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Only 1 thing to add about the cucumber salad:The meat is pork belly. I first cook it on low heat for an hour with the skin side in homemade chicken broth. This will soften the skin first and then make it easier to cut. By cooking at a low temperature, I let the fat out of the meat. After that I turn the meat over and raise the temperature and it has to cook for another hour. Now put it in the oven again without liquid for 15 minutes with the grill function on the highest setting. There should be plenty of salt on the skin. Now the skin pops up like popcorn and gets really crispy. If done well, you don't take the fat any more than it was fat.
The cucumber salad is very simple. Cut and salt the cucumber and put it back in the fridge for about 30 minutes. This is how the cucumber water comes out. Then add onions and garlic. a cup of sour cream, 4 tablespoons of helen balsamic vinegar, a teaspoon of sugar. chives and season with salt and pepper. Very simple recipe as I know it from grandma
The cucumber salad is very simple. Cut (or grate as coarsely as you like) and salt the cucumber and put it back in the fridge for about 30 minutes. This is how the cucumber water comes out. Then (take the cucumber mix into your hands and press out as much water as possible, then) add onions and garlic. a cup of sour cream (you can let it drain a few hours in a colander with kitchen paper; you can use yogurt, too), 4 tablespoons of helen balsamic vinegar, a teaspoon of sugar. chives and season with salt and pepper.