* pork belly (using the Momofuku technique but with skin on for crunchy crackling)
* pork belly sandwich
I also ran out of candied jalapenos last month (because I dropped an entire jar and it smashed all over my floor), so I promptly made some more. When I made these last time, I didn't remove the seeds, which resulted in some wickedly spicy pepper rings. This time I de-seeded about half.
And here is some Vietnamese pickled carrot and daikon that I made. These are quick pickles and you can eat them about an hour after making them. I added them to a refreshing cold soba noodle salad.