Pork Mochimos

Mochimos—salty pork (or often beef) cooked to fine shreds and tossed with fresh chiles and onion—are a new-to-me delight. It’s a simple process, but it does require a bit of evening work at the stove, and some measure of kitchen confidence: The tender braised pork will stick to the skillet and turn golden as you stir and scrape it, and you have to trust that this is what should happen and that this is how the dish becomes something other and greater than plain sautéed meat. Embrace the Mail