RecipeMuncher

[ts]While we made Mao’s Red-Braised Pork as is from Fuchsia Dunlop’s recipe (in Revolutionary Chinese Cookbook: Recipes from Hunan Province), we were also very intrigued by the numerous variations she had listed at the end of the recipe. We thought we’d make a variation of the dish with the leftovers — of which there were barely any. There was Red-Braised Pork with Water Chestnuts and Red-Braised Pork with Garlic Cloves. I love the crunch of water chestnuts, and I am a g (...)