What's for Dinner, Fri., Mar. 3, 2017
The RG roasted a pork shoulder. Along with it, he roasted rutabaga, Swiss chard, onions, and a few other veggies. We'll take the roasting liquid from the pork shoulder and mix it with the vegetables and the veggie base, and have a pork stew.
In addition, we made up a big tossed salad with red leaf lettuce.
For dessert, vanilla rice pudding, cuties (a citrus which is very sweet), and toasted almonds. And maybe a chocolate or two from the box of Swiss chocolates he brought me when he came back from Argentina. Yeah, they're still around! He is most impressed that I haven't even touched the second layer. 
Cher
= new reply since forum marked as read
I never had pig tails, but I thought I'd be adventurous. I simmered the tails for 3 hours yesterday in onion, ginger, cilantro, coriander, sugar, salt, & rice wine vinegar. Cooled overnight in the simmer liquid. Tonight I'll portion them into 2-inch chucks, deep fry them, and then sauce them with hoisin, oyster and soy sauces, brown sugar and chili garlic sauce.
Call it a $4 dollar experiment.
In case I don't like this recipe for the tails (or the tails themselves), I'm making extra lo mein. (Green onion, carrot, cabbage, mushroom, sugar snap peas, bean sprouts). Heck, I could eat veggie lo main for breakfast, lunch, dinner or late night snack!
and yes, you are adventurous! Let us know how you liked them. I can hardly imagine them not being good, considering the other ingredients!
I'm with you: could have veggie lo mein three meals a day.
Cher
There was no recipe per se, just the ingredients and method. I guessed the amounts based on the video clip. (I think the restaurant was called "Tavern on the 2".)
It came out tasting really good! One has to be a fan of chicharrón to enjoy this (which, I am). With every bite you get a little meat, a little crispy skin. The sauce was a nice touch. Basically, it was a good experiment.
However... given the time and labor involved for such small porions, and the mess that comes with deep frying, I don't think I'll be making pig tails anytime soon.
Next time, I'll try to find a raw (uncured) pig belly - which is hard to find in the white-bread stores we have in the Mojave.
Anyway, it satisfied my curiousity, and made me feel good about the snout-to-tail idea. Waste nothing!!
and shrug it off. Simvistatin.
Cher
My blood pressure has remained good, although there was one attractive
nurse who always got a higher reading. I wonder why? 
