Cooking with Chef Paul: Taiwanese Gua Bao and Pork Confit

Oftentimes, we find great cuisines have something similar in their cooking techniques or flavor profiles. Taiwan has pork belly, slowly braised in flavorful local ingredients. Simply fill up a steamed bun and turn it into an open-faced sandwich. In France, confit is considered a technique to preserve food in its own fat. Join Chef Paul to explore these two culinary powerhouses. Demonstration.

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