Vicki’s Cheesecake

 

Mary King’s Fruitcake Cookies

 

1 Cup salted butter (2 sticks)
11/2 Cup sugar
2 Eggs, room temperature
21/2 cups AP flour
1 Tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
1/2 Container fruitcake mix
3 Cups of chopped pecans

Allow butter to soften at room temperature, the cream butter and sugar. Beat in eggs one at a time. Cream until fluffy. Mix flour, baking soda, and salt thouruoghly, the add them in. Stir in fruitcake mix and pecans.

Drop 2” apart on a greased cookie sheet.

Bake at 375 or 350 for 12 minutes. Let cool on racks.

Korean Pork Belly

 

1slab of pork belly
Large thumb of Ginger, smashed
Garlic smashed
Water, to cover by 1/2 inch
I whole yellow onion, cut in slivers
1Tsp. Fermented soy bean paste
2 or 3 scallions

Cover then boil on simmer for 1hour.

Drain pork, and dry on paper towels.

Roasting sauce

2 Tbls. Minced ginger
Hot Pepper Paste, Korean Fermented Jang (Gochujang) or bean paste

2 Tbls. Honey

Cut off skin. Coat entire surfaces. Roast at 350 F around 25 minutes so glaze is shiny. 

Serving Sauce

Bean Paste

Ginger

Shredded yellow onion

Sesame seeds

Toasted sesame oil

Serve slices with red lettuce, steamed white rice, Kim she, Hot Pepper Paste, fermented radishes.