Meat
5 recipes found
San Choy Bao (Pork and Water Chestnut Lettuce Wraps)
San choy bao literally translates from Cantonese to “lettuce wrap,” and its contours are wide: cold iceberg lettuce, a stir-fry of finely diced vegetables and protein, and sweet Chinese bean sauce like hoisin. (The deep-fried noodles here aren’t essential, but they add a fantastic crackle to the juicy filling.) Unlike soft, warm comfort food, which lulls you, san choy bao wakes you up. It feels like a duel, with jabs of hot and cold, lunging back and forth between two worlds. The crunch of icy lettuce snaps into the filling’s steaming crisp bits, and if you can find fresh water chestnuts, you’ll be rewarded with their unique woodsy crunch.
Stir-Fried Pork and Plums With Fresh Herbs
This combination of pork with plums is a superb way to incorporate fresh fruit into an easy and exciting one-pan meal. Pork belly is quickly stir-fried to create a crisp exterior, and renders oil in the pan to blister slices of plum. (Apricots, peaches or nectarines will work just as well here.) Of course, you could pull out your wok for this, but a large cast-iron skillet will do just fine. With a mix of sweet, sour, spicy and savory in the sauce, this dish packs a complex array of flavors in every bite. Serve immediately over cooked rice or thin noodles and peppery or bitter greens.
Smashed Scallion Burgers
When you notice an abundance of fresh scallions in markets and stores, it’s time to make this springy makeover of the irresistible Oklahoma-style burger. Topping each patty with a copious pile of thin-sliced scallions then searing them in the skillet delivers a smoky, savory burger that feels like a treat any day of the week. The scallion prep might feel a little fussy, but splitting the scallions into segments then thinly slicing them lengthwise ensures they nestle perfectly into the meat. Initially, each scallion pile fills up the skillet, but each mound will significantly reduce in volume once the burger is smashed and flipped. The crispy charred allium bits poking out the sides bring a wonderful textural boost that contrasts with the juicy patties. Watch Carolina Gelen make this dish in this video.
Cumin Beef and Green Bean Stir-Fry
Borrowing from both Hunan and Indo-Chinese cuisine, this speedy stir-fry features a generous amount of crushed cumin seeds for their aroma and earthy flavor. While ketchup is commonly used in Indo-Chinese cooking to provide tangy sweetness, sriracha does double duty, delivering a spicy kick without needing to reach for the chile powder. Green beans are ideal here for their mild sweetness and crunchy texture, but any quick-cooking vegetable will work in their place.
Tamarind Glazed Oxtails
Inspired by her time working at a restaurant on the island of St. John in the Virgin Islands, this recipe from the chef Lana Lagomarsini, pairs unctuous braised oxtails with the tart flavor of tamarind to create this hearty, luxurious braise. “We would pick tamarind fruit right off of the tree behind the restaurant and I fell in love with its flavor,” the chef remembers. It can be paired with Ms. Lagomarsini’s punchy chow chow recipe, and is also perfect atop a bed of rice and peas, or fungi, a Caribbean cornmeal and okra side dish. Any addition, really, makes this meal feel abundant and celebratory.