Piccata-style Pork Cutlets

Capers, capers, and more capers! This is probably at least twice, but more likely three times, more capers than sane people use when making piccata, especially with the classic veal or chicken which are both very mild meats. But since we just bought a Costco-sized bottle of capers in brine, why not indulge in caper […]

Rafute: Melts in your mouth, not on your hashi

There are few things that bring home Okinawan cooking to me more thanRafute, a meltingly tender and succulent braised pork belly that my dad calls “Okinawan bacon” (he’s Filipino, mom’s from Okinawa). He calls it that because 40-odd years ago his mother-in-law — unsure what to feed the new “foreign” son-in-law living in her tiny […]