"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."|
~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise
All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
by Lori De Mori
Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.
Recipe - Red Pork (Mu Dang)
by Michael Humphrey
This savory pork dish is very easy to prepare and full of wonderful flavor. The deep red color makes it a very memorable dish!
Red Pork (Mu Dang)
Recipe Submitted by Michael Humphrey.
1 kg pork fillet
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1 tablespoon crushed palm sugar
½ teaspoon red food colouring
1 teaspoon Chinese five spice powder
2 teaspoons grated ginger
1 tablespoon sesame oil
1. Trim pork to remove any loose fragments of meat or fat. Pat dry with absorbent paper.
2. Mix all the ingredients with half the sesame oil and brush over the pork. Let stand for 3 hours.
Place on a wire rack in a roasting pan. Roast in a very hot oven for about 18 minutes, until the surface is deeply coloured and crisp and the inside of the meat lightly cooked.
2. Remove from the oven and brush with the remaining sesame oil. Stand for 10 minutes before slicing to serve.
Michael Humphrey is the owner of The Cook's Corner, an excellent collection of Thai recipes, cooking tips, techniques, and ingredient descriptions.