Red-Braised Pork Belly, and a Sichuan Cooking Primer

Where to start your Sichuan obsession.

11th Dec 2009

red braised pork belly 1

For awhile now, I've been looking for a way into Chinese cooking. The whole business of it feels impenetrable. Strange flavors, ingredients, and cooking techniques, and no ability to rely on what I've already learned about Western cooking and improvise. Then there's the problem that you can't accurately call anything "Chinese cooking," because China is made up of provinces with different recip...