A cut above
Yotam Ottolenghi’s Thai pork
Pork lets you play with a range of ingredients that other meats simply won’t tolerate. It’s the fattiness of some cuts versus the relative leanness of others, allied to pork’s rather neutral flavour – it’s not beef, and definitely not lamb – that opens it up to ingredients as diverse as whisky, fish sauce, orange, caraway and ginger. I love this diversity – especially the ability to mix and match flavours on a global scale.