The Nasty Bits

Recipes and stories for everything but the oink.

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The Nasty Bits: Chicharrones Guisados (Stewed Fried Pork Rinds)

The Nasty Bits Chichi Wang 9 comments

Pork cracklings are one of those foods I can't keep in the house, along with potato chips and cereal. Here's another way to eat them: stewed in sauce. More

Chicharrones Guisados (Stewed Fried Pork Rinds)

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

The Nasty Bits: Liver Stuffing

The Nasty Bits Chichi Wang 8 comments

Take my word for it: if you love stuffing, and you happen to love or even like liver, then your Thanksgiving stuffing will be indeed be made ten times better with the addition of liver. More

Liver Stuffing

Serious Eats Chichi Wang Post a comment

Classic Thanksgiving stuffing augmented with chicken livers. More

The Nasty Bits: Spicy and Tingly Lamb's Face Salad from Xian Famous Foods

The Nasty Bits Chichi Wang 17 comments

<Xian Famous Foods in New York City specializes in, as its name might suggest, the famous foods of Xian in Northern China. The restaurant is known for its great noodles, buns, and meat. Most of all, its sauce —the spicy, oily, tongue-numbing, chock-full-of-cumin sauce which coats this lamb's face salad. More

Lamb's Face Salad

Serious Eats Chichi Wang 1 comment

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

Bowl-Steamed Pork Belly

Serious Eats Chichi Wang 3 comments

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

The Nasty Bits: Bowl Steamed Pork Belly

The Nasty Bits Chichi Wang 13 comments

Bowl-steamed pork belly is one of those Chinese dishes that's so wonderfully complex and convoluted that you just have to surrender to its demands, if you are to properly cook it at all. More

The Nasty Bits: Momofuku-Style Bo Ssam, But With More Hocks and Trotters

The Nasty Bits Chichi Wang 4 comments

A few weeks ago, I was sitting in Momofuku with friends eating a whole pork shoulder, slow roasted so the skin turns out crispy and the flesh very tender, and served with rice, kimchi, and scallion oil. I was enjoying myself immensely except for one tiny problem: there wasn't enough skin to go around the table. That's where the hocks and trotters come in. 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

Thai Style Grilled Pork Neck

Serious Eats Chichi Wang 1 comment

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

The Nasty Bits: Another Tongue Sandwich

The Nasty Bits Chichi Wang 6 comments

This here tongue sandwich is an adaption of one by chef April Bloomfield. Grilled tongue with horseradish, bitter greens, and green sauce. It's one of the nicest tongue and sauce combinations I've ever had. More

Tongue Sandwich with Tarragon or Parsley Sauce

Serious Eats Chichi Wang Post a comment

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

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