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  • July 23, 2014
  • Last updated: 10:07pm
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  1. Magazines - Post Magazine - Food & drink

    High on the hog: Cuban roast pork

    Posted Aug 25th 2013, 12:00am

    ... Celebrate in Caribbean style with Cuban roast pork Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   The first Cuban roast pork I ever ate was the best. ... pork at restaurants in San Francisco and New York, and I’ve cooked it myself – but it’s never been as good, probably because the atmosphere has never been as happy and festive ...

  2. Magazines - Post Magazine - Food & drink

    Spice market: thyme

    Posted Jun 29th 2014, 12:47am by Susan Jung

    ... juice to use with chicken, lamb and pork. If I cook these meats on the barbecue, I'll toss fresh thyme sprigs (soaked in water for about 30 minutes) onto the fire, to perfume the meat. ...

  3. Magazines - Post Magazine - Food & drink

    Truc: fat finding

    Posted May 17th 2014, 11:06pm

    ... the rillettes with duck legs, although you can use rabbit or pork) is submerged in fat and very slowly cooked. Rendered fat from geese and duck – a by-product of the foie gras-making process (for which ... If you made the fat from poultry or pork, the connective tissue left in the strainer can be made into scratchings. Put the tissue back into the pan, turn up the heat and fry it until it’s brown ...

  4. Magazines - Post Magazine - Food & drink

    Snack attack: Gum chin gai

    Posted Nov 30th 2013, 10:58pm by Susan Jung

    ... Susan Jung Susan Jung Rare coins One of my favourite snacks (although I usually eat it as an appetiser) is gum chin gai, or "gold coin chicken". Despite the name, it doesn't contain chicken meat, only chicken liver, which is skewered in alternating layers with pork fat and pork meat. The layers are then brushed with sweet glaze and roasted, before being served ...

  5. Magazines - Post Magazine - Food & drink

    The joy of bacon

    Posted Mar 08th 2014, 11:30pm by Susan Jung

    ... Chinese dried meat called laap yuk, lean back bacon or the very fatty type made from pork belly, and usually have at least three types in my freezer. Tartiflette (pictured) This recipe is adapted ... need more or less time, depending on the thickness of the meat. A 2kg piece of pork belly, skin removed 90 grams fine sea salt 90 grams light muscovado sugar 2 tsp liquid smoke (use ...

  6. Magazines - Post Magazine - Food & drink

    Book: Latin American Street Food, by Sandra A. Gutierrez

    Posted Apr 05th 2014, 10:43pm by Susan Jung

    ... varied and almost always delicious- and, best of all, it gives you a real sense of the place you're visiting, whether it's a kebab in Istanbul, a scrambled egg and pork floss banh mi ...

  7. Magazines - Post Magazine - Food & drink

    Q&A: Jacques Barnachon

    Posted Mar 08th 2014, 11:30pm by Andrew Sun

    ... good smoked ham and sausages, such as the classic morteau. We make very good paté with pork and wild duck. An area speciality is frogs, the season for which is very short- just five weeks ...

  8. Magazines - Post Magazine - Food & drink

    Book: Malay Heritage Cooking

    Posted Nov 30th 2013, 10:58pm by Susan Jung

    ... in Singapore (which is more peppery). I'm not lying- I'd happily eat either version of the ethnically Chinese pork "tea". Malay Heritage Cooking is one of the volumes ...

  9. Magazines - Post Magazine - Food & drink

    Book: Cow Pig Chicken

    Posted Jul 07th 2013, 12:00am by Susan Jung

    ... in the form of delicious steaks, chops, fillets and other dishes. Shore specialises in steak, The Salted Pig in pork dishes, and Black's recipes are accessible to anyone with a stovetop and oven. ... is annoying). There's "the flank steak" with hand-cut fries and tomato salad; "the pork meatball sandwich"; "the porky bubble and squeak with fried eggs and mornay ...

  10. Magazines - Post Magazine - Food & drink

    What to do with Hong Kong's bountiful supply of garlic scapes

    Posted Nov 02nd 2013, 10:02pm by Susan Jung

    ... resemblance to garlic scapes.   400 grams garlic scapes 2 heaped tsp Chinese dried shrimp 80ml minced pork 5ml soy sauce 5ml rice wine ¼ tsp sugar A pinch each of salt and white pepper A teaspoon ... and add enough warm water to cover. Leave them to soak for about 30 minutes or until pliable, then drain them, reserving the soaking liquid. Cut the shrimp into small pieces. Mix the pork ...




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