There was immediate civic buy-in when Mercado González opened in November. Half a year in, how do the stalls stack up? Is ...

You can get them a dozen different ways, with your poached eggs atop a masa patty, beneath tomatillo sauce, stacked on adobado pork tenderloin or paired with house-smoked brisket machaca.

There are chili-and-garlic-marinated pork chops adobado and a rib-eye version of carne asada. And some days you might find posole among the specials. For me, though, the stars of the menu are the ...

When I stopped in for dinner early one Thursday evening, they were out of carne asada, carnitas and pork adobado but had plenty of seafood options and birria. What to order:Everything we tried was ...

The chef and his staff take full advantage of their caja china a roasting box that cooks the whole animal for their lamb, pork, and other locally sourced meats. The large wine storage barrels on the ...

Preheat the oven to 240C/220C (fan)/Gas 9.. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin ...

Choose neat cuts with a fine-grained texture. Although pork is a lean meat, there may be a slight marbling of fat (especially in traditional breeds) that should be firm and white. Avoid any meat ...

Add articles to your saved list and come back to them any time. If you’ve ever roasted pork, you’ll know the smell fills your house and sets your stomach rumbling in anticipation. Manila’s ...

Pat the pork dry and brush with the olive oil. To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry ...

The only dim sum she ever made was siu mai: small, open-topped dumplings filled with pork and shrimp. These were far easier than other types of dim sum because you could buy the wrappers ...

The siu yuk (crisp-skinned roast pork) – bought from a siu mei (Chinese roast meat) shop – should be from the belly, with a nice layering of fat, or from the more flavourful but less meaty rib ...