Shanghai red-braised pork with eggs from Saveur Magazine, Oct/Nov 2016 (#185): The Origins Issue (page 117) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wodtke on June 14, 2017

    This wasn't hard and is particularly delicious. It is very important to get all the fat out of the dish, or the final boiling down to a glaze will fail. Also, if you are serving someone who is fat-averse, you might want to cut off some of the fat. It's pork belly; there's lots.

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