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THE HUGGINS FAMILY

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  • Neapolitan-Style Tomato Sauce

    Neapolitan-Style Tomato Sauce

    This uncooked Neapolitan-style pizza sauce preserves the bright, fresh flavor of San Marzano tomatoes—sweet, rich, and perfectly balanced for high-heat baking. Using true DOP-certified tomatoes gives an authentic taste of Naples, with a smooth texture and naturally sweet finish that perfectly complements a light, airy crust.

    Ingredients

    • (For about 6–8 pizzas)
    • 1 can (28 oz / 800 g) whole peeled San Marzano tomatoes (DOP if possible)
    • ½ tbsp table salt (adjust to taste)
    • 2 tbsp extra-virgin olive oil
    • 2–4 fresh basil leaves, torn (optional but recommended)

    Directions

    Prepare the Sauce

    Drain excess juice from tomatoes into a bowl, reserving it in case the sauce needs thinning. Crush tomatoes by hand until mostly smooth but still slightly textured—avoid over-crushing for best flavor and body.

    Stir in salt, olive oil, and basil until evenly mixed.

    Use the Sauce

    Spread thinly over stretched dough just before baking (Neapolitan Pizza Dough works beautifully). Use approximately 2–2½ oz (60–70 g) of sauce per 10–12″ pizza.

    Do not pre-cook the sauce—the natural sugars in the tomatoes caramelize under high oven heat, producing rich, authentic flavor.

    Notes

    Preparation

    • Use only high-quality San Marzano tomatoes with the DOP seal for the sweetest, least acidic results.
    • Do not blend the sauce completely smooth; a slightly rustic texture gives better flavor and adhesion.

    Serving Suggestions

    • Use as the base for Pizza Margherita—add mozzarella, parmesan, and fresh basil.
    • Try on Pizza Marinara with garlic, oregano, and a drizzle of olive oil.
    • Use in Shoarma Pizza or Carnitas Pizza for a Dutch or Mexican-inspired twist.

    Variations

    • For a smoother sauce, pulse briefly with an immersion blender (1–2 seconds only).
    • For a hint of depth, add a tiny pinch of sugar if your tomatoes are unusually acidic.
    • For a garlic-forward version, rub a cut clove of garlic over the dough before adding sauce.

    Make-Ahead & Storage

    • Store sauce in an airtight container in the refrigerator for up to 5 days.
    • Freeze for up to 3 months; thaw in the refrigerator overnight before using.
  • Neapolitan Pizza Dough

    Neapolitan Pizza Dough

    Pizza has always been a go-to meal for our family. Who can resist the combination of chewy dough, flavorful sauce, tasty toppings, and gooey cheese? Our first taste of true Neapolitan-style pizza was on our family trip to Italy—staying across the square from the Pantheon, exploring the Colosseum and Vatican museums, and often ending the day with perfectly blistered pizza from a tiny Roman restaurant. This recipe recreates that chewy, flavorful crust at home, whether you choose the cold-ferment version for deep flavor, the quick version for same-day pizza, or the freezer version for easy make-ahead dough.

    Ingredients

    • 1360 g (~3 lb) 00 flour (100%)
    • 952 g cold water (70%)
    • 27 g table salt (2%)

      • Active Dry Yeast

    • Cold Ferment: 0.41 g for 72 hours (0.03%) or 0.82 g for 48 hours (0.06%)
    • Quick Version: 2.72 g for same-day use (0.2%)
    • Freezer Version: 3.54 g for use the same day as thawed (0.26%)

    Note: Use a digital scale accurate to 0.01 g for yeast precision, or approximate to the nearest small pinch if unavailable.

    Directions

    Select Fermentation Version

    Cold Ferment (48–72 hours)

    In a large bowl, combine flour, yeast, and cold water. Mix until no dry bits remain (shaggy dough). Cover and rest 20–30 minutes.

    After resting, sprinkle salt over dough and gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, place dough in a clean bowl, cover, and rest at room temperature (75–80°F / 23–27°C) for 1–2 hours. Divide into 8 oz (225 g) balls, lightly oil, and place in individual containers or on a floured tray covered tightly. Refrigerate 48–72 hours. Remove from refrigerator 2–3 hours before baking to come to room temperature.

    Quick Version (Same-Day)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls, lightly oil, and place in proofing containers or on a floured tray. Cover and proof 1–2 hours, until puffy and relaxed.

    Freezer Version (Make-Ahead)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls. Lightly oil, wrap tightly in plastic wrap, and place in freezer-safe bags or airtight containers. Freeze up to 3 months.

    To thaw, transfer to refrigerator for 24 hours. Then allow 1–3 hours at room temperature before stretching and baking.

    Bake the Pizzas

    Place a pizza steel on the top rack of the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. Just before baking, switch to broil for 5–10 minutes to superheat the surface.

