Sunday, November 22, 2009

Donabe Smoked Pork Belly


I did some more quick donabe smoking for lunch.

I've been salt-curing a big block of pork belly for a couple of days. I cut a few relatively thick slices from it and cooked them in my donabe smoker, "Ibushi Gin".


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With the pork belly, I also smoked kabocha pumpkin, shiitake mushrooms, and edamame. They were all outstanding!