1 h 15 min 35 minA much-loved Chinese home dish: cubes of pork belly browned in caramel, then braised with soy sauce, Shaoxing wine and star anise until meltingly tender in a glossy dark sauce. Adapted from “Hongshao Rou (Red Braised Pork Belly)” in the Wikibooks Cookbook (CC BY-SA 4.0). Added a cube size and a time for reducing the sauce. Photo: N509FZ, CC BY-SA 4.0, via Wikimedia Commons (“Red braised pork (20141106191221)”).
1 h 27 min 27 minA light take on the Moroccan classic: chicken dusted with turmeric and a little heat, then braised with ginger, cinnamon, green olives and lemon. Serve with couscous or bread for the sauce. Adapted from “Chicken Tagine with Lemon and Olives” in the Wikibooks Cookbook (CC BY-SA 4.0). Chicken thighs instead of breasts (breasts dry out over a long simmer), simmered 40 minutes instead of an hour; more chicken and stock to serve 4, and an optional preserved lemon. Photo: Foodista, CC BY 2.0, via Wikimedia Commons (“Moroccan food-Chicken tagine with preserved lemons and olives-02”).