What's on Tap

What's on Tap

Zinda showcases flavorful dishes for Restaurant Week

Posted August 20, 2013

Downtown Raleigh Restaurant Week continues through this Sunday, and each morning WRAL-TV will feature a participating restaurant.

Today we're showcasing Zinda, an Asian restaurant on Fayetteville Street. Zinda is offering a $30 three-course dinner menu for Restaurant Week, along with a $10 wine pairing option. The menu features delicious and flavorful dishes such as Miso Glazed Scallops over seared pork belly with Brussels sprouts, Hong Kong Pan Fried Noodles and Mango Mousse Parfait Cake. Zinda Downtown Raleigh Restaurant Week: Zinda

Chef A.J. Faung shared the recipe of one of his Restaurant Week menu items with us – Shanghai Red Cooked Pork. The dish has a nice balance of flavors and is based on traditional cooking styles, but presented in a modern way.


  • 1 1/2 pounds pork belly or shoulder cut in 2 inch squares
  • 2 Tablespoons dark soy sauce
  • 3 Tablespoons regular soy sauce
  • 1/2 teaspoon 5-spice powder

Combine ingredients and let marinate overnight.


  • 1 cup chicken broth
  • 1/2 cup Shao Xing wine or dry sherry
  • 3 Tablespoons regular soy sauce
  • 2 Tablespoon dark soy sauce
  • 2 Tablespoon hoisin sauce
  • 1/4 cup brown sugar
  • 6 quarter sized pieces of sliced ginger
  • 2 whole star anise
  • 1 cinnamon stick
  • 3 cloves garlic
  • 2 Tablespoons oil

Heat oil in a skillet. Brown marinated pork on all sides. In a medium sauce pan add oil, cook garlic, ginger, star anise and cinnamon for 5 minutes until fragrant. Add all remaining ingredients with browned pork. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes to an hour until pork is fork tender. Serve with blanched Chinese broccoli.



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