Comments on: Chinese Roasted Pork Belly with Crackling

By: Khatiya

Khatiya — Wed, 12 May 2010 21:48:06 +0000

Xuanie,
Yes the red bean curd is very very salty. Lesson learned? I’m glad you enjoyed my recipe.

By: Xuanie

Xuanie — Sun, 09 May 2010 17:49:16 +0000

I made this with banh hoi for my mom on Mother’s Day!
I was a bit liberal with the red bean curds (I put 4 cubes)
so mine turned out a bit salty. Will stick to the recipe next time.
But my mom loved the crunchy pork skin. Better than what I usually have
to pay 3 or 4 times more for roasted pork belly at the local Viet market.
Thank you Khatiya!

By: Khatiya

Khatiya — Wed, 28 Oct 2009 18:05:15 +0000

With the portion I made I was able to use it in three different occasion. Using it in Banh Hoi was definitely in mind but I wanted to challenge myself plus experiment new dishes. The next time I’m making this I will up the size so that I can spread it out with even more dishes.

By: Caity

Caity — Wed, 28 Oct 2009 04:51:37 +0000

Ohhh .. I want some banh hoi and banh soong now!!!