Very early readers may remember that I was a professional figure skater in my early life. (Lon too! I swear. Isn’t that crazy?) In my early 20s, I joined a hip-hop and breaking crew. My 30s seem to be shaping into my partner dancing era. I am in love with Argentine Tango and I also enjoy some salsa, bachata, cha and cha, and hustle. Just last night, I went to a workshop for BachaTango and it was wild! You dance on the count for Bachata with Tango moves thrown in. In the beginning, it was a little bit of a mind game for me not to switch to one or the other but once I got the hang of it, it was super fun. It seems to be growing in popularity in Europe and I hope I see more of it here.
BachaTango reminded me of this lovely Red-Cooked Pork Belly and Baby Cuttlefish dish because it fuses two elements, a surf & turf of Chinese sorts. Red-Cooking is a classic Chinese cooking method. In a very basic sense, it’s a sauce base of soy sauce and rock candy. How can that go wrong, right? Nearly anything can be red-cooked if you ask a Chinese person. We’ve done a Red-Cooked Picnic Shoulder in the past, a traditional dish called Tee Pong, and we’ve even done a Red-Braised Pork Belly on FoodMayhem. Don’t be surprised if you see more in the future! Here, we’re Red-Cooking rich little chunks of pork belly with plump baby cuttlefish. Double the textures, double the fun!
