This recipe is inspired by the largest and most famous of Canada’s restaurants at the ’67 Expo, the Tundra. The menu describes this dish as a “modern adaptation of a Century-old recipe where braised pork chops are enhanced by cinnamon and cloves,” but alas does not point to the original recipe. The most likely culprit […]
You can use other cuts of pork, like shoulder, but they take longer to cook. If you do use other cuts of meat, add the quince halfway into cooking.
Tacos come in endless varieties in Mexico, where they’re made with different spices according to the region and ingredients used. Tacos made with ground meat are most typical of the southern US, although they have long since entered the global culinary lexicon.
A comforting soup enhanced by Creton spices. Serve it with grated cheddar cheese and dark, toasted croutons.
In Yucatan, Poc Chuc is traditionally prepared without spices. For this Poc Chuc recipe, we were inspired by the original recipe and we added this little combination of spices that have worked for a long time.
We like this recipe best at the end of summer, when cases of vegetables are at their most reasonable price at the market. It’s perfect for taking care of leftover rice or stale bread. Of course, feel free to switch up the meat or vegetables (the same goes for the spices).
In Mexico, tacos al pastor are made with meat cooked on a vertical spit, like those used for shawarma or shish taouk.
This is a very simple recipe inspired by Mrs. Li’s sausages. If you have the appropriate machine, making your own sausages should not be difficult. However, the sausage patties we propose are equally good and require a shorter cooking time.
Ingredients 500 g pork shoulder 1 cup winter bamboo 6 green onions 30 ml (2 Tbsp) peanut oil 30 ml (2 Tbsp) dark or regular soy sauce 1 cup water Marinade 50 ml (3½ Tbsp) Hoisin sauce 30 ml (2 Tbsp) Chinese rice vinegar 10 ml (2 tsp) rice vinegar 15 ml (1 Tbsp) light […]
Pork shoulder is a piece of meat that is at once delicious and economical. With a heartily fragrant herb blend in hand, it’s pretty much impossible to fail with this recipe.
Jamaican Jerk is a direct descendant of Arawak and Taino Indian smoked meats. Smoking on the grill cooks the meet extremely slowly, which is the secret to jerk. It’s often made with pork, but is also good with chicken. In Jamaica, branches of allspice trees are thrown on to smoke the meat.
Ingredients 1 kg pork chops ½ cup cider vinegar or white vinegar 4 Tbsp Cajun Spice Blend, ground ½ cup ketchup ¼ cup Dijon mustard 4 cloves garlic, minced 2 Tbsp honey or maple syrup Method Marinate the meat with the vinegar and spices for 30 minutes (or longer if you want). Set your grill […]