Pollo en Adobo
Bone-in chicken braised in a deep brick-red Mexican adobo — ancho and guajillo chiles toasted, rehydrated, and ble…
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Ponzu
The bright, savory backbone of the Japanese table — sour citrus juice married to soy and steeped over kombu and ka…
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Porchetta
A whole pork belly rolled around a core of fennel pollen, wild fennel fronds, rosemary, and garlic, then slow-roas…
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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 Bone Broth
A Cantonese broth of crystalline clarity and extraordinary depth, achieved by blancing bones meticulously and simm…
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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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Pasteis de Nata
The custard tarts of Lisbon: blistered, charred, and caramelised in a furiously hot oven until the surface is a to…
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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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