Sourcing Pork For Chinese Dishes [Split from S.F. boad]
Yes, Chinese markets. My wife would divorce me and go back to Shanghai if she couldn't get the materiel for her hongshao drill here.
For a slow-braised pork shoulder with the skin on, I don't think there is such a thing as too lean.
Different strokes, I suppose. I haven't heard anyone complain about lack of flavor of a well-prepared red-cooked pork joint at a Shanghainese Restaurant. Anyway, don't you feel that it's a crap shoot buying Niman Ranch pork, now that are over 300 "Niman Ranches" out there? Ever wonder if all the good stuff is going to Chipotle?