CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Dinuguan (Filipino Blood Stew)

Serves 4-6.


  • 1/2 lb skinless pork belly, cut into 2-inch chunks

  • 1/2 lb boneless pork shoulder, cut into 2-inch chunks

  • Kosher salt and freshly ground black pepper

  • White sugarcane vinegar

  • 3 tablespoons vegetable oil

  • 1 medium red onion, diced

  • 2 tablespoons minced fresh ginger

  • 2 tablespoons minced garlic

  • 1 cup chicken stock

  • 2 long red chiles

  • 1/2 cup pork blood

  • Fish sauce

In a large bowl, toss the pork belly and shoulder with salt and pepper and enough vinegar to lightly coat the meat. Cover and marinate in the refrigerator for at least 1 hour or overnight.

Remove the pork chunks with a slotted spoon and set them aside.

In a Dutch oven, heat the vegetable oil over medium heat. Add the onion, ginger, and garlic and cook, stirring occasionally, until the garlic is just beginning to brown and the onion is soft and translucent, about 4 minutes.

Add the pork chunks to the pot and cook, stirring occasionally, until they just begin to brown, 5-7 minutes. Be careful not to let the onion, ginger, and garlic burn.

Add the stock, 1/2 cup of vinegar, the chiles, and water as needed to fully cover the pork. Bring the liquid to a boil, then reduce the heat until it is cooking at a low simmer. Cover the pot and cook until the meat is fork-tender. This should take 35-40 minutes, but check it after 20 minutes.

When the pork is tender, stir in the blood and let it just cook through - it will thicken and darken in color - 3-5 minutes. Taste and add fish sauce and vinegar to your liking.

Ladle into bowls and serve with puto or white rice.



Asian Pulled Pork


  • 2.5 - 3 lbs boneless pork butt roast, trimmed and cut crosswise into 4 pieces

  • 54g Hoisin sauce

  • 53g light soy sauce

  • 53g honey

  • 50g red bean paste

  • 34g black rice vinegar

  • 2 garlic cloves, finely chopped

  • 2 cm ginger, finely chopped


Place the pork into the pressure cooker. 

Thoroughly mix the rest of the ingredients then give it a good massage into the pork. 

Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 45 minutes, adjusting heat as needed to maintain pressure.

Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid.

Set the pork aside in a bowl, let cool slightly, then shred. Over a medium high heat, reduce the liquid in the pot by half. Pour this tasty, fatty goodness over the pork and toss - ensuring it is all coated. 

Serve in a floury bap with a bed of kimchi.



Slow Cooker Kalua Pork Sandwiches With Crispy Asian Slaw


For the Pork:

  • 1 whole pork butt, 5 to 6 pounds

  • Kosher salt

  • 1 tablespoon liquid smoke

  • 2 tablespoons soy sauce

  • 1 cup water

    For the Slaw:

  • 1 small head purple cabbage, cored and thinly sliced

  • 1 small onion, peeled and thinly sliced

  • 1 tablespoon sesame oil

  • 1/2 tablespoon rice wine vinegar

  • Freshly ground black pepper

  • 1 package Hawaiian bread rolls


For the Pork: Place pork in slow cooker and pierce all over with a fork. Rub with salt, liquid smoke, and soy sauce. Add water. Cover and cook on low for 18 hours, turning once.

For the Slaw: Combine cabbage, onion, sesame oil, and vinegar. Season with salt and pepper. Stir to combine and refrigerate until ready to use, at least one hour and up to overnight.

Remove pork from the slow cooker and shred meat. Mix with juices to moisten and season to taste with salt and pepper. Serve pork tucked into rolls, topped with slaw.




Serves 4 for 2 Dinners

  • 1 tablespoon vegetable oil

  • 3 tablespoons butter

  • 2/3 cup chopped yellow onion

  • 1 cup chopped carrot

  • 8 ounces ground pork

  • 1 pound ground beef

  • Salt and Pepper

  • 1 1/4 cups milk

  • 1/4 teaspoon grated nutmeg

  • 1 cup dry white wine

  • 2 1/2 cups canned peeled whole Italian tomatoes, broken up with your hands, with their juice

  • Grated Parmesan, for serving

Put the oil, butter, and onion in a heavy 5-quart pot and turn the heat to medium-low. Cook until the onion has become translucent, then add the carrot. Cook for about 2 minutes, stirring the vegetables to coat well.

