Four recipes using preserved pork and shallot sauce
I have been obsessed with preserved pork ever since I tried Tao Yuan’s cabbage with the cured meat. I am in awe of how cabbage can taste so good and not in a vegetable-side dish kind of way.
I have been obsessed with preserved pork ever since I tried Tao Yuan’s cabbage with the cured meat. I am in awe of how cabbage can taste so good and not in a vegetable-side dish kind of way.
Few things are more delicious than a ½-inch thick, bone-in, deliciously marinated, char-grilled piece of pork belly.
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