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Rich Ho is one of the most respected and well liked chefs in NYC. His menu derives from his native Taiwan where he learned the art of the cuisine from family, friends and other chefs. His Ho Foods in the East Village is a tiny jewel of a restaurant serving up some of the best beef noodle soup, scallion pancakes, and lu rou fan which is featured here.
Saltimbocca means “jump in the mouth,” and these small pieces of pork topped with prosciutto and sage are meant to be eaten in a single bite. Scaloppine for saltimbocca, which originated in Lazio are traditionally cut from the leg of the calf but they may be made with whatever is available and inexpensive. In this version, the pork is sautéed in garlic-flavored oil and finished with lemon and white wine.
The first pop up I ever held was for a concept I called “Indian Tacos,” teaming up with the chef at a popular neighborhood Brooklyn restaurant that also happened to be my “Cheers,” a real-life version of the TV sitcom bar “where everybody knows your name.” I may be dating myself for the younger audience here. On Monday nights, my “Cheers” was bar only, so I teamed up with the chef to take over the empty kitchen. The idea was to take smaller street-style tortillas and pile them with two options, including a pulled pork play on a classic pork vindaloo curry.
"I love the country-rib chop because it's such a great representation of all the parts of pork I love. You get some of the rib meat, some leaner loin, and some really well marbled shoulder. The sum is a really flavorful piece of meat that cooks beautifully on the grill." — Executive Chef Lena Ciardullo of Union Square Cafe
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