“I began the process of transforming the slab of pork belly in the fridge into my version of a Shanghai-style dish. I chopped the lean meat into bite-size pieces, and then blanched and browned them in demerara sugar and sesame oil. The sizzle and occasional pop accompanied the incomparable, savory aroma of rendering fat. As the meat stewed in its juices, I created a sauce comprising pink peppercorns, star anise, cloves, sweet soy sauce, and Chinese rice wine in the hot wok. I braised the pork belly, checking in at intervals to ensure the tenderness of the meat.” SpicesPorkSeasoningsChinese Cooking Book:Natalie Tan's Book of Luck & Fortune Source: Natalie Tan's Book of Luck & Fortune
“I had my feast out on the kitchen table. Draped over beds of jasmine rice, thin pork chops seasoned with lemongrass showcased charred stripes from the grill. Cold summer rolls with translucent rice paper glimmered with riotous colors from the mint leaves, vermicelli, and shrimp filling. Emerald coriander leaves peeked out amid slices of barbecued pork, in golden, crusty baguette sandwiches called banh mi. I placed a few pieces of the pork onto a plate for the cat. I bit into the cold rolls first. The thin wrapper yielded to my teeth, giving way to the crunchy pickled vegetables and plump shrimp underneath. The mint leaf inside complemented the sweet sauce with crushed peanuts. The two small rolls vanished into my belly. I attacked the banh mi next. The crisp crust highlighted the varying textures of its filling: crisp from the pickled radish and carrots, textures sang on my tongue.” VegetablesFlavorsPorkRollsVietnamese Food Book:Natalie Tan's Book of Luck & Fortune Source: Natalie Tan's Book of Luck & Fortune