This recipe calls for a few ingredients that may be unfamiliar to the home cook, or perhaps just unavailable. Pimenta Moida is a red pepper sauce. I have linked a recipe in the ingredient list. You could also use a jarred roasted red pepper or even a red pepper pesto. Vinho verdi is a Portuguese wine. It is quite delicious so don’t be afraid to buy it. It is slightly fruity and slightly bubbly. You could also use any white wine. Piri-piri sauce is a hot red pepper sauce. It is hotter than Tabasco, but you could use that or sriracha. Continue reading
This is a rich stew made with boneless pork, coconut milk, butternut squash and string beans. It is made with shrimp paste, but if you cannot find that, a mixture of fish sauce and maybe a little salt will do just fine.
Pork Ginataan with Squash and String Beans
Asian cooking is known for its simplicity and speed. This recipe uses the inexpensive pork shoulder which can be rather tough if not cooked properly. To ensure it is tender and full of flavor the pork is first cooked in a slow cooker. Slow cooking is great because it is not hands on and this methods does impart a tremendous amount of flavor for so little effort.
This is a traditional dish eaten in the Azores. It consists of pork shoulder, marinated in a garlic wine mixture. The meat cooks in its marinade and is then lightly fried. The recipe calls for piri piri hot sauce which is pretty hot. If you prefer, you can substitute a less hot hot sauce like sriracha or Tabasco. I personally prefer to use olive oil rather than the vegetable oil – just be careful not to have your pan too hot.
This recipe is not for Sweet and Sour Pork, but it is similar. This is made in the crockpot and served over white rice. That’s if you want, of course.
The cuisine of Shanghai, also called Hu Cuisine, is closely related to two of it’s neighboring provinces, Jiangsu and Zhejiang. Together the cuisine is known as Benbang Cuisine. I wonder if that is where we get “Bang Bang Chicken?” (it’s not – I was trying to be funny). Two ingredients that can contribute to making a dish characteristic of the cuisine of Shanghai is the combo of soy sauce and sugar. Cooking with alcohol is also popular, giving us drunken fish, drunken crabs, and drunken chicken. In Shanghai “red cooking” is also popular. That is a style of stewing which produces a red color to the food through the use of soy sauce and fermented bean paste or caramelized sugar. Continue reading