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A whole mess of siew yuk aka roasted #pork belly, chopped up & ready to eat! #homecooking #potluck (at Mont Timah)

My siew yuk aka roast #pork! The grill was a bit strong but not too shabby! #homemade #homecooking #potluck (at Mont Timah)

korealunchtimestory

족발 Delicious foot of pig

dudefromthe626

#kbbq #Korean #bbq #NomNomNom #porkbelly #beef #galbi

jenrusso

Whaattt? The #pork belly lettuce wrap! So delish - the new creation from chef Brandon Fujiwara #fishandpasta #maui #food (at Maui Fish & Pasta)

Finger Food.

Lamb leg roast! This was the dish for the first haldean eats dinner club. The roast was marinated in white wine, rosemary, sage, thyme, garlic and lime juice; blend them all together coarsely then pour it into a bag with the roast. Let it sit for two hours at room temperature in the bag, then take it out, salt and pepper every side really thoroughly, and put it straight on the oven rack with a roasting pan on the rack below it. Start the oven at 210 C, and after cooking for 20 minutes, drop the oven down to 150 C and cook until the roast has an internal temperature of 48 C. Take it out and tent it until the internal temperature is 50 C. That’ll give you a rare, delicious roast.

I served it with a barley mushroom risotto which is incredible. Unfortunately I didn’t get any pictures, but I’m 100% certain I’ll make it again.