Steps

1. For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
2. Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you’re in a rush.
3. Sprinkle cornstarch over the marinated pork and mix well. Skewer the pork, and lay them flat on a tray. Pack them neatly on top of each other and it’ll help shape the skewers. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.
4. Grill over medium to medium high heat, 1.5 – 2 minutes per side. Serve with sticky rice

Steps

1. Trim the fat and then cut the pork shoulder into large chunks and try to keep the pieces the same size to cook uniformaly. Cut the fat up to small pieces. 
2. Transfer everything into a bowl to season up. Add the kosher salt, ground pepper, cinnamon, ground cumin, chinese five spice, couple of bay leaves, garlic cloves, orange peel, the juice of the oranges, and the olive oil. Take a spoon and mix thoroughly.
3. Transfer into a 9x12 baking dish and make sure that everything is evenly distributed. Transfer this onto a sheet pan and warp tightly with heavy duty foil (twice), make sure itès really tight. Place in the middle of a preheated 275 F oven for about 3 1/2 hours or until the meat is fork tender.
4. Transfer the meat into a bowl, get rid of the garlic cloves, orange peel and bay leaves and keep the drained fat aside. Put the meat back into the pan and drizzle over some of the drained fat and put under a broiler for a few minutes until it crisps up

Steps

preheat fryer to 170°C.
take the skin off the chourico (optional)and dice.
fry in a hot pan until it colours and the oil start to release, then take off the heat to cool.
chop the olives and chives and mix into the mash with the chourico and its oil.
mould the mixture into stubby sausage (croquette) shapes.
roll in the dusting of flour and fry for 2 minutes until golden and crispy.
blitz the peppers with basil and honey and then add the milk.
drain the croquettes on a paper towel.
serve on a bed of rocket with the red pepper dip.

serves 4 as a starter

Steps

1.) In a bowl, combine all ingredients. Be sure to evenly mix the pork into the marinade, cover with plastic wrap, and all it to cure in the fridge for 3 days.
2.) To cook the rice, heat oil in a pan on medium and cook garlic, until golden brown and slightly crispy. Lower the heat and add cooked white rice. Season with salt and stir well. Set aside.
3.) Remove pork from the marinade. Cook in a pan on medium heat, until browned and fully cooked.
4.) Serve with garlic rice and fried egg.

Steps

1. Chop the cabbage, add salt and set aside for a bit. Squeeze out the water
2. Mix all the ingredients very well and set aside for 1 hr
3. Fill the gyoza skins with the mixture, use water to seal the edges of the gyozas
4. Place the gyozas in non-stick skillet, add hot water (until half covered). Cover with a lid and steam until all the water evaporates
5. Add sesame oil to the skillet and fry the gyozas until their bottoms are browned

Steps

1. Heat up a couple tablespoons of oil in a wok on high heat then add the onion and garlic. Cook for a couple minutes before adding the diced carrot. Since the carrot is small, it shouldn’t need a long time to cook. Just stir-fry for a minute or so to give it a head start then let’s move on.
2. Next, open up a space in the bottom of the wok by pushing the veg aside and add the pork. I used diced pork shoulder because I like the texture, but if you’re in a hurry, you can use ground pork instead. Add a swizzle of shaoxing cooking wine. What a swizzle? Pour a little of the wine once ‘around the block’, or in this case, around the wok. This will add a little fragrance and aroma to the dish. When you’re done, cook the mixture until the pork is no longer pink.
3. Now that the pork is just cooked, add the black bean sauce. It’s available in a lot of grocery stores these days in the Asian section. It’s quite salty, so be sure not to add too much. Mix it all together thoroughly before adding the chicken stock. Mix again to combine and let simmer for another 2 or 3 minutes til the pork is done. Finally, the corn starch mixed with a little warm water to the wok and let thicken.
4. Give the sauce a final taste. Counter with a little brown sugar to balance out the saltiness of the black bean. When it tastes just right, you’re done!
5. Fresh noodles are best, and a lot of grocery stores carry chow mein noodles these days. Simply boil them in salted water for about 2 – 3 minutes then strain. If you have instant ramen, those work as well.
6. To assemble, start by putting the noodles in a large bowl (you need room to mix them when you serve). Top with a generous amount of the pork and black bean sauce on one side. Finish the other side with some fresh julienned cucumber then serve.
7. To enjoy, simply mix the whole thing together and that’s all there is to it!

Steps

1. Soak the casing in water and set aside. Meanwhile, roughly chop the shallots. Take the thickest part of the lemongrass stems and finely slice them. Stack the kaffir lime leaves, remove the hard parts, roll them up and very finely chop them.
2. In a food processor, add the lemongrass and shallots (and optional chilis) and blend until a smooth paste.
3. In a large mixing bowl, add the ground pork, salt, sugar, red curry paste, sweet chili powder, chopped kaffir lime leaves, shallots and lemongrass paste, fish sauce and mix very well by hand (use gloves).
4. Wash the casing and use a grinder to stuff the sausage. Put the casing on the tip, tie a know at the other end, put the stuffing in the funnel and turn the handle. Make another know at the end to close the sausage.
5. Preheat oven to 180 C (350 F), spread a little bit of oil on a baking dish, bake the sausage for 40 min.

