Chunks of pork shoulder become deeply flavorful and fall-apart tender when cooked low and slow with curry spices, coconut milk, and tomatoes. Grace Parisi a former senior test kitchen editor for Food ...

The original recipe called for a 30-minute marinade of whole pork tenderloin that is cooked on the grill for about 20 minutes, then brushed with some remaining marinade and grilled for 5 minutes to ...

Combine the aromatics (lemongrass, garlic, spring onions and shallots), reserving the coriander, in a mortar and pestle and grind until they form a paste and place in a large mixing bowl. Add the fish ...

Tea country pork curry Peter Kuruvita prepares a firery pork curry in the stunning teafields of Sri Lanka. While this curry isn't for the faint hearted, the coconut laden pol rotti and carrot sambol ...

Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala from India, Middle Eastern baharat, Thai green curry paste -- each of these blends of spices and herbs has its origins as a ...

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Lately, my refrigerator and cupboards have been a source of sadness. They have been too bare in recent weeks, mostly because I have little inspiration to do any cooking. I took a sabbatical from this ...

Apologies are not in order when it comes to Sri Lankan black pork curry. It all at once envelopes heat, tang and a culinary chorus of gritty flavours. The dark-roasted Sri Lankan spice powder (badapu ...

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I love the Goan pork curry at Badmaash. It haunts me with its complex, sweet-savory, meaty depth. I’ve requested a doggie bag even when there’s only been an ounce of sauce leftover, the dish is so ...