    Stretch a dough ball gently by hand (don’t roll), top lightly with sauce, cheese, and desired toppings, and slide onto the steel. Bake 4–5 minutes, rotating halfway through. For extra char, broil the final 30–60 seconds.

    For an even closer match to wood-fired results, bake in an outdoor pizza oven at 750–850°F (400–455°C) for 60–90 seconds.

    Notes

    Preparation

    • Hydration note: The 70% hydration gives the dough an open crumb and extensible texture typical of Neapolitan-style pizza. Adjust slightly based on flour absorbency.
    • Stretch & Folds: With wet hands, grab one edge, stretch it up, and fold it over. Rotate 90°, repeat until all four sides are folded. After 3–4 rounds, the dough will feel smoother and more elastic.
    • Use minimal toppings and well-drained mozzarella to prevent sogginess during high-heat baking.
    • This dough also works for homemade pita: reduce hydration to 65%, roll ⅛–¼ inch thick, and bake 1½–2 minutes at 475–500°F (245–260°C).

    Serving Suggestions

    • Top with traditional Neapolitan tomato sauce, fresh mozzarella, and basil for a Pizza Margherita.
    • Drizzle with extra virgin olive oil after baking to enhance flavor and aroma.
    • Pair with a simple arugula salad or Italian antipasti for a complete meal.

    Variations

    • Pizza Margherita—Neapolitan tomato sauce, mozzarella, parmesan, basil; after baking add a drizzle of extra virgin olive oil.
    • Pizza Marinara—Neapolitan tomato sauce, garlic, oregano, salt; after baking add a drizzle of extra virgin olive oil.
    • Pizza Capricciosa—Neapolitan tomato sauce, mozzarella, ham, artichokes, mushrooms, olives; after baking add a drizzle of extra virgin olive oil.
    • Pizza Boscaiola—Neapolitan tomato sauce, mozzarella, mushrooms, Italian sausage, and parmesan; after baking add a drizzle of extra virgin olive oil.
    • Pizza Quattro Formaggi—Neapolitan tomato sauce (optional), mozzarella, ricotta, gorgonzola, parmesan, garlic, oregano (or, more traditionally, mozzarella, gorgonzola, parmigiano-reggiano, fontina; and after baking add a drizzle of extra virgin olive oil).
    • Pizza alla Napoletana—Neapolitan tomato sauce (optional), mozzarella, anchovies, capers, oregano; and after baking add a drizzle of extra virgin olive oil.
    • Pizza Prosciutto e Funghi—Neapolitan tomato sauce, mozzarella, prosciutto, mushrooms; and after baking add a drizzle of extra virgin olive oil.
    • Spicy Sausage—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños.
    • Sweet & Spicy—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños; after baking add a drizzle of honey.
    • Spinach & Sun-dried Tomato—Neapolitan tomato sauce, mozzarella, provolone, ricotta, Parmesan, spinach, sun-dried tomatoes; after baking add fresh basil and a drizzle of extra virgin olive oil.
    • Loaded Hawiian—Neapolitan tomato sauce, mozzarella, ham, rotisseri chicken, bacon, pineapple, red onion, pickled jalapeños.
    • Shoarma Pizza—Neapolitan tomato sauce, mozzarella, chicken shoarma; after baking add a drizzle of knoflooksaus (Dutch garlic sauce) and poestasaus.
    • Barbecue Chicken—Dr Pepper barbecue sauce, mozzarella, rotisseri chicken, bacon, pickled jalapeños.
    • Fig & Pig—Neapolitan tomato sauce, mozzarella, fresh sliced figs, fig jam, prosciutto, honey.
    • Fig, Pig, & Goat—garlic oil pizza base, goat cheese, fresh sliced figs, caramelized onions, prosciutto; after baking add arugula and a drizzle of honey.
    • Chicken Pesto—pesto sauce, mozzarella, rotisseri chicken, ricotta, thinly sliced tomatoes.
    • Mushroom & Olive—Neapolitan tomato sauce, mozzarella, ham, mushroom, olives, pickled jalapeños.
    • Pear & Gorgonzola—garlic oil pizza base, thinly sliced pear, gorgonzola, mozzarella, walnuts or pecans; after baking add arugula and balsamic glaze.
    • Prosciutto & Burrata—Neapolitan tomato sauce, mozzarella; after baking add torn burrata, prosciutto, arugula, and olive oil.
    • The Meats—Neapolitan tomato sauce, mozzarella, pepperoni, Italian sausage, ham, bacon.
    • Chicken, Spinach, & Feta—garlic oil pizza base, rotisserie chicken, spinach, feta, Parmesan, mozzarella.
    • Indo Saté—peanut sauce thinned with coconut milk, saté ayam, mozzarella, blanched vegetables (thinly sliced carrots, small pieces of green beans, thin shavings of cabbage); after baking add bean sprouts tossed in lime juice and roasted sesame oil, thin cucumber slices, sambal, fresh cilantro, and a drizzle of ketjap manis.
    • Chicken Fajita—Neapolitan tomato sauce with a sprinkle of cumin & paprika, mozzarella, Jack cheese, fajia chicken, red onion, roasted bell pepper strips, and pickled jalapeños; after baking add a drizzle of salsa verde and crema, with a squeeze of lime juice.
    • Saag Paneer—Pureed spinach “saag” base (spinach, blanched & puréed, sautéed onion, garlic, ginger, garam masala, cumin, coriander, a little chili, finished with cream or yogurt for silkiness) spread in a thin, even layer topped with paneer cubes, red onion, serrano chile slices; after baking add fresh cilantro, a light dusting of crumbled kasoori methi, and a drizzle of yogurt.
    • Carnitas—garlic oil pizza base, carnitas, mozzarella, red onion, roasted poblano chile strips, pickled jalapeños; after baking add fresh cilantro, diced white onion, crumbled cotija cheese or queso fresco, and a drizzle of salsa verde and crema.
  • Soft Pretzels

