In the Viet kitchen, preserved dried meats include not only Chinese sausages and jerky, but also these fine, salty pork shreds, named for their resemblance to cotton fibers. Mixed into a bowl of hot rice (add a pat of butter for richness) or creamy rice soup (page 67), the chewy shreds add savory depth to otherwise plain foods. They also turn up tucked into baguette sandwiches (page 34) or sprinkled atop rice crepe rolls (page 270). You may buy thit ruoc bong in tubs at Viet delis and Chinese markets (called pork sung or pork fu in Chinese), but I prefer to make my own. That way, there is no MSG and I know that quality ingredients were used. Eaten a little at a time, a batch lasts months. Use boneless pork loin that has been trimmed of any pearlescent silver skin and fat; Chinese markets often sell such well-trimmed cuts. Or, you can purchase a boneless center-cut pork loin roast, cut and trim the center portion, and reserve the balance for another use.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.