[Read more…] about Korean Crispy Brown Rice Cakes with Kimchi, Spinach, and Fried Egg
Continue ReadingBlack Bean Sweet Potato Grain Bowls with Herbed Tahini Dressing
Pulled Pork Rice Bowls with Sriracha Tahini Dressing
The best recipe for pulled pork that I’ve come across is from David Chang’s Momofuku. It’s simple, uncomplicated, and results in meat with a clean flavor which is versatile enough to be used in raman, sandwiches, tacos, and rice bowls of all sorts. A long and slow roast yields meat that’s crisp on the outside and juicy and tender on the inside. Most recently I served it alongside some garlic-sauteed greens, fresh corn, pickled red onions and jalepenos, and a drizzle of sriracha tahini dressing. The dressing is creamy, a bit tangy, and has just the right amount of heat to keep it interesting. I like using this dressing for kale salads as well, and it also works as a dip for crudités. Note that the pork requires an overnight refrigeration and about six hours in the oven, so plan ahead accordingly, but there is very little hands-on time so don’t let that scare you off. There will be quite a bit of pork leftover if you make the amount specified in the recipe, which means you’ll have easy dinners for the rest of the week.
[Read more…] about Pulled Pork Rice Bowls with Sriracha Tahini Dressing
Continue Reading