Pork Belly Canapes with Pickled Radish and Scallions

I made these little guys for our block party last weekend. I find it awkward cooking for (semi) strangers. They’re often unfamiliar with ingredients (in this case a pickled radish. They’d say, “What is this pink thing?” “It’s ginger.” another would say. *facepalm*), they botch my effort by saucing the canapes with ketchup or mustard, or they refuse to believe that I had made everything from scratch (in this case the buns). Maybe it’s a just a generational thing. Or a regional thing. I guess I have little in common with the midwestern semi-homemade generation and their beloved crock-pots. I never grew up around that.

We also smoked a pork shoulder all day for pulled pork sandwiches with fresh coleslaw. It was a celebration of the pig from us to our neighbors!