I collect salt and pepper shakers and, back in the day, I found these salt and pepper shakers in Ferndale, New York. At first I just laughed out loud, I’m a black American and I’ve never seen any black person who looks like this nor like anyone on rice and pancake boxes. Nobody has, whatever color. Then, I got serious. The shakers were porcelain, cheap and in excellent condition! When I was growing up these aunty and uncle “colored” people shakers and syrup dispensers were ubiquitous but made of plastic. Anyway, I know I didn’t pay more than 5-7 dollars for them and they always make me laugh.
Garden roses and orchids.
I had a 2.5 lb piece of pork belly in the freezer and thought I’d repeat a tried and true recipe, batter fried pork belly. My husband, who was always in some other country when I made this, was delighted.
The pork belly, skin on, is sliced into strips, then marinated overnight in a light batter, before deep frying. Serve with lime chilli mayonnaise and eat them while they’re hot!
Light Batter Fried Pork Belly
2 1/2 lb -3 lb piece of skin on pork belly, cut into strips
1 tbsp grated garlic
1 tbsp grated ginger
1 tbsp soy sauce
1 tbsp garlic chilli sauce
1/2 cup corn starch
2 eggs, slightly beaten
Mix together the garlic, ginger, chilli sauce, cornstarch, eggs and salt, then stir in the pork strips and allow to marinate overnight.
Heat the peanut oil in a large cast iron skillet, then deep fry 1/3 of the pork at a time. Drain on paper towels and enjoy immediately.
Lime Chilli Mayonnaise
1/4 cup of mayonnaise
1 tsp of Vietnamese garlic chilli sauce
Juice from 1/2 lime
Blend all ingredients and refrigerate.