Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.


 We all grew up eating this dish at every occasion celebrated at a Chinese Restaurant. It is traditionally served along-side wonderful soft steamed sweet buns. As I got older, the dish was still a part of the menu, but I now realized that it was made with pork belly. Very fatty pork belly. Thus, I wanted to prepare this dish at home, still using a fatty cut of pork, but controlling it somewhat. My favorite neighborhood Chinese Restaurant sells those steamed buns, so it replicates the experience at home.

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 4 people have saved this recipe

Print   Add to Printer784 Times Printed

Prep Time: 20 minutes | Cook Time: 1 1/2-2 hours | Ready In: 2 1/2 hours
Ingredients: Print   Add to cart
US Metric

4-6 lbs. pork butt/shoulder, 3-4-inch cubes, fat trimmed
2 TB vegetable oil
2-inches fresh ginger, sliced, crushed
3 cloves garlic, crushed
2 c. water, as needed
1 c. brown sugar
1 can (8 oz.) tomato sauce
¼ c. white vinegar
½ c. preserved red bean curd
1 tsp. each Chinese 5-spice, dry mustard
Garnish: cilantro, green onion

Cooking Process:

In a saucepan over medium heat; brown meat in oil. Drain on paper towel. Return meat to saucepan with remaining ingredients; bring to a boil. Reduce heat; simmer 1 ½ -2 hours; until meat is tender. Add water as needed to thin sauce to desired consistency.

how to serve:

Serve with warmed buns; garnish with sauce, cilantro and green onion. Serves 8.