Twice cooked pork. Modifications to make it easier: left out garlic scapes and just used a ton of green onion/scallions, mushrooms, and cabbage, and subbed the tianmianjiang with hoisin sauce. Also, only refrigerated the pork for 10 minutes. Still turned out delicious! Because I had it on hand, I added just a little bit of some spicy, jarred, shredded bamboo. Man, that was good.
This basic pork adobo recipe shows my own way of cooking pork adobo. It depicts how I make this dish using core ingredients. Note that this method might not be the same as the traditional way, but its result has always been good
Spicy Pork Ramen - Slow cooked pork with noodles, veggies and a just-slightly-runny egg. Full of that delicious umami flavour!
NYT Cooking: Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it’s broiled. The pork still gets charred edges and b...