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pork

The Restaurant - The Getty Center

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The Restaurant - The Getty Center

The Restaurant is located in the Restaurant/Cafe building (upstairs from the cafeteria). The Restaurant offers full service in an elegant setting with views of the Santa Monica Mountains. Menus do change seasonally and the restaurant is opened for dinner service during summer.

I've passed by The Restaurant many times, but never thought about dining here. They have a pretty prestigious menu that compliments the art pieces you can find at the museum. Everything we had was fantastic.

Pepper Tomato Gazpacho - Recommended to open your palate. 

Mission IPA 

I think I had 3 slices of bread. Incredible with the soft butter served alongside.

Beet Hummus - Toasted Cumin, Cilantro Pistou with Pappadam Crisps. ADDICTING.

BBQ Flat Bread - Grilled Flatbread, smoky barbeque pulled pork, white cheddar, arugula and red onions.

Rucola con Pecorino arugula, crisp apple, applewood smoked salami shaved pecorino toscano, white balsamic

SUMMER FRUIT PANZANELLA  marinated mozzarella, wild rocket, torn croutons, pistachio honey balsamic. Seasonal Peaches and cherries were the summer fruits of the day. Delicious.

Crudo scallop, garlic oil, capers, tomato coulis fresno pepper

Chefs take on Pozole. PORK LOIN - Hominy, ancho puree, papaya cabbage slaw, cilantro. One of my favorite dishes.

PRIME FILET OF BEEF - potato pancake, spicy sweet glaze, crispy onion, pickled vegetables.

Prawns Pomodoro - locally milled wheat pasta, heirloom tomatoes garlic, basil

Dessert

Perfect restaurant to go for a special occasion or just to treat yourself to a nice meal before or after walking the Getty.

Hours

Lunch

Tuesday–Saturday 11:30 a.m.–2:30 p.m.

Sunday 11:00 a.m.–3:00 p.m.

Dinner

Friday 5:30–9:00 p.m.

Saturday 5:00–9:00 p.m.

Closed Mondays

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BBQ PORK HAWAIIN ROLL

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BBQ PORK HAWAIIN ROLL

With the 8 hour slow roasted pork I had left over (click here for recipe) I had enough to make 8 BBQ pork sliders. I just can't even begin with what you can make with leftover slow roasted pork. Even though my kitchen was a literal mess, the finished product was definitely worth the clean up.

I went to Ralphs grocery store after work today since it was just up the street to pick up the ingredients I needed to make this into another dish. I purchased a bag of original Kings Hawaiin rolls and a bag of "Dole Sunflower Chopped Salad" - tastes like sweet coleslaw.

In the bag of salad, it comes with a pack of bacon and sunflower seeds. I mixed the chopped salad with the sweet onion dressing that came with it, and set the sunflower seeds to the side (not used in this recipe). With the pack of bacon, I heated a hot pan to crispy the bacon up a bit. I then threw in the leftover pork butt, and watched it dance in the pan a little bit. It gets a little mesmerizing watching the cold fat slow render and melt around like lava. Now, the spices.

I added 1 teaspoon of Ancho chili powder, 1 teaspoon of cayenne, and 1 teaspoon of smoked paprika. There is no need to add any more salt since the pork is already salted. When the pork is heated through and starts charring up, add in your favorite barbecuesauce. Make sure you don't over sauce your pork.

yes. I have a pork chalk board. I love pork, what can I say.

I toasted the Hawaiin rolls on the inside until it gets nice and crusty. Now, start layering. Beware if you are very hungry like me. You will want to pile as much of everything as you can. The crispy onions strings you see were leftovers from The Counter Burger that I reheated in my Breville convectional oven.

I'm not a huge sandwich gal. But if I were to order a sandwich, I would want it to have a lot of meat. No turkey. No roast beef. I want it hot and heavy. Give me a steak sandwich or non type of deal. I die a little when people want to get sandwiches for lunch. But, most sandwiches I do have are the ones I make. Just because I can put whatever the F I want and no one can say otherwise. Besides John. John will give me a hard time later when he sees this. 4 humungo sliders that I devoured. Was full after the 3rd but I kept going.

There you go with 3 pounds of pork but. That's 4.5 plates of carnitas and rice, and 8 bbq sliders. Not bad at all. Though I am a bit depressed seeing all these Victorias Secret models in their "Train like an Angel" mode. And here I am. Making pulled pork, laying on the couch watching the Matrix. What is this life? What is this life.

But at the end of the day. I cannot give this up. I cannot go on any diets, because I would die early from depression. There are things I need need to have: white rice, hot cheetos, french fries, burgers, steak, tacos. Beverages is all the above minus diet sodas.

Now. Going to not do anything but brush my teeth and head to bed. And dream about BBQ pulled pork. I deserved it. I've been winning on this low and slow game.

Sincerely your pork lover,

Daisy

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low and slow 8 hour pork butt

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low and slow 8 hour pork butt

After getting a Crockpot recently, I've been on this crazy low and slow cooking mood. I made a pot roast the other day and then this pork butt yesterday. I am in love with how simple this was. I kept the flavors extremely minimal so I can alter the pork according to the types of dishes I want to use it for.

