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2014-02-04
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Rong Cheng uses fresh pork than frozen pork for the bak kut, fresh pork is usually better from both taste and texture, it has an impact to the quality of the broth as well, the essence from the fresh pork tends to integrate into the broth while cooking and likewise fresh pork is easier to absorb the essence from the broth to make the meat luscious. The Bak Kut from Rong Cheng was more tender and easier to chew; the meat can be removed from the bone rather easy, a process only achievable from the
Rong Cheng uses fresh pork than frozen pork for the bak kut, fresh pork is usually better from both taste and texture, it has an impact to the quality of the broth as well, the essence from the fresh pork tends to integrate into the broth while cooking and likewise fresh pork is easier to absorb the essence from the broth to make the meat luscious. The Bak Kut from Rong Cheng was more tender and easier to chew; the meat can be removed from the bone rather easy, a process only achievable from the well controlled of timing and fire power. Overall, Rong Cheng Bak Kut Teh reminds us the resemblance of Song Fa Bak Kut Teh, both apparently created to meet the younger generation taste. Braised Pig Trotter
We asked for the braised pig trotter to have more lean meat so not to feel too guilty consciously. The trotter was ordinary in taste and texture; we found the trotter lacking the right seasoning and that can’t make the dish shine. So far, we love the pig trotter from Joo Siah Bak Kut Teh which was very well seasoned and excellent in the flavour and taste. Read our review of Joo Siah Bak Kut The at http://ieatandeat.com/joo-siah-bak-kut-teh/
read the full review at http://ieatandeat.com/category/bak-kut-teh/
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