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What cooks here have made, and the classics they come from.
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VietnameseBún chảGrilled pork patties and pork belly in a warm, sweet-sour fish sauce dressing, with cold rice noodles and herbs.Tastes rich and brightBe its first cook →
VietnameseThịt khoPork belly and hard-boiled eggs braised in fish sauce, dark caramel and coconut water until glossy and brown.Tastes very richBe its first cook →FilipinoBicol expressPork simmered in coconut milk with shrimp paste and a great many chillies, until the sauce is thick and oily.Tastes mostly fat and hotBe its first cook →HunanChairman Mao's red-braised porkCubes of pork belly braised slowly with caramelised sugar, Shaoxing wine, chilli and spices until glossy, deep red and meltingly soft.Tastes mostly fat and mildBe its first cook →HunanHunan smoked porkPork belly salted, then smoked for weeks over a wood fire until dark and firm, sliced thin and stir-fried with garlic shoots or leeks and chilli.Tastes very hot and mostly fatBe its first cook →ShanghaineseRed-braised porkCubes of pork belly braised in Shaoxing wine, dark soy and rock sugar until the sauce reduces to a sticky, mahogany glaze.Tastes mostly fat and sweetishBe its first cook →ZhejiangDongpo porkThick squares of pork belly, tied with string and braised slowly in Shaoxing wine, soy and sugar until the fat trembles.Tastes mostly fat, savoury and sweetishBe its first cook →FujianBak changA pyramid of soy-darkened sticky rice wrapped in bamboo leaves round braised pork belly, mushroom, chestnut and salted egg yolk.Tastes very richBe its first cook →
SichuanTwice-cooked porkPork belly simmered whole, sliced thin, then stir-fried until the edges curl, with chilli bean paste and green garlic or leeks.Tastes mostly fat and hotBe its first cook →JapaneseOkonomiyakiA thick savoury pancake of batter and shredded cabbage with pork belly, cooked on a griddle and finished with sweet-sour sauce, mayonnaise, aonori and bonito flakes.Tastes richBe its first cook →
KoreanKimchi jjigaeA stew of old, sour kimchi simmered with pork belly and tofu until the broth turns deep red and savoury.Tastes very hot and brightBe its first cook →Castilian and MadridCocido madrileñoChickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else.Be its first cook →AsturianFabada asturianaLarge, buttery white beans stewed slowly with smoked chorizo, morcilla and pork belly until the broth thickens.Be its first cook →That's everything for that word. The index stops when it runs out.