Doing some Cooking

With time off the holidays and relatively light training load I’ve spent some time cooking the last couple of weeks.

I cooked something I’d been wanting to for a long time, braised pork belly.

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I started with the pork and browned it for a while.

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Then I cooked up some vegetables

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Added the pork back to pan and surrounded it with chicken stock

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Then it went into the oven for several hours and I took it out to cool and reduced the sauce.

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Then put the pork back into the oven at a higher temperature

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I was a little disappointed, the actual meat was great but it turned out to be very fatty. I’m not sure if that was because I didn’t braise it long enough to melt off the fat or that’s just how this cut turns out.

I’ve also cooked some pork chops with roasted grapes

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And made some berry french toast for breakfast on Christmas morning.

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Rack of lamb was also on sale at the grocery store one day so I bought that and cooked it up and added a roasted tomato tart.

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