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July 22, 2010

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Lizzie

I think my arteries clogged just reading that. PHWOAR.

I agree about over exposure; I too just looked at the photos - but then, I am guilty of it myself.

meemalee

I want more pictures.

And the real thing, obviously.

Beautiful.

Joshua Armstrong

Lizzie - in that case probably best to drink with a glass of red wine. That's good for clearing the arteries - no?

Meemalee - I've added another photo, just for you

Su-Lin

I want that.

Actually I remember Hugh F-W making rillons but his included some red wine, I believe. OK, I want both.

Paul

They look great, I love these simple French Pork recipes. They are just fantastically good to eat.

Becci

Oh lordy. What have you done to me? I want that in my belly right now. I want my rillions, my rillions, my pork rillions...

Seriously. I want them.

Joshua Armstrong

Su Lin - HFW does indeed use red wine in his. It was one of the recipes I read when researching and putting mine together but ended up on the purer Raymond Blanc route, although I think the bay and garlic were an HFW influence.

Paul - they're so good to eat. I had to bring them to work and share as it was unfair on the gf's and my health to leave over a kilo of them in the fridge at home.

Carla

I have just dribbled on my keyboard.
That's all.

Mr Noodles

Pork belly is such a wonder - these look great! Talking of oft-blogged restaurants, Koya is another one and you should have a go at recreating their kakuni (cider braised pork belly). I would have a crack except I'm pretty limited in the kitchen.

Joshua Armstrong

Becci - sorry. You'll need at least 3 hours before you can get that in your belly.

Carla - I hope it still works, would hate to play a part in breaking your keyboard.

Sung - it's the king of meats. That Koya version is a good un too, although it was a little on the hairy side when I had it. The pig stubble was most rough on my tongue.

Kavey

Mmm these look GOOD. Pork belly rocks.

Sometimes lots of exposure makes me want to go, but other times I end up not going for several months... like for Polpo.

Cooking the goods instead sounds good.


Caroline

They look delicious. I think I have you to thank (profusely) for introducing me, in a virtual sense, to Fuchsia Dunlop. I made her red braised pork the other day which was also so wonderful. More please!

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