Welcome to issue #011 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
If you want to help shape our efforts in making a timeless Cantonese cookbook, join our community of 500+ members. You’ll get a digital copy once it’s ready, as well as full access to our weekly Cookbook Confidential and our private group chat. Founding Members will also have their name in our cookbook acknowledgements, and a signed physical copy.
For our cookbook, my dad and I are making way through what I call “pork week”, exploring all the different types of pork dishes featured in Cantonese cuisine, organized around the different cuts of pork.
While it will be a challenge to figure out exactly which recipes to include in a physical book with limited space, there is no absolutely question we will be including these 3 pork dishes:
Char Siu (叉燒) - Chinese BBQ Pork
Siu Yuk (燒肉) - Crispy Pork Belly
Salt & Pepper Pork Chops (椒鹽豬扒)
Coincidentally, these are 3 of our top 20 most popular videos on our YouTube channel, with over 10 million combined views!
For the full written recipes:
https://www.madewithlau.com/recipes/char-siu-chinese-bbq-pork
https://www.madewithlau.com/recipes/siu-yuk-crispy-pork-belly
Reply or let me know in the comments - what are your favorite pork dishes?
With love,
Randy & the Lau family
Share this post