Saturday, February 1, 2014

Pork Snout Poached in Chinese Marinade

On the last day of the lunar year my friend Christina gave me the idea of making braised pork knuckles and tongues in Chinese marinade (called 鹵水 louh’-sui’) for diner.  I thought it was an exciting dish to make to celebrate the arrival of the year of the horse so off I went to buy the ingredients.  However, when I arrived at the wet market - at about 2pm - my pork butcher was about to close down his stall.  I could not help but think of my 1st Chinese New Year in Hong Kong when I could not find any vegetables after 4pm!  I learnt after this incident not to wait for the last day to buy food needed for the first 3 days of the Lunar New Year.

Wednesday, January 29, 2014

Pork Cheeks in Red Wine Sauce

Pigs have only 2 cheeks each and I wonder how much a catty (or ~ 600gr) of cheeks would cost if this low cut meat was more popular. 

So far I have tasted beef, pork and fish cheeks.  Yes, fish cheeks I learned to eat them here in Hong Kong and believe me: it’s tasty and refined. It is considered to be the best part of the fish and you are privileged if cheeks are offered to you.  The head of steamed groupers (or garoupas – 石斑魚) are indeed a delicacy (but this could be developed in another post).  If you have never tried it I recommend that you do.