Pork

Gan Guo Tu Duo Pian – Hunan Spiced Potato and an easy Chinese dinner party menu

Gan Guo Tu Duo Pian – Hunan Spiced Potato and an easy Chinese dinner party menu

I’ve started Chinese lessons. Once a week Wei Wei, who was Shan’s bridesmaid, comes to my house. We spend a few hours poring over her notes while I try to get my head and tongue around Chinese phrases, echoing the sounds and tones familiar in Beijing. My dream is to surprise Shan’s Ma Ma, my qing jia mu, with a text message in Mandarin characters and by addressing her in Chinese the next time we meet. I’ve a long, long...

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Pork with Pearl Mountain Black Fungus

Pork with Pearl Mountain Black Fungus

It’s been a while since I wrote a post lovely blog followers. Life and work got in the way. Meanwhile, over in Beijing, my grandson Dermot has just turned 8 months today and in the past week he has gotten his first tooth and learned how to pull himself up to standing. Say hello to Dermot who I will get to see in Beijing this day 3 weeks. Yeah! And hello to all my new subscribers to the blog. I suspect many of you have joined because of my...

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Last of the Summer Barbecues – Xinjiang Street Food

Last of the Summer Barbecues – Xinjiang Street Food

We are getting along better my Big Green Egg and me. I’m beginning to get to know his moods and temperament. He’s hot stuff, he can turn out a large number of perfectly seared steaks in jig time. But last weekend in Duncannon, on a glorious late summer Sunday, I wanted to get a sense of just how versatile he is and how many different cooking techniques I could use, in the course of an afternoon, and still serve the results at one...

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Braised Pork Rib and the Ritual of Bai Jiu

Braised Pork Rib and the Ritual of Bai Jiu

Our little grandson is due to arrive for his first visit to Ireland this day 3 weeks. He has been growing in our absence. Here he is enjoying his first stay in a hotel room after his first plane journey to the city of Changchun where Shan has her hukou and where they travelled to try and sort out the permits for his journey home. I will explain the complex hukou system of household registration and its ramifications some other time when I have...

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Two different takes on Fish Fragrant Sauce – aubergine and pork

Two different takes on Fish Fragrant Sauce – aubergine and pork

I’ve been enjoying cooking “fish fragrant” recipes since I started this blog and I have discovered several different ways of creating the salty, spicy, sweet, sour yu xiang flavour which the people of Sichuan love to use in their land-locked region to recall the flavours they associate with fish. The description often causes confusion among westerners as there is no fish or fish sauce used in these recipes. The first time I...

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Chairman Mao’s Red-braised Pork

Chairman Mao’s Red-braised Pork

Let me start by saying I love this dish, with a passion. There is something about the unctuous golden fat and the carmelised, melting pork which create a taste sensation – umami at its best. I didn’t think it would be possible to create such aromatic magic in a relatively short time with a cut of meat – belly of pork – that often requires long slow cooking. It was Joanne (@dudara) who first alerted me to the cuisine of...

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