Have you ever had a simple home-cooked dish that instantly brings back fond memories of childhood? This Hakka-style steamed pickled mustard green with pork (梅菜蒸猪肉) brought back so many memories of the past. I first tasted this dish many years ago when my Hakka mother-in-law prepared it. It has been almost thirty years since I …
One of Sichuan’s most famous stir-fries, Sichuan Pork in Garlic Sauce (Yuxiang Rousi, 鱼香肉丝), is known for its bold combination of garlic, chili, sweet, sour, and savory flavors. Despite its name, there is actually no fish in this dish. The term “fish fragrant” refers to the traditional Sichuan seasoning that was originally used to cook …
Hakka pork belly with preserved mustard greens, also known as Mei Cai Kou Rou (梅菜扣肉), is one of those dishes I do not cook often because it takes time and quite a bit of patience from start to finish. But after not having it for a while, I always start craving it again. So when …
Last week, my brother-in-law brought over a beautiful pork knuckle, and I immediately knew what I was going to make. Braised pork knuckle has always been one of those dishes that feels a little special whenever it appears on the table. Although pork knuckle is often served during Chinese New Year as a symbol of …
I am happy to share with you an easy Chinese braised pork belly with preserved vegetables, Mei Cai Pork Belly (梅菜焖猪肉). This recipe is a specialty from my wife, who is Hakka, so it comes from an authentic Hakka cuisine tradition. The preserved mustard greens (Mei Cai) are packed with natural umami and are ideal …
Today I want to share a simple Cantonese braised tofu with minced pork. It is an easy dish, but it comes with a built-in challenge. The tofu I am using is soft silken tofu because I want that smooth, delicate, melt-in-your-mouth texture. For this recipe, I will not use firm tofu because that silky mouthfeel …
Imagine lifting a piece of glossy, sweet and sour pork, still warm from the wok, resting on a bed of ice cubes. The exterior is cool and crisp, yet inside, the pork is steaming hot and juicy. The sugar glaze has hardened into a delicate, caramelized shell that shatters lightly with each bite. This is …
Let me share with you how I make the classic Hong Shao Rou, also known as Red-Cooked Pork (红烧肉). The pork isn’t just rich in flavor; it’s melt-in-your-mouth tender, coated in a glossy, savory-sweet sauce, and is easier to make than you might think. The flavor of the Chinese braised pork belly is rich and …
Sweet and sour pork ribs are one of those dishes that always steal the spotlight. What makes them so irresistible? It’s that bold, sticky-sweet, slightly tangy sauce that clings to every tender bite of pork. The flavor is rich and layered, yet surprisingly simple to achieve. You only need a few pantry staples like soy …
How to Make Air Fryer Char Siu? I have previously published the Char Siu recipe (Chinese barbecue pork, 叉烧). Yes, I received some feedback from my readers about something I had overlooked, that not all households in Asia have a proper oven, as oven baking is not the most common cooking method. However, since air …