An Inexpensive Take on a French Classic
Kay Chun’s new recipe for braised pork with leeks is homey simplicity, a perfect complement to buttered noodles and a glass of light pinot noir.
Good morning. Greetings from Asbury Park, N.J.! We drove down for a wedding and ate all over town, cosmic kids in full costume dress.
There was exceptional pizza from Talula’s on Cookman Avenue, and a fine pork roll, egg and cheese on an everything from Bagels International in Bradley Beach the morning after. We housed an Italian sub from Della Cucina in Toms River for lunch, went to the beach for the ceremony, had a huge spread at McLoone’s Pier House in Long Branch afterward and slept like kittens.
We rounded out the proceedings with another pork roll, egg and cheese for breakfast, this one on a fantastic hard roll, from Frank’s Deli back in Asbury, then beat feet for the big city to the north of town.
Congratulations, Mol and Nick! Thank you for having us.
The cured meats put me on a pork kick: smothered chops; twice-cooked tenderloin; katsu with pickled cucumbers. And for this weekend: Kay Chun’s new recipe for braised pork with leeks (above), an inexpensive take on the classic French stew blanquette de veau. I like it for its homey simplicity and rich, silky sauce, a perfect complement to buttered noodles and a glass of light pinot noir.
