Por Por’s Cantonese Sticky Rice (Lo Mai Fan)
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.
Por Por’s Cantonese Sticky Rice (Lo Mai Fan)
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.
Crispy Roast Pork (Hong-Kong Style)
This is a speciality dish of Cantonese BBQ shops in Hong Kong. Pork belly is salted and roasted at two different temperatures to keep the meat moist but the skin crispy.