Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly that’s way too famous to ignore and too delicious not to share. If you’ve never tried it, you NEED to make this recipe. It is simply and unequivocally delicious! Yes, Shanghai Braised pork belly is irresistible and yes, Cantonese roast pork belly is delicious, but pork belly recipes
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Category Archive: ‘Pork’
Cuban sandwiches have become a favorite everywhere these days, from bodegas, to diners, to high end restaurants. The first time I had a Cuban sandwich was in Union City, NJ, where the population is over 80% hispanic. You can find food there from almost every Latin American cuisine, and I still go to Union City’s
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This one has been on our hit list for a while now. A dim sum classic, the restaurant version of which probably contains copious amounts of lard, these Chinese Roast Pork Puffs are definitely an I-don’t-really-want-to-think-about-what-I’m-eating-right-now-because-it-tastes-so-awesome-but-I’ll-probably-have-to-spend-three-hours-on-a-stairmaster kind of food. Somehow, the fact that we use puff pastry for these roast pork puffs instead of lard-based dough
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When my roommate and I come back to school after summer’s over, we always have an initial outpouring of crazy stories and funny things that we saw and did while we were away, and this September was no different. It’s almost like a back-and-forth ping-pong match of humorous anecdotes—one of us says something, and then
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In China, people often distinguish themselves as Southerners (南方人) or Northerners (北方人). It’s a question you’ll get often in taxis or first meetings. The biggest distinguishing features for us, anyway, are the regional cuisines. Southern cuisine is roughly more delicate, refined and sometimes sweeter in taste, while northern cuisine is a bit heavier and stronger in flavor. In
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I’ve always been fascinated with the concept of cooking with tea. I always think…tea? Food? Meat?! Really? I mean, you’re sort of pushing it with the matcha green tea powder, so you think: how could all of those gritty leaves in your food possibly be good? But. And this is an important But. Tea-based dry rubs
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Paella is a fickle food–a food that inspires questions. Lots of questions. Such as: What kind of rice do I use? How do I achieve that perfectly crisp, but not burned rice bottom? Do I adjust the cooking time based on what I’m putting in it? Do clams release more moisture than mussels? Seafood or meat? Or both? In what order
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Salt and Pepper Pork Chops are a must-order for us at Cantonese restaurants. This is the blog version of our recipe, but we also have a wonderful version in our cookbook! Chinatown Reminiscenses Chinese Salt and Pepper Pork Chops are the best! I remember this dish from when I was a chubby kid growing up
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