A simple meal. Crispy Kalua pork with habanero kimchi omelette with more kimchi on the side
My 1st attempt at fermenting kimchi. I've tried many store bought brands and thought it was too mild for my tastes. So why not add my favorite pepper to the mix and let ferment for a 8wks. The result is a fiery, tangy, salty, garlicky mass of nuclear waste. Almost too hot to eat straight from the jar...almost...produces a sweat on my brow every time.
This is probably my favorite way to enjoy left-over Kalua. Add a a bit of lard to the cast iron and fry the pork leaving a crispy outer surface while the interior is still moist.