Pretty delicious, I just had to season to taste at the end. I left the little side fat cap on the sliced pork which I thought made it a little more rich and tasty. I also found some Taiwanese cabbage from a online Asian grocer that delivered, so I used that instead of regular green cabbage.
El_Chelon_9000
That looks really nice
Heradasha
I’ve made twice-cooked pork many times. Does the five spice flavour in the hoisin come through? I feel like the abuse flavour in five spice would be strange in my head; not sure how it works in reality.
Eta: hmm maybe I’m ascribing flavours to hoisin that aren’t there.
Northshoresailin
Is this in The Wok cookbook? I couldn’t find it- do you know what page it is on?
Looks beautiful and I bet it’s delicious!!
pushdose
Looks great. Haven’t made it yet but I use the pork technique for other dishes. Super tender and delicious.
Inside-Intern-4201
I really gotta start cooking from this book. I had super disappointing Chinese take out last night
8 Comments
Pretty delicious, I just had to season to taste at the end. I left the little side fat cap on the sliced pork which I thought made it a little more rich and tasty. I also found some Taiwanese cabbage from a online Asian grocer that delivered, so I used that instead of regular green cabbage.
That looks really nice
I’ve made twice-cooked pork many times. Does the five spice flavour in the hoisin come through? I feel like the abuse flavour in five spice would be strange in my head; not sure how it works in reality.
Eta: hmm maybe I’m ascribing flavours to hoisin that aren’t there.
Is this in The Wok cookbook? I couldn’t find it- do you know what page it is on?
Looks beautiful and I bet it’s delicious!!
Looks great. Haven’t made it yet but I use the pork technique for other dishes. Super tender and delicious.
I really gotta start cooking from this book. I had super disappointing Chinese take out last night
Ermegerd that looks so good ☺️
Looks legit