Braised Spiced Pork with Cao lầu Noodles (Hoi An Style) – Serves 6

http://www.bonappetit.com/recipe/braised-spiced-pork-with-cao-lau-noodles

Recipe by David Tanis

Ingredients

Pork (marinated up to 1 day ahead of braising)

• 2 medium shallots, finely chopped
• 2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot chili paste
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 1½ teaspoons Chinese five-spice powder (equal parts: crushed cloves, cinnamon, star anise, nutmeg, ginger)
• 1 pound boneless pork shoulder, halved
• 1 pound skin-on pork belly, halved
• 2 tablespoons vegetable oil
• 6 garlic cloves, finely chopped (not part of marinade)

Wontons

• ½ cup plus 1 Tbsp. vegetable oil
• 4 wonton or egg roll wrappers, cut into 4 squares
• Kosher salt

Noodles and Assembly

• 1 pound dried wide rice noodles (udon Noodle)
• 8 oz. mung bean sprouts (about 2 cups)
• 1 Fresno chile, with seeds, sliced
• 1 lime, cut into wedges
• Hot chili paste
• Mixed fresh tender herbs:
• Mint
• Cilantro
• Thai basil

Preparation

Pork:

1. Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
2. Remove pork from marinade, scraping excess back into bowl; set marinade aside.
3. Heat oil in a large pot over medium-high heat.
4. Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.
5. Pour off all but 1 Tbsp. fat from pot.
6. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute.
7. Add reserved marinade and 4 cups water and bring to a boil.
8. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1- 1½ hours. Let cool in liquid.

Wontons:

1. Heat ½ cup oil in a small skillet over medium-high heat.
2. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side.
3. Transfer to paper towels to drain; season with salt.

Noodles and Assembly:

1. Cook noodles according to package directions. Transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 Tbsp. oil; set aside.
2. Remove pork from braising liquid and slice ¼” thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add ½ cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
3. Divide noodles among bowls.
4. Remove pork from cooking liquid and place on top of noodles.
5. Ladle some cooking liquid over.  
6. Serve with fresno chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.

Peruvian Stir-fry (serves 2)

Source: Cusco Culinary

“Saltado”/ (sautee) is the product of the Peruvian and Chinese (Cantonese) gastronomy fusion. In which we use the stir fry technique, in woks over high heat and using creole and Asian products. Traditionally is served along with french fries and white rice. This recipe uses a puree potato base.

Ingredients:

• Stir-fry
• 4 Button Mushrooms (Medium Sized)
• 1 Jalapeno
• 1 Tomato (Vine)
• ½ Red Onion
• 1 Tbsp Chicken Stock
• Cilantro
• Salt and Pepper to Taste
• Vegetable Oil (as needed)
• Salsa de lomo saltado
• 2 Tbsp Soy Sauce
• 2 Tbsp Red Wine
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Oyster Sauce

• Puree Potato Base
• 9 oz Potatoes
• ½ Cup Butter
• ½ Cup Milk
• 1 Tbsp Tarragon
• 1 Tbsp Parsley

Instructions:

• Puree Potato Base
• Boil potatoes until tender (20-30 minutes)
• Let cool but peel while warm
• Process with butter, milk/cream, and seasonings
• Serve as base to Stir-fry
• Prepare the mes en place
• Julienne the Mushrooms, Jalapeno, Tomato, and Red Onion
• Make Salsa de lomo saltado
• Heat up wok using 2 tbsp Vegetable Oil
• Add-in Mushrooms, Jalapeno, Tomato, and Red Onion, season with salt and pepper and allow to sauté for one (1) minute
• Add-in Salsa de lomo satado and let reduce for a few seconds, turn off heat
• Dress stir-fry with cilantro