Who knows who Dr. BG is; “Grace”…I guess I can say, since she now uses that name around town and in comments here and there?
Grace has been an enthusiastic promoter of Paleo via her blog, Animal Pharm (link removed), for a long time…as well as her encouraging of all the guys to look their best…and has been a good buddy of mine long time now. Sometime a couple of years back, there was a Meetup amongst Paleos in a park in Sunnyvale, I think, where I got to meet her for the first time and since, it’s been a number of dinners, AHS11 (she presented as well), and we had coffee and then lunch a couple of weeks back.
She lives in Shanghai, China, now, with her family…but for about the last month has been back visiting. Lucky for me, she has an excellent cook for a sister, Marisa. We’d met at dinner in Santa Clara a couple of weeks back with Dave Asprey of Bulletproof Exec and Patric of PaleoHacks (Beatrice and Merisa were there too) and Bea and I snagged an invitation for a meal prepared by Marisa.
So here goes. And this was only 2/3 of it. She has more counter space behind.
Everything was good, but varied…far to much to call out individually. Typical Asian hospitality. It reminded me of being invited over for a New Year’s Day celebration to an officer friend’s house during the holidays in Japan, sometime in the late 80s. He had a Japanese wife (and mother-in-law), and the deal is that on New Year’s Day, you basically have a whole table of food, prepared over days, and you pick at it all day long. It’s always way more than you can eat. …I think making yourself sick is part of it.
…They didn’t have scotch, but that bottle of Bombay Gin went down very smoothly on the rocks.
Now, how can you imagine that I’d only eat about one single piece of that? Silly. Pork Belly, that’s how.
Unfortunately, once I knew what I had here, the rest of the meal basically went to waste for me. Don’t know how many pieces I ate (she kept replenishing), but it was a lot, maybe 5-6 pieces. Really, seriously, this has got to be the way to do pork belly. The grilling was something to behold and I wondered, how can you do that and have it not all melt into the grill?
Upon investigation, I got the recipe, and it is in no way or means for the feint of heart: Emeril’s New Orleans’ Asian-Style Braised Pork Belly.
That’s a couple of days worth of prep, so get it going thursday afternoon and you’re set by Saturday—and then you get to show your buffalo wings chowing buddies how ignorant they are…and what could be more fun, or sweet, than that?
One more thing: the fat was like meat. Envy me.
I missed out on this—something I quite love in pubs, but…Pork Belly.
There were grilled veggies. Pork Belly.
Thanks to Grace and her sister Marisa, and also to her high school teacher husband, Trent, who was a very great host and someone my school teacher wife had fun chatting with the whole time, talking school teacher shop & shit.
Get this: they have four….FOUR amazing beautiful girls, all lean & fit. Guessing the oldest is around 10-12, but they can all do pull-ups, which they demonstrates to us. Charming sweethearts, one & all.