Char Shu Pork

We invited Tom and Scott over for dinner. Stone fruit is finally in the market, at its summer peak. We started with a Peach Salad with Burrata and Almonds. This is a wonderful summer salad. We dressed the lettuce with olive oil and Saba.

We love making the Char Shu Pork, using the recipe from Jar Restaurant. We purchased the pork, of course, from McCalls Meat and Fish. We have made it many times. We follow the recipe exactly except we omit the Red Dye. Scott was skeptical when we said we were making Char Shu Pork, but it is excellent and he really loved it. You can find the recipe on our blog of: July 30, 2012. Click the date to get the recipe.

With the Pork we served Japanese Sweet Potatoes topped with Crème Fraiche and chives. The sweet potatoes are purple in color and quite sweet.

Dessert was from Proof Bakery.