A thing called caramelized pork bits may, at first blush, seem a bit off the beaten path. But it makes perfect sense if you understand how it came about.
It used to be, occasionally, that I would pop out here with a recipe that was meant to be a weeknight dinner. I would make fried rice, or pasta with collards, or macaroni and cheese — stuff that could be thrown together, all filling and comforting, in something less than an hour from start to finish. It was the pickling that initially distracted me from making those kinds of posts (and so many others, too). And then — as Sarah likes to tell me — I got sidetracked from the whole project of making any kind of entrées for the blog at all.
I have to admit: I have an ulterior motive in making this particular post at this particular moment. Red hot pepper sauce is yet another pickle — one last ferment in what, one month ago, I called a systematic exploration of the nutritionally rich, biologically diverse, sometimes slightly stinky genre of fermented foods.
I said then that the series was part of the run-up to my pickling workshop. And my pickling workshop, dear readers, is this Saturday, September 28.
1 pint of mixed hot green chili peppers (I used some Thai peppers, some Serranos, and some Portuguese) 4 cloves of garlic 1.5 Tbsp white vinegar 1 Tbsp olive oil 1.5 tsp white sugar Fish sauce (or salt) to taste Chop and stem the peppers, then add all the ingredients to a food processor, and […]