4lbs buffalo-style chicken wings
3T hoisin sauce
¼C sesame oil
2t garlic powder
2T brown sugar
2T raw honey
¼C sweet vermouth
¼C light soy sauce
Preheat oven to 425 F with a large, flat, Teflon coated pan (not aluminum) to heat up. The hot pan will help to sear wings before they cook.
Rinse meat thoroughly and dry with a paper towel.
In a large bowl, combine chicken with hoisin sauce, sesame oil, garlic powder, brown sugar, raw honey, sweet vermouth and light soy sauce and toss until chicken is covered.
Remove pan from oven and place the wings on pan and spread apart so they are not touching. They should all fit on one pan, so that they have room to cook and carmelize in the pan.
Cook for 30 mins, then remove from oven and turn the wings over and replace in the oven for another 15 minutes.
Serve warm. You can also make them ahead and reheat when they need to be served.
3 pork bellies: approx. 3 inches wide, 2 inches high and 8-10 inches long
Heat 1 tbsp of olive, canola or vegetable oil in a cast iron pan over high heat
In a large bowl combine, make a rub:
2 tbsp sesame oil
2 tbsp kosher salt
2 tbsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp fennel powder
Rub on pork bellies and place fat side down in the pan.
Sear on all sides. Fat will render from the pork bellies. Once all sides are seared, remove pork bellies from pan and drain excess fat.
Put the pork bellies back in the pan and deglaze the pan with 3/4 C of saki.
Add the following to the pan:
6 whole star anise
3 C of chicken broth
Cover pan with aluminum foil and place in the oven at 425 F for one hour.
1 European cucumber
Apple cider and Rice vinegar- enough to cover the cucumber
1 clove fresh garlic, chopped
1/2 tsp Kosher salt
1 tsp sugar
Leave skin on and slice thin as you can 1/8 -1/16 inch into chips. Place in bowl and cover with vinegar and spices. Refrigerate to marinate for at least 4 hours