Preserved Greens and Pork Belly

Preserved Greens and Pork Belly

NICK’S GRANDMA’S PRESERVED GREENS AND PORK BELLY Ingredients 2 pounds|880 grams pork belly, cut into 1 ½-inch pieces 1 pound|470 grams (2-inch) pork ribs, cut into individual ribs 1 pound|450 grams pork shoulder, cut into 1 ½-inch pieces 6 tablespoons|125 grams black bean sauce 3 tablespoons dark soy sauce 1 (10 ounce|300 grams) pack pickled…

Canto Country Chicken Legs
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Canto Country Chicken Legs

Clarence’s Grandma’sIt has all the hallmarks of classic Cantonese village cooking IngredientsSERVES 4 4 fresh chicken legs, (drumstick and thigh together, ideally with back attached, it holds up nicer when steaming) 1-2 tbsp soy sauce 1 tbsp Shaoxing Wine 2 tbsp kosher salt 2 tsp sugar Pinch white pepper 2 tbsp cornstarch 1 tbsp vegetable…

Cassoulet

Cassoulet

Ingredients 450 g white navy beans 4 chicken legs 4 garlic sausages 1 cup cubed fanciable or salt pork or bacon 3 medium carrots (cut into thirds) 3 celery stalks (cut into thirds) 2 cups onions diced 4 cloves garlic minced 1 tbsp ground black pepper 1 tbsp kosher salt 2 tbsp duck fat or…

Nick’s Desperation Fried Rice

Nick’s Desperation Fried Rice

By “Nick”It’s the perfect hangover meal, broke student meal, desperation meal. Everyone knows fried rice.It’s the quintessential, ubiquitous, iconic Chinese rice dish that’s a staple at food courts and fine dining restaurants alike.There are versions in Japan (chahan), South Korea (bokkeumbap), and even Ecuador (chaulafan), not to mention chef-y takes by Danny Bowien and Jean-Georges,…