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.

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.

After visiting Busan, I couldn't forget the local pork trotters. I researched recipes and happened to have pork belly on hand. Surprisingly, the taste was about 70% similar 🤣🤣. It's very delicious!

A colleague's grandmother grew a lot of scallions and gave me a bunch! I wasn't sure how to use them all quickly, but they are perfect for this scallion braised dish!

The Chinese name for this dish is Mui Choy Kau Yoke. 'Mui Choy' means dried pickled vegetables (it's a type of mustard green preserved with salt or sugar and then dried), and 'Kau Yoke' means pork belly. A Chinese friend told me this translation, so I can't guarantee its accuracy, but that's what they said. This dish, when made by a master chef, involves meticulous steps, but today we'll make it in a simple, home-style way that's just as delicious.

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.

I really wanted to eat sweet pork but didn't want to go out and buy it, so I used the ingredients I had to make it at home.

An easy and delicious recipe recommended by a butcher from Sapporo.

Onions are a great ingredient to have on hand. When I see fresh Taiwanese onions, I always grab a few. During the pandemic, I've been reducing my trips to the grocery store, using up perishable leafy greens first. When I'm out of green vegetables, onions are the perfect supporting actor—they don't steal the show but enhance the main ingredient's flavor.

Perfect for the elderly, easy to chew and digest

This is the second pumpkin dish: Braised Pork Ribs with Pumpkin. The pumpkin becomes mushy as it cooks, and the sauce is sweet and savory! The ribs are tender! It's delicious with rice!

I didn't have any recipes for this, just the technique. Sort off the top of my head, and it turned out great.

Today, I have an easy-to-make dish with a slightly sweet honey flavor that both kids and adults will enjoy. ^_^

A special dish usually made during the New Year. In 2025, I want to record more of my mom's and grandma's recipes on Cookpad.

Learned from multiple YouTube videos and create my own. The longer you let it to simmer, the better it taste 😋

I decided to roast it simply because it takes a long time to simmer.Use the juice of the grated onion as well. You need about 1/4 of an onion. I've indicated the amount in tablespoons to make it easier.The roasting time differs depending on the thickness of the meat. Turn it over when it's lightly browned on one side, and watch it so that it cooks through thoroughly. Recipe by Mirunesan