Smoky, sweet and fragrant pork dishes to warm up winter
A winter’s evening and the kitchen is at its most hospitable. A glowing light from the glass door of the oven, the smell of something slow-cooked, softly spiced and deeply aromatic floats on the air, calling us to the table. A smell that seems both mysterious and strangely familiar. I can’t think of a place I would rather be.
For an hour or so, the kitchen has smelled of sweet onions, ginger and aniseed. The latter is something I keep in glass jars in the cupboard, both a powdered version and in whole, dried seed pods. Brown stars of anise are perhaps the most beautiful of all spices. Twist the lid, close your eyes, breathe in and you are instantly in Chinatown, in the basement of a grocer’s shop among huge packs of dried rust-red chillies, rough buds of dried Sichuan pepper and tiny dried shrimps.
Continue reading… Smoky, sweet and fragrant pork dishes to warm up winterA winter’s evening and the kitchen is at its most hospitable. A glowing light from the glass door of the oven, the smell of something slow-cooked, softly spiced and deeply aromatic floats on the air, calling us to the table. A smell that seems both mysterious and strangely familiar. I can’t think of a place I would rather be.For an hour or so, the kitchen has smelled of sweet onions, ginger and aniseed. The latter is something I keep in glass jars in the cupboard, both a powdered version and in whole, dried seed pods. Brown stars of anise are perhaps the most beautiful of all spices. Twist the lid, close your eyes, breathe in and you are instantly in Chinatown, in the basement of a grocer’s shop among huge packs of dried rust-red chillies, rough buds of dried Sichuan pepper and tiny dried shrimps. Continue reading… Pork, Food, Life and style
