We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.
Sriracha
Dorie Greenspan’s Bourbon-Roasted Pork Loin
The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
Steven Raichlen’s Korean Pulled Pork
Gochujang and KB Sauce give this pork shoulder a slow burn and soulful umami flavors you don’t normally associate with Southern-style pulled pork. For the full flavor, start 48 hours before you plan to serve the pork. Serve with Kimchi. — Steven Raichlen ON-DEMAND: Listen to Faith and Steven talk about this recipe as well […]
