A recent episode of Iron Chef spurred my curiosity about this aged pork which according to the show is an exquisite delicacy in Canton province (and, I suppose, now in Japan)
The pork is called "junhua", made from a relatively rare breed of pork, known for it's sweet flesh and salty skin (from the aging process). It is the way you prepare it that mutes the saltiness and brings out the sweetness, balancing the flavors.
Made from this pork was something called "the ultimate soup"... Quin Long Di's soup, named after the emporer of the Ching dynasty, served in a hollowed out and steamed winter melon bowl.
I imagine that because of the rarity of the breed that it is not available in Los Angeles, but you never know, right? Maybe there's a kobe/wagyu equivalent somewhere in the San Gabriel valley
Any suggestions, hounds?
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