Claire Corlett

Fish Food, Fish Tanks, and More
In the Kitchen: Korean Pork Tacos

In the Kitchen: Korean Pork Tacos


GATING AN UP CLOSE LOOK AT SOME OF THESE RVS. MICHAELA: THIS MORNING IN THE KITCHEN, WE HAVE KOREAN PORK BELLY TACOS ON THE MENU. WE HAVE RICHARDSON’S KITCHEN AND BAR FOR OUR RHODY DEAL OF THE DAY. GO TO RHODYDEALS.COM. WELCOME. I LOVE A GOOD TACO. TODAY, WE’VE GOT SOME KOREAN PORK BELLY TACOS. MICHAELA: WHAT DO WE NEED? A KOREAN BULGO GI. THAT IS KOREAN BARBECUE. WE HAVE PICKLED CABBAGEAN BARBECUE , THE KOREAN BARBECUE AND JALAPENO AOLI. EVERYTHING FROM FRESH GINGER, SOY SAUCE, RICE WINE VINEGAR, COMPLETING THE FLAVOR PROFILE. MICHAELA: WHAT SORT OF BASE ARE WE PUTTING EVERYTHING INTO THE TACO? WILL USE A FLOUR TORTILLA. WE GRILL OR HEATED UP OVER A FIRE BURNER. WE DO A FRIED PORK BELLY THAT IS SLOW COOKED FOR SIX HOURS. WE THEN DEEP FRY IT. MICHAELA: YOUR RESTAURANT MUST SMELL SO GOOD. YOU GET USED TO IT. IT SMELLS THE BEST WALKING AND AT THE BEGINNING OF THE DAY — WALKING IN AT THE BEGINNING OF THE DAY. I GO IN IN THE MORNING AND GET IT GOING. MAKE SURE YOU’VE LIKED THE PAGE ON FACEBOOK. WILL: THIS IS A GOOD ONE ON A FRIDAY MORNING. RICHARDSON’S KITCHEN AND BAR IS THE LOCATION. KOREAN PORK BELLY TACOS IS WHAT WE ARE MAKING THIS MORNING. IT’S OUR RHODY DEAL OF THE DAY. YOU GET TWO CERTIFICATES 50 DELICATE CERTIFICATES FOR $25 — $250 GIFT YOU GET $250 GIFT CERTIFICATES — YOU GET TWO $50 GIFT CERTIFICATES FOR $25. THIS PORK BELLY COOKED FOR SIX HOURS. WE WILL FRY THESE PIECES OF PORK BELLY. WILL: YOU DON’T HAVE TO HAVE A FRIAR AND HOME — FRYER AT HOME. JUST ENOUGH TO SUBMERGE THE THIN PIECES OF PORK. THIS GIVES YOU A CRISPY CASING ON THE OUTSIDE. INSIDE, IT IS JUST MELTING PORK. WILL: IT’S LIKE BACON. LIKE BACON MIXED WITH PULLED PORK MIXED WITH CHICHARON. IT HAS A HIGH FAT CONTENT. WILL: YOU SEE HOW QUICK IT IS. THEY CRISPY UP ON THE OUTSIDE. — CHRIS BEING — THEY ARE CHRIS RISPING UP ON THE OUTSIDE. YOU DON’T WANT TO TASTE ANY OF THE FRY OIL. WILL: YOU HAVE A LOT OF OTHER GREAT INGREDIENTS. IT IS OUR RHODY DEAL OF THE DAY. WILL: WILL: WRAPPING THINGS UP WITH RICHARDSON’S KITCHEN AND BAR. OUR RHODY DEAL OF THE DAY, THEY ARE GONE. MICHAELA: SORRY. THE LABOR-INTENSIVE FRYING OF THE P ORK IS DONE. I HAVE CHOPPED GREENS THAT GO ON BOTTOM. MICHAELA: HOW MUCH TIME DO THEY NEED IN THE FRIAR? — IN THE FRYER ? A MINUTE TO A MINUTE AND A HALF. YOU WANT TO SEE THE GOLDEN BROWN ON THE SIDES. WE GET THE NICE DRIZZLE OF KOREAN BARBECUE SAUCE. MICHAELA: A LOT THINNER THAN TYPICAL BARBECUE SAUCE. WILL: IT’S A BIT OF A GLAZE. YOU DON’T WANT TO GO TO HEAVY — TOO HEAVY. THIS SIMPLE CABBAGE HAS SOME GINGER, JALAPENO, RICE WINE VINEGAR. MICHAELA: NICE AND BRIGHT. DON’T SKIMP ON US. YOU HAVE PICKLED CABBAGE. LAST, THE JALAPENO AOLI. THAT HAS ROASTED JALAPENOS, GARLIC, MAYO AND CRACKED PEPPER. WE HAVE THREE DIFFERENT TACOS ON THE MENU RIGHT NOW. I LOVE MAKING TACOS. WE JUST FINISHED THIS WITH A LIME. WILL: THAT LOOKS GREAT. THAT’S OUR KOREAN PORK BELLY TACOS. WE HAVE CHICKEN TACOS AND FISH TACOS. WEDNESDAYS AND THURSDAYS, WE HAVE A PREFIX MENU. YOU CAN DO ONE OF THREE ENTREES, APPETIZERS AND DESSERTS. THAT’S A $40 DEAL FOR TWO. IT ALSO COMES WITH A BOTTLE OF WINE. MICHAELA: A GREAT DEAL. THIS IS A HOUSE PARMA GRANITE — HOUSE POMEGRANATE MARGARITA. IT PARES REALLY GREAT WITH THE PORK BELLY TACO — REALLY GREAT WITH THE PAIRS REALLY GREAT WITH THE PORK BELLY TACO. MICHAELA: TELL US ABOUT THE VIBE OF RICHARDSON’S. IT’S A LAID-BACK, FAMILY-FRIENDLY DINING EXPERIENCE. WE STICK TO THE HIGHER END FOOD, BUT NOT MAKING IT TO INTIMIDATING. — TOO INTIMIDATING. WE USE FRESH INGREDIENTS. EVERYTHING IS HOMEMADE. I LIKE TO BLEND FOOD THAT IS NORMALLY HIGH SCALE AND MAKE IT LESS INTIMIDATING. MOST PEOPLE WOULDN’T GO AND TRY PORK BELLY. MICHAELA: I CAN HEAR ALL THE CRUNCH. THAT’S THE BEST PART, THE SKIN. YOU PUT IT IN A TACO AND IT BECOMES APPROACHABLE. ONE OF THE REASONS I CHOSE THIS DISH. MICHAELA: TOP IS IN MARGARITAS — TAPAS AND MARGARITAS ARE SOMETHING WE LOOK FORWARD TO. WE HAVE AN OUTDOOR PATIO. TACOS AND MARGARITAS. WILL: ABSOLUTELY. MICHAELA: YOU ARE WORKING WITH DIFFERENT INGREDIENTS, WHATEVER IS FRESH AND LOCAL. WE CHANGE THE MENU THROUGHOUT THE YEAR. WE DO A WINTER MENU AND SPRING AND FALL. IT DEPENDS ON WHAT OUR PRODUCERS HAVE FOR US. WE CHANGE THE MENU DEPENDING ON WHAT WE CAN GET. MICHAELA: YOU CAN TAKE ADVANTAGE OF THOSE MEAL DEALS AND BOTTLES OF WINE. IF YOU MISSED OUT ON THE RHODY DEAL OF THE DAY, YOU CAN STILL

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