Chef Attack!
Thomas Keller cuts a lot of food into cubes. They’re really cute, and artfully arranged on white plates. But cubes make me think of little prisons. I like messier food (read: Nigel Slater). Inpired by these maligned cubes, here’s a recent recipe that’s a cut-up.
One Inch Cubes
1/2 pound, 1” cubed pork belly
a large (red) onion, cut into 1” cubes
2 large cloves garlic. minced
Scotch, such as Lagavulin, to taste
sea salt and black pepper
fresh or dry red chilies, to taste
3 Yukon gold potatoes peeled, 1” cubes
1/2 head green cabbage, 1” cubes
Honey or agave, a squirt
Vegetable or chicken stock, 1/2 cup
Shitake tops, 8 or so, 1” cubes or wedges.
flat leaf parsley, finely chopped
Allow the pork to caramelize and become translucent over medium heat, about 5 – 10 minutes. Add onions, after 5 or so minutes add garlic. Cook for a few more minutes. De-glaze with Scotch, enough to scrape pan, lower heat. Add the other ingredients in order, cover, add a splash more Scotch. Bring to a simmer, lower heat again. Stir every 5 minutes, probably about 15 to 20 more. Serve with sprinkled parsley.
Serves 6