Mexican-style Slow Cooked Pulled Pork


3 pounds boneless pork shoulder, cut into 1-1/2-inch pieces
1 pound pork belly, cut into 1-inch pieces
1 cup homemade chicken stock or low-sodium chicken broth
1 tablespoon (heaping) kosher salt
1 teaspoon freshly ground black pepper
Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)


  1. Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours.
  2. Remove lid and cook 10 minutes to reduce liquid (but not completely). Remove from heat.
  3. Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat.
  4. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix.
  5. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
  6. Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.

Makes 8 servings.

Source: Bon Appetit magazine


Vegetarian Dish with Broccoli, Orange and Cheese


1/4 cup freshly squeezed orange juice
1 (14-ounce) can crushed San Marzano tomatoes
1 head broccoli, cut into florets, stalks peeled and sliced
1/4 teaspoon chopped
fresh oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup Parmigiano-Reggiano cheese shavings


  1. Combine the orange juice and tomatoes in a medium pot over medium-high heat. Bring to a boil and then add the broccoli.
  2. Add the oregano and pepper flakes. Cover and cook until tender yet still crisp and bright green, about 3 minutes.
    <liRemove the lid and season with the salt and pepper. Transfer to a serving dish. Drizzle with the olive oil, sprinkle on the Parmesan shavings, and serve.

Makes 4 servings.

Source: True Food

Braised Pork Belly with Sweet and Sour Sauce


3 pounds pork belly, skin removed, fat intact
2 tablespoons fresh thyme leaves
2 tablespoons sugar
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 medium onion, sliced into 1/2-inch rings
1 cup dry white wine

Gingery Rhubarb Compote

1 pound rhubarb, trimmed, sliced 1/2-inch thick
1 cup (packed) light brown sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1/4 cup finely chopped crystallized ginger
1 tablespoon drained capers
crushed red pepper flakes
freshly ground black pepper


  1. To make the compote, combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
  2. Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
  3. Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4-inch intervals, taking care not to cut into meat.
  4. Mix thyme, sugar, salt, and pepper in a small bowl. Rub thyme mixture on both sides of pork. Place pork in a large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
  5. Preheat oven to 250°F.
  6. Arrange onion in bottom of a large heavy pot with a lid. Rinse pork and place fat side up on top of onion. Add wine.
  7. Cover pot and place in oven to braise pork, basting occasionally, until fork-tender, 2-1/2 to 3 hours.
  8. Increase oven temperature to 400°F. Remove cover of pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
  9. Slice pork and serve with Gingery Rhubarb Compote.

Makes 6 servings.

Source: Bon Appetit

Chinese-style Braised Tofu


3 pieces medium-firm tofu (about 1 lb)
1 Tbsp chopped green onion
1/2 Tbsp minced garlic
1/2 Tbsp soybean paste (optional)


1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1/4 tsp salt
1/3 tsp sugar
1 tsp cornstarch
1 cup vegetable broth


  1. Drain Tofu and steam for 3 minutes. Cut into dices.
  2. Heat 3 Tbsp oil, saute garlic and soybean paste.
  3. Stir in seasoning and bring to a boil. Add tofu and cook until sauce is dried up (keep stirring to avoid tofu sticking to pan).
  4. Mix in green onion and remove to serving platter.

Source: Hong Kong magazine

Braised Chicken with Herb-marinated Peaches


1 Tbsp extra-virgin olive oil; more as needed
1 oz thinly sliced prosciutto, cut crosswise into thin strips
3 lb bone-in, skin-on chicken thighs (about 8)
Kosher salt and freshly ground black pepper
1 medium leek, white and light green part only, thinly sliced (1 cup)
3 medium cloves garlic, thinly sliced
2 Tbsp all-purpose flour
3 cups Sherry Vinegar and Rosemary Marinated Peaches (see recipe below), drained, marinade reserved
3 cups lower-salt chicken broth
2 Tbsp drained capers
2 Tbsp unsalted butter
2 Tbsp fresh tarragon leaves, coarsely chopped


  1. Position a rack in the center of the oven and preheat the oven to 350°F.
  2. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside.
  3. If the pan is dry, add a little more oil.
  4. Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
  5. Turn the heat down to medium low. Pour off all but 1 Tbsp fat from the pot and then add the leek and garlic. Cook, stirring often, until beginning to soften, about 5 minutes.
  6. Add the flour and cook, stirring, for 1 minute.
  7. Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
  8. Add the broth, season lightly with salt and pepper, and bring to a boil. Arrange the chicken in the pot skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
  9. Take the pot out of the oven. Turn the broiler on high. Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
  10. Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. Lower the heat to medium and stir in the capers and peaches. Cook until heated through.
  11. Stir in the butter until it melts, then stir in 1 Tbsp of the tarragon and season to taste with salt and pepper.
  12. Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
  13. Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. Garnish with the prosciutto and the remaining tarragon leaves before serving.

Makes 4 to 6 servings.

Sherry Vinegar and Rosemary Marinated Peaches


3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
1/3 cup extra-virgin olive oil
2-1/2 Tbsp spiced dark rum (optional)
2 Tbsp sherry vinegar
1-1/2 tsp finely chopped fresh rosemary
pinch of kosher salt
pinch of granulated sugar


  1. Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
  2. After marinating, you can refrigerate the peaches for up to 1 day.

Source: Cooking Fresh magazine