This recipe from Chinese Soul Food is a two-fer. First, you make luscious, sticky red-braised pork belly (fragrant with star anise, ginger, garlic, and rice wine), which you can eat with steamed rice for one meal—but be sure to save some so you can cook the pork again, this time in a wok with aromatics and peppers until the vegetables are tender and the pork is crispy and glazed. You may even want to make a little extra red-braised pork just to ensure you have enough to enjoy it both ways.
What to buy: Chinese rock sugar (also called bing tang) is crystallized refined sugar in the form of translucent clear or sometimes golden-colored lumps similar in size and shape to gravel. You can buy rock sugar online, or look for it in Asian markets or in health and natural foods stores. But you can also substitute regular granulated sugar if need be.
Technically, you can make a stir fry in a skillet, but for the best flavor and proper cooking technique, you'll want a wok. This carbon steel version is great for both gas and electric stoves, and comes with a lid, bamboo spatula, and recipe booklet to boot.Buy Now ›
To make the Twice-Cooked Pork:
©2018 by Hsiao-Ching Chou. All rights reserved. Excerpted from Chinese Soul Food by permission of Sasquatch Books. Photograph by Clare Barboza.
by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...
by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...