Posts Tagged ‘pork’
Trust sure don’t come easy in life, but a little bit of trust goes a long way in the kitchen. And though masitas de puerco requires faith in the recipe, I’m not sure if I’ve learned my lesson in terms of getting over my culinary trust issues. But I do know how to make ridiculously good pork. Isn’t that enough?
Read More
This recipe leverages liquid smoke to replace the flavor of smoky banana leaves and an oven brown-in-bag to hold in moisture in order to make some of the most tender, delectable pulled pork you could possibly imagine.
Read More
These ribs are for the hungry and lazy – a troublesome combination that is often hard to please but will be bowled over by this ridiculously easy recipe. Parboil the ribs in a pressure cooker to cut down on the cooking time from hours to a mere 15 minutes.
Read More
I’m totally mad for moo shu and I think that what does it is the inclusion of the awful sounding (but awfully addictively good) tree fungus. Tender pork, spicy ginger and matchsticks of bamboo shoots all solidify the greatness, but it’s the ebony slivers of the tree fungus that make me crazy with delight over this one.
Read More
After roasting the pork myself and making the savory, sweet filling, I thought I owed myself a break. What of some pre-made dinner roll dough? I could still lacqueur it with a delicious glaze before chomping away?
Read More
In Chinese, wonton means “swallowing a cloud” – easily the perfect descriptor for a soup that is both complex and delicate at the same time.Given that leftover dumpling filling does not tend to keep very well (overnight at best, and never defrosted from frozen), I have found a quick and easy solution with wontons.
Read More
The beauty of this recipe is in the simplicity – garlic chives and sesame oil do all of the heavy lifting seasoning the ground pork. This is the kind of cooking that is rooted in love – you make these dumplings for people that you care for, and hopefully have them join you in the effort.
Read More
One of the loveliest parts of this recipe is that it’s flexible. Go completely DIY and make your own stock, make fresh wontons and roast the pork yourself. Or play it lazy and purchase frozen wontons or gyoza, use some leftover roast pork from chinese takeout and infuse chicken stock with ginger and garlic. It should be how you like it whenever you need it. Just like your crack addiction.
Read More
I’ve toyed with the definitive recipe for bolognese from Marcella Hazan, and in making a few tweaks, discovered that I could replicate her 5 hour masterpiece with literally 20 minutes in the pressure cooker. Genius! And what a lovely way to coax the boar into tender glory.
Read More
For those in the know, the secret to a good meatball is a good crust on the outside and a tender, juicy center. Although I’ll still sear off a meatball or two in a pan with olive oil, I’ve since converted to the baked meatball camp. You still get the lovely outer crust and it’s a whole hell of a lot less messy since you don’t have to tend to these over a greasy stove top.
Read More
This version of porchetta leverages a couple of different cuts of meat to make the grade – a sirloin roast of pork is butterflied and stuffed with ground wild boar and pears. The entire baby is wrapped up like a package with peppery pancetta and roasted until crispy. I’d be lying if I said that it’s not a brilliant combo. Nay, a genius combo.
Read More
Although this dish is an appetizer, just know that if you serve this dish first, chances are very good that people will fill up on these suckers with reckless abandon without a thought of saving room for anything else. They are just. that. good.
Read More
Copyright © Angela Gunder, 2012.
