He tosses in the noodles and uncovers a long pan filled with cooked pork, sliced ultrathin.
Another tasty, fiery Sichuan dish was the dry-braised whole fish with moist flesh under a topping of ground pork, slices of garlic and whole red peppers.
Drop in the pork slices and continue to reduce for two minutes, turning the meat halfway, so it's well coated and hot.
In the Bangkok basil boar, the sautéed pork slices were dried out and curled at the edges and the peanut sauce was mostly invisible.
Finally, he layered the pork slices on top, poured about half a cup of dry sherry over them and turned up the heat.
Line a baking tray with tin foil, grease with vegetable oil and lay out the pork slices so they do not touch.
Best of all is pork tartare – the pork sliced up, smoked on coals then cooked in a cozido broth (involving chicken, pork, salami and Portuguese sausages) with white cabbage and mustard.
A revved-up dish of Caribbean-spiced pork consisted of tender pork slices engulfed by a sweet pineapple demi-glaze, along with a mango-horseradish salsa full of red and green peppers, cilantro and incendiary jalapenos.
There are piles of Korean-style meat, like spicy, succulent pork slices ($18), beef short ribs ($20) and a deeply flavored bowl of what may be the only prime-grade oxtail soup ($18) in the city.
Almost as good, and certainly more difficult to pronounce, is ciganypec senye ($15.95), pork slices pounded thin and coated in mustard and black pepper, giving it a delicate flavor that belies the portion size.
