Every week, I document another dish that impressed and satiated me during my food adventures around New York City
When I was a kid we used to go out for Chinese food a lot. But the food we ate was something very different from what I have experienced here in New York. We munched on egg rolls, sesame chicken, and Pu Pup Platters. We never saw anything on the menu called Red Braised Pork Belly.
But here in New York, the Chinese cuisine is pretty diverse. And nestled on Third Avenue among burrito joints and college dive bars, sits Hunan Bistro, which specializes in the cuisine of the Hunan region of China.
And one of the specialties of the house (in addition to the steamed whole fish head) is a dish named for Chairman Mao and comes out as bright red as the name implies.
Mao’s red braised pork belly is cut into cubes that are equally meaty and fatty. The sauce must be comprised of things like ginger, soy sauce, Shaoxing wine, and some secret spices.
The luscious pork melts easily but also features a sweet caramelized crust. The glaze has a subtle bite and an addicting sugariness that comes close to pork candy.
The funny thing is, my conservative (when it comes to eating) parents would actually really like this dish. If only our Americanized Chinese restaurant from 30 years ago took a chance on a distinct regional dish. Price: $15.95
| HUNAN BISTRO |
| 93 Third Avenue (between East 13th and East 12th Street), East Village (212) 388-9855 |
| hunanbistroyny.com |
