fennel – yummy food share

Slow Braised Pork Belly with Tiger Skin Eggs

2025-10-18

Welcome to one of my all-time favorite comfort food recipes! If you’re looking for a dish that is deeply savory, incredibly aromatic, and guaranteed to impress, you’ve come to the right place. This slow-braised pork belly is a masterpiece of flavor and texture. While it requires a couple of hours of simmering to reach perfection, the active preparation time is minimal, and the process is surprisingly straightforward, even for novice cooks. We’ll use a classic technique of caramelizing sugar to create a beautiful, deep mahogany color and a subtle sweetness that perfectly balances the rich pork. The end result is fork-tender pork that literally melts in your mouth, springy quail eggs that have soaked up all the delicious sauce, and slightly smoky peppers, all coated in a glossy, irresistible glaze. It’s the perfect project for a lazy weekend afternoon, filling your kitchen with the most incredible aromas. To get started, let’s gather our ingredients. The list might seem long, but many of these are pantry staples or can be easily found. Don’t worry, I’ll provide plenty of substitution tips! For the Main Ingredients: Pork Belly: About 2 lbs (900g), preferably skin-on, cut into 1.5-inch thick slices. Quail Eggs: 12-15, hard-boiled and peeled. If you can’t find quail eggs, you can use 4-5 regular chicken eggs, hard-boiled, peeled, and halved. Long Green Peppers: 3-4. Jalapeños or Anaheim peppers are an excellent substitute if you can’t find long green peppers. For the Braising Liquid & Aromatics: Rock Sugar: 3 tablespoons. Rock sugar gives a cleaner, more complex sweetness and a better glaze. You can substitute with granulated white sugar. Light Soy Sauce: 4 tablespoons. This is your primary source of saltiness and umami. It’s thinner and lighter in color than dark soy sauce. Dark Soy Sauce: 1 tablespoon. This is mainly for…

Salt Baked Style Shredded Chicken

2025-10-10

In many parts of Asia, there’s a wonderful saying that a feast is not truly a feast without a chicken dish at the center of the table. Whether it’s a holiday or a simple family get-together, a beautifully prepared chicken signifies celebration and abundance. This recipe brings that festive spirit right into your kitchen with a dish that is both elegant and incredibly rewarding to make. We’re going to create a sensational shredded chicken dish, infused with an aromatic broth and tossed with crisp vegetables and a savory dressing. While it carries the deep, complex flavors you’d expect from a restaurant, you’ll be amazed at how achievable it is at home. Taking about an hour from start to finish, this recipe transforms simple chicken thighs into a show-stopping meal that is salty, savory, and utterly addictive. To get started, let’s gather our ingredients. Don’t be intimidated by some of the names; many can be found in a well-stocked supermarket or an Asian grocery store, and I’ll provide easy-to-find alternatives for anything that might be tricky to locate. For Poaching the Chicken: Chicken Thighs: 2 large, bone-in, skin-on Ginger: 5 slices Shallots: 5 small (or 1 small red onion, quartered) Scallion: 1, whole Sichuan Peppercorns: 1 teaspoon (If unavailable, you can use black peppercorns for a different kind of spice) Dried Tangerine Peel: 2 pieces (You can substitute with a few wide strips of fresh orange peel) Fennel Seeds: 1 teaspoon Bay Leaves: 2 Fine Sea Salt: 2 teaspoons For the Salad and Dressing: Cucumber: 1, julienned Carrot: 1 small, julienned (about 1 handful) Onion: ½ small, thinly sliced (about 1 handful) Scallion: 1, finely sliced Salt Baked Chicken Powder: ½ tablespoon. This is a key flavoring agent. You can find it online or in Asian markets. For a DIY substitute,…