Lardons are 1/4-inch thick pieces of bacon cut from a thick slab that are typically cooked until crisp. Commonly used in French cooking, lardons add flavor and texture to a variety of dishes, from salads and quiches to stews, potatoes, and vegetable dishes. Lardons can only be made from slab […]
Low and slow cooking is an ideal way to turn tough cuts of meat into tender, succulent roasts, braises, and barbecue.
Makes 6 to 8 servings Traditional porchetta can be made several different ways. This simplified preparation calls for a boneless pork loin cut into quarters, surrounded by Italian sausage with sautéed onions and fennel added, and wrapped in a butterflied pork belly. The whole thing is then tied and slowly […]
Ingredients 1/2 cup light soy sauce 1/2 cup dark soy sauce (see note) 1/4 cup Korean soy bean paste (doenjang) One 1-inch piece fresh ginger, peeled and sliced 1 scallion, cut into 1-inch pieces 1 whole star anise 1 teaspoon ground black pepper 1/4 cup brown sugar, divided use 2 […]
Makes 5 to 6 servings Pork belly is literally the belly portion of the pig. It’s where bacon comes from, and like bacon, it is a delicious piece of meat. While it cooks, the fat renders from the belly and naturally bastes the strips of tender meat. Pair it with […]
Steamed pork buns are huge favorites on menus across the country, and it’s no wonder. With their pillow-y softness, rich fillings, and salty-sweet-sometimes spicy sauces, they represent everything we find craveable. Chinese-style steamed buns, known commonly as bao, are our most familiar representation of the dish, though you can find […]