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.
Thanks so much for the quick write up! You have honestly made my day.
ReplyDeleteMy suggestion is to make a lot of the shallots.. They keep for ages (viengar you know..), and are good with just about anything!