Braised Tung-Po Pork, the update
I was looking through my copy of ‘The Thousand Recipe Chinese Cookbook’ last week for something interesting.
I was thinking of a stir-fry perhaps, like the Kung Pao Chicken.
This is about as different in technique as one can get, being a slow braise rather than a quick stir-fry, and it was easier to finish as well.
It didn’t have … Continue reading.....