Matt Wright is a British expat living in Seattle, where he's created an impressively beautiful blog that's full of recipes and bursts with a palpable fondness for the food he prepares.Just this week he posted a recipe for braised pork belly, pickled shallots and beans (a play on the classic pork and beans combination), at which point I decided he must be one of my culinary soulmates.
Go check it out here. You won't be sorry, I promise.
Oh, and you can bet on those pickled shallots making an appearance on my table awfully soon.
Photo courtesy of wrightfood.
1 comment:
Thanks so much for the quick write up! You have honestly made my day.
My suggestion is to make a lot of the shallots.. They keep for ages (viengar you know..), and are good with just about anything!
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