Rosemary Pork Loin with Crispy Sort-Of-Cracklings

Rosemary Pork Loin

I say "sort-of-cracklings" because my pork loin didn't come with the skin on.  It only had the standard layer of fat that I would usually trim away, leaving only a thin layer to keep the meat moist.  This time, I decided to keep the fat and do a slow roast to render away most of the fat, leaving a crisp, crackling-like (or crack-like) layer on top.  I had to restrain myself from eating all of the sort-of-crackling by itself.
The long and slow roast at a lower temperature combined with what started out as a thick layer of fat resulted in the most tender pork loin that I have ever roasted.

Rosemary Pork Loin with Sort-of-Cracklings
1 1/2 lb pork loin w/ fat layer intact
4 tbsp fresh rosemary
1 tsp salt
pepper
*Optional: potatoes, carrots or other root vegetables

Preheat oven to 350 degrees F.  Rub pork loin with rosemary, salt and pepper.  Place in baking dish or roasting pan, fat side up.  Roast for 80-90 min.  *Optional: After 40 minutes, arrange root vegetables in the baking dish/roasting pan around the pork loin.  Toss the root vegetables around after 15 minutes.  The fat layer should have mostly rendered away, leaving only a thin, crispy layer.
Let rest for 10 minutes before slicing.  Do not skip this step, resting allows the juices to redistribute and keeps the meat moist.  Slicing without resting your meat will dry it out, as all the meat juices will leak out.  Center should be the slightest blush of pink or meat thermometer should read 145 degrees F.

Roasted Bone Marrow Tacos

Roasted Bone Marrow Tacos

I scored some nice marrow bones at NorthGate Market for $1.79.  According to the label, they were sold for soup making, but were the perfect size for roasting.  They were nice and wide, perfect for scooping out every delectable morsel.
I was pretty excited about lunch and then I realized that I forgot to pick up a baguette to make the crostini that would be the vehicle for my meat butter.
I found some tortillas that I had frozen (because Pancho Villa packaged waaaay too many fresh made tortillas in one bundle).  That's when inspiration hit.  Roasted Bone Marrow Tacos!
Meat butter tastes  just as fantastic on a tortilla as it does on toast or crostini.  In fact, it does a much better job of holding everything together.

Roasted Bone Marrow Tacos

flour or corn tortillas

marrow bones cut into 2 1/2 to 3" sections or split lengthwise
cold salted water

sea salt

grapeseed oil or olive oil (not the good stuff)

parsley

lemon

shallot, thinly sliced

Soak marrow bones in cold salted water for about 20 minutes.  Preheat oven to 375 degrees Fahrenheit.  Pat marrow bones dry. Rub with oil and lightly sprinkle with sea salt.  Arrange on baking dish so that the widest end of the marrow bones are facing down.  If the bones are split lengthwise, the marrow part should face up.  Roast for about 20 minutes, depending on the thickness of the bone.  When done, the marrow should form a golden brown crust on top and be cooked through but not melt.  If the marrow is melting, then it is overcooked.

While the bones are roasting, use kitchen shears to cut the parsley leaves into a bowl. Toss with the shallots and juice from the lemon.  Warm up the tortillas.

Scoop the marrow onto the tortillas and top with a bit of parsley salad.

Hectic Days - Kimchi Noodle Soup

It has been so crazy at work lately that I have barely had time to eat away from my desk.  By the time I drag my shell of a body home, I am in no mood to spend much time cooking.  Good thing I have always had a generously stocked kitchen to come up with crazy combinations of lazy meals.  Here is one of them.

Fish Nuggets

Kimchi

Chili Garlic Sauce

Kimchi Noodle Soup

Kimchi Noodle Soup

1 serving of egg noodles (can substitute w/ any type of noodles)

2 cups water

1 tsp salt

1/4 cup napa cabbage kimchi

1 tsp chili garlic sauce

*Optional: egg, fish nuggets w/ roe, any vegetable, leftover meat, Spam, tofu, cooked dumplings, etc.

Cook noodles according to package instructions.  Drain and set aside.  Bring water, salt, kimchi and chili garlic sauce to a boil.  If adding any of the optional add-ons that need to be cooked, add to the soup and boil until cooked.  If adding dumplings, cook the dumplings separately or with the noodles to prevent the soup from becoming starchy.  Ladle everything into a large bowl and enjoy.

I love cooking the fish nuggets in my soup.  It imparts a sweetness that makes me slurp up every last drop.  This particular brand does not have the roe filling center like this one.  This variation is shaped like a nugget and has the roe mixed in.  There is a nice little "pop" every time I bite down on the nugget.
P.S. The yolk from my poached eggs created a nice addition to the broth, making it rich and glorious.