Weekend Review: San Francisco

Pork Chop & Pappardelle with 9-Hour Bolognese at Nopa

I just got back from visiting some friends in one of my favorite cities, San Francisco. I usually try to go at least once a year (see my last trip here) and visit my favorite haunts like Pacific Heights, the Ferry Building, and Ghirardelli Square. This trip was especially busy and full of Cinco de Mayo, Kentucky Derby, and a friend’s birthday parties, so I didn’t get a chance to make it to as many meals as I had hoped. My favorite food highlight was a long, late dinner at Nopa, where we shared a variety of dishes including one of the best pork chops I’ve ever had. I’m dying to go back and spend some more time there, but in the meantime I think I’ll enjoy some of the goodies I brought back home: cheese from Cowgirl Creamery, salami from Boccalone, and the famous gingersnap cookies from Miette.

Short Rib & Butter Bean Huevos Rancheros at Bin 38

Gorgonzola Sausage Flatbread & Fries with Lime Aioli at Nopa

Miette Gingersnaps, Boccalone Salami, & L'Amuse Gouda from Cowgirl Creamery

Crab & Shrimp Sandwich from Pier 23

Cinco De Mayo Menu Planning

Start your day off with a traditional Mexican breakfast. Leftovers are great for snacking on, too. Pictured: Chilaquiles

Cinco de Mayo is a day meant to celebrate Mexican heritage, and there’s no better way to celebrate the culture than with some delicious Mexican food and a few drinks. In college, this day always symbolized the end of finals week and the beginning of summer break, so this year I’m trying to relive those moments by spending the weekend in San Francisco with some of my old college roommates. I’ll be missing out on throwing a party at home, but here’s a list of things I would be cooking under different circumstances. If you want more inspiration, such as my recipe for chicken and cheese enchiladas verdes, you can check out a full list of my Mexican recipes here.

Nothing says a party like chips and dip. Pictured: Guacamole

Still a little chilly out? Warm up with a delicious bowl of soup. Pictured: Chicken Tortilla Soup

Portable finger food is the perfect thing to snack on while holding a cerveza or margarita. Pictured: Baked Chicken & Spinach Flautas

Asian Caramel Pork & Scallions

This recipe is sort of revolutionary in the way that I think about Asian food. Rather than the quick-cooking stir-fries and noodle dishes I usually make, this pork gets braised for over an hour, allowing the fat to render out and slowly baste the meat to form succulent, melt-in-your-mouth pieces. Some flash-cooked green onions are stirred in at the end to add some freshness and color, but you could certainly add even more veggies to it or serve them on the side. Don’t be afraid of the "caramel sauce" – the spicy Sriracha and salty fish sauce create a really complex and flavorful glaze that balances out the sweetness of the brown sugar. It’s even better for leftovers, so plan on making double.

Asian Caramel Pork & Scallions:

• Heat 2 tbsp. canola oil in a large pot until very hot.
• Cut 2 lbs. pork butt* into large bite-size pieces, trimming off any excess fat.
• Add in some of the pork (don't overcrowd the pan) and brown on all sides, about 5 minutes.
• Remove the pork with a slotted spoon and repeat until all of the meat has been browned and removed to a plate.
• Turn the heat to very low and add in 3/4 c. dark brown sugar.
• Stir the sugar until melted and bubbling and return the heat to medium.
• Add in 3 finely sliced shallots, 4 finely sliced garlic cloves, and 1 large piece of match-stick sized fresh ginger.
• Cook for 3-4 minutes, or until fragrant, then add in 1/3 c. fish sauce and 1 tbsp. Sriracha hot sauce.**
• Stir to combine, then add in the the meat and any juices from the plate and 1/4 c. water. Add a small pinch of salt and black pepper.
• Bring liquid to a boil, then cover with a lid and lower to a simmer.
• Cook over a low flame for 70 minutes, stirring once or twice.
• Spoon off any excess fat from the pan and check for seasoning.
• Meanwhile, slice 1 bunch of green onions into 1 inch pieces and cook in a hot skillet for 2 minutes, or until wilted.
• Add the scallions to the pork and stir to combine.
• Serve with brown rice.

Serves four

*This piece of meat actually comes from the shoulder.

**Add more or less depending on your level of heat tolerance.