If you like bacon or pork belly, then Pagoda Pork Belly is a dish you need to try at Chef Liu Restaurant in Houston Chinatown.
To make this dish, a special cutting technique and a mold is needed. It takes about 30 minutes to cut the pork belly and stuff the mold.
Here is the rough sketch of preparation process.
The dish is salty and aromatic. Compared to fried bacon, the steamed dish has a total different texture - it's so soft that you can use chopsticks or spoons to pick the meat up for eat, no knife is needed at all. It's so soft that you don't need to really chew on the meat at all and the pork fat almost melts in your mouth,