TechniquesUnrolling a Pork LoinUsing a sharp knife, cut along length of pork loin where loin meats ribs, holding tips of ribs with one hand to steady the roast.Cut through loin until you reach about three-quarters of the way down loin, then turn knife blade away from ribs and into loin.Keeping flat side of knife parallel to cutting board, cut through loin, unrolling it into a 1"-thick slab ready to be spread with dressing.Keep ReadingTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHFried Shrimp ShellsBy HALO PEREZ-GALLARDOStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENLacto-Fermented Hot SauceBy ALEX TESTEREVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGANo-Churn Coconut-Taro Ice CreamBy JESSIE YUCHENSee AllContinue to Next StoryADVERTISEMENTADAD
