Jason Nemec @jasonnemec - Tumblr Blog

4 men waiting patiently for their faces. (at The 215)

I made this in like 1993

Made with Paper

#MadeWithPaper

Elliott with a coveted pre-release copy of #sakuradreams #momotaro (at The 215)

#momotaro #sakuradreams

Oni King.

New art by New Orleans artist Cathy Rose. A gift from my fellow art-loving auntie Jody! (Taken with Instagram)

Bad, BAD Oni.

Mr. Pheasant-san. Illustration for an upcoming project.

Mr. Monkey-San. Illustration for an upcoming project.

Touching down in Saskatoon. (Taken with Instagram at On The Plane)

Oni Castle

Fiberglass (Taken with Instagram)

Grilled Vietnamese Minced Pork Balls

This recipe will probably serve about 8-10 people. I make it this large because this is the size of the pork roasts I usually find. Plus, you can freeze the paste and grill it up later. Very handy to have in the freezer for a quick meal.

Pork bits

4 lb. Boston Butt Pork Roast

1 cup minced shallots

1 cup minced garlic

1/2 cup fish sauce

1 1/2 tablespoons sugar (or honey)

Black pepper

1/2 cup roasted rice powder (dry roast jasmine rice until aromatic and then grind to a powder)

2 tablespoons molasses

Peanut Oil

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Nuoc Cham Dipping Sauce

1/4 cup fresh squeezed lime juice

1/4 cup fish sauce

3 tablespoons sugar

1/2 cup water

4 cloves of garlic

1 or 2 small red chiles

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Accompaniments

Thai Basil

Mint

Cilantro

Boston Lettuce

Thinly Sliced Carrot sticks

Rice Noodles

Rice Spring Roll Wrappers

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Trim the large patches of fat from the pork roast. You can render this fat down to lard and add back about 1/2 cup of it to the pork for extra flavor. Or, freeze the lard for later use.

Slice the pork into thin slices, across the grain. Freeze the sliced pork for about 30 minutes to make the grinding go easier. Add the pork, lard and rest of the "pork bits" ingredients (except the oil) to a food processor and pulse to a paste.

This paste will keep well frozen or in the fridge for a couple of days.

Make balls or patties or bullet shapes using the peanut oil on your hands and in the container where you will stack them. I like making small bullet shapes to go into spring rolls.

Grill pork (over charcoal or wood if possible) until they look dark and glisten with fat. If you cook them too long, they'll dry out. But I like to get a good char on them. A hot fire and lots of frequent turning helps get the right balance. In Vietnam, I've seen grill basket be used to keep them from falling apart and making flipping easier. I haven't tried this, but would like to.

These are great dipped in Nuoc Cham or served in spring rolls with carrots and lettuce and herbs.

This Onna/Hannya Vessel I've been working on for 4 months or so is almost ready.

Kabuto Mushi

Owl

Kitsune - Japanese Red Fox

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Jason Nemec