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.

Have the butcher cut the pork ... salt, sugar, cornstarch and oil, then mix thoroughly. Leave at room temperature while preparing the other ingredients. Mince the garlic. Slice the banana chilli ...

If you do, the salt rub will seep through and make the pork too salty ... If you like you could serve it with mustard and/or sweet chilli sauce.

An especially popular pork-based rendition from the country is called char siu. This Cantonese classic is popular throughout ...

Place the meat in the baking tray, pour over the marinade and roast for 20–25 minutes, turning the pork over after 15 ... olive oil, chilli and salt together in a bowl and set aside for at ...

chilli flakes, milk and muslin wrap. Reduce slowly for about 2 hours, until thick and rich, and the pork is tender and almost falling apart. Just before the sauce is done, cook the pasta until al ...

The night before you plan to cook this dish place your belly pork strips on a plate or in a tray. Dry them off first with some kitchen towel and then sprinkle over the salt, rubbing it into the skin.