Monday, April 24, 2006
British pork is very tasty. The take pride in their pork, to the extent that named pigs are now the feature in the top restaurants, "Today's pork chops are from Rosalie. She's a duffel-coated black spot pig raised on acorns and olive oil in the wilds of Surrey." Well, not quite, I exagerate.
But another pang of homesickness made me create these dishes of my family.
Steamed pork mince with pickled cabbage (tung choy)
- I flavoured this also with white pepper, shao xing rice wine, ginger and garlic
Stir fried pork with spicy ham choy
Snake bean omelette.