Iain Bagwell

Go beyond grilling: Pan-fry with cabbage, pound thin and pair with salad, or lacquer with a Chinese-inspired glaze

Jessica Battilana,  – August 27, 2008

Pork Chops with Fresh Green and Red Cabbage
Here’s a hearty, tangy dish for a chilly autumn night. Pork, cabbage, and caraway ― a classic German combination ― pair well with crisp, dry Riesling.

Pork Milanese with Arugula, Fennel, and Parmesan Salad
“Milanese” just means “in the style of Milan” and refers to meat that has been pounded or vegetables that have been thinly sliced, dredged first in egg and then in a mixture of bread crumbs and grated parmesan cheese, and fried. Although they’re not traditional, we like using panko (Japanese bread crumbs), because they make a crunchier crust.

Lacquered Five-Spice Pork
This recipe is an adaptation of one in Florence Lin’s Chinese Regional Cookbook (Hawthorn Books, 1975). We like to serve the pork with white rice or with a bowl of soba noodles sprinkled with black sesame seeds. Leftover pork can be diced and added to a stir-fry or fried rice.

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