Red braised pork is a very common dish in China. Every region has their own flavor profile, and there is no definitive way of making this dish. The goal is to make the pork belly tender enough that you can cut it with chopsticks, and of course it needs to be red.This is the flavor I liked, and I use oyster sauce and fish sauce which is not traditionally in this dish.

This is another recipe inspired by a childhood memory. This time, the Filipino street BBQ served on sticks at roadside stalls.

Served with rice and steam veggies

They had some pig feet on sale this week, so i bought some. Found a few recipes, so combined 3 to make it quick and easy (for pigs feet). If you have Chinese 5 spice (I am not a fan, so don't have any) you could sub a teaspoon of the 5 spice for the anise and cloves.The whole house took on an aroma of Chinese food, it smelled so good. And the pig trotters, OMG were they wonderful.This was not difficult, but you have to like pig trotters, the soft skin and tendons, the sticky collagen, yum.

If you ever had any braised dishes, it's super flavorful and comforting.This dish is a combination of golden pan-fried tofu and ground pork that is slowly braised in a savory soy-based sauce infused with garlic, ginger, star anise, and a touch of sweetness. The tofu soaks up all that deep, caramelized flavor. It’s comforting, satisfying, and perfect over a bowl of hot steamed rice.#chineserecipes #braised

Trivia: Humbà, also spelled hombà, is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar.

This classic Chinese stew pork, this is my special version, it's semi sweet and salty, the sauce is creamy and the taste is long.

This is, so to speak, "Nikujyaga" in Japanese. This is a ubiquitous home cooked meal in Japan that everyone loves. I used pork in this recipe but beef is also tasty! This is easy to make so I would like you to try!

I came up with this dish when the Hubbalicious was feeling something simple and BBQ-ish. Threw together some pork shoulder, the last of the accumulated BBQ sauce leftovers from Hub's rib smoking adventures, the last onion of last week, and some other odds and ends.Sometimes when I make things with a fatty cut of meat, people will ask if they can substitute it with something leaner. Well, you can, and it'll still be ok, but there is something so truly delicious about BBQ sauce that gets caramelized with pork fat. And the texture is so much more tender, too.With this kind of preparation, I'd rather eat a little less of the fatty pork shoulder than double the serving of a leaner cut, but that's my porkfat lovin' preference. :PIf you don't care for pork, you can also make this with boneless, skinless chicken thigh meat cut into slightly larger pieces.

An easy, slow-cooked meal. Adding the sauerkraut to the pork provides a necessary braising liquid. The addition of the pear (or an apple) gives it a slight touch of sweetness. It’s German comfort food at its best.