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Bistro 1130

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Tommy Bahama Restaurant, Bar & Store

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Detailed text transcripts for TV channel - KGO - 20140804:10:20:00

next is red onion. sugar in the raw. and then all we re left with are our liquids for the pickling. so pretty much all we re doing is japanese vinegar, lime juice and water. this is going to go straight onto heat. bring this to a boil. then we ll kill the heat, let it sit just a little bit. don t let it cool off completely. and you are just going to pour it straight over your watermelon rind. reporter: you want to let it sit? you kind of want to let it at least sit overnight. let s make the brine for our pork belly. lime juice again. and black vinegar. sweet soy. and then dark soy sauce. just want to whisk it up a little bit. we are going to put this on our plain pork belly. it needs to brine for two days. after two days, you re going to cook it. reporter: how hot are we doing it?

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