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Entries tagged with 'The Nasty Bits'

Chicharrones Guisados (Stewed Fried Pork Rinds)

Serious Eats Chichi Wang Post a comment

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

Trotters and Hocks Bo Ssam

Serious Eats Chichi Wang 7 comments

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

The Nasty Bits: Pig Parts Sugo

The Nasty Bits Chichi Wang 12 comments

Sugo is usually made with guanciale, or 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 with skin and bones, gave body to the sauce. The smoked parts added depth. More

Pig Parts Sugo

Serious Eats Chichi Wang Post a comment

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

The Nasty Bits: Beef Trim Sukiyaki

The Nasty Bits Chichi Wang 6 comments

Make your sukiyaki with beef trim scraps. The trim is pretty easy to come by at a butcher shop, so the next time a craving hits, go out and get some beef scraps. More

Beef Trim Sukiyaki

Serious Eats Chichi Wang 2 comments

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

The Nasty Bits: Trotters Tom Yum

The Nasty Bits Chichi Wang 6 comments

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

Trotter Tom Yum Soup

Serious Eats Chichi Wang 1 comment

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

The Nasty Bits: Grilled Pork Neck, Thai Style

The Nasty Bits Chichi Wang 7 comments

These neck bones are marinated in fish sauce and sugar then roasted and served with a spicy tamarind dipping sauce that's just the right complement for the fatty cut. More

Pig's Ear Larb

Serious Eats Chichi Wang Post a comment

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

Simmered Quail with Mustard and Capers

Serious Eats Chichi Wang 1 comment

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

Chinese-Style Deep-Fried Salty Shrimp

Serious Eats Chichi Wang Post a comment

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

Serious Eats Chichi Wang Post a comment

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

Serious Eats Chichi Wang 1 comment

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

Goat or Lamb Ribs, Dong-Bei Style

Serious Eats Chichi Wang Post a comment

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

Jamaican Goat Curry

Serious Eats Chichi Wang Post a comment

A Jamaican classic, goat curry with potatoes and onions, flavored with ginger and Scotch Bonnet peppers. Tender, spicy, and low in fat. More

Stir-Fried Liver and Onions with Oyster Sauce

Serious Eats Chichi Wang Post a comment

Oyster sauce brings out the sweetness of fresh liver in this Chinese take on classic liver and onions. More

Spicy Stir-Fried Liver and Onions

Serious Eats Chichi Wang 1 comment

Stir-fried liver and onions, with the flavors of Sichuan province: chili peppers, fermented bean paste, and Sichuan peppercorns. More

The Nasty Bits: Grilling Animal Parts

The Nasty Bits Chichi Wang Post a comment

Tongue is a stress-free option for the grill. Because it's so fatty, you don't have to worry about it getting tough or dry. Option two: grilled pig's tails. The only difference here is you want to use a more indirect flame so you don't get too many flare-ups when the pork fat drips down into the grill. More

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