I love twice cooked pork, but to make it requires that you have some slow-cooked, Asian-flavored pork to start with—highly spiced Mexican pork will not do. Many American Chinese restaurants start by boiling pork belly, then slicing it, and frying it to make a very fatty dish. In China, what I was served was usually made with lean pork. Traditional, twice cooked pork is basically a Chinese leftover dish—or as my Chinese students called it “peasant food.”
Tag Archives: twice cooked pork
This is not going to be a typical blog post for me. I view this blog as a recipe file for my daughters, Miriam and Eilene, which I allow the rest of the Internets peek in on. Today, however, I feel compelled to write a restaurant review. Myr and Eilene already know and love this restaurant, so this post is for everybody else.
South Legend Sichuan Restaurant
If you are ever within 50 miles of Milpitas, California, you must find and eat at the South Legend Sichuan Restaurant. I have mentioned this restaurant before in passing. Yesterday, we had a great meal there that rivaled the best ones we had in more than a year in Chengdu, Sichuan.