One must be crazy not to love pork. Think J for Juicy, S for Succulent, F for Fatty, B for Bite-into-me, C for Crackling, T for tender and the list goes on and on and on … There are so many ways to cook pork and this dish represents one of the best ways to cook them.
By Josephine Chan
I love love love pork. My personal favourites are pork belly and pork spare ribs. Two very different pork cuts but they have the same satisfying effect on pork lovers like you and me. They are not just easy to cook but such a crowd-pleaser with kids and adults.
This dish represents Chinese cooking at its best – juicy fatty succulent pork belly is slow-cooked and simmered with aromatic spices to penetrate its flavours into the pork while breaking down its meat and fat. The end result is tremendously delicious with the fall-off-the-skin pork meat and sweet sticky sauce.
So, remind me again what’s not to love about pork? Do you love pork?
This recipe is adapted from John Gregory-Smith’s Mighty Spice Cookbook.Print
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.