Traditionally, char siu's iconic color emerges by way of fermented red bean curd ... the dish from other pork preparations. The aromatic combination of Chinese five spice powder, white pepper ...

Lightly sear the pork skin in a hot pan to get rid of any hair. Some people use tweezers, but this is much easier. Add pork, one spring onion/scallion, half the ginger and half the Shaoxing wine ...

1 kg pork shoulder (with a good bit of fat marbled ... Drizzle a couple tbsp of oyster sauce evenly over the be Chinese green vegetables and serve with the rested char siu and siu yuk and ...

Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.

In June 2024, China announced the launch of an investigation into alleged dumping of EU pork on the Chinese market. While no measures have yet been taken, the investigation is still ongoing. That ...

Slices of slow cooked pork belly coated in a sweet, sticky salty sauce flavoured with ginger and garlic. Red Braised Pork Belly is a famous Chinese dish with many slight variations. This recipe ...

Igeta became hooked on a dish while working part-time at a local Chinese restaurant. Twice-cooked pork, known in Japan as “hoikoro,” that was served to the staff left an indelible impression.