Though I have significant Chinese heritage, I’m not very experienced in traditional Asian cooking techniques. Don’t get me wrong: I love eating Chinese food… for me it’s right up there with sleep-ins, massages and Anchorman: The Legend of Ron Burgundy. But I must admit I’ve always found cooking Chinese cuisine a little intimidating. Yes, that’s right… (an Australian bred) Chinese-Filipino woman scared of Chinese cooking.
So to rise above my crazy fear and embrace my Chinese roots, I decided to cook some sticky braised pork belly. The belly is a popular cut of pork that is a bit of a hero in Chinese cooking (tasty, cheap, and oh-so-indulgent). This particular recipe also calls for the pork to be cooked slowly in an aromatic master stock flavoured with traditional Chinese dry spices and fresh herbs.
The use of a master stock is a traditional Chinese cooking method where the stock is intended to be used over-and-over again, flavouring each subsequent dish with an increasingly concentrated aromatic infusion. I hope this master stock will provide you with many more future returns.
The original blog post can be found at www.epicuriously.com.au
