We first had a Lychee Saketini in a swanky restaurant on the roof of the Peninsula Hotel in Hong Kong. It was the eve of the British hand- back of the colony to the Chinese. The air was festive and apprehensive, solemn and jubilant. A mix of East and West. So it seemed fitting to order to order a drink made from sake and vodka. Besides, we have a thing for lychees. Yesterday, at our local market, we stumbled upon a crate of fresh perfectly ripe lychees and brought them home. Guess what we did with them?
This post is the first time I have ever made Braised Pork Belly and now, today, I understand why Pork Belly is so popular. If I were to get another tattoo and if I were a daredevil in my teens, having cooked this: perhaps it would be a pig. Perhaps not. But I understand it...I really do....more