Crispy Tofu With Cashews and Blistered Snap Peas (with Variations)

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

Baked Tofu With Peanut Sauce and Coconut-Lime Rice (with Variations)

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced

Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.

In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.

In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.

In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.

Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.

Notes: A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting.

All-Purpose Chinese Brown Sauce

1 1/2 cups chicken stock (or vegetable or mushroom stock; 350ml)
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
1/4 teaspoon white pepper
1/4 teaspoon salt

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish. Makes enough sauce for about 3 dishes.

Whether you have carrots, peppers, onions, celery, snow peas, snap peas, bean sprouts, bok choy, etc. left over or readily available in your fridge, you can use any combination you like. Scroll down to the recipe card for the full ingredients list and recipe!

HOW TO USE THIS STIR-FRY SAUCE:

MARINATE YOUR PROTEIN: Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
2. PREPARE AROMATICS:

I like to cut my aromatics fresh, so I will mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths if I have some.

SLICE VEGETABLES: I’ll prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

PREPARE YOUR THICKENER: 2 tablespoons water mixed with 2 tablespoons cornstarch.

SEAR MEAT: Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

Add about 2/3 cup of stir fry sauce (more or less depending on how much sauce you like), and heat until simmering.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

All-Purpose Chinese White Sauce

For the Chinese white sauce:
3 cups stock (chicken stock, pork stock or vegetable stock, 540 ml)
3 cloves garlic (finely minced or grated)
3/4 teaspoon ginger (grated)
1 teaspoon scallion (white part only, minced)
1 1/2 teaspoon salt (to taste)
3/4 teaspoon sugar
1/8 teaspoon white pepper
3/4 teaspoon sesame oil
1 1/2 teaspoon oyster sauce (or vegetarian oyster sauce)
1 teaspoon MSG (totally optional!)

Pour chicken, pork or vegetable stock into a resealable glass jar. It’s best to use home-made stock but you can use store-bought as well. If you use store-bought prepared stock, try to use a pure stock without any other flavorings added (herbs, spices, etc.), as usually store-bought stocks are usually made for western cooking.

Next, add the garlic, ginger, and scallion whites. It’s best if these aromatics are very finely minced. Add, salt, sugar, white pepper, sesame oil, oyster sauce (or vegetarian oyster sauce), and MSG if using.

Seal, and shake well to combine. Store in the refrigerator for up to 1 week. Shake before using. Makes enough sauce for 4-6 dishes.

To make a stir-fry:
8 ounces meat of your choice (225g, pork, chicken, or beef; thinly sliced ¼ inch thick)
3 cups mixed vegetables (bell pepper, mushrooms, celery, carrots, snow peas, snap peas, broccoli/broccolini, cauliflower, bamboo shoots, lotus root, etc.)
1/2 cup firm tofu (cubed, optional)
2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
1/2 – 3/4 cup prepared Chinese white sauce (depending upon how much sauce you like)
1 tablespoon cornstarch (mixed with 1 tablespoon water; you may need a little more or less, depending upon how much sauce you use and how thick you like it)

Take your sliced meat, and velvet it using our method for velveting beef, velveting chicken, or velveting pork.

Bring 4 to 6 cups of water to a boil, and blanch the vegetables and tofu for 30 to 60 seconds. Drain thoroughly and set aside. (Blanch in 2 batches if you have lots of vegetables, or if vegetables require different cooking times. Dense vegetables like carrots will take a little longer than snap peas, for example).

Heat your wok over high heat until it just starts to smoke. Use 2 tablespoons of vegetable oil to evenly coat the wok. Spread the velveted meat in the wok in one layer. Sear for 30 seconds on each side. Remove from the wok and set aside. Note, instead of searing the meat, you can also blanch it; just reduce oil to 1 tablespoon for stir-frying.

Next, without washing the wok, reheat your wok over high heat, and add the blanched vegetables and Shaoxing wine. Stir everything together, and add the meat.

Add 1/2 to 3/4 cup of your white stir-fry sauce, and stir-fry everything together to deglaze the wok. Keep cooking until the sauce comes to a full simmer.

Mix the cornstarch and water into a slurry. Move the pork and vegetables to the sides of the wok. There should be a little well of sauce/liquid at the center of the wok. Pour the cornstarch slurry into the liquid, stirring constantly, until thickened.

Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve over steamed rice.