    Soft Pretzels

    These homemade soft pretzels bake up golden brown, chewy, and buttery—just like the ones from a pretzel shop. The dough can be made quickly for a same-day bake or rested in the refrigerator for a richer, malty flavor and more authentic bakery-style texture.

    Ingredients

    • 1½ cups warm water (105–110°F)
    • 1 packet (2¼ tsp) active dry or instant yeast
    • 1 tsp table salt
    • 1 tbsp brown sugar (or 1 tbsp barley malt syrup for classic flavor)
    • 1 tbsp butter, melted and slightly cooled
    • 3½–4 cups all-purpose flour
    • ½ cup baking soda (see note for enhanced version)
    • 9 cups water
    • kosher or coarse sea salt, for topping
    • 2 tbsp butter, melted (for brushing after baking)

    Optional Egg Wash (for Soft, Glossy Pretzels)

    • 1 egg, beaten with 1 tbsp water

    Directions

    Prepare the Dough

    In a large bowl, combine warm water and yeast. Let stand for about 1 minute until slightly foamy. Stir in table salt, brown sugar, and melted butter.

    Add 3½ cups of flour, one cup at a time, mixing with a wooden spoon until a soft dough forms. If dough is sticky, add up to ½ cup more flour gradually until smooth and slightly tacky but not wet.

    Knead and Rest

    Turn dough onto a lightly floured surface and knead for about 3 minutes until elastic and uniform. Shape into a ball.

    • Quick Version: Cover lightly and let rest for 10 minutes before shaping.
    • Bakery-Style Version: Cover the bowl with plastic wrap and refrigerate 1–2 hours (or up to overnight). Bring to room temperature for 10–15 minutes before shaping.

    Shape the Pretzels

    Preheat oven to 425°F (220°C). Line baking sheets with parchment paper or silicone baking mats.

    Divide dough into 8–10 equal pieces (about 90–100 g each). Roll each piece into a 20-inch rope and twist into a pretzel shape. Place on prepared baking sheets.

    Boil in Baking Soda Solution

    In a large pot, bring 9 cups water and ½ cup baking soda to a gentle boil. For deeper color, bake the baking soda first (spread on a tray and bake at 250°F for 1 hour) before adding it to the water.

    Drop pretzels, one or two at a time, into the boiling solution for 20–25 seconds. Remove with a slotted spoon, drain well, and place on prepared baking sheets.

    Top and Bake

    For traditional bakery-style pretzels, sprinkle with kosher or coarse sea salt immediately after boiling, then bake as directed.

    For a softer, fair-style pretzel, brush with the optional egg wash before sprinkling with salt. Bake for 11–13 minutes, or until deep golden brown with a shiny crust and soft interior.

    Finish

    Brush warm pretzels with melted butter immediately after baking for a glossy finish and tender bite. Serve warm with mustard, cheese sauce, or butter.

    Notes

    Preparation

    • Lower hydration (3½ cups flour to 1½ cups liquid) produces the classic tight, chewy crumb.
    • A short cold ferment (1–2 hours) develops malty depth and improves shaping.
    • Bake baking soda before boiling for more intense pretzel color and flavor.
    • Brushing with butter right after baking adds shine and a soft finish without dulling color.

    Egg Wash vs. Baking Soda Finish

    • Without Egg Wash (Traditional): Deep mahogany color, chewy crust, classic pretzel flavor.
    • With Egg Wash (Soft & Glossy): Lighter golden color, slightly softer texture, mild sheen.
    • Both versions can be brushed with melted butter after baking for extra flavor and softness.

