COOKING SACHET RECIPES

Name: Pork Sinigang
Total time: 2 h
Yield: 6 to 8 servings
Cuisine: filipino
Ingredients: 2 pounds St. Louis-style porku00A0ribs, separated and cut in half crosswise; Kosher salt; Freshly ground black pepper; 3 ounces dried shiitake mushroom caps; 1 1/2 tablespoons whole black peppercorns; 5 dried bay leaves; 3 tablespoons canola oil; 1 large white onion, thinly sliced (about 2 cups); 2 tablespoons minced garlic; 3 large Roma tomatoes, cut into eighths (about 3 cups); 1 long pepper or jalapeño, stemmed and halved; 7 ounces tamarind pulp; 2 Thai eggplant, quartered or 1 Baby Italian eggplant, cut into 1-inch pieces; 1/4 pound small whole okra, stems trimmed without cutting into pod; 1/4 pound Chinese long beans or green beans, cut into 2-inch lengths; 2 watermelon radishes or a 4-inch piece of daikon, sliced into 1/8-inch discs; 3 tablespoons fish sauce

PORK SINIGANG RECIPE - NYT COOKING

Pork Sinigang Recipe - NYT Cooking image

This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it’s quite common to have a variety of sawsawan – sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.

Provided by Ligaya Mishan

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 pounds St. Louis-style pork ribs, separated and cut in half crosswise
Kosher salt
Freshly ground black pepper
3 ounces dried shiitake mushroom caps
1 1/2 tablespoons whole black peppercorns
5 dried bay leaves
3 tablespoons canola oil
1 large white onion, thinly sliced (about 2 cups)
2 tablespoons minced garlic
3 large Roma tomatoes, cut into eighths (about 3 cups)
1 long pepper or jalapeño, stemmed and halved
7 ounces tamarind pulp
2 Thai eggplant, quartered or 1 Baby Italian eggplant, cut into 1-inch pieces
1/4 pound small whole okra, stems trimmed without cutting into pod
1/4 pound Chinese long beans or green beans, cut into 2-inch lengths
2 watermelon radishes or a 4-inch piece of daikon, sliced into 1/8-inch discs
3 tablespoons fish sauce

Steps:

Wash ribs and pat dry with paper towels. Season generously with salt and pepper. Set aside.
Snap or pinch off any remaining stems of the dried shiitake mushroom caps and discard. Process mushroom caps to a fine powder in a food processor; you should have 1 1/2 cups of mushroom powder. Set aside.
Tie the peppercorns and bay leaves in a sachet made of loose cheesecloth and set aside.
In a large Dutch oven or large heavy-bottomed pot over medium-high heat, add oil and sauté the onion, garlic, tomatoes and long pepper. After the onions have softened and the tomatoes have started to release their juices, reduce heat to medium and stir in the mushroom powder and 1 cup water. Cover and cook for 3 minutes.
Add pork ribs to the pot and stir to combine with aromatics. Cover and cook for 3 minutes.
Add 9 cups water and the sachet containing the peppercorns and bay leaves.
Put tamarind pulp in a fine mesh sieve and submerge sieve in pot. Cover and bring to a boil. Once the pot has reached a boil, break up the tamarind pulp with a wooden spoon. It should have softened considerably. As you’re breaking it up, take care to keep it contained in the sieve.
Reduce heat to a low simmer and cook ribs for about 60 to 75 minutes, or until the meat is soft and pulls easily off the bone. Meanwhile, keep the pot covered, removing cover only to skim foam off the top, as necessary, and to periodically stir the tamarind pulp in the sieve to help release its tartness. To increase the tartness of the broth even more, force pulp through the sieve with the back of a wooden spoon. Once broth has reached the desired level of tartness, remove the sieve from the pot and discard the tamarind solids. (Depending on the taste of the cook, the tamarind pulp may be removed well before the ribs are tender.) Season broth with salt to taste.
Add eggplant and okra; cover and cook for 5 minutes. Add long beans and radishes; cover and simmer for 3 more minutes. Check the seasoning of the broth and adjust, if necessary.
Turn off heat and discard the sachet. Ladle into bowls, and serve immediately with steamed jasmine rice. Put fish sauce in a small bowl on the table for people to add to their soup, as desired.

Nutrition Facts : @context http//schema.org, Calories 504, UnsaturatedFatContent 19 grams, CarbohydrateContent 35 grams, FatContent 33 grams, FiberContent 8 grams, ProteinContent 22 grams, SaturatedFatContent 9 grams, SodiumContent 965 milligrams, SugarContent 18 grams, TransFatContent 0 grams

CASSOULET RECIPE - NYT COOKING

Cassoulet Recipe - NYT Cooking image

Cooking is not always about simplicity and ease. Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve. There is no greater one than cassoulet. I developed the recipe that follows at the shoulder of Phillipe Bertineau, the chef at Alain Ducasse’s Benoit bistro in New York City: rich and creamy, sticky with duck and pork, brightly spiced, with an astonishing depth of flavor. Feel free to tweak the list of ingredients to match what you can find in the market, but if you can manage the Tarbais beans and the duck fat for the confit, you really won’t be sorry. Start the preparation on the evening before you have a day off. A few hours of cooking the next day yields a dinner of remarkable heft and deliciousness, one that pairs well with red wine and good friends.

Provided by Sam Sifton

Total Time 5 hours

Yield 6 to 8 servings

Number Of Ingredients 28

Ingredients

2 1/4 cups Tarbais beans, approximately 3/4 pound, or substitute Great Northern beans or other large white beans, picked over to remove stones
1 teaspoon baking soda
3 unsmoked pork hocks, sometimes sold as ‘‘knuckles’’
1 pound salted pork belly, sometimes sold as ‘‘salt pork,’’ skin removed and reserved, sliced into 6 portions
2 pig ears (optional)
3 duck legs
1 teaspoon French four-spice powder, or substitute 1/2 teaspoon ground white pepper and a healthy pinch each of ground cloves, ground ginger and ground nutmeg
1 pinch ground cardamom
1 pinch ground coriander
1 pinch ground nutmeg
1 pinch sweet paprika
1 pinch cayenne pepper
2 tablespoons kosher salt
1 tablespoon ground white pepper
1 quart duck fat or as much as you can find, plus 1-2 pounds best available lard
3 whole heads of garlic
2 bay leaves
1 sprig thyme
1 sprig rosemary
4 pods star anise
1 bouquet garni (1 celery rib, 1/2 peeled carrot, 1/2 medium-size peeled onion, 1/2 head garlic, 6-8 sprigs of parsley, either wrapped together with butcher’s twine or put in a cheesecloth sachet)
6 fresh pork garlic sausages
3 small carrots, trimmed, peeled and diced, approximately 2 cups
2 ribs celery, trimmed, peeled and diced, approximately 2 cups
1 small celery root, trimmed, peeled and diced, approximately 2 cups
1 medium-size turnip, trimmed, peeled and diced, approximately 2 cups
1 small rutabaga, trimmed, peeled and diced, approximately 2 cups
2 tablespoons tomato paste

Steps:

Day 1:
Day 2:

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