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 ...

About Roasted Chilli Pork Recipe: Marinated pork double fried and tossed in hoisin sauce, tomato sauce, chilli sauce and black bean sauce with a squeeze of lime. Aren't you slurping already?

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.

Sprinkle the skin with salt. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the ...

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

Season with salt ... chilli and coriander. Serve with rice or noodles. This can be marinated up to 8 hours ahead. If serving cold, it can be roasted up to 4 hours ahead. The raw marinated pork ...

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.

At the slightest chance of there being any of this left over, cut the pork into bite-sized pieces and serve with toothpicks and the caramelised chilli as a dipping sauce the next day.