I prepped all my ingredients for the week, such as cutting all my vegetables and making pork belly, stock, and a roasted salsa.
The pork belly will go in some pork belly tacos, a rice bowl with pork belly and roasted salsa, and in the ramen. I just need to crip up a portion in the airfryer before serving.
The stock will be for my ramen. I used the braising liquid from the pork belly as the base. I strained that, but reserved some of the mushrooms. Those mushrooms with be blended into the stock (together with some chili oil) when I serve the ramen, to make a creamy, opaque broth, loaded with flavour.
The roasted salsa will be used for several meals. I'll serve it with some nachos, I'll use it to make some vegan/vegetarian tacos (depending on whether I decide to add cheese or not), I'll have it with my pork belly tacos and with my pork belly rice bowl.
by Slight-Trip-3012
4 Comments
prepping ingredients instead of full meals is way more flexible. the roasted salsa across that many different dishes is a good call, it keeps everything from tasting the same even though you’re pulling from the same base
Yeah bro is locked in.
Great prep!
I used to buy pork belly at full price until I realized my butcher sells the cheaper cuts on Mondays. Now I grab 3-4 lbs for half the cost and freeze half. The trick I learned the hard way: score the skin before roasting at 425F for 30 minutes, then drop to 350F. My first batch was chewy because I skipped that high-heat start. Game changer for stretching meat across three dishes like you’re doing.