pork

Choucroute Garnie – hearty, warming, and perfect for chilly weather

February 3, 2012
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It all started with a bag of leftover sauerkraut. A $3 bag of leftover sauerkraut that I didn’t want to go to waste. So I went out and spent $50 on pork sausages, wine and other accompaniments to make a dish that used sauerkraut as a main ingredient. (I find myself in this type of scenario […]

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Chinese Roast Pork Belly – “Siew Yoke”

June 18, 2011
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I would like to dedicate this post to my very patient and very wise dad who has always supported me in all my endeavors – Happy Father’s Day, dad! *   *   *   *   * As a first generation Chinese immigrant growing up in New York City, I remember a very frugal […]

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Inaugural Week, Day 3 – Ginger and Scotch Pork Ribs

May 4, 2011
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I have made ribs many times before but these Ginger and Scotch Pork Ribs were THE BEST EVER! Normally I roast them, uncovered, at 350 F (177 C) for 60 minutes, turning and basting once. But this time, I turned the heat down to 300 F (150 C), covered and steamed them (with whisky ) […]

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