(The rule of thumb when it comes to pork shoulder is one hour for every pound.) It might take a bit longer, but be patient.

Ingredients 200 g fermented fish "mam ca linh", 8 oz. 200 g fermented fish "mam ca sac", 8 oz. 2 tbsp minced garlic 2 tbsp ...

The quintessential New Orleans bowl of gumbo is a history lesson on the mixed ... Andouille sausage consists of coarse ground pork and spices. French colonists expelled by the British from eastern ...