Pork Stir-Fry with Noodles (Lo Mein)
For a lo mein recipe with chewy noodles tossed in a salty-sweet sauce and accented with bits of smoky pork and still-crisp cabbage, we seared strips of meat from country-style pork ribs over high heat, adding liquid smoke for barbecue flavor. We used our meat marinade as a sauce base, with a little chicken broth […]
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry, the biggest issue is vexingly familiar: how to cook tender, juicy pork. To keep the pork tender and juicy in this flavorful stir-fry, we first soak the meat in a baking soda solution, which tenderizes and moisturizes the meat. Before stir-frying, we coat the treated […]
Frank de Carlo’s Black Chickpea Soup
The keys to this primitive yet celebratory Italian soup are the black chickpeas and the meaty bones. The soup — Umbrian in origin — contains animal products in three forms, and each one is used judiciously and beautifully. You start by browning meaty bones of veal or pork, in olive oil, of course. (Frank […]
Traditional French Cassoulet
Creamy, flavor-packed beans with meltingly tender nubs of pork belly and sausage and poultry that falls off the bone in moist shreds, all in a rich, sticky liquid that drinks like liquid pork. A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.This is the kind of fare […]
Chinese Barbecued Pork (Char Siu)
Found hanging in the windows of Chinese restaurants around the world, Char Siu 叉燒 or Chinese BBQ Pork is probably one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine.Originated from the Canton region of China, Char Siu is also known as Char Siew, Cha Siu, […]