This recipe for Pineapple Pork from Simple by Jean-François Mallet (no recipe has more than six ingredients) delivers great flavor with just soy sauce, pineapple and fresh cilantro. Pork chops are pan-fried and then finished in a bath of soy sauce, chunks of pineapple and sprinkled with freshly snipped coriander.
Ingredients
Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling, commonly eaten across Asia.
The sound of the Chinese word for fish is similar to the word that means having extras or leftovers. This dish is a must for Chinese New Year’s Eve dinner. Having the fish means that the family has so much that there is enough as leftover for the next year.
For this recipe, we prefer the steady, even heat of a cast-iron skillet. A heavy stainless-steel skillet may be used, but you may have to increase the heat slightly.
The word “chaufa” is derived from the Chinese and means “eating rice.” This is Chinese-style fried rice with a Peruvian twist.
I could live on this. It's so easy and yet utterly beautiful looking, I always feel better after eating it.
Ingredients
Pescado Rodrigo is one of the most beloved dishes in Mexico City. I make it at least a couple of times a month. Fresh fish, seared until crispy then drizzled with a chunky citrus sauce, is the seafood to stuff into a corn tortilla for tacos. The recipe comes from the Bellinghausen, a classic old-school Mexico City restaurant, established in 1915 and cherished by many families, including ours. Its old hacienda style, complete with tiles and a working fountain, is so dignified and grandiose that my sisters and I used to dress to the nines to eat there on Sundays. The menu never changes, ever. And it doesn't need to.
Fried rice is never something I intend to make, but it's something I'll cook for myself when I'm home, my wife and kids are away, and there's not a whole lot in the refrigerator. Fried rice is best made with day-old rice, so it's essentially glorified leftovers.