Hong Shao Rou (Red-Braised Pork Belly)
Thick-cut pork belly caramelized in rock sugar and braised in soy, Shaoxing wine, and star anise until the fat lay…
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Chashu Pork Belly
A rolled pork belly tied tight, seared golden, and braised in soy, mirin, sake, and sugar until the fat is trembli…
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Pork Belly Confit
Skin-on pork belly cured overnight in salt and aromatics, then slow-cooked submerged in its own rendered fat until…
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Pork Carnitas
Michoacán's definitive taco filling — pork shoulder braised slowly in its own rendered lard with orange, cinnamon,…
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Seared Pork Chops with Apples, Cabbage and Mustard Pan Sauce
Thick pork chops seared to a deep golden crust and rested until blushing and juicy, served over tart apples and ca…
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Pan-Seared Roasted Pork Tenderloin
The most forgiving of the lean cuts — seared in a searing hot pan until mahogany on all sides, finished in a hot o…
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Pot-au-Feu
The most French of dishes — beef shin and marrow bones simmered slowly with root vegetables until the broth is gol…
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Pot Roast with Root Vegetables
A well-marbled chuck roast seared dark and braised low in red wine and stock until it yields to a spoon, surrounde…
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Classic Prawn Bisque
A velvety coral-colored soup built from roasted prawn shells flambéed with cognac, simmered with mirepoix and toma…
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Kerala Prawn Curry
The coast of Kerala in a pot — whole prawns tumbled into a vivid, fiery coconut milk gravy built on mustard seeds,…
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Prawn Laksa
A bowl of rice noodles drowned in a broth that is simultaneously fiery, rich, and sour — the coconut cream folding…
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Prawn Saganaki
Plump prawns baked in a bubbling tomato and ouzo sauce, buried under a slab of crumbled feta that softens without …
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