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Back in the Day: Celebrate Year of the Pig with classic pork dish

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Veteran cooks converge on Chinatown to insist on a cut of pork with five layers of meat and fat — called “five flowers” — crowned with a healthy layer of skin. No lean pieces for these cooks in the know. For the southern Chinese, pork is the favored meat and belly is one of the prime cuts, if not the ultimate cut.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Taro should be cut into the same size pieces as the pork.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Pork pieces are simmered in seasonings before steaming.

Veteran cooks converge on Chinatown to insist on a cut of pork with five layers of meat and fat — called “five flowers” — crowned with a healthy layer of skin. No lean pieces for these cooks in the know. For the southern Chinese, pork is the favored meat and belly is one of the prime cuts, if not the ultimate cut. Read more

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