There is a legend among a certain set of pastry chefs about the miraculous qualities of rendered bear fat in pastry. Well, it’s true. While these may be pretty classic buttermilk biscuits, they are the flakiest you will ever eat.
Few dishes speak to the heart of Hunan province in China as does red-cooked pork. It is a masterfully slow-cooked stew of pork belly, and in this case either wild boar or black bear belly, gently transformed into melting magic. It’s one of the best Chinese dishes on this site. I guarantee it.