GLAZED OVER

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Braised goat in drunken glaze with jasmine rice and green beans

Last weekend, I went to Phu Cuong, a recently opened Vietnamese supermarket in Dorchester to get some of the ingredients for my Pad Kee Mao. There’s nothing that will get me all excited like a brand spanking new, big, and well-stocked Asian grocery store. I had to nanny myself and put back some things that I impulsively grabbed off the shelves (are you really going to use all that culantro before it wilts?), but one thing I couldn’t pass up was a lovely package of cubed goat meat with skin and plenty of fat still attached.

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After eating some revelatory braised and glazed lamb belly not too long ago, I’d been wanting to attempt my own version. For this, I more or less took the same sauce that I used for the pad kee mao, thinned it out with stock, braised the meat in it, then reduced it again and thickened it to create a glaze. Sweet and sour, with plenty of briny accents,  I think I’ve discovered a wonderful new all-purpose dressing. Oyster sauce is one of the key ingredients, adding earthy undertones. I picked up this bottle at the market. I have to say I’m always wowed by Thai food packaging.

 

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2 responses to “GLAZED OVER

  1. Pingback: Work with what you’ve got | What's for Dinner·

  2. Pingback: Work with what you’ve got | What's After Dinner·

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