Breakfast (9:30 a.m.): I decided to call this dish “stamina bowl,” because it is packed with some serious good stuff! It has about two cups of shredded cabbage, yamaimo, natto, kimchi, and pork slices, on the bed of rice, served with goma sauce and ponzu.
Lunch (1:30 p.m.): I’m such a creature of habit. I had the same “stamina bowl” for lunch. I can’t get enough of this yummy dish.
Dinner (9:00 p.m.): Tiffany’s boyfriend Jesse is in town this weekend for his birthday so a bunch of us went to Hamjipark in Korea Town for some pork goodness. Shannon, Raf, Kevin, and I shared two orders of pork short ribs and some banchan and salad. I’m so proud that I didn’t drink any alcohol!
This restaurant specializes and is famous for pork dishes, but I have to admit that the food was mediocre at best. Servers were nice but they virtually disappeared after they took orders (even that took forever). I can’t figure out what’s so great about this place. This is one of the only times that I didn’t agree with Anthony Bourdain … but dinner with friends was a lot of fun!
I’ve been into cooking and eating pork for dinner lately, partially due to my boyfriend’s recent cutback on beef intake, but mainly because of its robust flavor. I’ve been so consumed with steak that I’ve forgotten how flavorful and delicious wonderfully prepared pork can be. I hear so many contradicting stories about pork in the media (one claiming that it’s the “other white meat” and other claiming that it’s the worst animal flesh to ever enter human bodies) and I truly don’t know what to make of it. But I believe in variety so I will have an occasional piggies with a nice glass of white wine, with no apologies! I am also a believer that all food are good, in moderation (unless they’re processed, then they’re no longer food, of course) so bring on the deliciousness that is pork!
I like my pork cooked simple. I like it seasoned with salt and lots of black pepper, grilled with a little olive oil, and enjoy the juicy flavor of the meat in its purest form. Accompanied with whole-wheat couscous, grilled red onion and zucchini, and drizzled with Dijon mustard deglaze sauce, it’s a world-class dish at a comfort of your own home!