<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Rasa Malaysia &#187; Pork Belly</title>
	<atom:link href="http://rasamalaysia.com/tag/pork-belly-2/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Sun, 19 May 2013 17:46:17 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.2</generator>
		<item>
		<title>Braised Pork Belly (Dong Po Rou/东坡肉)</title>
		<link>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/</link>
		<comments>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 08:28:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Pork Belly]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13211</guid>
		<description><![CDATA[Pork is most definitely not just &#8220;the other white meat&#8221; in China. From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking. In fact, the Chinese character for meat &#8216;肉&#8217; (ròu), refers to pork if no particular meat is specified (e.g. 咕噜&#8217;肉&#8217; translates to Sweet and Sour &#8216;Pork&#8217;). During one of my travels to China, I had the pleasure of introducing my taste buds to a deservedly popular pork dish in Chinese cuisine—the delicate and delectable Braised Pork Belly, Dongpo Pork (东坡肉). As I have mentioned before, many Chinese dish names tell interesting stories, like Beggar’s Chicken (叫化鸡) or Goubuli Baozi (狗不理包子). Dongpo Pork is an iconic feature of Hangzhou (杭州) cuisine and can be attributed to Su Shi (苏轼) a.k.a Su Dongpo (苏东坡), a scholar and court official during the Song Dynasty (宋朝), renowned today for his brilliance in poetry, calligraphy, and writings in Chinese literary history. There was a time when Su Dongpo was demoted for criticizing the emperor and sent to Huangzhou (黄州) in exile. One day, he was so engrossed in a game of Chinese chess (象棋) with an old friend that he forgot all about the Red-Cooked Pork Belly (红烧肉) braising on his stove. The fragrant aroma from the lengthy braising drifting in from the kitchen suddenly reminded him. As he took a bite of the pork, he was pleasantly surprised to find that the dish he thought had been ruined turned out to be even more tender and tastier than expected. Dongpo Pork was thus born. When he was later stationed in Hangzhou (杭州) and was overseeing a reconstruction project on the...<br /><br /><div><img src="/images/homepage/pork_belly_dongpo_rou_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/braised-pork-belly-dong-po-rou/feed/</wfw:commentRss>
		<slash:comments>47</slash:comments>
		</item>
		<item>
		<title>Red-cooked Pork Belly (红烧肉)</title>
		<link>http://rasamalaysia.com/red-cooked-pork-belly/</link>
		<comments>http://rasamalaysia.com/red-cooked-pork-belly/#comments</comments>
		<pubDate>Thu, 13 Oct 2011 16:33:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork Belly]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11964</guid>
		<description><![CDATA[Shanti is a good friend of mine, we met each other through her husband Peikwen Cheng—my ex-colleague and the most talented photographer I know. Based in Beijing, Shanti travels all over China meeting with local families to learn about authentic home-style Chinese cooking. Her many journeys are documented on ShowShanti. If you’re a fan of local culture and story-telling, you have to check out ShowShanti. She is also the proud designer of her gorgeous and colorful Chinese aprons, which you can enter to win. Don&#8217;t miss this scrumptious red-cooked pork belly recipe, which she learned from real Chinese home cooks in China, and remember to start following her adventures on ShowShanti.com. When I first came to China, I didn&#8217;t know about Chinese food any more than what I had eaten at countless Chinese restaurants in California. Typical dishes my family and I would order included egg flower soup 蛋花湯, barbecued-pork steamed buns 叉燒包, spareribs in black bean sauce, barbecued pork, roast pork, Cantonese roast duck, glutinous rice stuffed with pork and steamed in lotus leaves 糯米雞, Ma Po tofu, and pork fried rice. Those dishes were a great beginning for my American Chinese food repertoire. Upon living in China, I encountered many more dishes; too many to list and yet so many more to try. The dish that quickly made an impression on me was hóngshāo ròu (红烧肉, red-cooked pork belly)—cubed cuts of pork belly braised in soy sauce and fragrant spices with fat that tenders the lean and falls apart in the mouth. The savory-sweet combination seduces the taste buds, rendering me addicted to this dish for life. As I write this, I wonder, &#8220;Is it time for me to stew another pot of this simple dish that waited nearly three decades to find my appetite?&#8221; I learned a...<br /><br /><div><img src="/images/homepage/redbraisedporkbelly_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/red-cooked-pork-belly/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
	</channel>
</rss>
