Another CSA delivery has prompted me to try two more dishes out of this book.
First, we got a big round of winter melon in last week's bag. I usually encounter winter melon steamed lightly in chicken broth at banquets, or in the kid's box lunches, but have never cooked it myself. With the help of Eatyourbooks.com
, I turned up Fuschia's recipe for red-braised winter melon. Cooked with ground pork, ginger, chili, and dark soy sauce, it's more the kind of dish that will stand by itself. Red Braised Winter Melon, pp. 230
Then, since I had some pork belly in the freezer, as usual, I decided to try Qing Qing's back-in-the-pot pork, pp. 81.
Mmm. Excellent. My husband and I are huge pork belly fans from our days eating it grilled as samgyeobsal in Korea. We didn't really need a new way to enjoy it, but this one has worked its way into our hearts. One teeny-tiny
change I made, because I live in Jiangsu and couldn't even think of making rice without a teaspoon of sugar (ok, exaggeration - but, it's close.), I added a tablespoon of sugar to the final dish. It made the seasoning bits even more delicious to spoon up onto our rice afterward.
So, we had pork, with pork for dinner. And a plate of fried qing cai
, since it's ever-present in the CSA bag.What's the English name for that? My C-E dictionary is only throwing out Chinese cabbage, which is not what I'd call it. Pak choi, maybe? I'll put a picture of it up next time before I eat it.