fresh Cilantro
1/2 cup Fresh Mint leaves
1/2 Small onion, coarsely chopped
8 Cloves Garlic
1” cube of Fresh Ginger, peeled and chopped
2 Green Chile Peppers (the small, hot ones)
1/4 Cup Lemon juice (fresh)
2-3 Tbsp. Water
1 Tsp. Cumin seeds
Sea Salt to taste

Blend or puree all ingredients above to a smooth consistency in either a food processor or blender.  Store in an airtight container in your refrigerator for up to a week, or freeze and use as needed.

1 lb. Unsalted Butter

Heat the unsalted butter in a heavy pot over a low flame.  It will slowly melt and start simmering.  Gradually you will see the foam and/or scum rise to the top, and the milk solids settle to the bottom of the pot as the liquid becomes transparent.  Be careful not to burn the solids at the bottom of the pot. They should remain at a deep yellow color with tinges of brown in them.

The foam at the top will slowly clear up and get settle to the bottom also.  Once the liquid has achieved a transparent golden color it is done.  Do not stir.  Strain the clarified butter through a fine strainer and/or cheesecloth and discard the solids.

Ghee at room temperature looks semi-solid. It does not need to be refrigerated and will keep for many months.  It has a much higher flashpoint than regular butter and will add an extra richness to the Indian foods you use it in.

This is a hot, yet sweet curry that comes from northwestern India.  Very hard to resist on a cool day.

1/2 Cup Moong Dal (Split Green Lentils)
1/2 Cup Chana Dal (Split Yellow Peas)
2 Tbsp. Ghee or Peanut Oil
1 Tsp. Black or Yellow Mustard Seeds
2 Tsp. Cumin Seeds
1 1/2 Tsp. Sea Salt
1 Tsp. Cayenne (Adjust to taste)
1/2 Tsp. Asafoetida
1/2 Tsp. Turmeric
1 Can Diced Tomatoes (14.5 Oz.)
1/4 Cup Jaggery or Brown Sugar
1/4 Cup Minced Fresh Cilantro
10-12 Curry Leaves (Fresh if possible)

Rinse the dal in a medium sized pan until the water remains relatively clear and then drain.  Add 3 cups of water to the pan and bring to a boil uncovered, over medium-high heat.  Skim off and discard any foam that forms. Reduce the heat to low, cover the pan, and simmer until the dal is tender, about 35 minutes.

While the dal is cooking, heat the ghee in a small skillet.  Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping. Remove the skillet from the heat and add the cumin seeds, sea salt, cayenne, asafoetida, and turmeric.  Stir briefly then add the tomatoes with their juice, the jaggery, cilantro, and curry leaves.  Return the skillet to medium-high heat and simmer uncovered about 5 minutes.

When the dal has cooked coarsely mash the lentils and some of the split peas with a spoon.  Stir in the sauce, cover the pan, and reduce the heat to medium.  Simmer, stirring occasionally for about 5 minutes, until the seasonings blend with the dal.

Enjoy with Basmati rice, Nan, or other soft breads.

16 oz. Fresh strawberries
16 oz. White vinegar

Wash and drain your strawberries, hull them, and then cut them into small pieces.  Place the strawberries into a clean jar (we used a 1 qt. mason jar) and pour the vinegar over them.  Close the jar tightly and keep at room temperature for 3 days.  After three days, filter the vinegar through a fine sieve and cheese cloth, and pour into a bottle.  Use it to add some summer flavor to salads, greens, or even marinades.  It also looks great just sitting on the counter.

Makes 1 Quart

3/4 Cup Sugar
3 oz. Cream cheese
2 Large egg yolks
1 1/2 Cups Milk
1 Cup Half-and-half
1 1/2 Cup Fresh Strawberries, coarsely chopped
1/8 Cup Powdered sugar
1/8 Cup Water
1 Tsp. Vanilla Extract
4 Graham crackers, crumbled (Optional)

Combine the sugar, cream cheese, and egg yolks into a large bowl. Beat them with a mixer at high speed until smooth. In a medium heavy saucepan, combine the milk and half-and-half. Bring the mixture a boil and then remove the pan from the heat.  Add 1/4 of the hot milk mixture to the sugar/cream cheese/egg mixture, while stirring constantly with a whisk to combine.  This is called tempering.  Return this milk/sugar/cream cheese/egg mixture back to the saucepan with the remaining milk in it. Cook over medium-low heat for about 5 minutes, until the mixture reaches 160 degrees when tested with a thermometer. (This just pasteurized your egg yolks) Ensure you continue to stir throughout the process.

Cool the mixture by placing the pan in an ice-filled bowl. Stir occasionally.While the mixture is cooling, combine the strawberries, powdered sugar, and water in a small saucepan.  Bring to a boil and then reduce the heat and simmer for about 5 minutes. Let the mixture thicken a bit and stir frequently. Set this mixture aside to cool in a pan of ice as well.

Once both of your mixtures are completely cooled, stir the strawberry mixture into the milk mixture. Place into your refrigerator and chill for at least 3 hours. Once it’s cold, process it in your ice cream maker according to the manufacturer’s instructions. When the ice cream is almost done processing, add the optional graham cracker pieces.

Place the ice cream in a separate container and put it in the freezer, for at least 3 hours, or overnight if possible.  Enjoy.

1 Head of Napa cabbage
1/4 Cup Sea Salt
Water
1/4 Cup Korean Chile Flakes
2 Tbsp. Garlic, minced
1 Tbsp. Ginger, minced
4 Green onions, sliced
2 Tbsp. Fish sauce
1/2 Apple
1/2 Pear

Separate cabbage leaves and chop into bite-size pieces.   Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.

Give cabbage a good rinse to remove excess salt and then transfer cabbage to a large bowl.

Combine the Korean Chile flakes with sufficient water to make a thick paste then add to cabbage.   Add the minced garlic, ginger, green onions, and fish sauce.

Blend the apple and pear with one cup of water in a Food Processor or Blender and then add to the cabbage.  Put on a pair of rubber gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chile paste.

Transfer seasoned cabbage leaves into a large glass bottle.  Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.  Transfer any liquid that accumulated during the mixing process into the bottle as well.  This liquid will become Kimchi brine.  Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.

Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid.  Allow the bottle of Kimchi to sit at room temperature for 24 hours.

Your Kimchi is now ready to eat.  Refrigerate and take out portions as needed.  The refrigerated Kimchi will continue to ferment slowly in the refrigerator over time.  So long as you use clean utensils to take out small portions, it will keep for up to a month or more in your refrigerator.