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Chinese Cured Pork Belly (Cantonese Lap yuk)
This Chinese cured pork belly recipe (lap yuk in Cantonese) is truly a family treasure––my husband's family has been making it for decades.
Hangover Curing Pork Belly Recipe | Cook the Book
Hearing about hangover cures from foreign lands never gets old, which is one of the reasons I decided to tackle this Hangover Curing Pork Belly from Home Made by Yvette van Boven. The other reason? Pork belly never gets old—for me at least. Van Boven describes how she serves this pork belly in her restaurant, sliced and presented on crusty bread with a side of potato salad and sinus-clearing horseradish-lemon sauce. Sounds like the kind of carby, fatty, spicy plate that can cure what ails you, r...
Homemade Chinese Salted Pork (腌咸肉)
Chinese salted pork or yān xián ròu (腌咸肉) is a flavorful and has many uses in the kitchen. This salted pork recipe uses Sichuan peppercorns, which give off a wonderful aroma without the numbing effect when they are kept whole during the salt curing process.
Quick Salt Pork
Note: This recipe can be scaled up or down easily depending on how much pork you have....
Cantonese Roast Pork Belly (Siu Yuk)
Cantonese Roast Pork Belly, or siu yuk, can be found in many Chinatown restaurant windows, but with our recipe, you can make it at home!
Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta
Sous-vide cooking ensures the meat is cooked perfectly and evenly while deep-frying the cooked porchetta in lard and/or oil quickly produces a crust that is evenly blistered, bubbled, and outrageously crisp.
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Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade.
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Chinese-style pork belly steamed in a bowl with pickles and chilies until tender.
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Chinese Barbecue Pork From 'The Meat Hook Meat Book'
Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe, from Tom Mylan's The Meat Hook Meat Book, couldn't be easier, and lands you with luscious, wobbly, sweet-and-savory hunks of pork that are as good as any in Chinatown.
[Photograph: Robyn Lee] Make four days prior to assembling joong. Learn more about joong here....
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Creamy Brussels Sprouts Gratin With Blue Cheese
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