    Serving Suggestions

    • Serve warm with mustard, cheese dip, or honey butter.
    • Top with coarse salt, everything bagel seasoning, or cinnamon sugar for sweet pretzels.
    • Use smaller portions to make pretzel bites or sandwich rolls.

    Make-Ahead & Storage

    • Shaped pretzels can be refrigerated for up to 6 hours before boiling.
    • Freeze shaped, unboiled pretzels up to 1 month; boil directly from frozen before baking.
    • Store baked pretzels airtight up to 2 days; reheat at 350°F for 5–7 minutes to refresh.
  • Chocolate Mocha Ice Cream

    Chocolate Mocha Ice Cream

    Deeply rich and smooth chocolate ice cream infused with bold espresso and a subtle tang of buttermilk for balance. The result is café-level mocha flavor—decadent yet refined—with a clean, refreshing finish that highlights both the chocolate and espresso notes.

    Ingredients

    • Chocolate–Mocha Custard:

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar, divided
    • 5 egg yolks
    • 4 oz bittersweet or semisweet chocolate (60–70%), finely chopped
    • 2 tbsp unsweetened cocoa powder
    • 2 tsp instant espresso powder, divided (see directions)
    • ½ tsp vanilla extract
    • pinch table salt

    Directions

    Make the Chocolate Base

    In a medium saucepan, whisk together whole milk, cream, ¼ cup sugar, cocoa powder, 1½ tsp espresso powder, and salt. Warm gently over medium heat until steaming and the sugar dissolves. Remove from heat and whisk in the chopped chocolate until smooth.

    Temper the Yolks

    In a separate bowl, whisk egg yolks with the remaining ¼ cup sugar until pale and thick. Slowly temper with ½ cup of the warm chocolate mixture, whisking constantly, then return everything to the saucepan.

    Cook the Custard

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish the Flavoring

    Strain through a fine mesh sieve into a clean bowl. Stir in vanilla. Dissolve the remaining ½ tsp espresso powder in 1 tbsp hot water or cream, then whisk it into the warm custard for a final espresso boost.

    Add the Buttermilk & Chill

    Allow the custard to cool slightly, then stir in the buttermilk. Cover and chill thoroughly—at least 4 hours or overnight.

    Churn

    Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.

    Notes

    Preparation

    • Buttermilk adds brightness and keeps the mocha flavor balanced.
    • For a sweeter, richer result, replace the buttermilk with whole milk.
    • For a darker mocha profile, add 1 tsp more espresso powder or swap 1 oz chocolate for unsweetened baking chocolate.
    • For an ultra-smooth texture, whisk in ⅛ tsp xanthan gum while the base is warm (before chilling).

    Serving Suggestions

    • Serve affogato-style with a shot of hot espresso.
    • Pair with biscotti, chocolate cake, or almond cookies.
    • Top with shaved dark chocolate for extra intensity.

    Variations

    • Add ½ cup chocolate-covered espresso beans during the last minute of churning.
    • For a mocha-ripple version, swirl in ½ cup chocolate-fudge sauce before freezing.
    • For a tiramisu-inspired twist, add 1 tbsp mascarpone to the warm custard before chilling.

    Make-Ahead & Storage

    • Refrigerate the unchurned base up to 2 days before freezing.
    • Store churned ice cream in an airtight container up to 1 week.
    • For ideal scooping, let rest at room temperature 5–10 minutes before serving.
  • Korean Pulled-Pork Tacos

    Korean Pulled-Pork Tacos

    Inspired by the flavors of Korean bulgogi and Mexican street tacos, this fusion dish brings together tender sous-vide pork shoulder marinated in a sweet-savory Korean-style sauce, then shredded, crisped, and served in warm tortillas with fresh toppings. The result is rich umami, bright acidity, and a touch of heat—echoing the street-food creativity that made Korean tacos famous. It’s also fast becoming one of our family’s most requested Sunday dinners, especially when served with cilantro lime rice made with a hint of coconut milk. Around our table, there’s still a friendly debate over which is better—corn tortillas for their texture, or soft flour tortillas that soak up every drop of sauce.