Spicy Mango Pork with Noodles

1 1/2 pounds pork tenderloin, cut crosswise into 1/2-inch-thick slices
1 tablespoon ground cumin
1 tablespoon kosher salt
1 teaspoon lime zest plus 2 tablespoon fresh lime juice
1 teaspoon finely chopped garlic
1 1/2 teaspoons black pepper, divided
2 teaspoons finely chopped peeled fresh ginger, divided
2 tablespoons coconut oil, divided
1/4 teaspoon black or brown mustard seeds
1 cup thinly sliced red onion
1 1/2 tablespoons thinly sliced serrano chile
3 mangoes, peeled and cut into 3/4-inch-thick spears
1 cup hot water 8 ounces uncooked thin rice noodles or vermicelli, cooked according to package directions
Thinly sliced scallions and pickled cucumber slices, for garnish

Toss together pork, cumin, salt, lime zest and juice, garlic, 1 teaspoon black pepper, and 1 teaspoon ginger in a medium bowl. Cover and chill at least 30 minutes.

Heat 1 tablespoon coconut oil in a large skillet over high. Working in 2 batches, add pork; cook until browned on both sides, 4 to 5 minutes. Transfer to a plate.

Wipe skillet clean; reduce heat to medium. Add mustard seeds and remaining 1 tablespoon oil; cook, undisturbed, until small bubbles appear on surface of seeds, about 30 seconds. Add onion and chile; cook, stirring occasionally, until softened, about 5 minutes. Add mango and remaining 1 teaspoon ginger; cook, stirring gently, until mango is just tender, 6 minutes. Transfer to plate with pork.

Return 1 cup mango mixture to skillet; add 1 cup hot water. Bring to a simmer over medium-high; cook, smashing fruit using back of a wooden spoon, until slightly thickened, about 3 minutes. Return remaining mango mixture and pork to skillet. Cook, stirring often, until pork is fully coated with mango mixture.

Serve pork mixture over noodles; garnish with scallions and pickled cucumber.

Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce

For the Spice Paste:
One (1-inch) knob fresh turmeric, peeled (about 10g), or 1 teaspoon (4g) ground turmeric
2 stalks lemongrass, bottom 4 inches only, outer layers and root removed, thinly sliced (about 80g)
8 medium cloves garlic, sliced (about 60g)
2 small shallots, sliced (about 75g)
3 whole dried pasilla or guajillo chilies, stems and seeds removed, roughly chopped (about 40g)
2 tablespoons (about 30g) palm sugar or brown sugar
2 teaspoons (about 6g) whole coriander seed
1 tablespoon (about 9g) whole white peppercorns
Kosher salt
2 pounds (1kg) boneless pork shoulder, cut into 3/4-inch cubes

For the Glaze:
1 cup kecap manis (8 ounces; 240ml)
1/4 cup sugar (about 2 ounces; 50g), plus more if needed
One (2-inch) knob ginger, roughly chopped
4 medium cloves garlic, roughly chopped

For the Dipping Sauce:
10 ounces roasted peanuts (285g; about 1 1/2 cups)
1/4 cup (60ml) vegetable or canola oil, divided
1 ounce (30g) tamarind pulp, soaked and strained (see note), or 2 teaspoons (10ml) tamarind concentrate
1 tablespoon (15ml) kecap manis or fish sauce
Water, as necessary
Sugar, to taste

For the Spice Paste: Combine turmeric, lemongrass, garlic, shallots, chilies, sugar, coriander, white peppercorns, and 2 teaspoons (8g) kosher salt using a mortar and pestle, working in batches if necessary. Pound into a fine paste. (For an easier method, pound with the mortar and pestle until a rough paste is formed, then transfer to a food processor to reduce to a fine paste. I do not recommend using the food processor alone if you want maximum flavor.) Divide mixture into thirds.

Combine pork and one-third of spice paste in a large bowl and toss with your hands until all of pork is thoroughly coated in the mixture. Cover and refrigerate for at least 45 minutes or up to overnight. Thread pork onto skewers. To do this efficiently, cut an onion or potato in half and place it on your cutting board. Place a piece of pork on top of it and push through it with the skewer. Repeat until each skewer has about 6 inches of pork threaded onto it. Pork should be pushed together quite tightly. Discard onion half (or grill it) after use. Keep pork skewers refrigerated until ready to cook.

For the Glaze: Meanwhile, combine kecap manis, sugar, ginger, and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until glaze is thick enough to coat the back of a spoon. Stir in one-third of spice paste and adjust seasoning with more sugar as necessary. Strain mixture through a fine-mesh strainer, using the back of a spoon to extract as much liquid as possible. Discard solids. Leftover glaze can be stored indefinitely in a covered container in the refrigerator.

