Bourdain was enthusiastic about pork because it was a versatile ingredient whose taste, he said, would depend on how it was cooked. He called pork "cool," and Bourdain didn't just talk the talk — he sprinkled his cookbooks with pork recipes that put the meat in its best light. In his 2016 book "Appetites," he offers up a recipe for an eastern-style Macau-style Pork, a sandwich made with a pork fillet that had been marinated in a mixture of rice wine, black vinegar, sesame oil, garlic, five-spice powder, and dark brown sugar, inspired by a local pork chop bun.
For his book "Les Halles," Bourdain offered up a French-style porc au lait recipe, with the pork browned with olive oil before it was cooked in milk, seasoned simply with salt and pepper, and stewed with a bouquet garni, as well as carrot, onion, leek, and garlic. And while Bourdain was not wholly indifferent to chicken ("Everyone should know how to roast a chicken. It's a life lesson that should be taught to small children at school," he once wrote in Bon Appétit), it was pork that most often claimed his affections.
from What to Cook https://ift.tt/gxBnUoF