    Ingredients

    • 3 lb boneless pork shoulder, trimmed of excess fat and silver skin

    Marinade:

    • ⅓ cup sugar
    • 2 tsp ajinomoto (optional)
    • 4 tsp onion powder
    • 1 tsp black pepper
    • 2 tbsp garlic, finely chopped
    • 4 tsp sambal oelek
    • 3 tbsp sesame oil
    • ⅔ cup mirin
    • ½ cup soy sauce
    • 1–1½ tsp liquid smoke

    Finishing Brush:

    • ½ cup reserved marinade + ½ cup honey

    Creamy Drizzle:

    • ¼ cup reserved marinade base
    • 1 cup Greek yogurt
    • 2–3 tbsp fresh lime juice (adjust to taste)
    • 1 tsp gochujang or extra sambal (optional)
    • or substitute Cilantro Lime Crema

    Pickled Cucumber (and Optional Daikon):

    • 1 medium cucumber (or cucumber + daikon/radish), thinly sliced
    • 2 tbsp rice vinegar
    • 1 tsp sugar
    • ¼ tsp table salt
    • ½ tsp sesame oil

    Sriracha Slaw:

    • 2 cups shredded cabbage (green or mixed)
    • 1 cup shredded carrot
    • 2 tbsp lime juice
    • 1 tbsp sesame oil
    • 2–3 tbsp sriracha (to taste)
    • 2 tsp sugar (to taste)
    • ½ tsp ajinomoto (optional)
    • salt, to taste

    To Serve:

    • Corn or Flour tortillas (8–10, warmed)
    • Chopped fresh cilantro
    • Toasted sesame seeds
    • Diced raw onion
    • Lime wedges

    Directions

    Marinate the Pork

    Mix all marinade ingredients. Reserve ¾ cup of the mixture: ½ cup for the finishing brush, ¼ cup for the creamy drizzle. Add the remaining marinade to the pork in a sealed bag. Refrigerate 8–12 hours.

    Sous-Vide the Pork

    Heat sous-vide bath to 165°F (74°C). Cook sealed pork 18–24 hours. This produces a tender, shreddable texture.

    Make the Pickled Cucumber

    Combine cucumber with vinegar, sugar, salt, and sesame oil. Rest 10–15 minutes; drain lightly.

    Make the Sriracha Slaw

    Toss cabbage and carrot with lime juice, sesame oil, sriracha, and salt.

    Make the Creamy Drizzle

    Whisk ¼ cup reserved marinade with yogurt, lime juice, and optional gochujang or sambal.

    Shred and Crisp the Pork

    Remove pork and reserve cooking juices. Shred pork. Spread on sheet pan and brush with the finishing mixture. Broil until edges crisp. Drizzle ⅓–½ cup of the reserved cooking juices over pork to keep it moist.

    Assemble the Tacos

    Warm tortillas. Layer pork, pickled cucumber, and slaw. Top with the creamy drizzle (or Cilantro Lime Crema). Garnish with cilantro, sesame seeds, onion, and lime.

    Notes

    Preparation

    • Use evenly sized pork pieces for consistent sous-vide cooking.
    • Reserved cooking juices add essential moisture and depth.
    • Monitor broiling closely—honey burns fast.

    Serving Suggestions

    • Serve with cilantro-lime rice, sliced avocado, cabbage slaw, pickled onions, and sprinkled with sesame seeds.
    • Substitute cilantro-lime crema for the creamy drizzle, or as another flavorful addition—the combination of both sauces is delicious.
    • A squeeze of fresh lime brightens the flavors.

    Variations

    • Swap pork shoulder for boneless beef short ribs.
    • Use corn tortillas for a lighter street-taco style.
    • Increase sambal or gochujang for extra heat.

    Make-Ahead & Storage

    • Sous-vide pork can be made 1 day ahead; chill in ice bath before refrigerating.
    • Store shredded pork with 2–3 tbsp cooking juices; refrigerate 3–4 days or freeze 2–3 months.
    • Briefly re-broil to restore crisp edges before serving.
  • Babi Panggang

    Babi Panggang

    Working in the office in the city of Bussum in The Netherlands, we’d often order take-out from our favorite Chinese-Indonesian restaurant, Tong Fong, in the neighboring city of Hilversum. One stand-out item was their delicious Babi Panggang, which was always a part of our order. I later learned that Babi Panggang is the most ordered main dish at Indonesian restaurants throughout the Netherlands. This is my attempt to recreate the vibrant flavors and textures of this delicious dish.

    Ingredients

    • 2 lb pork shoulder or belly

      • Marinade

    • ¼ cup ketjap manis
    • 2 tbsp hoisin sauce
    • 2 tbsp rice cooking wine
    • 1 tbsp brown sugar
    • 1 tbsp fresh ginger, grated
    • 1 tbsp fish sauce
    • ½ tbsp sambal oelek
    • ½ tbsp sambal badjak
    • ½ tsp toasted sesame oil (optional)
    • ¼ tsp Chinese five spice (optional)
    • 2 cloves garlic, minced
    • Juice and zest of 1 lime

