Sweet, caramelized tomatoes stuffed with a dumpling-like pork mixture.
Times were when I’d make a special trip to the grocery store at the drop of a hat just to get the precise -sized tomatoes needed for this recipe.
These are not those times, obviously.
Which is why you see this mismatch of tomatoes in this dish instead.
But I’m happy to report that like many things in life, well, size doesn’t matter so much.
Yeah, not quite all the same size. But they’ll do in a pinch.
“Pan-Roasted Tomatoes Stuffed with Pork” will work out perfectly well, no matter if you have all the same-sized tomatoes or not.
This fun recipe is from
“Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors” (Ten Speed Press, 2019), the best-selling cookbook by my friend Andrea Nguyen. Read more
The most appropriately named Candy Pork.
If there were two things that my Dad loved, it was candy and it was pork.
After all, when you are of Chinese ancestry, pork is practically in your DNA.
And when you live most of your life in San Francisco, where boxes of See’s Candies are apt to be offered up as gifts for most any occasion, you can’t help but develop a fondness for all things sweet.
That’s why if my Dad were still alive this Father’s Day, I would cook up a batch of “Candy Pork” for him. Because it’s like the best of both of his favorites combined into one.
The recipe is from San Francisco food writer extraordinaire
Jessica Battilana’s new cookbook, “Repertoire: All the Recipes You Need” (Little, Brown and Company), of which I received a review copy.
After collaborating with chefs on a half dozen cookbooks, this is her first cookbook filled with her own recipes. After she and her wife had two kids, Battilana’s life became so time-pressed that her style of cooking had to change. The result is this cookbook of 75 recipes, most of them completely do-able on a harried weeknight, and others not that much more involved for weekends or special occasions.