"As the season shifts towards autumn, we crave deeper, more grounding flavours, and lu rou fan is just that: rich, savoury and nostalgic. The daikon tots, meanwhile, are a happy kitchen accident from even before we even had a restaurant they're crunchy on the outside, soft within and oddly satisfying. Both dishes reflect what we have always been about: balancing the familiar and the unexpected."
"Lu rou fan (Taiwanese braised pork, pictured top) This involves a two-stage cooking process. The pork is gently poached twice, to make it tender, and it's then braised in flavoured water, so it soaks everything up and ends up really moist. Prep 15 min Cool 4 hr+ Cook 3 hr Serves 4 For the poached pork 500g pork belly 10ml michiu (rice wine), or cooking sake 2cm piece fresh ginger, bashed with the flat of a knife garlic clove, crushed"
Bao marks its tenth year by serving dishes that blend heritage and innovation. The menu shifts toward autumnal flavours, favouring deeper, grounding tastes exemplified by lu rou fan's rich, savoury, nostalgic profile. Daikon tots originated as a pre-restaurant kitchen accident and offer a crunchy exterior with a soft interior. Both dishes balance familiar comfort and unexpected details, presenting honest, humble and slightly indulgent food suited to the transition from summer to autumn. Lu rou fan uses a two-stage technique: pork belly is poached twice to build tenderness, then braised in seasoned liquid so it absorbs flavour and remains moist. The recipe includes long cool and cook times and serves four with steamed rice, using aromatics like ginger, garlic, star anise and Shaoxing wine.
Read at www.theguardian.com
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