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.