Red-Braised Pork and Garlic on Stir-Fried Chinese Lettuce

Preparation info
  • Makes


    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

For our final meal in Meizhou, the chef of the Fortune Grand Hotel prepared a Hakka meal, Cantonese-style. He describes Hakka food as a branch of Cantonese cuisine. Since both Hakkas and Cantonese live in Guangdong Province, it’s easy to see where some dishes—especially homestyle fare—overlap. One of my favorite results of this culinary cross-pollination is this red-braised pork served on a bed of greens. Dried red yeast rice, ground into a powder, imbues the lusciou