Boneless country style pork ribs are actually not cut from the ribs of the pig at all. They are a cut taken closer to the shoulder blade, and higher than the classic rib cuts of the pig (i.e., spareribs, St. Louis style, and baby back). This cut likes to be cooked similar to how you’d cook a pork butt or shoulder, low and slow and for several hours. Continue reading
Curried Jamaican Beef Patties (c/o SeriousEats)
This recipe for Curried Jamaican Beef Patties from SeriousEats is absolutely delicious. But we found some proportions of ingredients could use a little adjusting. Below are some of our cooking notes. Continue reading
Pork Kra-POW!
Also known as Pad Ka-Prao, Ka-Prow, or Spicy Basil Pork, this spicy and sweet dish is equally at home in the dead of winter or the heat of summer. Thai Basil is the key ingredient here. Our preference is for the Tulsi or Holy Green Thai Basil. Unfortunately the green variety is very hard to find compared with the more common purple-stemmed variety. Some folks prefer the latter, so don’t be discouraged if that’s all you can find. It will still be delicious.
Tonkotsu Adventure No. 3
This was our third attempt at making tonkotsu from scratch. The results of this effort were truly delicious in terms of the flavor and thickness of the broth. The only complaint we had was that it was a bit sticky. This stickiness is due to an imbalance in the broth: an overabundance of gelatin (thanks to Ramen_Lord for a brief explanation). *We tempered this by diluting the broth with water before serving, at about 1 part water : 3 parts broth. The broth did not suffer and we were very happy with the result.
Miso-Braised Pork Shoulder (Chashu)
This miso-sake-soy seasoned pork can be cooked ahead of time, chilled, and then sliced for use as a ramen topping. Or chopped up and served fresh on a bowl of white rice. Leftovers are delicious mixed into a batch of fried rice with scallions, garlic and minced ginger. Continue reading
Filipino Pork Adobo
We can’t get enough of this dish. As the vinegar cooks down, it turns into the most delicious tart sauce. Super easy. Super tasty.
Helpful resources:
- Burnt Lumpia Blog: I’m Gonna Git You Suka a primer on Filipino vinegars
- Epicurious Post about the wonders of Cane Vinegar
- Alternate Recipe: Salu Salo’s Pork Adobo (belly or shoulder)
- Alternate Recipe: TheWoksofLife’s Pork Adobo (shoulder)
- Alternate Recipe: Panlasang Pinoy’s Pork Adobo (belly)
James Osland’s Beef Rendang
This is a slightly modified version — with my own cooking notes incorporated into the recipe — of James Oseland’s Beef Rendang recipe shared on Saveur from his book Cradle of Flavor (W.W. Norton, 2006). Continue reading
Ramekin Egg Breakfast Sandwiches for Two
Quick & easy breakfast sandwiches with eggs baked in ramekins. Continue reading
Tonkotsu Adventure No. 2
It’s been two years since our last tonkotsu ramen creation, so this was long overdue. Here are some notes from our second adventure in making tonkotsu from scratch. Continue reading
The Pozole You Wish Your Mother Made
A delicious pork pozole soup.
radmeal 