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".

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