      • Sweet & Sour Red Sauce

    • 1 tbsp vegetable oil
    • 1 small onion, finely chopped
    • 2–3 cloves garlic, minced
    • 2 tsp grated ginger
    • ½ tsp sambal oelek
    • 3 tbsp tomato paste
    • ¼ tsp chicken powder
    • ¼ cup sweet chili sauce
    • 3 tbsp ketchup
    • 2 tbsp lime juice
    • 2 tbsp seasoned rice vinegar
    • 1 tbsp tamarind concentrate
    • 1 tbsp ketjap manis
    • 1 tsp fish sauce
    • ¾ cup chicken stock or water
    • ¼ cup brown sugar (adjust to taste)
    • 1 tbsp cornstarch mixed with 1 tbsp water

    Directions

    Marinate the Pork

    Combine all marinade ingredients, stirring until the sugar has completely dissolved. Pour into a resealable container or vacuum-seal bag. Add the pork, coating thoroughly. Seal and marinate in the refrigerator for 4–12 hours.

    Sweet & Sour Red Sauce

    Heat oil in a saucepan over medium heat. Sauté onion until lightly browned; add garlic, ginger, and sambal, and cook until fragrant. Add tomato paste and chicken powder; cook 1 minute to develop sweetness.

    Stir in sweet chili sauce, ketchup, lime juice, vinegar, tamarind, ketjap manis, fish sauce, stock or water, and brown sugar. Simmer 10 minutes to allow flavors to meld. Add the cornstarch slurry and simmer until glossy and thickened. Blend with an immersion blender and adjust thickness with additional stock, if needed.

    Preparation #1: Sous Vide

    Preheat sous vide bath to 170°F / 77°C for pork shoulder (130°F / 55°C for pork loin or tenderloin; 150°F / 65°C for pork belly). Submerge vacuum-sealed pork and marinade in the water bath and heat for 12–24 hours (2–8 hours for pork loin or tenderloin).

    Remove from the bag and pat dry. Brush with oil and finish under a broiler set to high for 4–5 minutes to crisp the top. Brush with red sauce during broiling and allow it to develop a few bits of char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun (pickled vegetables), cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Preparation #2: Oven

    Preheat oven to 350°F / 177°C. Place pork on a rack in a baking tray. Reserve marinade and boil in a saucepan for 5 minutes. Roast pork for 30–40 minutes per pound, or until internal temperature reaches 190°F / 88°C, basting with the boiled marinade halfway through.

    Rest pork for 20 minutes. Pat dry, brush with oil, and finish under a broiler set to high for 4–5 minutes to crisp the top. Optionally, baste with the red sauce while broiling and allow it to develop slight char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun, cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Preparation #3: Pellet Grill

    Preheat pellet grill to 250°F / 120°C. Smoke until internal temperature reaches 187°F / 86°C, basting halfway through. Rest pork for 30 minutes.

    Pat dry, brush with oil, and finish under a broiler set to high for 4–5 minutes to crisp the top. Optionally, baste with the red sauce while broiling and allow it to develop light char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun, cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Notes

    Preparation

    • Fattier cuts such as pork shoulder or belly are preferred, but pork loin or tenderloin (especially when using the sous vide method, with times and temperatures adjusted accordingly) can also be used. Take care not to overcook leaner cuts.
    • Preparation #1, Sous Vide, is the preferred method for the most tender and flavorful result.

    Serving Suggestions

    • Serve sliced Babi Panggang over rice with plenty of red sauce spooned on top.
    • Pair with acar ketimun, fried cabbage, cucumber salad, or blanched green beans with garlic and sesame oil.
  • Char Siu

    Char Siu

    With 60 first cousins on just the Huggins side, family parties are rarely small. It isn’t unusual to have 40 to 75 guests for dinner at our get-togethers. Cooking for that many people forces a bit of food-preparation creativity, and this char siu takes advantage of sous-vide precision to simplify the process. For a more traditional method, the pork can also be cooked and basted over a hot charcoal grill for deep, smoky flavor.

    Ingredients

    • 3–4 lbs pork shoulder, cut into 3–4 long strips, about 2 inches thick (see Notes for pork belly option)

      • Marinade:

    • ¾ cup soy sauce
    • ½ cup hoisin sauce
    • ½ cup Shaoxing wine (or dry sherry)
    • ½ cup rock sugar, crushed (or ¼ cup rock sugar + ¼ cup white sugar)
    • 2 tbsp oyster sauce (optional, adds depth)
    • 2 tbsp grated fresh ginger
    • 4 garlic cloves, minced
    • 1 tsp toasted sesame oil
    • 1 tsp Chinese five-spice powder
    • ½ tsp ground white pepper
    • ⅛ tsp pink curing salt #1 (optional, for rosy interior)
    • 3–5 drops red food coloring (optional, classic look)

      • Glaze:

    • 1 cup reserved marinade, strained
    • ¼–⅓ cup honey

    Directions

    Marinate the Pork

    Whisk together all marinade ingredients except the curing salt and honey. Reserve 1 cup of marinade, strain, and refrigerate for the glaze.

