✎大中華飯店 Greater China restaurant✐
⊰黑椒鐵板豬手 Pork knuckle with black pepper sauce on iron plate⊱
This pork knuckle is heavenly delicious.
It has a super strong aroma of black pepper.
The knuckle itself is soft and is perfectly cooked with the sauce.
The pork knuckle’s skin is BOMB!
It has a decent taste because of the evenly distributed fat.
This is the best chinese-styled pork knuckle that i’ve ever tried.
◈ ʀᴀᴛɪɴɢ : [Fɪᴠᴇ sᴛᴀʀ ɪs ᴛʜᴇ ʙᴇsᴛ］★★★★★
▣ ʀᴇsᴛᴀᴜʀᴀɴᴛ : Greater China restaurant
◉ᴀᴅᴅʀᴇss : 539 Fuk Wing Street,Cheung Sha Wan
➮ᴘʀɪᴄᴇ : $130
Another throwback recipe since 1) farmer’s markets are in full stride and there is some great stuff currently available, 2) it’s easy to make a huge batch for the week and 3) it’s freaking delicious, so you really need to make it this weekend…
One of our favorite dishes to make on a Sunday afternoon is ratatouille, a simple French vegetable stew. It’s great hot or cold, can be packed for lunches and makes a complete meal with some chicken or, if you’re feeling crazy, a baguette. It’s also simple and pretty quick to make, so this weekend head to the farmer’s market and load up.
As for why it’s good for you, let’s just say there’s absolutely *nothing* in here that’s bad for you. There are so many vitamins and minerals, anti-oxidants, etc., that it’s hard to identify a few. It’s also low-fat, low calorie and, best of all, delicious. .
Prep Time: 10 minutes | Cook Time: 30 mins | Servings: 6-8
1/4 cup extra virgin olive oil
1 medium eggplant (~2 lbs), cut into 3/4” cubes
1 large red onion, roughly chopped
3 cloves garlic, minced
1 red bell pepper, cored, seeded and cut into large dice
1 orange bell pepper, cored, seeded and cut into large dice
1 zucchini, cut into large dice
1 summer squash, cut into large dice
28 oz can whole tomatoes, preferably San Marzano
3 tablespoons fresh basil, cut into ribbons
Salt and pepper to taste
1. In a large pot, heat olive oil over medium heat. Add onions and cook for about 7 minutes until soft and translucent. Add garlic and cook for 1 minute more.
2. Add eggplant to onions, season with some salt and pepper and cook for 7 more minutes, stirring frequently. Add a little extra oil if items begin to stick to the pot, though the moisture from the eggplant should prevent that.
3. Add chopped peppers and cook for 3 more minutes, stirring frequently.
4. Add tomatoes (with juices) and basil to the pot. Break up the tomatoes with a wooden spoon and cook for 5 minutes, stirring occasionally.
5. Add zucchini and squash and cook for 5-7 more minutes, stirring occasionally, until all vegetables are soft, but not mushy.
6. Season to taste with salt and pepper and enjoy!