NYT Cooking: This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian. If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan pepperc...

Mapo Ragù

mapo ragu - This is my simple, everyday take on a dish developed at Momofuku Ssam Bar

Thai coconut, lime and chilli pork steaks

Dreaming of an escape to exotic locations? This Thai dish will give you an appetite for travel. Pork is an underrated meat but carries flavour well and is simple to prepare. Whether slow-cooked or quickly fried, it remains tender and succulent.

Chinese steamed pork and cabbage rolls

Cooking pork requires a gentle hand: it should be done all the way through, but be careful not to overcook it as this can make it dry.

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