Kung Pao pork belly buns/dry ice

Two questions:

1. I'm hosting a BYOB (build-your-own-bao, of course) dinner party in a few weeks and was thinking about using the kung pao ribs recipe sauce to use on roasted pork belly. Thoughts on other sauces/glazes I could use?

2. I'm going to use the dry ice ice-cream method to make the strawberry angostura sorbet, but I live in an apartment–how can I safely dispose of excess dry ice without suffocating my guests? I assume "toss it out the window" is not recommended

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fisher23

Number 2 is easy. Just put it in your kitchen sink, with that said if your sink is stainless steal it will make all kinds of noise as it sublimates and freezes the metal. In that case place it in a plastic container in the sink. Or make some home made root beer and carbonate it with the dry ice, But honestly I think it would take a lot for it to be an issue.

fisher23

BTW, the kung pao rib sauce on pork belly sounds awesome .

Jack_Lawrence_155138

Thanks! Yeah, I was a little worried about freezing pipes etc but I think you're right that I shouldn't worry about just a few pounds of dry ice.

fisher23

I just leave it in the sink or even a box on the floor. As it sublimates it just disappears. I wouldn't put it down the drain or in a toilet that could cause an issue at least until it's gone.