Usually, Sweet and Sour Pork uses vinegar for acidity, which I don’t really like. My sweet and sour pork recipe uses pork belly that melts in your mouth!
Mei Cai Kou Rou is one of the Hakka people’s signature dishes. It is a steamed succulent pork belly dish with preserved mustard vegetables.
Succulent Braised Pork Belly to perfection! Often we heard of Mei Cai Kou Rou, but there is the Zhejiang style where the pork belly is braised instead!
Pork Belly slices with mashed garlic is a Sichuan appetizer, where the garlic is mashed into a sauce then pair with thin pork belly slices, a perfect combo!