For the Dipping Sauce: Pound peanuts with the mortar and pestle until reduced to a rough powder. Heat 2 tablespoons (30ml) oil in a medium skillet over medium-high heat until shimmering. Add remaining third of spice paste and cook, stirring, until fragrant, about 1 minute. Add peanuts, tamarind juice, remaining oil, kecap manis or fish sauce, and 1/2 cup (120ml) water. Stir to combine. Once liquid comes to a simmer and turns creamy, adjust consistency with more water as necessary to produce a creamy sauce that just barely flows. Season to taste with a little sugar if desired. Leftover sauce can be stored for several weeks in a covered container in the refrigerator.

To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Working in batches as necessary, place pork directly over hot side of grill. Immediately start fanning coals or flames with a large piece of cardboard or with the hose of a Shop-Vac to prevent flare-ups. Cook, fanning constantly and turning pork occasionally, until pork is cooked through and browned on all sides, about 6 minutes total. Transfer pork to cooler side of grill and brush on all sides with glaze. Return to hot side of grill and cook, turning, just until glaze starts to bubble and get sticky, about 45 seconds. Transfer skewers to a serving platter and repeat until all pork is cooked.

Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

For the Pork:
2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper (4g)
Pinch kosher salt
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
1 small shallot, roughly chopped (about 1 ounce; 30g total)
4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
1/3 cup palm sugar (about 3 ounces; 85g)
1/4 cup (60ml) fish sauce
2 tablespoons (30ml) vegetable oil
1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling

For the Sauce:
1 recipe basic Nuoc Cham
1/4 cup (30g) very thinly julienned or grated carrot (optional)
1/4 cup (30g) very thinly julienned or grated daikon radish (optional)
Pinch crushed red pepper flakes (preferably Thai or Vietnamese; optional)

To Serve:
Steamed white rice
Sliced cucumber

For the Pork: If using whole white peppercorns, crush with salt in a mortar and pestle until roughly crushed. Add salt, lemongrass, shallot, garlic, palm sugar, and pre-ground white pepper (if using) to mortar and crush to a rough paste. You can continue crushing by hand at this point or transfer to a food processor to finish the job.

Transfer marinade to a bowl and whisk in fish sauce and vegetable oil. Add pork chops, turning them to coat all surfaces. Transfer pork to a gallon-size zipper-lock bag, press out the air, and seal bag. Marinate at room temperature, turning pork once or twice, for at least 30 minutes or up to 3 hours. Alternatively, transfer to refrigerator and marinate, turning once or twice, for up to 12 hours before proceeding.

For the Sauce: Prepare Nuoc Cham according to the recipe, then add carrot and daikon to the same bowl, if using. Add chili flakes to taste, if using. Extra sauce can be stored in an airtight container in the refrigerator for up to a month.

4.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Grill pork chops directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 4 to 6 minutes total.

Transfer to a serving platter and serve immediately with steamed white rice, sliced cucumber, and sauce.

Nuoc Cham

Ingredients
1 cup hot water
1/2 cup white sugar
1/2 cup freshly squeezed lime juice
1/3 cup Vietnamese fish sauce
2 medium cloves garlic, minced
1 small bird’s eye chili, minced optional

In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic, and chili (if using) and stir to combine. Use immediately or store in an airtight container in the refrigerator.

Adobo Marinated Grilled Pork Chops

1/2 cup (120ml) cane vinegar, preferably Datu Puti brand
1/3 cup (80ml) soy sauce
1/2 cup (120ml) water
3 medium cloves garlic, crushed
1/2 teaspoon whole black peppercorns
1 bay leaf
Two (12-ounce; 334g) bone-in pork chops, about 1 1/2 inches thick
Warm cooked sticky rice, for serving

In a medium saucepan, combine vinegar, soy sauce, water, garlic, peppercorns, and bay leaf and bring to a boil. Let marinade cool to room temperature.

Place pork chops in a heavy-duty zipper-lock bag and pour marinade on top. Seal, pressing out air from bag, and refrigerate at least 8 and up to 24 hours.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Grill pork chops over direct heat, turning occasionally, until well browned outside and 135°F (57°C) in the center for medium, about 10 minutes. If pork chops threaten to burn before they’re done in the center, move them to cooler side of grill to finish cooking. Let rest 5 minutes before serving with sticky rice.

