Comments on: Red-Cooked Pork With Taro and Sweet Potato

By: Phil

Phil — Fri, 16 Mar 2007 07:05:59 +0000

This looks yummy. Cant wait to try it.

By: James

James — Sat, 30 Dec 2006 21:32:12 +0000

I am going to try it tomorrow, but use baby pork rib instead of sirloin (suggested by my wife). I might use the pressure cooker for the first part to get the rib more tender, faster. Then I will let my friends taste the result
BTW, pan frying the taro ahead to make both sides a bit crusty and a bit more fun to bite on.

By: Gillian

Gillian — Fri, 10 Nov 2006 23:42:36 +0000

I know I’m very late commenting on this, but I have to say that my entire family, including my notoriously picky brother, absolutely loved this, and told me to definitely save the recipe. And usually I’m the only one in my family who likes Chinese food, so that’s kind of a double bonus.

By: Kevin

Kevin — Tue, 31 Oct 2006 21:03:04 +0000

This looks absolutely gorgeous. And, I love your East meets West/Bread meets Sauce idea. Thanks!

By: Honey

Honey — Tue, 31 Oct 2006 01:58:43 +0000

That recipe is beautiful, and I’m planning to make it some chilly day. I love root vegetables! I also can’t beleive that you mentioned the China Garden in Huntington, I used to eat there all the time.