Steps

1. Using a pestle and mortar, crush the peppercorns and garlic together until the peppercorns are all cracked. 
2. Add the coriander and continue grinding until nearing a paste like consistency. 
3. Remove the mixture from the mortar and place into a large mixing bowl. 
4. Add the palm sugar (best to warm to a semi liquid state in a microwave first) and liquid ingredients before stirring well. 
5. Add the pork cubes to the mixture, cover, place in fridge, and marinate overnight.
6. Cut into cubes of about 1” and cook slowly in a pan, constantly turning. Cook until the pork is cooked through and the juices has reduced down and are sticky and caramelised.
7. Serve alongside a homemade Nam Jim Jaew sauce and some sticky rice or simply on some skewers.

Steps

1. Grind dried chilies in a coffee grinder until fine.
2. If using an immersion blender, blend all curry paste ingredients together until fine.
3. If using a mortar and pestle, grind lemongrass, galangal, turmeric and kaffir lime zest (if using) first until fine, adding the dried chilies in once the mixture starts to feel wet. Then add garlic and shallots and pound until fine. Add shrimp paste and pound to mix. Stir fish sauce in at the very end.
4. Using your hands, and I recommend wearing latex gloves for this part, knead together the pork and the curry paste until thoroughly mixed. Then add cilantro, green onion and kaffir lime leaves and knead it in just until combined.
5. follow the wrapping method shown in the video and allow the sausages to rest in the fridge for at least 2 hours or preferably overnight. Then gently unpack them onto a foil-lined tray and cook the sausages on the top rack under the broiler until browned on one side, about 4-5 minutes. Then flip the sausage and brown the other side. After this point, there should be a lot of liquid on the pan, so I like to transfer them onto a rack to finish the broiling so the sausages come out dry and well caramelized.
6. serve this with fresh crunchy vegetables and sticky rice

Steps

1. Sauté the curry paste in some vegetable oil until aromatic, and deglaze with 1/4 cup of the coconut milk. Note: Traditionally, we sauté the curry paste in rendered coconut oil. See more information about this method in Massaman Curry and Green Curry videos.
2. Add the 3 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.
3. Once the coconut milk dries up, add the pork to the pan and toss to coat the pork thoroughly in the curry paste. Add the remaining 1/2 cup of coconut milk, fish sauce, and sugar. Let cook until the pork is done. When the pork is done, remove from heat immediately.

To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish. Top with thinly sliced kaffir lime leaves and spur chili slices. Serve with hot jasmine rice!

Steps

1. Trim the pork fillet of any excess fat and then cut into 2cm cubes. Place the meat in a large mixing bowl and add the pimentón, cumin, some black pepper, oregano, thyme and garlic. Mix well, drizzle over the olive oil and leave to marinate for at least an hour, but anything up to 2 days is fine.
2. Meanwhile, make the mojo picón. Start by frying the bread in a little olive oil, drain on kitchen paper and tear into pieces. Using a pestle and mortar, mash together the garlic, cayenne chillies, cumin seeds, pimentón, fried bread, vinegar and salt until you have a smooth paste. You could also use a food processor for this bit. Start adding the olive oil in a thin drizzle while you are still mixing.
3. When you are ready to cook the pinchos, thread the meat on to skewers (if you are using wooden skewers it’s a good idea to soak them in water for 30 minutes to stop them burning). Pinchos morunos can be cooked over charcoal (the best way, in my opinion), under a hot grill or in a griddle pan over a very high heat. Cook for about 2 minutes on each side – you want them to be cooked through but still juicy on the inside. Season with salt and pepper and serve with the mojo picón.

Steps

• Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
• Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
• Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Steps

1. Grind the spices into a fine powder. Chop the peppers (remove the seeds)
2. Mix the orange juice, vinegar, habanero peppers, add the spice powder, salt, garlic and blend
3. Add the juice of 5 lemons and a splash of tequila
4. Cut the pork shoulder into 2 inch squares, place in a large ziplock bag, pour in the blended mixture, close and mix well
5. Line the baking pan with the banana leaves or tin foil, drop in the marinated pork (and juices), cover with more banana leaves. Wrap the whole thing with tin foil (nice and tight)
6. Preheat oven to 325F and cook for 4 hrs

Steps

Steps

Cut the pork chops in half along the length of the fatty rind. Then slice each piece, along the short side, into 1/4-inch thick pieces. (See video for a visual.) If using beef, cut into thin slices against the grain. If using chicken, cut into small cubes.

