Hong ma, or slow-cooked pork in Chinese, is one of the best Chinese dishes I have tasted so far. The fusion of flavors and textures is superb and I am even more amazed at how simple one could achieve that melt-in-your-mouth meat tenderness.
Today would be my second attempt at this mouth-watering dish. The first one was a flop in a sense that I didn’t really use the right ingredients because I didn’t have a clue what they were. I basically relied on instincts, trying with a degree of desperation, to recall and mimic the taste of that hong ma dish we ordered at Ongpin back in early 2008. I almost got it right, but the lack of enthusiasm on my Chinese husband’s reaction on his first bite was a bit discouraging.
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