The Nasty Bits

Recipes and stories for everything but the oink.

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Chicharrones Guisados (Stewed Fried Pork Rinds)

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Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce. More

Liver Stuffing

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Classic Thanksgiving stuffing augmented with chicken livers. More

Lamb's Face Salad

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Tender braised lamb's face meat in a crunchy salad with spiced salty-sweet-hot dressing. More

Bowl-Steamed Pork Belly

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Chinese-style pork belly steamed in a bowl with pickles and chilies until tender. More

Trotters and Hocks Bo Ssam

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Crispy roasted pork trotters with two sauces in fresh Korean-style lettuce wraps. More

Pig Parts Sugo

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Sugo is usually made with guanciale, unsmoked pork jowl, but I wanted to see what would happen if I used any smoked pork, plus a fresh cut. The results were mighty good. The fresh cuts, especially the ones with skin, gave some nice body to the sauce. The smoked parts added depth. More

Beef Trim Sukiyaki

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Sukiyaki is a Japanese dish traditionally served with thin shavings of raw beef that are cooked by dipping them in a hot liquid. This version uses rich, fatty beef trim for a heartier take. More

Trotter Tom Yum Soup

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What can you do with a pig's foot, lemongrass, and a few bird's eye chilies? Make trotter tom yum, that's what! Imagine the spicy and sour flavors of tom yum with the richness of pork. More

Thai Style Grilled Pork Neck

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This marinated grilled pork neck with a tart and spicy tamarind dipping sauce is a easy way to bring some powerful Thai flavor to the table, and it's perfect for a summer cookout! More

Tongue Sandwich with Tarragon or Parsley Sauce

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A crispy veal tongue sandwich with horseradish, bitter greens, and a creamy, tangy tarragon sauce. More

Pig's Ear Larb

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Pig ears larb. The pig skin soaks up a marinade of fish sauce and lime, and then you get the crunch of the cartilage with every bite. More

Cemitas de Lengua (Mexican Tongue Sandwiches)

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A Mexican beef tongue sandwich with black beans, avocado, and crema. More

Oxtail Marmalade

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I bet you thought you'd never utter "oxtail" and "marmalade" in the same breath. It is a sweet dish, sweetened with brown sugar and rich with red wine and red wine vinegar. There is something distinctly jam-like, I'll admit, about spreading the oxtail on toast. More

Roasted Bone Marrow with Shallot and Currant Confit

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The sweet richness of shallots and onions makes a great foil for roasted marrow. More

Simmered Quail with Mustard and Capers

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Tender quail browned in butter, then simmered with capers and mustard. More

Chinese-Style Deep-Fried Salty Shrimp

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This is finger-licking good. When the shells are perfectly thin crisp and the innards are ripe for the eating, the balance between the two is pretty wonderful. More

Bacon Wrapped Liver

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Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together. More

Stir-fried Tripe with Chili Bean Paste

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Beef tripe, stir-fried with chili bean paste and a touch of soy sauce. Add ginger, scallions, garlic. The slices will soak up the flavors and seasonings, all the while retaining their crispy edges. Serve with rice. More

Marinated Tripe Salad

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Tripe salad (emphasis on salad) features cooked honeycomb tripe dressed in olive oil, lemon, and vinegar with red chili pepper flakes and parsley. The lemon and vinegar cuts through the richness of the tripe. More

Goat or Lamb Ribs, Dong-Bei Style

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The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory. More

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