I think everyone agrees that Christmas is a time for huge chunks of meat. Ours this year
was a ti pang, or slow braised pork knuckles. It's basically seared on all sides, then left to simmer for four hours in a combination of soy sauce, sugar, star anise, five spice powder, rice wine, garlic, and white pepper. A bed of spinach and a bowl of rice usually makes this a hearty meal. Today, we paired it with a prime rib and a plate of mashed potatoes for a fusion holiday.
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