Fried hijiki with pork

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This turned out really well. Soaked in water until it ballooned to about 10 times its dried size, then sauteed with pork in a nice sauce that was on the package of hijiki: dashi, mirin, soy sauce, and sugar.

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Firsts: making porchetta and successfully tying a roast. We both came back obsessed with cacio e pepe. Saveur recipe 👍 A friend was traveling to Barcelona at the same that we were going to be in Sicily, so I proposed a turron/torrone swap. One of my better ideas, I think. (His Xixona turron, bottom left, arrived in the mail today. I already mailed his; the rest is the Sicilian stuff that I kept for myself.) @malcolmmoore This one's for you. Torte salate.

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