Titus Wang got his kitchen start as an intern at New York City’s Annisa, where the Taiwan-born chef, who moved to New Jersey when he was 13, learned to marry classic French technique with many of the ingredients he ate as a kid.
At Delicatessen in Manhattan, where he’s now the executive sous chef, he applies that same training to the casual comfort food the restaurant serves. His recipe for sweet-and-sour pork ribs, which he shares with the latest edition of the Sous Chef Series, is a prime example of his cooking philosophy. The ribs are battered, flash-fried, and finally doused in a sticky sauce containing pineapple, ketchup and soy sauce. They’re — dare we say it — finger-licking good.
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