Because my week of night shifts was starting tonight, the morning was filled with cooking and errands.
The pork shoulder roast and belly were already soaking in the SousVide Supreme for tonight’s dinner but I wanted to get a head start on tomorrow’s supper as well.
Tomorrow night, we’re chowing on Slow Cooker Korean Grass Fed Short Ribs with short ribs from Brandon Natural Beef. I altered the recipe a little bit to streamline the steps – I’m all about the shortcuts to deliciousness, remember?
First, I broiled the short ribs to give them a nice char…
…before stacking them in the slow cooker.
Big-O was home from school because he yakked after a coughing fit this morning. I recruited him as my sous chef and he helped me assemble my mise en place and blitz the sauce. I swear his hands look just like mine, but mini and unveiny.
I changed the sauce a little bit by adding a couple of teaspoons of Red Boat fish sauce and just roughly chopping the veggies and fruit. Seriously, my Vitamix is boss.
I set the slow cooker on low and let the short ribs braise all day.
My first meal of the day was at lunchtime when I chowed on some Burger Bites and a big ass salad dressed with extra virgin olive oil and balsamic vinegar.
At around 3:00 p.m., I went to bed for a couple of hours, making sure I totally ignored the mountains of laundry piled around our room.
When I woke up in the evening, I fished out the sous vide pork shoulder and belly…
…dried them off…
…and crisped them up in the cast iron skillet with some melted lard.
While the pork was getting crispity crunchity, I reheated a pot of defrosted curried cream of broccoli soup…
I …seasoned a tray of cauliflower florets with cocoa powder…
…and roasted a batch of Melicious’s Cocoa-Toasted Cauliflower.
When I finished frying the pork…
…I sauteed some baby kale and onions in the remaining pork grease.
Here’s my dinner plate:
After dinner, I did a quick WOD in the garage before packing my stuff for work.
By this time, the short ribs were finished cooking…
…and I carefully transferred the fork-tender meat and sauce to a storage container.
I can’t wait for tomorrow night’s dinner.
