tag:blogger.com,1999:blog-8659859995099007525.post5819159762874530715..comments2024-03-19T09:45:21.051+00:00Comments on Eat Noodles Love Noodles: I Heart Pork BellyMr Noodleshttp://www.blogger.com/profile/13327242172810414292noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8659859995099007525.post-64099931705687756852010-09-09T08:21:45.768+01:002010-09-09T08:21:45.768+01:00Gworm - to be honest I see fermented red tofu call...Gworm - to be honest I see fermented red tofu called for in a lot of recipes but I don't know of anyone that actually uses it. <br /><br />I had some pork belly last night at Koba albeit in slices on the grill. Good but I prefer it in chunks like the Dongpo pork.Mr Noodleshttps://www.blogger.com/profile/13327242172810414292noreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-40822750507987371192010-09-08T13:50:48.321+01:002010-09-08T13:50:48.321+01:00I'm with you on the pork belly front, it may b...I'm with you on the pork belly front, it may be retro these days, but then so's burgers. The one thing it is, is ubiqitous, so it'd be good to find the best. <br /><br />This particular dish sounds very good indeed. I've done it without tofu or food colouring before, but would be eager to give the fermented tofu a go to see who it turns out.The Grubwormhttp://www.thegrubworm.comnoreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-90950448599883903362010-09-05T08:34:04.173+01:002010-09-05T08:34:04.173+01:00Kake - thanks! To be honest, I didn't realise ...Kake - thanks! To be honest, I didn't realise about the red fermented tofu until I started doing a bit of research. That said I don't think its an essential addition more an optional extra to give dishes more of a red colour. <br /><br />Mantou originates from the north of China, hence Phoenix Palace call it Peking bun and why it isn't that prevalent in Cantonese joints. It can be a bit stodgy but with dishes like Dongpo, its a good accompaniment.<br /><br />Ruairi - thanks! I hope you'll enjoy my future posts.Mr Noodleshttps://www.blogger.com/profile/13327242172810414292noreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-38429067505737406462010-09-03T17:37:56.170+01:002010-09-03T17:37:56.170+01:00Wow :-)
Just found your blog, love the style, pho...Wow :-)<br /><br />Just found your blog, love the style, photos and food...im officially following you :-) The food here looks stunning, I wish I was back in London to try it out courtesy of Student Loans Company !!ruairihttps://www.blogger.com/profile/05472601514780336304noreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-46158557456376925232010-09-03T00:15:30.563+01:002010-09-03T00:15:30.563+01:00I really love the new posting format, but I think ...I really love the new posting format, but I think you knew I would :)<br /><br />Very interesting read — I didn't know red-cooking was involved in making Dongpo pork! And like Lizzie, I'm surprised to learn about the involvement of red fermented beancurd, since everything I've read about red-cooking says that the red colour comes from the combination of soy sauce and caramelised sugar. I love red fermented beancurd though, so I'll add it in next time I make 紅燒肉 and see what difference it makes.<br /><br />I've never had mantou (or indeed any kind of Chinese steamed bread other than filled ones like char siu bao), but they sound like a perfect accompaniment to this kind of dish. Time to find a recipe and start experimenting...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-55989321142049447112010-09-02T20:24:31.175+01:002010-09-02T20:24:31.175+01:00Sarah - I don't know for sure whether the cha ...Sarah - I don't know for sure whether the cha siu contains honey but it is listed on the menu as 'honey roasted' in both English and Chinese. That said using honey in a marinade for roasting pork at high heat results in a very different taste compared to pure honey. If you think about it, some honey glazed hams don't particularly taste of honey.<br /><br />WB - I'll be spreading the love across all pork belly dishes and not just Dongpo!<br /><br />Lizzie - I've been SO outed as a late blooming blogger! To be honest, I'm not sure many restaurants use the traditional red fermented tofu when artificial colouring is so much cheaper. I'm also glad you like the new style, it's more effort but I think its worth it.<br /><br />Dave - twice-cooked pork is good especially if they crisp it up a bit. However my fave remains the Cantonese crispy belly pork, siu yuk. Do try Phoenix Palace, I'll be interested in what you think.Mr Noodleshttps://www.blogger.com/profile/13327242172810414292noreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-89268942121675600612010-09-02T19:45:30.938+01:002010-09-02T19:45:30.938+01:00Dongpo pork is one of the best ways of cooking por...Dongpo pork is one of the best ways of cooking pork belly, the other is twice cooked pork. Now that really does rock my boat. <br />I am going to have to give the Phoenix a try. Thanks for the recommendation.Davehttp://www.ilivetoeatandeattolive.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-71928387716191103942010-09-02T14:54:25.882+01:002010-09-02T14:54:25.882+01:00Wasn't pork belly sooooo 2008? ;)
I've m...Wasn't pork belly sooooo 2008? ;) <br /><br />I've made Dong Po pork (blogged it waaaayyy back in 2008) and the recipe I followed didn't use red fermented beancurd. Oh well, I'll just have to try it again!<br /><br />Liking the new style, it's handy having the Cantonese pronounciation as mine is getting a little rusty.Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-26716351263412931902010-09-02T12:50:10.239+01:002010-09-02T12:50:10.239+01:00Finding the best dongpo pork in London is a worthy...Finding the best dongpo pork in London is a worthy quest!Wild Boarhttps://www.blogger.com/profile/02804140074422464566noreply@blogger.comtag:blogger.com,1999:blog-8659859995099007525.post-66063432549499137652010-09-02T10:49:54.805+01:002010-09-02T10:49:54.805+01:00Great review – I love the Palace. Just to check - ...Great review – I love the Palace. Just to check - with their rotisserie pork (and all their other cha sui items) do you definitely know it's honey-roasted? Just that I abhor honey and can usually pick it out in anything but have happily eaten the buns here before without gagging, and know many places use alternatives... but, now I'm questioning myself and might avoid it here in the future!<br />SarahAnonymousnoreply@blogger.com