Tag Archives: Pork Belly

Red Cooked Pork Revisited

Red cooked pork with buns

A month ago Sabino from Baltimore submitted a comment on the Red Cooked Pork Redux post. It was a comment like I have never seen before. Not only was it voluminous it was also very insightful. He asked detailed questions on cooking and serving red cooked pork. I’m gratified that my readers are actually making authentic Chinese food and are sharing their experiences along the way. I feel compelled to devote an entire post to address the issues brought up in his comments. So here I am writing my third post on the subject of red cooked pork.

Posted in Pork, Red Cooking, Techniques | Also tagged , | Series: | 26 Responses

Fiddlehead Ferns

Stir-Fried Fiddlehead Ferns with Chinese Bacon

When I lived there during much of the 1970’s, Boston was not known for its culinary prowess. It was way before Todd English or Barbara Lynch appeared on the scene. The plain, or rather bland, New England cooking tradition offered little stimulation for my Asian palate that’s used to a spicy array of flavors. I couldn’t quite adjust to the pure taste of the food. That is until I discovered the fiddlehead fern, a native delicacy. It completely changed my view of the New England cooking approach. It is not about creating flavors for the sake of flavors, but rather to maximize the flavor of what’s already in nature.

Posted in Dry Wok Stir-fry (煸炒), Pork, Techniques | Also tagged , | 8 Responses
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