And try it Chinese-Style! Did you know that Pork is actually the most consumed meat globally. In Asian cuisine, pork is as popular as beef if not more popular! One of my favorite Chinese preparation of pork is Chinese Braised Pork Belly. (Random Pork Fun Fact: Pork is how “Uncle Sam” came about.)
Here in the States when we talked about Pork Belly we probably think of bacon. High in fat, but so delicious. Well, This Braised Pork Belly is like another version of it. Except the meat is tender, and sweet. If you haven’t tried it before, if you are a fan of pork, or just want to try out a new dish, I strongly suggest it!
There’s actually two different versions of this dish:
- Red Cooked Pork (紅燒肉): The very original dish.
- Dong Po Pork (東坡肉): The dish a famous statesman named Dong Po who was exiled by the emperor had created on accident when he left the Red Cooked Pork cooking too long, resulting in a more tender dish of Red Cooked Pork.
Here’s are some recipes that you can try out!
- Pork Belly in Hoisin & Garlic Sauce (cookingwithcorinna.wordpress.com)
- Chinese twice-cooked pork (scoffandquaff.wordpress.com)
- Pork belly & ribs stewed in orange, soy and spices (scoffandquaff.wordpress.com)