Add the ground pork and beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the meat has lost its raw, red color and has browned lightly.

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely, about 30 minutes. Add the tiny grating of fresh nutmeg and stir.

Add the wine and let it simmer until it has evaporated, another 20 to 30 minutes. Add the tomatoes and stir thoroughly to coat all of the ingredients well. When the tomatoes begin to simmer, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.

Cook, uncovered, for 2 to 3 hours, stirring from time to time. While the sauce is cooking, you are likely to find that it will begin to dry out and the fat will separate from the meat. To keep it from sticking, add 1/2 cup water as necessary. Cook until the sauce is the texture and concentration you like. Taste and correct for salt. Serve with grated Parmesan on the side.



Pork with Ginger, Green Onion, and Eggplant

Serves four

  • 3 Thai eggplant, cut into 1 1/4-inch/3cm dice (12 cups/950g)

  • salt

  • 1/4 cup/60ml peanut oil

  • 2 or 3 bunches of green onions, chopped on an angle into 1¼-inch/3cm slices (3½ cups/250g)

  • 2 3/4-inch/7cm piece of ginger, peeled and julienned (6 tbsp/60g)

  • 4 garlic cloves, thinly sliced

  • 1 green chile, thinly sliced

  • 1 lb 2 oz/500g ground pork

  • 3 tbsp mirin

  • 2 tbsp dark soy sauce (avoid premium dark soy sauce, which is too dominant for the dish)

  • 2 tbsp keçap manis or other sweet soy sauce

  • 1 tsp sesame oil

  • 1 1/2 tbsp rice vinegar

  • 3/4 cup cilantro, roughly chopped

  • 1/2 cup roasted and salted peanuts

  • 1 tbsp sesame seeds, toasted

Place the eggplant in a large bowl with 1½ tsp salt. Mix well, then transfer to a basket steamer (or a colander that can sit over a large saucepan) and set aside.

Fill a large saucepan with enough water to rise 1¼ inches/3cm up the side. Bring to a boil over high heat, then place the steamer (or colander) in the pan. Cover with the lid or seal well with foil, to prevent the steam escaping. Decrease the temperature to medium-high and steam for 12 minutes. Remove and set aside.

Meanwhile, pour 2 tbsp of the peanut oil into a large sauté pan and place over high heat. Add the green onions, ginger, garlic, and chile and fry for 5 minutes, stirring often, until the garlic starts to color. Transfer to a bowl and set aside. Pour the remaining 2 tbsp of peanut oil into the pan and add the pork. Fry for 3 minutes, stirring to break up the meat. Add the mirin, soy sauce, keçap manis, sesame oil, rice vinegar, and ½ tsp salt. Cook for 2 minutes, then return the green onion mixture to the pan. Cook for 1 minute, then remove from the heat—there should be plenty of liquid—and stir in ½ cup/10g of the cilantro and the peanuts. Serve with the eggplant, sesame seeds, and remaining ¼ cup of cilantro.



Baked Pasta with Sausage Ragu


  • 2 tablespoons extra-virgin olive oil
  • 2 pounds (900g) your favorite sausage (chicken or pork, sweet or hot), removed from the casings
  • 1 large yellow onion, diced
  • Kosher salt
  • 2 fat cloves garlic, finely chopped
  • 8 cups (1.4kg/ 2.5kg) fresh or canned chopped tomatoes (preferably Pomi)
  • 6 fresh basil leaves


  • Soft butter, for the baking dish
  • 1 cup (240ml) heavy cream
  • 1 cup (110g) grated mozzarella
  • 1/2 cup (50g) grated Parmesan
  • 1/4 cup (60g) fresh ricotta
  • 1/2 teaspoon kosher salt
  • 1 pound (450g) short pasta (such as penne or small shells)
  • 2 tablespoons cold unsalted butter, cut into cubes

1 To make the ragù, warm the olive oil in a large heavy saucepan over medium-high heat. Brown the sausage, breaking it up as it cooks, about 5 minutes.

2 Clear a spot in the middle of the pan and add the onion and a couple pinches of salt. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute.

3 Stir in the tomatoes and basil and simmer until the sauce thickens and the flavors meld, at least 45 minutes. (Add a little water if the sauce looks dry.) Taste and adjust the seasoning and discard the basil. Store in the fridge for up to 5 days.