Yaki Udon

1 pound frozen udon noodles (450g, or 200g dry udon noodles)
2 tablespoons butter (30g)
1 clove garlic (minced)
2 teaspoons dashi powder
1 tablespoon oil
4 ounces pork shoulder (115g, julienned; can substitute chicken, beef, seafood, pressed tofu, or more vegetables)2 tablespoons mirin
2 cups cabbage (shredded)
1 medium carrot (julienned)
1/8 teaspoon black pepper
2 tablespoons low sodium soy sauce
1 tablespoon water
2 scallions (julienned)

Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds – 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.

Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.

Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.

Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add mirin, and cook until caramelized.

Add the cabbage, carrot, pepper, soy sauce, and water. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Stir-fry for ano

Thai Grilled Pork Skewers (Moo Ping)

2 pounds boneless pork shoulder, trimmed of surface fat
6 medium garlic cloves, minced
2 tablespoons finely minced fresh cilantro stems
1/3 cup firmly packed light or dark brown sugar
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons peanut oil
Ground white pepper
1/3 cup coconut milk
Chili-lime sauce (jaew), to serve

Place the pork on a large plate and freeze until the meat is firm and partially frozen, 1 to 1 1/2 hrs. Meanwhile, in a medium bowl, stir together the garlic, cilantro, sugar, fish sauce, soy sauce, oil and 1/2 teaspoon white pepper.

Using a sharp chef’s knife, slice the partially frozen pork into pieces about ? inch thick. The slices will be irregularly shaped; cut them into strips 1 to 1¼ inches wide (it’s fine if the strips are not uniform). Add the pork to the marinade and mix with your hands until evenly coated. Cover and refrigerate for at least 2 hours or up to 12 hours.

Thread the pork onto ten 10- to 12-inch metal skewers, evenly dividing the meat and scrunching it together and packing it quite tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Place on a rimmed baking sheet or in a large baking dish, cover and refrigerate while you prepare the grill.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.

Place the skewers on the hot side of the grill (if using charcoal) and cook until lightly charred, about 3 minutes. Using tongs, flip the skewers, then brush with some of the coconut milk. Cook until the second sides are lightly charred, about another 3 minutes. Flip the skewers again and continue to cook, occasionally brushing with coconut milk and turning every couple of minutes, until deeply charred on both sides, about another 5 to 6 minutes. Transfer to a platter and serve with the sauce.

Tip: Don’t thread the meat loosely on the skewers. The pieces should be scrunched together somewhat tightly. This helps guard against overcooking. If you’re using a charcoal grill, don’t push the meat all the way to the bottom of the skewers; the protruding handle end of the skewers may prevent you from being able to position the meat directly over the coals.

Spanish White Bean Soup with Bacon and Herbs

1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
2 tablespoons extra-virgin olive oil
1 Spanish onion, finely chopped
1 large carrot, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
1 fresh bay leaf
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 pound Great Northern beans, soaked overnight and drained
10 cups chicken stock
Salt and freshly ground pepper

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.

Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.

Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.

Hawaiian Pork Bowl

1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
One 1-pound pork tenderloin, butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cuo extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving

Steamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Drain the pork and pat ?dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill ?the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let ?rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, ?until charred, about 4 minutes.

In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeño and the lime dressing.

Pork Schnitzel with Warm Potato Salad

1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 teaspoon thyme leaves
1/4 cup canola oil, plus more for frying
Salt and freshly ground pepper
1 pound small fingerling potatoes
3 garlic cloves
1 cup all-purpose flour
2 large eggs beaten with
2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

Laotian Khao Soi (Coconut Curry Noodles with Pork)

5 dried Thai chiles
1 cup hot water 3 tablespoons canola oil
3 medium garlic cloves, smashed
1 pound ground pork
2 small plum tomatoes, chopped (about 1 1/4 cups)
1/4 cup soybean paste (such as Healthy Boy)
2 tablespoons fish sauce (such as Red Boat), divided
1 tablespoon granulated sugar
1 teaspoon paprika
1 bunch fresh cilantro
8 cups lower-sodium chicken broth
14 ounces uncooked dried
1/8-inch-wide banh pho rice stick noodles
2 cups zucchini ribbons (shaved using a Y-shaped peeler, avoiding and discarding squash seeds) (optional)
2 cups shredded napa cabbage (optional)
1/2 cup chopped fresh mint Black pepper, for garnish
Lime wedges, for serving

Wearing gloves, crumble Thai chiles into a medium-size heatproof bowl. Add 1 cup hot water; let stand 15 minutes. Drain chiles; discard liquid. Process chiles, oil, and garlic in a mini food processor until chiles are very finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed.

