Qing Qing's back-in-the pot pork from Revolutionary Chinese Cookbook: Recipes from Hunan Province 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

  • Stephenn31 on December 23, 2024

    On the salty side (though maybe I used too much concentrated stock), but flavourful. Easier than some of the other versions, but not as flavourful as versions in other books by Dunlop

  • Ro_ on December 19, 2019

    This was predominantly salty, lacking contrasting flavours, and somewhat dry. Twice Cooked Pork from Every Grain of Rice is a much superior recipe with a much more satisfying balance of flavours and textures.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.