Photo by Lizzie Mayson
In an ideal world, this gorgeous book would have appeared in CookbookCorner in time for Chinese New Year, and for this oversight I apologise. Still, while it would have been gratifying, I don’t feel we’ve actually missed the mark as, quite frankly, I believe Simply Chinese Feasts is a book to be cooked from all year round.
I say that confidently as my copy is already a-flutter with post-it notes, a sign of my eager greed! Recipes flagged so far include the treaty and sumptuous Lobster Noodles; Coca Cola Chicken Wings (apparently a Hong Kong speciality); Salted Chicken Eggs; a dark delicious dish of Chicken and Chestnuts; a Minced Beef and Egg Bowl that I am particularly impatient to eat; a Drunken Chicken Soup, so called for the Shaoxing wine in it, inspired by a Chinese restaurant in Belfast; Chilli and Black Bean Mussels with Noodles; a Quick Congee made with leftover rice; the Crispy Chilli Egg Noodle Bowl; “No Claypot” Rice; Traditional Dumplings; Chinese Daikon Cake (and this is a New Year dish, so I shall start practising now for next year); Frankfurter Buns made from sweet milk bread which is wrapped around the frankfurters before baking; No-Churn Black Sesame Ice Cream; and Bubble Tea. Yes, these are feasts, but ones you don’t need to wait for a formal occasion to enjoy.
And the recipe I’ve chosen to share with you today is the stickily irresistible Pork Belly in Black Vinegar.
Simply Chinese Feasts by Suzie Lee (Hardie Grant, £24).
Photography © Lizzie Mayson.