Heat a large skillet over medium. Add chile mixture; cook, stirring constantly, until fragrant, about 1 minute. Add pork; cook, stirring occasionally to break pork into small pieces, until browned, 6 to 8 minutes. Stir in tomatoes, soybean paste, 1 tablespoon fish sauce, sugar, and paprika. Cook, stirring occasionally, until tomatoes break down, 8 to 10 minutes. Reduce heat to low; cook, stirring occasionally, until liquid has reduced and pork is coated with sauce, 8 to 10 minutes.

Meanwhile, separate cilantro stems from leaves; tie stems together with kitchen twine. Chop leaves to yield about 1/2 cup; set aside for garnish. Stir together chicken broth, cilantro stems, and remaining 1 tablespoon fish sauce in a medium saucepan. Cover and bring to a simmer over medium. Uncover; remove and discard cilantro stems. Cover broth; keep warm over medium-low.

Prepare rice noodles according to package directions. Drain noodles, and divide evenly among 8 serving bowls (about 2/3 cup each). If using, add zucchini ribbons and cabbage to hot broth; cook over medium-low until just tender, 30 seconds to 1 minute. Using tongs or a spider, remove vegetables from broth, and divide evenly among serving bowls (about 1/2 cup each). Top each bowl with about 1/4 cup pork mixture and 1 cup hot broth. Sprinkle bowls evenly with mint and reserved chopped cilantro. Garnish with black pepper, and serve with lime wedges.

Note: Noodles can be cooked up to 4 hours in advance and held in cold water. Broth can be made up to 4 hours in advance. Pork mixture can be cooked and stored in an airtight container in refrigerator up to 3 days ahead.

Miso-Gochujang Pulled Pork

5 pound boneless pork butt, trimmed and cut into 2-inch cubes
3/4 cup gochujang, divided
6 tablespoons white miso, divided
1 bunch fresh cilantro, stems minced, leaves left whole, reserved separately
1/4 cup hoisin sauce
3 ounces fresh ginger, peeled and cut into 3 chunks
2 tablespoons grapeseed or other neutral oil
2 large yellow onions, thinly sliced
Kosher salt and ground black pepper
3 tablespoons unseasoned rice vinegar

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, combine the pork, 1/2 cup of gochujang, 2 tablespoons of miso, the cilantro stems, the hoisin, ginger and 1 cup water; stir to combine. Bring to a simmer over medium-high, then cover and place in the oven. Cook until a skewer inserted into the meat meets no resistance, about 3 hours.

Meanwhile, in a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and 1/2 teaspoon salt, then reduce to medium. Cook, stirring occasionally, until the onions are golden brown, about 15 minutes. Stir in the remaining 4 tablespoons miso and cook, stirring frequently, until the miso begins to brown, about 5 minutes. Transfer to a plate and let cool, then cover and refrigerate until ready to use.

Using a slotted spoon, transfer the pork to a large bowl. When cool enough to handle, shred into bite-size pieces, discarding any fat; set aside. Remove and discard the ginger chunks from the cooking liquid. Tilt the pot to pool the liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced by about half and a spatula drawn through the sauce leaves a trail, 5 to 7 minutes.

Whisk in the remaining 4 tablespoons gochujang. Stir in the pork and onions. Reduce to medium and cook, stirring frequently, until heated through, 5 to 10 minutes. Off heat, stir in the vinegar, then taste and season with pepper.
Serve with cilantro leaves, pickled carrots and pickled jalapeños.

Tip: Don’t forget to skim the fat off the cooking liquid so the pulled pork doesn’t end up greasy. But make sure to allow the liquid to settle before skimming so all the fat has time to rise to the surface.

Herbed White Bean Stew with Sausage

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Sheet Pan Fried Rice with Bacon and Broccoli

2 tablespoons rice bran oil (or other high-heat-friendly oil), divided
3 cups cooked, leftover rice (the more dried out, the better)
1/3 cup soy sauce, plus more for drizzling
2 tablespoons rice wine vinegar
1 medium yellow onion, peeled and finely diced (about 1 1/2 cups)
1 medium carrot, peeled and finely diced (about 1 1/2 cups)
1 1/2 cups chopped broccoli (in bite-sized florets)
1 cup green chopped cabbage (in roughly 2×1/2-inch strips)
1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup
1/2 cup frozen green peas
6 ounces thick-cut bacon, sliced into roughly 1×1/2-inch pieces
1 sunny-side-up fried egg with a runny yolk per person you’re serving (optional)
Chili sauce of your choice

Heat oven to 475°F.

