Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side.
about us and our editorial process.2 to 4 servings.1/3 cup extra-virgin olive oil.
1 1/4 pounds plum tomatoes, cored and chopped.1/2 pound dried tagliatelle.In a large, deep skillet, heat the olive oil.
Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes.Add the tomatoes, crushed red pepper, and a generous pinch of salt; cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes.
Season the sauce with salt; keep warm..
Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente.There's an enduring narrative in the restaurant world that serious chefs must pay their dues, working their way up rung by rung.
But in a strip mall on the west side of L.A., another story is taking shape.This one's about a precocious 26-year-old with almost no formal experience.
Meet Jonathan Yao, one of the most imaginative, natural-born cooks we've ever encountered., Yao interprets the flavors he grew up with as the son of Taiwanese immigrants in the San Gabriel Valley—booming and fading the levels of burnt shallot, sweet soy, basil, and Chinese celery.Three-cup chicken may be the "Free Bird" of Taiwanese cuisine; if you only know one thing about the island's food culture, this dish—seasoned with equal parts soy sauce, sesame oil, and rice wine—is probably it.