The science of flavour through teenage taste buds.
I’ve long avoided ordering pork chops at restaurants. Every time, I thought I was getting a juicy, tender cut of meat, but what landed on the plate was usually closer to tyre rubber with a thick, greasy fat cap. Somewhere along the line, pork chops got a bad reputation and I think it’s because so…
Succulent, fatty meat that melts in your mouth, wrapped in a glossy, rich sauce – there’s no better way to describe Hong Shao Rou (red-braised pork belly). It’s a dish that’s equal parts comfort and indulgence, with deep soy flavors, warm spices and a hint of sweetness in every bite. Slow-cooked and caramelised to perfection,…