    Add curing salt to the remaining marinade. Place pork strips in vacuum-seal bags or heavy zipper bags and add the marinade. Seal and refrigerate at least 8–12 hours, up to 24 hours.

    For best flavor and color penetration, turn the bags occasionally during marinating.

    Sous-Vide Cook

    Preheat the sous-vide water bath to 65°C (149°F). Submerge the sealed pork and cook for 12–16 hours.

    When done, remove the pork and transfer to a rack set over a sheet pan. Pat dry gently.

    Prepare the Glaze

    In a small saucepan, combine the reserved marinade with honey. Simmer over medium heat until reduced by about half and syrupy. Keep warm.

    Dry and Broil

    Let the pork rest uncovered on the rack for 15–20 minutes so the surface becomes slightly tacky. This helps the glaze adhere during broiling.

    Preheat your broiler (or charcoal grill) to very hot. Brush the pork with glaze and broil 6–8 minutes total, turning and re-glazing every 1–2 minutes until lacquered with caramelized edges and light char.

    Keep pork about 6 inches from the broiler to prevent burning. Final internal temperature should be approximately 68–70°C (155–158°F), though the meat is already fully cooked from the sous-vide process.

    Rest and Serve

    Let pork rest 5 minutes, then slice into thick pieces. Drizzle with warm glaze before serving.

    Notes

    Preparation

    • Crushing rock sugar before measuring ensures accurate sweetness and easier dissolving.
    • Optional curing salt deepens the rosy color but does not affect flavor.
    • Turning the pork during marinating promotes even seasoning and color.

    Serving Suggestions

    • Serve over steamed jasmine rice or noodles.
    • Pair with pickled cucumbers or a crisp slaw to balance richness.
    • Excellent in bao buns or sliced thinly for fried rice.

    Variations

    • Pork Belly Version: Remove skin, cut into 1½–2-inch strips, reduce sugar to ⅓ cup total, sous-vide at 70°C (158°F) for 10–12 hours, broil from 8 inches away, glazing every minute.
    • Grill Instead of Broil: Cook over hot charcoal, glazing and turning every 1–2 minutes until lacquered.
    • Extra Caramelization: Increase honey in the glaze up to ½ cup for a deeper lacquer.

    Make-Ahead & Storage

    • Pork can be marinated up to 24 hours in advance.
    • Sous-vide cooked pork can be chilled in the sealed bags up to 48 hours before finishing.
    • Leftovers keep 3–4 days refrigerated; broil briefly to refresh the glaze.
  • Raspberry Buttermilk Ice Cream

    Raspberry Buttermilk Ice Cream

    This raspberry buttermilk ice cream is creamy, tangy, and fruit-forward. The rich custard base is tempered carefully to avoid any eggy flavor, while the buttermilk adds refreshing tartness that enhances the bright, fresh taste of raspberries. Inspired by a recipe shared by our friend Holly (her version here), this variation delivers a silky, balanced ice cream with just the right mix of sweetness and tang.

    Ingredients

    Custard Base:

    • 6 large egg yolks
    • 1¼ cups sugar
    • 2 cups milk
    • 2 cups heavy cream
    • 2 cups cold buttermilk
    • 1 tsp vanilla extract

    Raspberry Purée:

    • 2–3 cups fresh or frozen raspberries
    • ¼ cup sugar (adjust to taste)
    • 1 tsp lemon juice (optional, brightens flavor)

    Directions

    Prepare the Raspberry Purée

    In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 5–7 minutes). Strain through a fine-mesh sieve to remove seeds. Cool completely.

    Prepare the Custard Base

    In a medium saucepan, heat the milk and sugar over medium heat until steaming (do not boil). In a separate bowl, whisk egg yolks until smooth. Slowly pour about ½ cup of the hot milk into the yolks while whisking constantly to temper. Return the mixture to the saucepan.

    Cook the Custard

    Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–79°C). Do not boil. Immediately strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Stir until cooled to room temperature.

    Chill & Combine

    Once completely cool, stir in the heavy cream, buttermilk, vanilla, and raspberry purée. Refrigerate at least 4 hours or overnight.

    Freeze

    Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, about 4–6 hours.

    Notes

    Preparation

    • Keep the custard below 175°F / 79°C to avoid eggy flavor and preserve raspberry aroma.
    • Strain both the purée and the custard for a silky, seed-free texture.
    • Adjust sugar based on the sweetness of your raspberries.

    Serving Suggestions

    • Serve with fresh raspberries or a raspberry coulis.
    • Top with crushed shortbread or vanilla wafers for crunch.
    • Pairs beautifully with lemon bars or angel food cake.

