Name of Chinese Dish?
Name of Chinese Dish?
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Name of Chinese Dish?
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Post #1 - March 31st, 2008, 2:46 pmIt's driving me crazy: pork belly, steamed and steamed, cut into 2-in squares, served very shiny skin-side up.
Ta da ming zi ma?
G Wiv will know...
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #2 - March 31st, 2008, 2:51 pmTung-Po?When I grow up, I'm going to Bovine University!
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Post #3 - March 31st, 2008, 2:52 pmTong Po Pork?
Or maybe Lor Bak?
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Post #4 - March 31st, 2008, 2:59 pmYup! That was FAST! Tnx folks!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #5 - March 31st, 2008, 7:01 pmGeo wrote:Yup! That was FAST! Tnx folks!
Boy oh boy, you really do have to be quick on the trigger around here.
Here's a picture from a fairly recent lunch at Lao Shanghai
Enjoy,
Gary
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Post #6 - March 31st, 2008, 8:28 pmThese photos got me searching the Internet for recipes. This site made me laugh. Pan-frying pork belly rather than deep-frying for health reasons seems like that smug feeling of satisfaction you won't be embarrassed at the hospital because you are wearing clean underwear until the reality sinks in that your parachute hasn't opened.
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Post #7 - March 31st, 2008, 8:32 pmBill--
Did you find any recipes that looked interesting?
I had this dish a month or so ago in a good resto in Toronto, and was looking to recreate it. Once I could remember the name...
I've found a couple of recipes that look fairly legit, but if you've found anything that smacks (so to say) of Truth, pls to share!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #8 - March 31st, 2008, 8:43 pmGeo,
I've been seduced by a Barbara Tropp recipe from The Modern Art of Chinese Cooking for "Saucy, Potted Pork". No idea how Truth-smacking it is, but it is certain to be lip-smacking. It's on my "Must Make Soon" list. I'll let you know.
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Post #9 - March 31st, 2008, 8:47 pmTnx Bill, I've got the book. Whoever gets there first, report back.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #10 - April 4th, 2008, 11:56 amGeo wrote:Tnx Bill, I've got the book. Whoever gets there first, report back.
Geo
Geo,
Reporting back. Made the "Saucy Potted Pork" modified for pork belly and my whims. Not the same dish as pictured above, but deeply enjoyable anyway. The piece of NR pork belly I used could not have been more perfect.
The sauce was wonderful; next time I'll cook it down much more to get a more intense flavor and to varnish the pork. Served, as recommended by Tropp, with "Stir-fried Spinach with Charred Garlic" and steamed "Flower Rolls". They are much easier to make than you would think from a reading of the directions.
Bill/SFNM
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Post #11 - April 4th, 2008, 12:52 pmBill--
That's VERY pretty! The color is a perfect 'red-cooked' burnish. I'm sooo divided: I got some beautiful belly today that I'm seriously thinking about making bacon out of, it's so perfect. I just happened to be looking through Charcouterie this morning and saw the bacon recipe... I read the Tropp recipe last night, and have been thinking about Tung Po... sheesh, which way to go??? And my buddy Jean is going to make Smoked Meat from his half of said belly.
Anyway, bien-fait Bill, and thanks for the report + pic.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #12 - April 4th, 2008, 2:37 pm
Is that pickled ginger along with scallion in that flower bun?
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Post #13 - April 4th, 2008, 2:49 pmJay K wrote:Is that pickled ginger along with scallion in that flower bun?
No way! Little pieces of home-cured/smoked ham and green onion. The recipes listed these ingredients as optional.
Bill/SFNM
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