Recipe

  • 3 pounds of pork butt
  • 1 white onion
  • 1 red pepper
  • 1 green pepper
  • Salt and Garlic powder to season pork (salt according to your preference)
  • 6 large cloves of garlic
  • 1 teaspoon of salt
  • 1 teaspoon of white pepper
  • 1/4 cup of chicken stock

Equipment:

I got one pork butt around 3 pounds. I trimmed off the fat from the pork. This cut of pork itself has a lot of fat running through it, so don't be afraid of cutting it down or you will end up with a big pot of fat. I cut up the meat in a large chunks, seasoned it with salt and garlic powder, and then seared it in a screaming hot pan with Thrive Algae oil. The smoke point on this oil is fantastic giving these buddies a nice golden hue.

As the pork was tanning, I sliced up 1 green pepper, 1 red pepper, and 1 white onion. I also peeled 6 large cloves of garlic, smashed. All the ingredients were thrown straight into my Crockpot with 1 teaspoon of salt and 1 teaspoon of white pepper. Layer the pork on top, and Isplashed the top with a little chicken stock. Lid it, and then set it on low for 8 hours.

MMmmm nothing like pork cooked low and slow, bubbling in it's own fat drippings. I left the pieces of pork chunky, and didn't shred it until I dropped a few in a hot pan. I let the pork crisp on the edges. What you can always do is add spices as it's searing in the pan. Sometimes I like to add cumin, and sometimes I add a little cayenne and paprika. Again, it really depends on the types of flavors you are going after. But this came out so good like this I just left it alone.

I cooked 3 cups of Jasmine rice because that's what I had. I like to cook extra rice to have enough for work. I chopped up 3/4 cups of cilantro, and squeezed 1 whole juicy lime (you might need 2). Adding 2 tablespoons of butter is optional, but I drizzled a little bit of the pork fat instead.

I quickly mashed up an avocado with a squeeze of lime and a pinch of salt as a side. Lastly, I popped open a can of Jalapenos in Escabeche. This was SO GOOD I even washed the dishes after.

With the left over meats, we will have BBQ pork sliders with coleslaw!

Now, go and get a Crockpot and pork butts.

Daisy

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Henry's Cuisine

Henry's Cuisine - 301 E Valley Blvd, Alhambra, CA 91801

If you are familiar with 626 restaurants, you can understand there is a lot going on in this area. With that being said, there are a lot of restaurants that stands out, and some that are just trying their best to survive. The more common restaurants like Tasty Garden has emerged over the past several years and has opened a few other locations. Phoenix Inn has been around for 50 YEARS (can you imagine that?) also evolved overtime and some even revamped the interior of their locations. Then, you have the typical Chinese cafes like Garden, Baccalis, JJ, JR, KT cafe, Ledo, and so much more. This is also followed by the many restaurants that serves dim sum in the morning, all the Vietnamese joints, HOT POTS, but we are definitely not going to to go into any of that today. (I'm mind blown just going through all other cuisines in my head)

I picked up my mom today to have dinner. We were trying to figure out how to set up her Bluetooth to connect to her car. I don't know if you remembered from a past post, my mom got a new car.

It took a while before I figured out that... I couldn't really figure it out. We decided to take a break from that and head to dinner. She already had her mind set on Henry's Cuisine because a few of her friends raved about the fried salted pig knuckle. I've heard about it, seen it, and always wanted to try it myself. I am a huge fan of roast pork. Being Chinese, it was really something we grew up eating in the household. We would order a few ribs, chopped it up, made some garlic sauteed veggie, a big pot of white Jasmine rice, and that was our meal. It was tough, but our parents made it easy for us to enjoy tasty meals with a low budget.

The spread

See? Literally. Meat. Veggie. Rice. With the addition of the porridge because my mom was not feeling well. First thing first.

Deep Fried Salted Pig Knuckle:

Seriously, it was decadent. My mom went straight for the skin, took one bite, and told me "MMMMMM, it's good" in Cantonese or "MMMMM. Ho sik". I tried it for myself and almost cried. The meat was lean, but tender. The brininess of the pork was perfect. This dish was pretty extraordinary. The saltiness of the pork really makes it distinct as well as the hue of the meat. My mom called dibs on the bone, but before she did I peeled a few bits of skin off for myself. She was one happy mom.

Dried Fish with Chinese Broccoli

Dried Fish with Chinese Broccoli

The vegetable was simple. Something we always order because we need to have some green with our meal. It's just the way every Chinese meal goes.

Preserved Egg with Salted Pork congee

This is another typical staple in the Chinese cuisine. Whether you are sick, or having breakfast, this is always a go to comfort food. Preserved eggs are not for everyone. I didn't start enjoying the eggs till I was in my 20's. I would normally eat around it because I do like the flavors it brings to the congee.

All in all, thumbs up. This place was not packed whatsoever and that makes me really sad. There were these 2 mainland Chinese ladies that arrived at the same times as we did. They ordered food at the same time, but left in the middle of our meal. My mom overheard them saying the food sucks. I'm like it sucks? "MMMMM HO SIK AH!" that's what I said. The ahh puts emphasis on your statement.

How rude were these ladies? They actually went up to the waitress who was closing out their bill, and spoke in mandarin that the food was poor quality. The phrase in our language is actually a lot worse than the English "It sucks/not good/taste bad". It's a lot meaner to say it in our language. The restaurant was not full, so them saying it a few times stung me a bit. It made me slightly mad. The meal I just shared with my mom was delicious. The service we had was one of the best that we had in the area. The food was comforting and there is no reason to be hostile.

I want this place to do good. So I hope that you all can give it a try (especially the pork knuckle). I would totally save the bone, and make congee with that. Just imagine all the delicious roasty pork flavors you can extract from it?

Or you can chuck it at those 2 ladies I saw.

Chow!

Daiisies

 

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