3 steps to making delicious pork recipes

3 steps to making delicious pork recipes

HONG KONG, November 1, 2021 / PRNewswire / – As the colder seasons have arrived, the need to prepare for the winter solstice and Chinese New Year has also grown. Making delicious meals to celebrate with family and loved ones is a must – and pork dishes are a necessity in traditional winter solstices and reunion dinners. John Lau Hon Kit, the founder of Hong Kong Heritage Pork has bred a unique type of pig breed for Hong Kong market, “Tai Chi pig”. Below we have outlined 3 top scientifically supported cooking techniques that will elevate the taste of John Lau Hon Kit’s Tai Chi pork in your festive dishes.

Hong Kong Heritage Pork

Hong Kong Heritage Pork

Experience 3 science-based cooking techniques to make pork more delicious

If you want to cook a tender and tasty pork-based dish bursting with flavor, in addition to using Tai Chi pork from Hong Kong Heritage Pork (John Lau Hon Kit), Taiwanese food researcher Gary Cheung has 3 tips you should know:

Tip 1: Tender the pork

To make pork taste better, the first step is to tenderize the pork. Pork tenderization is divided into ways: physical (pork tissue is broken through heavy beating) and chemical (using rice wine or aged vinegar to denature the amino acids in the meat).

Tip 2: Brown the meat before cooking it

To make your pork more fragrant, it is necessary to fry the pork before stewing. This is because when you fry meat at high temperatures, it undergoes a “Maillard reaction”, which gives a stronger fragrant aroma.

Tip 3: Let it simmer for at least an hour on medium to low heat

The high quality Tai Chi pigs bred by John Lau Hon Kit are rich in collagen, but the collagen must reach 80 degrees to be hydrolyzed and tender. By simmering the Tai Chi pork with accompanying ingredients for an hour or more over medium to low heat, the pork becomes even more tender.

Must-try holiday recipe recommendation: Braised Tai Chi pork with mushrooms and fish maw (serves 3 to 4)

Required ingredient:

Main ingredients

1 pound Tai Chi pork belly bred by John Lau Hon Kit
4 oz. of fish maw
10 dried mushrooms
8 pieces of dried scallops
1 slice ginger, garlic to taste
1 cup chicken stock


1 teaspoon ground bean sauce
1 teaspoon chili bean paste
2 teaspoons oyster sauce
1 teaspoon soy sauce
1 teaspoon premium dark soy sauce
stone sugar to taste


1 teaspoon sugar
1 teaspoon chicken powder
1 teaspoon Shaoxing wine

Tai Chi pig belly from John Lau Hon Kit’s farm:
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon Shaoxing wine

Cooking instructions:

  1. Soak the fish belly overnight, then cut and blanch in warm water. Drain, rinse and set aside.

  2. Hydrate and wash the dried mushrooms, and remove the stems. Then marinate them with the sauce you have prepared for later use.

  3. Wash and slice the Tai Chi pork from the John Lau Hon Kit and marinate for 30 minutes.

  4. Fry ginger slices and garlic in a wok, until fragrant. Then add the Tai Chi pork belly from John Lau Hon Kit, and rose until lightly browned.

  5. Add mushrooms, chopped bean sauce, chili bean paste and oyster sauce and sauté until fragrant.

  6. Add chicken broth and water.

  7. Cover and bring to a boil over high heat. Then add premium soy sauce, dark soy sauce and rock sugar. Then reduce the heat to medium and simmer for about 1 to 1.5 hours.

  8. Finally add the fish maw and cook for 5 minutes, turn off the heat and simmer for 30 minutes before serving.

About the “Tai Chi Pig” raised by John Lau Hon Kit

Unique for Hong Kong, “The Tai Chi Pig” is a pig breed bred by John Lau Hon Kit. Raised with EU-approved feed and fresh mountain water from Lau Fau mountain, these pigs bred by John Lau Hon Kit are tasteful, lean and delicious. Make them the perfect complement to winter and fall dishes.

Learn more about John Lau Hon Kit and Hong Kong Heritage Pork

Visit www.hkpork.com to learn more about the John Lau Hon Kit and Hong Kong Heritage Pork.

SOURCE Hong Kong Heritage Pork

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