Yesterday's dinner, today's craving. The intensity of that dark soy sauce coupled with the umami of the dried squid and the spicy notes of the dried chillies make this wondrous claypot a happy dance of flavours on the palate. A good balance of pork belly slices and tender pork ribs, and the crunch of okra create a beautiful melange of textures. While I prefer for it to be slightly drier — the claypot comes really hot, so you can let it simmer awhile longer while you continuously stir the mix — the sauce is great with fluffy rice and crispy you tiao! Ok, that's all.

  • 1 Like