cured
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
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Bak Kwa
Sweet, sticky sheets of pork marinated in sugar and soy, grilled over charcoal. Ready in 40 min plus overnight marinating…
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Batarekh
Salted pressed grey mullet roe sealed in wax, sliced thin with lemon. Ready in 1 hr, spread over 3 weeks…
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Bourbon vanilla
Cured black vanilla pods, oily and fragrant, the island’s most famous export. Ready in 3 hr of daily handling prep…
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Ceviche de camarón
Shrimp in tomato-citrus marinade, eaten with chifles and popcorn. Ready in 30 min prep and 5 min cooking. 4 servings.…
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Caviar
Salted sturgeon roe eaten on blini with sour cream. Ready in 40 min prep and 1–3 months maturing at -2°C…
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ʻOta ʻIka
Raw fish in citrus and coconut cream with cucumber and tomato. Ready in 25 min prep and 30 min cooking.…
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Hollandse Nieuwe
Raw brined new herring with chopped onion, eaten whole. Ready in 20 min prep and 5 days ripening plus 48…
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Jamón ibérico
Acorn-fed cured ham hand-carved wafer thin. Ready in 2 hr active work over 3 years prep and 24 to 48…
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Kazy
Cured horse-rib sausage, sliced for honored guests. Ready in 1 hr 30 min prep and 3 to 7 days curing,…
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Kokoda
Raw fish cured in lime, dressed with coconut milk, chili and onion. Ready in 25 min prep and 2 hr…