Naturally. When pork stews for hours, as today’s attempt has, then is cooled and brought back to a simmer, how can it be anything other than fall-apart-tender? Certainly, Silky Pork and Cumin Stew is a good title, and the description was tempting enough to make “the list” when Bon Appetit highlighted the recipe in its… Continue reading Like Velvet
Peaches are so bright and vibrant, they’re summer’s perfect ambassadors. In turn, they give any food they accompany a spirited excellence. Well, in today’s offering, Brandied Peach Pork Chops, the brandy has a little to do with the “spirited” part, but peaches are what makes the pork sing. The recipe appears in the late, great… Continue reading Just Peachy
If it’s your good fortune to have relatives in Hawaii, there’s no question where the family picnic will happen each summer. What’s also assured is that one of the meals offered there will be the Sweet and Sticky Roast Pork with Sesame Noodles featured this week and as described in the June 2018 issue… Continue reading Maui Family Picnic
Today’s offering, Larb Salad, hits all the major taste categories. Its various components are sweet, salty, tangy, herbal or are rich in umami, the Japanese word for a wonderfully deep, savory, richness. Many ingredients keep busy here, many playing more than one part. Taken together, the flavors produce an explosion of flavor in each bite,… Continue reading What’s Sixth?
Lime juice enlivens many dishes, adding an effervescent sparkle. Cambodians have learned how to intensify the citrus’s flavor, amplifying it far beyond the supporting role it usually plays. Much as Cambodia itself exerts a subtle, yet identifiable, cultural influence that exceeds its relatively modest size. Today’s entry, Eggplant with Pork and Shrimp, does precisely that,… Continue reading Lime, Juiced
While today’s effort, Stir-Fry Snow Peas with Pork, is simpler than most else of what’s featured on these pages, its companion sticky rice is even more of a pleasant surprise. For those like me to whom sticky rice is unfamiliar, it tends to cluster, hence the name, and as such bite-size clumps are torn away… Continue reading How Easy Was That?
More than just a cut, this week you’ll find pork spareribs after a Thai preparation. The recipe lists, unimaginatively, as Thai Spareribs, but the finished product has so much more to recommend it. When Bon Appetit published these instructions in its February 2011 issue, ribs’ future appearance here was destiny. Besides, isn’t barbecue among… Continue reading Then You Have the Chiang Mai Cut
This is Green Chili in the style enjoyed throughout the American Southwest, particularly in New Mexico (but not just, in fact far from it). Even before getting to the ingredients, the color alone sets this apart. Far from the more familiar deep reds that are more-or-less universal in the neighboring state, Green Chili’s calm verdant… Continue reading A Difference, Call It X
A valid question if it were takeout, but this a homemade attempt at Pork Fried Rice, so the add-ons aren’t included. One step at a time. However, Cook’s Country provided a good starting point in its June/July 2017 issue, with instructions on recreating the beloved Chinese-American staple. This means there’s no need for the cardboard… Continue reading Where’s My Fortune Cookie?