'Pork' celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavour profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad or vegetable. This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing and stewing to serving it encased in soft, warm pasta, buns or tortillas.
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