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Arcane Treatise 297Snail Parcels1 pound fresh or canned snails, minced2 large onions, diced12 medium-sized button mushrooms, sliced1 cup dry sherry1 clove garlic, minced1 clove pink shallot, minced2 tablespoons sesame oil2 tablespoons oyster sauce2 tablespoons Hoisin sauce1 tangerine, peeled12 18x11 inch sheets filo dough1/3 cup melted unsalted butter1 large egg5-Spice1 stalk green onion, chopped1) In a skillet or wok over high heat, saute one onion with sesame oil, garlic and shallot until onion turns translucent. Cover onion with sherry, add mushrooms and reduce heat to low. Let simmer until liquid is reduced to one-tenth.2) Toss snails generously with 5-spice, then fold into skillet, with one tablespoon each of oyster and Hoisin sauce, and half of tangerine. Saute snails at medium heat for 15 minutes. Remove skillet from heat, fold in remaining onion, remaining sauce, tangerine, and green onion, and reserve while letting skillet cool t
Arcane Treatise 296Pork Belly of the Gods1 8 pound skin-on pork belly, cut into 4 equal pieces5-Spicemiso paste3 cups plum wine3 cups pork stock, or dashi1 cup brown sugar or malt sugar, plus extra4 pods star anise2 taplespoons coriander seeds1 tablespoon Sichuan peppercorns1 tablespoon white peppercorns4 sticks cinnamon4 small chili peppers2 bunches fresh cilantro4 stalks green onions, chopped1 finger fresh ginger, shredded4 large onions, sliced2 large beefsteak tomatoes1 head garlic, smashed and chopped1 cup unsweetened coconut milk1) Preheat oven to 350 degrees Fahrenheit. Generously rub pork belly with sugar, 5-spice, and miso. Meanwhile, dryfry star anise, cinnamon sticks, peppercorns, coriander, and chilis in a large wok over high heat until fragrant. Now place spices into a large, deep roasting pan with 1 cup sugar and toss together. Return wok to heat, and sear each side of pork belly pieces until browned (about 2 minutes on each side).