From the category archives:

Pork

Black Braised Pork Belly (video)

January 24, 2010
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I’m often asked why this blog is called No Recipes, when I post recipes to almost everything I make. In case you were wondering the same thing, the title refers to my predilection to just wing it, using ingredients that I have in the fridge. Still, it’s always been my intention to help you break [...]

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Kimchi Jigae (Kimchi Soup)

November 18, 2009
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Given my recent sojourn in Korea I thought it only appropriate to do a post I’ve been meaning to do for a very long time: Kimchi Jigae (김치 찌개). Depending on who you ask, you may see it transliterated as Kimchi Chigae, Kimchi Soup or Kimchi Stew, but it all refers to the same bubbling, [...]

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Japanese Chashu

October 5, 2009
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Chashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. The low, slow cooking, renders out the fat while turning the tough collagen in the meat into gelatin which keeps the meat moist while making it meltingly tender.
If you’re thinking the name sounds an [...]

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Tonkatsu

July 27, 2009
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Tonkatsu (豚カツ) is a cutlet of pork, breaded and deep fried until crisp and golden brown. While it’s become a ubiquitous cafeteria staple in Japan, there are many restaurants that specialize in tonkatsu and related dishes.
Maybe I’m just a total geek, but I’ve always been fascinated with tracing the origins of a dish. The [...]

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Chop Suey

July 20, 2009
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Chop Suey is a stir-fried dish which can include a variety of meat and vegetables in a cornstarch thickened sauce. While allegedly from the Guangdong Province, chop suey is widely believed to have originated in the US during construction of the Transcontinental Railway. Whatever Chop Suey’s origin, it’s become synonymous with American Chinese food.
One of [...]

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Pasta Carbonara

June 14, 2009
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Pasta alla Carbonara is one of my favourite fall-back meals when there is nothing else to cook. All you really need is some dried pasta, cured pork, cheese and an egg to pull off a delightfully rich and satisfying meal. In Japan, パスタ　カルボナラ has become a staple of corner cafes and can even be found [...]

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Ramp and Scallop Linguine

May 18, 2009
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Linguine tossed with olive oil, ramps and scallops.
Sometimes I feel like I blather on far too much about myself in the midst of telling you about my food adventures. Still, some of you have expressed an interest in learning even more about me and what makes me tick.
I’m not one for navel-gazing, and can’t [...]

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Choucroute Garnie

May 7, 2009
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Choucroute Garnie is a hearty Alsatian dish made from choucroute (sauerkraut), sausages, cured meats and potatoes.
Disclaimer: This is not a dish for the faint of heart. If you have heart problems, eating a heaping bowl of Choucroute Garnie will probably make them worse. Also, if you’ve looked at one of Thomas Keller’s cookbooks and [...]

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