梅菜扣肉 (Braised Pork Belly With Preserved Mustard Green)
Dinner @ "美濃客家菜".
The something old.
This is an old world dish, and a very well known Hakka dish.
Fattening pork belly, braised with soysauce and preserved mustard green over several hours until everything were almost like lumps of pudding.
The dish has a phenolic smoky undertone and a bright fermented soysaucy hit. In between, awaiting, are the irresistible morsels of creamy and almost milky, gelantinous lard.
梅菜扣肉 (Braised Pork Belly With Preserved Mustard Green)
Dinner @ "美濃客家菜".
The something old.
This is an old world dish, and a very well known Hakka dish.
Fattening pork belly, braised with soysauce and preserved mustard green over several hours until everything were almost like lumps of pudding.
The dish has a phenolic smoky undertone and a bright fermented soysaucy hit. In between, awaiting, are the irresistible morsels of creamy and almost milky, gelantinous lard.