For the marinade: Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add galangal, lemongrass and fresh turmeric (if using); pound until fine. Add turmeric powder (if using), cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.

Pour the marinade over the meat, massage with your hands, making sure that no pieces of meat are stuck together. Cover and refrigerate for at least 2 hours or overnight.

For the peanut sauce: In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.

In a small pot over medium heat, reduce 1/4 cup of the coconut milk by about half. Add curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.

Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce, palm sugar and tamarind juice. Simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.

Taste and adjust seasoning with more sugar, fish sauce, and tamarind juice as needed.

For the Quick Cucumber Pickle (Ajaad):

In a small pot, combine vinegar, sugar and salt; bring to a boil and cook just until the sugar is completely dissolved. Let cool completely.

Place the cucumber, shallots, and chilies into a small serving bowl and keep covered and refrigerated until ready to serve.

When ready to serve: Finish the ajaad by pouring the cooled vinegar mixture over the vegetables. Place bread on the grill to toast (you can also just toast the bread in the toaster) and cut each piece of toast into 9 squares. Serve the grilled satay skewers on a platter alongside peanut sauce, ajaad, and toast.

Steps

Braise the Pork

1. Heat lard in a large heavy pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 6–8 minutes. Add ancho, guajillo, morita, and pasilla chiles and broth and bring to a boil. Cover pot, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften.
2. Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or with mortar and pestle.
3. Preheat oven to 250°. Transfer chile mixture to a blender; reserve pot. Add ground toasted spices, garlic, and oregano and purée until smooth, adding more broth if mixture is too thick or won't blend, about 2 minutes. Reserve ¼ cup purée for masa and set aside until ready to use. Place pork shoulder, pork belly, bay leaf, salt, and remaining chile purée (about 1¾ cups) in reserved pot. Bring mixture to a boil, cover pot, and transfer to oven. Braise pork until very tender and it shreds easily, 2–2½ hours. Let cool 15 minutes, then skim fat from sauce; discard bay leaf.
4. Using a potato masher or a large fork, smash pork into sauce until meat is shredded and incorporated into sauce. Stir in vinegar; let cool.
5. Transfer filling to an airtight container and chill until pork is cold and firm, at least 3 hours.

Mix the Masa

1. Mix masa, lard, broth, salt, and reserved chile purée in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes.
2. Slap the top of masa with the palm of your hand, immediately pulling your hand back. If masa doesn’t stick and your hand looks shiny, the dough is ready. If masa sticks, add another 2 Tbsp. lard and knead until incorporated; repeat slap test. If masa still sticks to your hand, repeat process until you get there (another 2 Tbsp. lard should do it).

Fill the Husks

1. Soak husks in a large bowl of hot water until soft and pliable, about 15 minutes. Using your hands, swirl husks in water to loosen any silks or dirt. Drain, rinse, and shake off excess water.
2. Place a husk on a work surface and gently stretch out wide end. Measure 5" wide, then tear off any excess (hold onto the scraps; you’ll use them later). The width doesn’t have to be exactly 5", but if you go any narrower, your tamale might not cover the filling. This recipe makes about 30 tamales; prep a few extra husks in case some tear.
3. Arrange husk so wide end is closest to you. Spoon 2 heaping Tbsp. masa onto husk about 4" from the bottom. Using a putty knife, small offset spatula, or butter knife, spread masa into a thin, even layer, covering the width of the husk and about 5" up the length of the husk; leave the narrow end uncovered. If you mess up, just scrape off masa and start over. Repeat with remaining husks and masa.
4. Keeping wide end closest to you, place 2 Tbsp. cold pork filling in the center of masa on each husk, forming a log that runs down the center. Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and under tamale. Set on a rimmed baking sheet seam side up. Repeat with remaining tamales.

Arrange and Steam the Tamales

1. Line a large heavy pot with husk scraps. Crumple a large sheet of foil to form a 3"-diameter ball. Place ball in center of pot. Using ball as support, prop tamales upright, with folded end down and seam side facing up, around ball; this will take 4–7 tamales. Continue stacking tamales around the ball, leaning them against one another. Pour broth into pot, being careful not to get any inside tamales (broth should come about ¾" up sides of tamales). Bring liquid to a boil over high heat, then reduce heat to medium-low. Cover pot and simmer tamales, undisturbed, adding more stock as needed to keep some liquid in pot, 40 minutes.
2. Remove a tamale from pot; let cool 3 minutes. (If you don’t let it rest before checking, masa will stick to husk and appear gummy.) Remove husk; if masa sticks to husk, it’s not ready. Carefully refold and return to pot. Cook 5 minutes more; check again. If husk peels back easily, tamales are done. Remove from heat, uncover, and let sit 10 minutes before unwrapping. Serve with salsa and lime wedges for squeezing over.