Looking for a recipe rich with tradition but not tied to it? Helene An is the matriarch of a restaurant empire, with five restaurants throughout California, including Crustacean Beverly Hills. She's known as the "mother of fusion" for the way she's brought together Vietnamese, French and California farm-to-table. Hell, her last name means "to eat" in Vietnamese.
This recipe from her cookbook An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen is a shining example of her signature style. It's also a relatively simple one.
Slow-roasting is a kitchen secret weapon that packs all the flavor of four hours slaving away in the kitchen, without the actual slaving. This slow-roasted pork gives just that with a ginger-balsamic zing perfectly complemented with sweet brown sugar and plenty of herbs and spices. Pop this into the oven, then tackle the rest of your busy life, or sit back for some well-deserved "me time."
Reprinted with permission from AN: TO EAT © 2016 by HELENE AN and JACQUELINE AN, Running Press, a member of the Perseus Books Group
Makes 6 servings
For the pork
For the glaze
Oblique cutting is popular in Asian cuisine, not just because it produces beautiful shapes but also because it exposes more of the surface area of a vegetable, allowing for faster cooking. Also called roll-cutting because it’s done while rolling the vegetable, oblique cutting is easily done as follows:
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