Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and ...

and the recipe is also featured in our critically acclaimed cookbook, Fire + Wine. This cut will come in many sizes at the grocery store, from small strips to a full slab (10+ pounds). Make sure to ...

Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid).

Most recipes ... belly into one-bite cubes. Cut the bird’s-eye and jalapeno chillies in half lengthways, scrape out the seeds then thinly slice. Heat the oil in a pan until hot and add the pork ...

Jen and her family love to eat, and Jen considers herself more than capable in the kitchen, yet pork is synonymous with ...

Kottu roti is a delicious street food dish from Sri Lanka that combines curry (chicken in this instance) with flatbread, eggs ...

2. Cook the pork belly and sliced garlic in a pan. Once the pork belly is cooked, cut it into bite-sized pieces. 3. When the pork belly is cooked, remove the oil from the pan with a kitchen towel. 4.

1. Sprinkle the pork chops on both sides with salt and pepper.

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).