It is stunning in the hand.
If you r getting something close to sriracha please post the recipe. Thanks
In addition- if you use the above recipe, and then tightly pack the mixture into small ramekins, and seal with warm fat, They'll keep for a ridiculously
I prefer pork belly, and cofiting in duck fat. I also like to cure the belly for a couple days ahead of time, intensifies flavor and gives a nice finished