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Red-braised pork belly is a Hunanese dish, the recipe for which can be found in the pages of "A Very Chinese Cookbook" by Jeffrey and Kevin Pang, a father and son who teamed up to write a cookbook together with America's Test Kitchen. (Courtesy Kevin White/America's Test Kitchen)Red-braised pork belly is a quintessential Hunanese dish, and one that delights in pork fat, according to Kevin Pang, co-author of "A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)."
Originally published at Kate Bradshaw