A cut above

Yo­tam Ot­tolenghi’s Thai pork

The Guardian - Feast - - Front Page -

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.

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