I’ve always loved melt-in-your-mouth braised pork belly and this one here might remind you the flavors of beef pares and patatim. No doubt yum served with steamed rice and vegetable spring rolls. “It’s so shiny and beautiful!”, my son’s exact … Continue reading Chinese-Style Braised Pork Belly
My 1st month back in Auckland has been really stressful, won’t elaborate on that as I don’t wanna bore you with my angst. It would be better if I just share a recipe for Lasang Pinoy 23. I am late, sorry Lorraine, but here it is… braised pork spareribs. An old photo of one I cooked back in Beijing either during a very busy day or a matter of “this-is-what’s-left-to-cook.”
This is so simple with very basic ingredients and I did pan-fry the spare ribs before slow-cooking but you can omit that part and it would taste just as good.
So you think one can’t cook a decent meal when barely coping with deadline overload? Do it my way then. For once let’s forget the quickies a.k.a. stir-fry recipes and go for leisurely cooking while working… like pork hamonado. The … Continue reading Pork Hamonado – The Real Deal