4 The day of: Heat the oven to 500 ° F (260 ° C). Butter a shallow 2-quart (1.9L) baking dish and bring a large pot of salted water to a boil.

5 In a large bowl, combine the 4 cups (950ml) ragù with the heavy cream, mozzarella, Parmesan, ricotta, and salt.

6 Cook the pasta for 3 minutes, then drain and run it under cold water to stop the cooking. Add the pasta to the bowl, tossing gently to combine.

7 Spread the pasta evenly into the baking dish. Scatter the cubed butter over the top. 8 Bake until bubbly and brown, about 10 minutes. Cool slightly before serving. Reserve half for later in the week— right in the baking dish, or transfer to a container.


Spicy Pork and Mustard Green Soup


Spicy Pork and Mustard Green Soup



  • 1/2 pound ground pork
  • 2 cloves garlic finely chopped
  • 2 teaspoons finely grated peeled ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin seeds, coarsely chopped
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 bunch mustard greens, torn (about 4 cups)
  • 4 scallions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 8 oz. wide rice noodles

Also Try It With: Beet greens, kale, or turnip greens


Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.


Pork Larb


Pork Larb


  • 1 pound ground pork
  • 1/3 cup fresh lime juice, from about 2 limes
  • 2 tablespoons + 2 teaspoons fish sauce
  • 1 1/2 teaspoons sugar
  • 1 cup thinly sliced scallions
  • 3/4 cup thinly sliced shallots
  • 1 tablespoon thinly sliced hot chili such as Thai bird, Serrano, or jalapeño or more to taste
  • 1/2 cup roughly chopped cilantro
  • 1/4 cup finely chopped mint
  • Steamed rice for serving

Place the pork and 1/4 cup water in a large skillet over medium heat. Cook, stirring occasionally to break up any clumps of meat, until the pork is cooked through, about 8 minutes — you don’t want to brown the pork, so lower heat as needed.

Meanwhile, stir together the lime juice, fish sauce, and sugar in a small bowl, until the sugar is dissolved. Set aside.

Add scallions, shallots, and chili to skillet, and cook over low heat just until the vegetables are tender and most of the liquid has evaporated, 3 to 4 minutes. Remove from heat. Stir in the sauce, cilantro, and mint, and toss to coat.

Serve the larb with rice on the side.



Slow-Braised Pork Shoulder


  • 2 to 2 1/2 pounds boneless pork shoulder roast, tied with twine if there are any loose pieces
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 small pat butter
  • 1 28-ounce can whole tomatoes, with juice
  • 1 cup red wine
  • 5 sprigs fresh thyme
  • 5 sprigs fresh oregano
  • Small handful of fennel seeds
  • 1 tablespoon Sriracha
  • Polenta
  • Parmesan Cheese

Preheat slow cooker on Warm. Liberally salt and pepper the pork roast. Add olive oil and butter to slow cooker pot and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.

Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and Sriracha and bring to a boil. Cover, and put in oven.

Transfer pot to the slow cooker, and set to cook on low for 6 hours. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.

Cook some polenta according to package directions. When it’s is ready, put polenta into individual bowls and top with the braised pork and add a sprinkling of Parmesan cheese.


Pork Florentine


Pork Florentine

This one pan dish has juicy pork chops nestled in a tomato & onion sauce and is topped with spinach & melted mozzarella.


  • 4 pork loin chops, skin removed
  • 300g (1 bunch) spinach, stems removed
  • 1 onion, sliced thinly
  • 2 cloves garlic, crushed
  • 1 tin/punnet cherry tomatoes
  • 2 tbsp olive oil
  • 1 cup tomato passata
  • 1/2 cup white wine
  • 1 tbsp basil pesto
  • 1 cup grated Mozzarella
  • salt & pepper


Put spinach in a large heatproof bowl and cover with boiling water to wilt, turning to ensure all spinach is wilted. Drain, refresh with cold water and squeeze out any excess water. Set aside.

Heat oil in a large ovenproof pan. Season pork and cook for 2-4 minutes per side, until just barely cooked. Cooking time will depend on thickness of the pork. Remove from pan and cover to keep warm.

