- Wild Game
When an authentic Sichuan restaurant opened up near my house, this dish immediately became my favorite: Pork belly, or in this case wild boar belly, braised then sliced thin and stir-fried with onions and black beans. So good, so easy.
Crispy chunks of fish – in this case lingcod – tossed with caramelized onions, a sweet-spicy-sour sauce and lots of cilantro. What’s not to love?
A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it’d be awesome on an old tire.
Few dishes speak to the heart of Hunan province in China as does red-cooked pork. It is a masterfully slow-cooked stew of pork belly, and in this case either wild boar or black bear belly, gently transformed into melting magic. It’s one of the best Chinese dishes on this site. I guarantee it.
Ever since I began studying Chinese food a few years ago, I noticed how much fermented and pickled foods factor into their cooking. Most of us know about Korean kimchi and many have had Japanese pickles before, but Chinese pickles are still relatively rare here in America. One of my favorites — and one that […]
It’s wild onion season pretty much everywhere, and there happens to be a cool kind of Korean kimchi that uses green onions. So I made a big batch last month and let it ferment. Lo and behold, it’s awesome – especially as an accompaniment to fish.
When you make an Indian rabbit curry, you kinda just gotta call it “Hare Krishna,” especially if you use actual hare, as I did. This is, more or less, a south Indian curry.
It might sound weird, but the combination of crab and pineapple in this Vietnamese-style fried rice is awesome! Hat tip to my friend Jaden Hair of Steamy Kitchen for the idea.