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The thinly sliced, tender strips of pork neck are lightly dry rubbed with star anise and black cardamom spices, then grilled till it has a smoky layer, complementing the natural savoury flavours of the pork.
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A rich, thick dipping sauce of Shaoxing Chinese rice wine, black vinegar, ginger, rock sugar, and chili, is served on the side, lending a powerful tangy savoury sour spicy flavour to the meat.
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Plated with a fresh mesclun salad dressed in creamy goma dare / sesame sauce. Good.
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Taan / 炭
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