Add onion & garlic to pan and cook until softened. Add a splash of water if necessary. Pour in wine and allow to simmer for a few minutes. Add cherry tomatoes, passata & pesto, stir to combine and simmer for 10 minutes. In the mean time, preheat grill/broiler on high.

Nestle pork in the sauce among the cherry tomatoes, along with any pork juices. Simmer for 2 minutes and top each pork chop with spinach & Mozzarella.

Place under broiler until cheese is golden and bubbling.

Serves 4


Ribollita with Italian Sausage


Ribollita with Italian Sausage


Servings: 6

  • 2 cups coarsely torn day-old sourdough bread
  • 3 tablespoons olive oil, plus more
  • Kosher salt
  • 1 pound sweet Italian sausage, casings removed
  • 1 cup dry white wine
  • 1 medium onion, finely chopped
  • 3 medium carrots, peeled, finely chopped
  • 3 celery stalks, finely chopped
  • 2 anchovy fillets packed in oil, drained, chopped
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 bunch Tuscan kale, ribs removed, leaves torn into 2” pieces
  • 1 15-oz. can whole peeled tomatoes, drained, finely chopped
  • 1 15-oz. can cannellini (white kidney) beans, rinsed
  • 8 cups low-sodium chicken broth
  • 1 tablespoon red wine vinegar
  • 4 ounces Parmesan, shaved


  • Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15–18 minutes. Let croutons cool.

  • Using your hands, mix sausage and wine in a medium bowl until smooth. Cook in a large saucepan over medium heat, stirring occasionally, until firm but not browned, about 4 minutes.

  • Add onion, carrots, celery, anchovies, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20–25 minutes. Add kale, tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.

  • Just before serving, add vinegar and half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with Parmesan and drizzled with more oil.



Kimchi Risotto

Difficulty: Easy
Cook Time: 30 minutes
Servings: 2


  • ½ cup Kimchi, minced
  • 2 strips pork belly, sliced
  • 2 cups low sodium chicken broth
  • 2 tsp minced garlic
  • 1 - 1 ½ tbsp Gochujang red pepper paste (more if you like your food spicy)
  • 1 ⅓ cup water
  • ½ cup arborio rice
  • Chopped scallions


  1. Mix Gochujang, minced garlic & water into the broth. Warm broth over low heat. It should be barely steaming by the time you start the risotto.
  2. In a saucepan, render the fat out of the prepared pork belly. Once the pork belly is crispy, remove from the saucepan and drain excess oil on a paper towel lined dish. 
  3. Cook the minced kimchi in the rendered fat for ~3 minutes or until fragrant. This is your flavor base.
  4. Pour the rice into the saucepan and stir until every grain is coated in kimchi juice. Continue stirring the rice until the edges have turned translucent. You should be able to smell toasted rice at this point.
  5. Begin adding the warm broth one ladle at a time. Wait to add another ladle until the broth has been almost completely absorbed by the rice. Don’t rush this process. Keep stirring so the rice doesn’t burn to the bottom of the saucepan. 
  6. Beginning tasting the rice after 15 minutes to gauge how far it has cooked. Add a pinch of salt if needed. The risotto is ready when the rice is al dente and has the consistency of thick porridge. 
  7. Serve immediately. Dish out and add the crispy pork belly pieces. Garnish with chopped scallions. 

Serve immediately, the longer it sits, the thicker it gets. 



Stir-Fried Noodles with Chinese Five Spice Sausage

Serves 4

  • 4 servings of noodles (like udon)
  • 4 pork sausages, uncooked
  • 1 tbsp Chinese Five Spice
  • 3 tsp olive oil
  • 3 baby bok choy, chopped
  • 1 yellow onion, chopped
  • 8 mushrooms (shitake, crimini, or a mix)
  • 1 jalapeno, seeded and chopped
  • 2 tbsp chili-garlic sauce
  • 1 tbsp fish sauce
  • 2 tbsp broth or water

Cook noodles according to package directions. Meanwhile, heat oil in a large skillet or wok and squeeze the pork sausage out of the casings into the pan. Start breaking up the sausage with a wooden spoon. Add the Chinese Five Spice. Cook until pieces are browned, about three minutes.

Add bok choy, onion, mushrooms, jalapenos, and stir. Add chili sauce, fish sauce, and broth or water. Mix well for about two minutes. 

Drain noodles and add them to the skillet. Stir until noodles are fully incorporated and covered in sauce.


