NYT Cooking: This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending%...
{}