They were plunged into boiling water, drained as soon as they became springy and chewy (not merely resistant like al dente pasta), then topped with Zhajiang sauce (grain vinegar, soy sauce, red pepper, crushed soybeans, pork belly, leeks, ginger and garlic).
For the crumble topping, crush the pork scratchings and the sourdough pieces in a bowl.
The composition is fundamentally a medley of ground pork, garlic, crushed peanuts and pickled vegetables over noodles.
Here, the classic bao means a folded-over pancake-like affair, filled with braised then seared pork belly, coriander, sauce and crushed peanuts.
Pork en croute with orange and rosemary stuffing, crushed new potatoes, roasted parsnips, and green beans laced with truffle oil didn't even touch the sides.
Thick, notably tender slices from a loin of pork were juicy, and the roasted apples and crushed walnut garnish lent texture and piquancy to the sweet meat.
The meat was lean and flavorful, reminiscent of cured pork, the sauce a multilayered delight combining dry chocolate, crushed almond seeds and pine nuts.
And if you're still hungry, why not fill the hole with an Italian sausage sandwich, an uncured coarsely ground pork sausages in natural casing, flavored with fennel and crushed red chili peppers for some heat.
They carry some serious Miami vibes, so you must at least be able to crush a bag of pork rinds to rock 'em with respect.
