This is my wife's favourite dish here. First introduced to this dish 10 years ago in Boston's Chinatown, I was told the whole slab of pork was first boiled till cooked in water, then sliced up before stir frying in the pan with the various spices.
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At Shisen, it wasn't over fried so the meat remains succulent. It also better balanced, and I don't mean just about cutting back on oil, salt and chilli, because my wife is very certain they've used some miso so it's fuller in flavour.

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