Pork Archives - Pickles and Tea

“The Food of Taiwan” and Taiwanese Red-Braised Pork Belly (红烧肉) Recipe

29 Apr, by Smithsonian Asian Pacific American Center in Braising, Chinese, Cook books, Entrees, Food traditions, Main Course, Pork, Recipes, Taiwanese

Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. Fortunately, I came across The Food of Taiwan—Recipes from the Beautiful Island (Houghton Mifflin Harcourt, 2015) by...

Inspiring APA Women in Food: The Home Cook, Keo Choulaphan

15 Mar, by Smithsonian Asian Pacific American Center in Appetizers, Appetizers/Sides, Interview with a grandma, Kid-friendly, Pan-frying, Pork, Profile

The Smithsonian Institution's Museum Day Live! 2016 event may be over but my series, "Inspiring APA Women in Food," continues to celebrate and empower women and girls of color with the third and final profile. ~~~ When I first met Keo Choulaphan, I was instantly captivated by her elegant features...

Savory Rice Porridge with Pork and Shrimp (Kao Tom Moo)

29 Feb, by Smithsonian Asian Pacific American Center in Boiling, Breakfast, Chinese, Comfort food, Filipino, Grains, Indonesian, One-wok meal, Pork, Seafood, Singaporean, Taiwanese, Thai, Vietnamese

Although Lady Spring teased us with her glorious appearance this past weekend, the upcoming snow in the forecast reminds us that it's still winter. And there's nothing better than a steamy bowl of rice porridge when you're in need of something warm and comforting for both your soul...

A Dumpling for Every Friend: #2–The Fried Food Fiend (Fried Pork Wontons)

22 Jan, by Smithsonian Asian Pacific American Center in Appetizers, Appetizers/Sides, Celebrations, Chinese, Comfort food, Deep-frying, Indonesian, Kid-friendly, Pork, Snacks

As promised, today’s blog post focuses on a dumpling to please your fried-food fiend of a friend (try saying that 10 times fast!). These dumplings are of course, fried wontons. To be fair, I don’t think fried food lovers should be pigeon-holed. Because honestly, who...

4-Ingredient Marinades for Your Labor Day Cookout

04 Sep, by Smithsonian Asian Pacific American Center in Fish, Grilling, Meat, Pan-frying, Pork, Poultry, Roasting, Seafood, Tips and techniques, Vegetable

One morning last week, my husband came back inside the house after loading the car and declared," It feels like fall outside!" My heart sank, then rebounded. My mixed feelings were understandable: I was sad that the end of summer, as well as warm, sunny weather,...

Pickles and Tea Pork

“The Food of Taiwan” and Taiwanese Red-Braised Pork Belly (红烧肉) Recipe

Inspiring APA Women in Food: The Home Cook, Keo Choulaphan

Savory Rice Porridge with Pork and Shrimp (Kao Tom Moo)

A Dumpling for Every Friend: #2–The Fried Food Fiend (Fried Pork Wontons)

4-Ingredient Marinades for Your Labor Day Cookout