Pork

If you've ever had roasted suckling pig, this is kinda like a mini version of that - crispy pork skin with an under layer of tender, unctuous fat followed by melt-in-your mouth perfectly-seasoned meat. Often found in Chinese roast/BBQ meat shops and restaurants, along with roasted duck, chicken, char siu, etc., this delectable dish is surprisingly simple and easy to make at home. This recipe is my adaptation of the version from the always excellent Woks of Life  https://thewo

This Gua Bao recipe was the result of an insatiable craving I had in 2012 for the ones my Grandma (Ah-Ma) used to make. Gua Bao consists of only a few ingredients: soy-braised pork belly, chopped sour mustard, sweet peanut powder, and some fresh cilantro, all sandwiched within freshly steamed white buns. I remember back then making a quick inventory of the frig & freezer and realizing that I actually had all ingredients on hand EXCEPT for the buns. I'd seen them frozen at the

There are many iterations of this recipe. The differences are often minor: to cut the pork belly into large sections or into slices, more water or less water, more soy or less soy, to parboil or not to parboil the pork, to caramelize or not to caramelize the rock sugar, etc., etc...This is my mom's version, which includes the rather non-traditional ingredients of tomato, onion and carrots. These "extras" give the dish an added dimension that's frankly muy delicioso, or "jin h

I adapted this recipe from Fu Pei Mei's Chinese Cook Book Volume I. It's apparently a Northern Chinese dish. The seasoned meatballs are fried and then topped with a savory-sweet-vinegary sauce. You just can't go wrong with that flavor combination!

No, this is not some exotic concoction made from, God forbid, the head of a lion. Rather, it's a delectable Chinese stew comprised of largish meatballs made from ground pork nestled in and covered by leaves of napa cabbage, immersed in a seasoned broth and cooked in a clay pot. Presumably, the meatballs resemble the head of lion, with the napa cabbage constituting the 'mane.' I believe the dish originated in Yangzhou and eventually became a fixture in Shanghai cuisine. Mom ne