Burmese red pork stew

I love it when you read a recipe and can tell exactly how it's going to taste. I love it even more when that taste is something you've been looking for but couldn't really find or articulate. This is one of those recipes, discovered in last September's Bon Appetit. For a kid who grew up in Southeast Asia, this is comfort food at its absolute finest.

But a word of caution, if you couldn't tell by the ominous appearance, it is not for the faint of heart. It's intensely spicy, salty, and porky (my faves, eee!). The heat is pretty strong, but the final dish is not nearly too spicy for us. The sambal oelek and chili oil function as major players in the flavor profile rather than just agents of spiciness (you should be able to find both at any upscale grocer, and many options of each at your local Asian market). That being said, I definitely wouldn't prepare this for anyone who couldn't handle some heat.

Like my mom's stew chicken, caramelized sugar provides the foundation for this dish. Add to that the sheer deliciousness of just garlic, ginger, chili, and just a little soy sauce, and the final dish is so much more than the sum of its parts.