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Sticky Snacks & Flavour Fusions
Pork, when it is on the menu, comes with particular requirements in western Chinese cooking. Roast pork has to be made from a rib cut that is streaked with the requisite amount of fat, as well as being cut in a wide, long strip. When pork is needed for long cooking or braising, usually the hock or leg cut is used.
There is a specific ratio of lean meat to fat and skin that is adhered to by local cooks. This works out at eight parts lean to two parts fat and skin, which results in superb flavour, succulence and texture. This is typified in Twice-Cooked Pork, where the skin is left on for extra texture, artfully cooked to a crunchy tenderness.