Dominican Republic Style Vegan Chili


2 tablespoons olive oil
3 cloves of garlic finely chopped
2 celery stalks, diced
1 onion, diced
1 red bell pepper, diced
2 teaspoons Jamaican jerk seasoning or chili sauce
1 cup coconut milk
3 tablespoons tomato purée
1 cup canned red or kidney beans, drained
2 tablespoons fresh lime juice
1 mango, diced
1/2 cup chopped cilantro (coriander)
cooked basmati rice, to serve


  1. Heat the olive oil in large saucepan over medium heat. Add the garlic, celery, onion, and bell pepper and sauté for 5–6 minutes, until the onion is translucent.
  2. Add the jerk seasoning or chili sauce and cook for 2–3 minutes.
  3. Stir in the coconut milk, tomato purée, beans, and fresh lime juice and season to taste with salt and freshly ground black pepper, if needed.
  4. Cover the saucepan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
  5. Stir in half of the mango and half of the cilantro, then cover the saucepan and simmer for another 10 minutes.
  6. Serve the chili over rice, garnished with the remaining mango and cilantro.

Makes 4 servings.

Source: Vegan: The Cookbook

Korean-style Roasted Pork Belly Wrap


3.3 pounds pork belly, skin on, boneless
cooked rice and lettuce leaves for serving

Poaching Liquid

8 cloves garlic, crushed
7 spring onions or scallions, roughly chopped, roots on
4 1/2-by-1-1/2-inch piece ginger, skin on, roughly sliced
1 onion, peeled and cut into eighths
2 tablespoons dwengjang paste

Pickled Daikon (Moo Sang Che)

6 ounces daikon, julienned into long strips
4-1/2 teaspoons Korean apple vinegar or rice wine vinegar
1-1/2 tablespoons white granulated sugar
1-1/2 teaspoons Korean chili flakes (gochugaru), or to taste
1 small clove garlic, grated
1 teaspoon salt, or to taste


2 tablespoons Korean soy bean paste (dwengjang)
2 tablespoons honey
1-1/2 tablespoons grated ginger
1 teaspoon Korean chili paste (gochujang)

Bossam Sauce

2 tablespoons Korean soybean paste (dwengjang)
2 teaspoons grated onion
2 teaspoons roasted sesame oil
2 teaspoons roasted sesame seeds
1 teaspoon grated ginger


  1. In a heavy pot, place the pork belly in and all of the ingredients for the poaching liquid and add water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the pork is fully cooked through and very soft, 2 hours.
  2. Remove the pork belly and place on a baking tray lined with foil to let cool. Discard the poaching liquid. Once cooled enough to handle, carefully cut off the skin of the pork and discard.
  3. Preheat the oven to 350ºF/180ºC.
  4. In a medium sized bowl, mix all of the pickling ingredients together and stir to coat the daikon well. Cover and chill for 1 hour before serving.
  5. Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly. Place the pork in the oven, rub-side up, and roast the pork until the top is nicely caramelized, about 30 minutes. Additionally you can place the pork under the broiler briefly for a little more char.
  6. Make the bossam sauce by mixing all of the ingredients together well in a small bowl. Set aside.
  7. Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place.
  8. Transfer the pork to a cutting board and thinly slice into two-bite pieces. Serve the pork with the rice, lettuce leaves, bossam sauce and pickled radish. Try eating the pork in this way: Place a lettuce leaf in your hand. Scoop in a spoonful of rice, top with smear of sauce, piece of pork and finish with some pickled radish. Wrap it all up together and take a bite. You’ll love it.

Makes 4 to 6 servings.

