By Ken Hom
Published 1981
Pork, however, requires little grain to produce, is rich in vitamins and minerals, and is by far the favorite meat in Chinese cuisine. Chinese cooks apply a variety of techniques to the preparation of pork, including a unique process, twice-cooking, that makes even fatty side pork edible and delicious. Another technique, used for Roast Suckling Pig, makes a delicious and highly prized dish which the Chinese cook offers to honor a cherished guest.
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