+
Markets & Stores

Shanghai style preserved pork @ Marina Food in San Mateo

Melanie Wong | Feb 13, 201809:49 AM    

Marina Food has house-cured Shanghai style preserved pork ("bacon" belly cut) displayed on top of the counter in the meat department. I bought a piece to try, $6.99 per pound, slicing and steaming a few pieces for breakfast this morning.

This is not a style that I'm very familiar with, having more tasting experience with Hunan la rou or Cantonese lop yuk. The cure is faintly sweet, quite salty and not much smoke. The fat's luscious and the meat texture is closer to roast pork. The rind steamed to a soft chewiness and is the prime part. I find it less smoky than Hunan style and not as sweet and firm of fat as Cantonese. I'll be using it for sticky rice and as a seasoning element with crisp vegetable stir-fries.

Marina Food Market

www.marinafoodusa.com
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Best New Cookbooks for Spring 2020
Food News

The Best New Cookbooks for Spring 2020

by Amy Schulman | Springtime means warmer, sunnier days, an influx of new seasonal ingredients, as well as plenty of...

These Are the Most Popular Recipes on Pinterest Right Now
Food News

These Are the Most Popular Recipes on Pinterest Right Now

by Amy Schulman | As we continue to spend more time at home, we may find ourselves reaching toward the kitchen, spending...

11 Cocktail Ingredients You Have Hiding in Your Kitchen
Recipe Round-Ups

11 Cocktail Ingredients You Have Hiding in Your Kitchen

by Pamela Vachon | Making a cocktail doesn't have to involve esoteric mixers and nine different kinds of alcohol, as...

Tropical Drink Recipes for a Spring Break Staycation
Recipe Round-Ups

Tropical Drink Recipes for a Spring Break Staycation

by Julie Vadnal | This is the year when even the most ardent spring breakers should be staying home. Social distancing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.