Cola Braised Pork

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.

Braised dishes smell so good~~The Hualien fermented pork belly sold at Quanlian is really delicious! Highly recommended (not sponsored)

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

Braised Pork Leg (Kha Moo)This recipe doesn't use dark soy sauce. The pork leg is tender and melts in your mouth. It's not difficult to make, but it does take time. Once finished, let it sit overnight and reheat in the morning for even better flavor.

Served with rice and steam veggies

The braised pork rice sold in stores is usually rich in gelatin and has a sticky texture. The secret is to add pork skin while braising. At home, you can buy pork belly strips with skin at the supermarket to achieve the same effect.Tip: Don't eat it right after braising. Store it in the fridge overnight and reheat it the next day. The eggs and fried tofu will be more flavorful!

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.

Zero odor! Use this super cost-effective ingredient to boost your iron intake! It's not smelly, so it's suitable for kids too. Perfect for lunchbox side dishes with its sweet and spicy flavor. The origin of this recipe: I made it because the liver was half-price.

Although making Taro Braised Pork Ribs is a bit complicated and requires some waiting time, the marinated ribs combined with the aroma and tender texture of the taro make it incredibly delicious and perfect with rice.Feel free to visit us at:https://www.facebook.com/S.G.Feng1969510907

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.