March 22, 2016


Greenhouse scene/duck eggs/farm lunch/sunset/morning coffee/birds and cranes in the fields/collecting/sunset/porkbelly & ramen

The flower buds are peeking through and birds are singing! The longer days are welcomed!

The sun, the sun, the sun!
~ Healing, Life Force~ 

Pork Belly, Duck Eggs & Ramen
Back in my waitressing days, the amazing women working in the kitchen made this dish for us. It is a true Thai recipe called Khai Palow. They know how to use a mortar and pestle, something I am not agile at yet! I bought most of the ingredients at a local Asian Market. The broth is memorable and the creamy duck eggs and pork belly combination is sublime!

3 medium cilantro roots
5 garlic cloves
2 tsp. whole white peppercorn 
2 pounds pork belly, cut into 2-inch cubes
5 pieces star anise 
5 cinnamon sticks
2 tsp. five-spice powder
8 duck eggs 
1/2 cup palm sugar
2 quarts water
1/2 cup fish sauce 
2 T. sweet black soy sauce 
1 T. light soy sauce 
Ramen noodles
In a mortar, combine cilantro roots, garlic and white peppercorns and pound with a pestle into a coarse paste. Transfer to a large bowl. Add the pork belly, star anise, cinnamon sticks, and five-spice powder and mix well to coat, then chill for 30 minutes.
While the pork is marinating, place the eggs in a large enough saucepan to hold them in a single layer and add cold water to cover them by 1 inch. Turn the heat to high and bring just to a boil. Remove from the heat, cover the pan, and leave for 12 minutes. Transfer the eggs to a cold water bath to stop the cooking. Once the eggs are cool enough to handle, remove them from the water, peel, dry and set aside.
Place the palm sugar in a saucepan over medium heat and heat until it starts to caramelize and forms large bubbles, about 5 minutes, being careful not to let it burn. Add the pork and cook, for about 5 minutes, until pork is half-way cooked through. Add the water, fish sauce, soy sauces and hard boiled duck eggs. Bring to a simmer and simmer for 1 hour, till the eggs are brown and pork belly is tender. Serve with ramen and scallions.


"All that spirits desire, spirits attain." ~ Kahlil Gibran