This is one of J’s all-time favourite year-round dish. Using the pressure cooker, it takes only 35 minutes for the pork belly to become soft and meltingly tender. The soup is fragrant from peppercorns and bay leaf, with the big and bold vinegar taste adding depth to the soup. The key here is to use…
Tag: pork belly
MASU by Nic Watt – exceptional Japanese Robata style dining
One of our family’s favourite cuisine is Japanese. From sushi to ramen, fresh raw sashimi to grilled takitori skewers. We love them all. Japanese cuisine offers clean and distinct pairing of ingredients, bold flavours and all prepared with traditional techniques. MASU does exactly that. We’ve been to the Sunday Nichiyo Brunch several times now, where…
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