This is a classic dish from the Northeastern Region of China. It is braised aromatic pork belly with napa cabbage and potato noodles.

Lu rou fan is a home-style dish of pork braised in a fragrant five-spice sauce and served with rice. It is a common dish seen throughout Taiwan and Shandong Province with flavours varying from region to region. There seems to be a fierce debate over where this dish originates, but I just know that the dish tastes amazing and I appreciate the flavours from differing regions. I find that the dish has many similarities to Italian Ragu. Ever since I’ve started making this,

Fragrant and Sticky Hong Shao Rou Serves 4 Ingredients: 3/4 lb of Pork belly (cut into 3/4-inch thick pieces) 1 slice Ginger 1 Green Onion 1 tablespoons Oil 2 tablespoon Brown sugar (cane sugar is preferred if you have it) 1 slice Ginger 2 Star Anise 1 tablespoons Chinese Cooking wine 1 1/2 tablespoon Light Soy sauce 1 tablespoon Dark Soy sauce 3/4 cups Water 1 Green Onion, diced Directions: Clean and cut the pork belly into cubes around 3/4-inch thick pieces. Bring a pot of

Here’s another humble yet delicious dish to try. This dish is not frequently found on the menu in Chinese restaurants, but if you ask, some places may make it. It is called 虾酱五花肉 pronounced in mandarin as “Xiā jiàng Wǔ huā ròu” or in cantonese “ha jeung mm faa yuk”. Fermented Shrimp Paste is a common ingredient in Southeast Asian as well as Southern Chinese cuisine. It is a mixture of fermented shrimp, ground and mixed with salt. Steamed Pork Belly with Fermented Shrimp Sauce