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My family has been digging on Nom Nom Paleo’s book Food for Humans, big time. So the hubs decided that it was time to get back to reviewing. Of course the actual available photographs are few because we ate all the evidence too quickly. The little lady did make the Kabalagala or plantain fritters and thusly ate about a dozen of them.
Without further adieu- my husband’s review of Food for Humans:
There is no doubt that I like to eat, and I seem to think that I have a rather extensive pallet…but I also think that I am one suave dude, so there may be some argument to that. I digress, back on topic about me eating. Well before I moved out to take on the wild and wonderful world, my two older brothers bestowed the nickname of E.M.F. on me. What does that stand for? Eats Mother F….okay, you get the idea, I would tear up some food in that house. My mother immigrated here with her mother in the early 40’s when Germany decided that the grass in Estonia looked better than theirs (and we all know how Nazi run Germany thought everyone’s grass looked better.)
Having two European women in the house, usually meant that dinner was not a typical cookie cutter American dish. Top that off with my mid-west born father and his god-like chili recipe, I had some dang good food with a pretty wide variety of ingredients.
So what does this have to do with a recipe in Nom Nom Paleo? Well as I was browsing the book and looking at the pictures (bet you thought I’d tell you I read the articles first) I came across the Siu Yoke (Crispy roast pork belly). It had pork belly, so that automatically made it good in my eyes. Then I actually read those words on the page to see what I needed to make this jewel of Chinese barbecue.
We gathered the ingredients and got started; the marinade was spread on the meat side of the pork belly, and then put in the fridge 
for 12 hours. When I got home from work the next day, I bee lined for the kitchen! Into the oven it went and I turned into an 8 year old watching it through the glass like Saturday morning cartoons. Once the meat hit 160 degrees I cranked it to broil to crisp up the skin, and the final result was what I am sure is on the buffet line in heaven. The pork was juicy, tender and with that marinade…crazy delicious! The crispy skin now makes me call it “Bok-Bok” (Michelle Tam, feel free to tease me about this) and It will be one of those recipe I will make again…and again….and again.
But wait, there’s more!!
As you read this, you have probably figured that I am a knuckle dragging, flannel and heavy metal t-shirt wearing carnivore….well your right…except my knuckles are just slightly off the ground. Plus if there is more than one recipe in a cook book that involves some part of a hog, I am all over it like Nine Inch Nails on my Pandora play list.
Enter the “Loco Moco” another fine creation out of the pages of “Nom Nom Paleo”. Using the “Big-O Bacon Burger” it adds a fried egg on top and a bed of cauliflower “rice” making a dish perfect for any time of day.
The burger uses a simple, yet effective combo of sauteed mushrooms, bacon and ground beef. Seasoned with salt and pepper, it cooks up with a succulent flavor and scent that will bring all the other Neanderthals in the house running. Sit that puppy on the cauli-rice mixed with the caramelized onion and light will shine upon it….add the slow cooker gravy and angels will float down to hand you your fork and knife. Place the fried egg on top of it all, cut into it and admire the yolk as it runs out, mixing with the other ingredients. I took the first bite, and promptly ran outside and punched the first vegetarian I found. Thanks to “Nom Nom” now I look at cows and hogs in a way that I suspect Hannibal Lecter looked at people who were rude….
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