Pork ribs marinated with garlic, ginger and sambal, simmered in their marinade, then browned in a hot oven or on the grill. These oven-baked pork ribs come out glossy and golden, with tender meat that falls off the bone and smells of ginger, garlic and chili. The Indonesian marinade combines […]
Spice-rubbed pork shoulder, seared, then oven-braised in a Dutch oven, shredded with a fork and returned to its juices. On a rainy Sunday, the Dutch oven has been in the oven since early afternoon and the whole house smells of brown sugar, paprika and meltingly soft onion. When you finally […]
Pork cheeks marinated in red wine, browned, dusted with flour, then slowly simmered with lardons and aromatic vegetables. Outside, it’s gray and cold, and a Dutch oven has been simmering since early afternoon. The scent of red wine, thyme and bay leaf fills the whole house. Under the lid, the […]
A Taiwanese steamed bun folded into a half-moon and filled with braised pork belly, stir-fried pickled mustard greens, ground peanuts and cilantro. Some bites you eat standing up, over the cutting board, because you couldn’t wait long enough to set the table. Gua bao is one of them. The still-warm […]
Discover Filipino sinigang, a tangy, comforting broth combining tender pork and assorted vegetables. When the crowdsourced guide TasteAtlas crowned sinigang the best vegetable soup of 2021, Filipinos felt less surprise than a quiet sense of validation. A steaming bowl of this stew has long been the answer to a drizzly afternoon. Tangy steam […]
Tonkatsu is a Japanese dish made with breaded, fried pork. Ton means “pork,” and katsu is short for the English “cutlet,” from the French côtelette. It’s one of the most popular dishes in Japan — easy to make and incredibly delicious. Try it and you’ll love it, especially now that […]
A homemade Japanese curry with ground pork and meltingly tender vegetables, thickened with a homemade curry roux and brightened with sweet-savory touches. Picture a bowl of steaming rice topped with golden curry, with pieces of kabocha squash, potato, and eggplant cooked until tender. The ground pork melts into the sauce, […]
Eight chipolatas in a single layer, 12 minutes at 180 °C, turning halfway through. The casing snaps, the juices run clear, and the kitchen doesn’t smell like frying. That’s exactly what you want from a chipolata, and it’s exactly what the air fryer delivers: no pan to scrub, no barbecue to light. […]
Four sausages, a few sprigs of rosemary in the bottom of the basket, 12 to 14 minutes at 180 °C, and not a drop of oil. The casing tightens and browns in patches, while the juices stay locked inside. That’s the whole appeal of cooking Toulouse sausage in the air fryer : no […]
Sandwich bread, cooked ham, and creamy Emmental, browned for 14 minutes at 180 °C in two batches: a classic brasserie croque with no pan to babysit. It’s 7 p.m., no one feels like cooking, and a croque-monsieur solves the problem. The buttered bread crackles, the melted Emmental keeps the ham tucked inside, and […]
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