Hakka Recipe – Salted Five Spice Pork
Saturday, July 18th, 2009
This is the Hakka version of char siew, but much salty and oily then the Cantonese char siew. All because this has to be marinated for 3 days, the spices and sauce are well absorb by the meat. It taste excellent with plain porridge and easy to prepare. Get details from recipe here.
Link : A1-Asian Recipes
