Mei Cai Ko Rou

Tonight, an homage to Hakka influence on Taiwanese cooking:

Mei cai is dried mustard greens, and ko rou is braised pork. Unsurprisingly, the braise consists of salt, soy sauce, rice wine, ginger, star anise, garlic, sugar, and a touch of cinnamon.

As usual, I looked around on the web for recipes and then winged it. Since I pretty much tweaked the recipe throughout and constantly tasted, I really have no idea how much of anything I put in. Let's just say it starts with charring the pork belly on all sides. If anyone wants to promise to make this dish, however, I'll try to give guidelines. But you have to promise.

Lotus soup cooked in a simple pork bone stock helped wash down the greasy pork belly dish, along with a plate of yo chai and mushrooms.

And, in a shameless plug for female weightlifters amateur and professional (why be ashamed, anyway?), tada. My front delts are solid. All the better to carry heavy kitchen equipment. Just because I love to eat doesn't mean I have to look like a slob. Click on the photo. I dare you.