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 ...

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

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.

To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large ... Put the ribs in a roasting tin and roast for 45 minutes, or until cooked ...

I brought my colleagues, Rachel and Ansel to Paya Lebar Square to have an early lunch consisting of Chinese “hamburgers” at Qin Ji ... taken on a reddish-orange hue coupled with specks of chilli ...

Pork mixed with roasted spices and sauteed with onion ... Then add half a cup of water, masala, half cup pork stock, haldi and red chilli powder. 3. Once fried, add pork, turmeric extract and salt to ...

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.