Sausage Rolls


Sausage Rolls


  • 1 lb ground pork
  • 1 lb ground lamb or beef
  • 1 medium carrot, peeled & finely sliced
  • 1 medium onion, finely diced
  • 1/2 cup heavy cream
  • 2 slices white bread
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon curry powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground white pepper
  • 2 sheets puff pastry (17.3-ounce box), thawed
  • 1 egg white whisked with 1 tablespoon water for eggwash glaze


Cut bread into cubes and place in food processor. Pulse into crumbs. (This works best if the bread is frozen or use bread that has been exposed to the air for an hour.) Place bread crumbs into a bowl and cover with cream. Set aside. 

Place ground beef or lamb into the food processor and pulse until it is finely-ground, almost a puree. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat.) Place in a large mixing bowl. Repeat with the pork. 

To the meat, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, pepper, and cream-soaked bread crumbs. Mix thoroughly with a large fork, but do not overwork or the result will be tough. 

Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches. Cut in half lengthwise so you have two long strips. 

Divide the sausage mixture in half and set half aside. Divide the remaining half into two portions. Form each sausage portion into a log and place down the center of each puff pastry strip. Gently pull up pastry sides to meet forming an encased sausage roll. Wet your fingers lightly with water and moisten along the seam to seal the dough together. 

Cut each sausage roll into 4 pieces. Place on prepared baking pan seam-side down. Repeat with remaining sausage and puff pastry sheet. 

Brush each sausage roll with the eggwash glaze. Bake 35 to 40 minutes until golden. Let cool 5 minutes before serving. 


Vietnamese Thit Kho


Vietnamese Thit Kho


  • Nuoc Mau (Vietnamese caramel sauce)
    • 4 tbsp sugar
    • 1/3 cup water
  • 2lb Pork butt or shoulder
  • 6 or so hard boiled eggs
  • 1 large onion, sliced
  • 3-4 cloves garlic
  • 2 cans coconut water
  • 2 tbsp fish sauce
  • 2 tsp white pepper
  • Water if needed


  1. Heat pot to med-high add sugar and enough water to just cover the sugar. Stir until sugar is dissolved. After around 10 minutes, the sugar will start to brown.
  2. When the sugar is a dark golden brown, add the meat and stir to coat. When the meat has browned, add onions and garlic.
  3. Add the coconut water and, if needed, water to just cover the meat. Add fish sauce & pepper.
  4. Lower heat and simmer until braising liquid has thickened to desired consistency.
  5. Approx. 15 minutes before ready to serve, add peeled eggs and coat with braising liquid.
  6. Serve over rice.


Pork Sausages with Cider Lentils


Pork Sausages with Cider Lentils

Serves 2


  • 1 cup green lentils, rinsed & drained
  • 1 tbs olive oil
  • 4 bratwursts
  • 1 onion, chopped
  • 1 fat garlic clove, crushed
  • 1/2 apple,peeled, cored, cut into small pieces
  • 1/2 small bunch thyme
  • 1/2 bay leaf
  • 1/2 + half of 1/3 cups alcoholic apple cider
  • 1/2 + half of 1/3 cups chicken stock
  • 1/2 celery stalk, finely chopped
  • Sour Cream, optional


  1. Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender. Drain, then set aside until needed.
  2. Meanwhile, heat 1/2 tablespoon oil in a large frypan over medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a place and set aside.
  3. Heat the remaining 1/2 tablespoon of oil over medium-low heat. Add onion and garlic, then cook for 2 minutes or until softended. Increase heat to medium, add the apple, thyme, and bay leaf, then season. Cook for a further 3-4 minutes until soft.
  4. Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
  5. Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
  6. Ladle lentil mixture among serving plates and top with the sausages. Serve with sour cream if desired.




4-5-pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
1 tablespoon coarse sea salt
2 tablespoons canola or neutral vegetable oil
1 cinnamon stick
1 teaspoon chile powder
1 teaspoon ancho chile powder
2 bay leaves
¼ teaspoon ground cumin
3 cloves of garlic, peeled and thinly-sliced

1. Rub the pieces of pork shoulder all over with salt. Refrigerate for 1- to 3-days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)

2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

4. Heat the oven to 350F (180C) degrees.

5. Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.

7. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

8. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.

9. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

Serves 8.