Drizzle an 11×17-inch rimmed sheet pan with one tablespoon of oil and spread it around, to grease the pan.

Add the following to the pan: rice, the remaining tablespoon of oil, soy sauce, rice wine vinegar, onion, carrot, broccoli, cabbage, and 1 cup of the scallions. Use clean hands to mix and break up the rice clumps with your fingers. (You could do this with a fork instead, but you’d be more likely to spray rice all over your kitchen.) Spread into an even layer.

Bake for 20 to 25 minutes—until there are lotttts of crispy rice bits, and the carrots have just lost their bite—giving everything a gentle stir every so often to avoid letting the cabbage or the rice around the edges burn. Then, add the peas and bacon pieces, stir again, and bake for another 10 to 15 minutes, until the bacon is crisped up.

Remove from the oven. To serve, drizzle with more soy sauce to taste, and top with a fried egg (if using), plus some of the reserved scallions, and chili sauce of your choice.

Small Batch Congee (Khao Tom)

2 cups cooked rice (white or brown)
1/4 pound ground turkey or pork
1 tablespoon fish sauce (more to taste)
2 eggs
1 green onion, chopped for garish
1 handful cilantro, for garnish
1 pinch ground black pepper, to taste

Bring 1 cup of water to a boil. Lower to medium heat and cook the ground meat in the water for about 5 minutes, separating the meat into chunks.
Drain the meat from the boiling water and wash the pot. Add the meat and rice to the pot.

Add enough water to just cover the rice by an inch and heat to a boil. Lower the heat to a simmer for another 10 minutes for rice to soften.

While the rice and meat are cooking, add fish sauce to taste. Start with 1 tablespoon and add more for more flavor.

Poach the eggs in the porridge for at least 2 minutes depending on how runny you like your eggs.

Divide into bowls and top with pepper, cilantro and chopped green onion.

Singapore Noodles with Pork and Broccolini

2 tablespoons canola oil
2 large shallots, finely chopped
2 garlic cloves, minced
1 pound ground pork
1 tablespoon light brown sugar
1 1/2 tablespoons Chinese black bean sauce
4 dried hot chiles 2 teaspoons Maggi sauce or soy sauce
2 teaspoons Asian fish sauce
1 1/4 cups low-sodium chicken broth
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 tablespoon sambal oelek (hot chile sauce)
1 pound Chinese broccoli
1 pound fresh Chinese egg noodles, linguine or spaghetti
1/2 pound Chinese roast pork, thinly sliced
1 scallion, thinly sliced

In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.

In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.

Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.

Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.

Ham Fried Rice with Pineapple

3 tablespoons soy sauce
2 tablespoons pineapple juice
3 tablespoons peanut oil (or vegetable oil)
1 cup leftover ham, diced
1/2 cup pineapple, diced
1/2 bell pepper, diced (yields about 1/2 cup)
2 cloves garlic, minced
3 cups cooked rice overnight long grain rice
3 eggs, beaten
Salt, to taste

Mix the soy sauce and pineapple juice together in a small bowl.

Add 1 tablespoon of oil to a large nonstick pan and heat it over medium-high heat until hot. Add the ham and pineapples. Cook, stirring occasionally, until caramelized, about 2 to 3 minutes.

Add the bell peppers. Stir a few times to mix well, then transfer everything to a plate and set aside.

Add 1 1/2 tablespoons of oil and the garlic into the skillet. Stir a few times to release the fragrance. Add the rice and spread it out with your spatula. Cook, stirring occasionally, until the rice is lightly toasted.

Move the rice to one side of the pan and add the remaining 1/2 tablespoon of oil to the other side of the skillet. Add the beaten eggs onto the oil. Let it cook until the bottom sets, 30 seconds. Scramble a few times until most of the eggs are cooked but some parts are still runny. Mix the rice into the egg, chopping and stirring to mix everything together.

Move the rice to the edge of the pan to make a well in the center. Pour the soy sauce and pineapple juice into the center. Let it cook for a few seconds to evaporate the liquid. Stir everything together until the rice is evenly coated with the seasonings. Let it cook, stirring occasionally, until the moisture is cooked off.

Add the cooked ham mixture back into the pan. Stir everything together. Taste the rice. Add a pinch of salt and mix again, if needed.