    Make-Ahead & Storage

    • Raspberry purée can be made 2–3 days ahead and refrigerated.
    • Custard base can be refrigerated up to 2 days before churning.
    • Store churned ice cream up to 1 week in an airtight container.
    • Let soften 5–10 minutes before serving.
  • Nutty Coconut Ice Cream

    Nutty Coconut Ice Cream

    Jane’s favorite ice cream, and Opa’s, has always been Nutty Coconut—a flavor that balances creamy coconut sweetness with the satisfying crunch of toasted nuts. This homemade version captures that nostalgic combination in a silky coconut custard base, layered with toasted coconut, almonds, and pecans. Smooth, nutty, and tropical, it’s a rich yet refreshing treat that brings a little taste of the islands to every scoop.

    Ingredients

    Coconut Custard Base:

    • 1 can (14 oz) full-fat coconut milk
    • 1 cup heavy cream
    • ¾ cup sugar
    • 4 large egg yolks
    • pinch table salt
    • ½ tsp coconut extract
    • ½ tsp vanilla extract

    Add-Ins:

    • ¾ cup sweetened shredded coconut, toasted
    • ½ cup chopped toasted pecans
    • ½ cup chopped toasted almonds

    Directions

    Prepare the Toasted Nuts & Coconut

    Spread the shredded coconut, pecans, and almonds on a parchment-lined baking sheet. Toast at 325°F until fragrant and golden—about 5–8 minutes for coconut and 8–10 minutes for nuts. Cool completely and set aside.

    Make the Coconut Custard Base

    In a medium saucepan, whisk together coconut milk, heavy cream, half the sugar, and salt. Heat until steaming but not boiling.

    In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick. Slowly temper with ½ cup hot coconut mixture, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Stir in coconut and vanilla extracts. Cover and chill thoroughly—preferably overnight.

    Churn & Add Mix-Ins

    Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. Add toasted coconut and nuts during the last minute of churning. Freeze until firm, about 4 hours.

    Notes

    Preparation

    • Use full-fat coconut milk for best texture; light coconut milk makes the base thinner.
    • Replace half the heavy cream with coconut cream for deeper coconut flavor.
    • Lightly salt the toasted nuts before cooling to balance sweetness.
    • Strain the custard to ensure a perfectly smooth base.

    Serving Suggestions

    • Top with extra toasted coconut for crunch.
    • Pair with warm caramel sauce or pineapple compote.
    • Serve alongside grilled fruit for a tropical dessert.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream in an airtight container for up to 1 week.
    • Let soften 5–10 minutes before scooping.
  • Chocolate Hazelnut Ice Cream

    Chocolate Hazelnut Ice Cream

    Creamy and decadent, this chocolate hazelnut ice cream blends the richness of dark chocolate and toasted hazelnuts with the smooth sweetness of Nutella. A silky custard base creates luxurious texture, while cocoa deepens the chocolate flavor and balances the sweetness beautifully. It’s a family favorite—one that every member agrees on without debate—its velvety texture and nutty aroma reminding us of fine Belgian chocolates. Whether shared after Sunday dinner or enjoyed quietly by the fire, this ice cream captures both indulgence and comfort in every scoop.

    Ingredients

    Chocolate Custard Base:

    • 2 cups heavy cream
    • 1 cup whole milk
    • ½ cup sugar, divided
    • 5 egg yolks
    • ½ tsp vanilla extract
    • ½ cup Nutella (or other chocolate-hazelnut spread)
    • 2 tbsp unsweetened cocoa powder
    • pinch table salt
    • ½ cup toasted hazelnuts, coarsely chopped (for folding in or topping; optional)

    Directions

    Warm the Chocolate Base

    In a saucepan, whisk together the milk, cream, ¼ cup sugar, cocoa powder, and salt. Warm over medium heat until steaming and the sugar dissolves.

    Make the Custard

    In a medium bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and thick. Slowly temper with ½ cup of the warm chocolate mixture while whisking constantly, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Whisk in vanilla and Nutella until smooth and fully blended. Chill thoroughly, preferably overnight.

    Churn & Add Hazelnuts

    Churn the chilled base in an ice cream maker according to manufacturer’s instructions. Fold in toasted hazelnuts or use them as a topping when serving.

    Notes

    Preparation

    • For richer chocolate flavor, replace ¼ cup of the Nutella with 2 oz melted dark chocolate (60–70% cacao).
    • For a smoother texture, add ⅛ tsp xanthan gum to the warm base before chilling.
    • Straining ensures a velvety custard and removes any curdled bits.

    Serving Suggestions

    • Top with toasted hazelnuts or shaved dark chocolate.
    • Pair with mocha brownies, vanilla shortbread, or salted caramel sauce.
    • Serve with fresh berries for a bright contrast.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream for up to 1 week for best texture.
    • Let soften 5–10 minutes at room temperature before serving.