Source: Judy Joo

Taiwanese-style Rice with Stewed Pork Belly


640 g pork belly with skin
8 slices of ginger, crushed
4 stalks green onion, chopped
400 g cooked rice
400 g boiled Shanghai bok choy
1/4 cup chopped shallot
1 tbsp chopped ginger
1 tbsp chopped garlic


3 cups water
3 tbsp Shaoxing wine
1/2 cup dark soy sauce
1/4 cup rock sugar
4 star anise
2 tsp sesame oil


  1. Scrape clean hair on the skin of the pork. Rinse and blanch in boiling water wit ginger and green onion for 15 minutes.
  2. Heat 2 tbsp oil in a wok, saute shallot, ginger and garlic until fragrant. Add sauce ingredients and pork belly. Bring to a boil. Turn own heat, cover and simmer for 30 to 40 minutes until the pork is tender.
  3. Slice pork into bite-size pieces.
  4. Divide cooked rice on serving dishes. Arrange pork and Shanghai bok choy on top of rice. Add sauce and serve.

Makes 4 to 5 servings.

Source: Rice and Noodles

Moroccan-style Stuffed Leg of Lamb


1.5 kg leg of lamb, boned
2 garlic cloves, crushed
40 g butter
3/4 cup chicken stock
1 tbsp cornstarch
1 tbsp apricot jam
salt and freshly ground black pepper


1 green chili, seeded
2 shallots
1 garlic clove
1 bunch fresh coriander
sprig of fresh parsley
25 g butter
2 tsp ground cumin
1/2 tsp ground cinnamon
3/4 cup cooked long grain rice
2 tbsp pine nuts


  1. Preheat the oven to 200ºC/400ºF.
  2. To make the stuffing, finely chop the chili, shallots, garlic and herbs in a food processor.
  3. Fry the shallot, chili and herb mixture gently in the butter for 2-3 minutes to soften the shallots. Stir in the spices.
  4. Place the cooked rice in a bowl, add the pine nuts and then stir in the rest of the stuffing ingredients from the pan. Season well with salt and freshly ground black pepper.
  5. Season the meat on both sides and rub the outside with the crushed garlic and putter. Place the meat, skin side down, on a work surface and spread the stuffing evenly over it. Roll the meat around the stuffing, secure the roll with a skewer and tie with cooking string at even intervals along the roll.
  6. Place the meat in a roasting tin and cook in the oven for 20 minutes, then reduce the heat to 180ºC/350ºF and continue to roast for a further 1-2 hours. Baste the meat during the cooking process. Remove the meat from the roasting tin.
  7. To make the sauce, pour away the excess fat from the roasting tin and add the stock. Heat gently, stirring all the time, to deglaze the tin. Blend the cornstarch with 2 tbsp water and add to the roasting tin with the apricot jam. Gradually bring to the boil, stirring all the time. Strain the thickened sauce into a serving jug and serve with the stuffed leg of lamb.

Makes 6 servings.

Source: Best of Morocco

Indonesian-style Braised Pork Belly with Sweet Soy Sauce


1 tablespoon vegetable oil
1 kg boneless pork belly, cut into 6- x 3-cm pieces
6 cloves garlic
6 shallots
4-cm piece ginger, thinly sliced
1 long red chili, halved lengthwise
2 star anise
1 teaspoon Chinese five-spice
1 cup sweet soy sauce
1/2 cup light soy sauce
coconut water of 1 young coconut
8 eggs
steamed rice and lime wedges, to serve


  1. Heat oil in a large, heavy-based saucepan over medium–high heat. Cook pork, in 2 batches, turning, for 3 minutes or until just browned. Remove and set aside.
  2. Add garlic, shallot, ginger and chili to pan, and cook, stirring, for 2 minutes or until fragrant.
  3. Return pork to pan with star anise, Chinese five-spice, sweet soy sauce, light soy sauce, coconut water and 2 cups water. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 1 hour or until pork is tender.
  4. Cook eggs in boiling water for 6 minutes. Drain and refresh in cold water. When cool enough to handle, roll eggs on a bench to crack shell. Add eggs with shells to pork, submerging them in braising liquid, then cook for a further 20 minutes.
  5. Remove eggs from liquid, peel and cut in half. Serve pork and egg with steamed rice and lime wedges.

Makes 8 servings.

Source: Taste magazine