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.

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 ...

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

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.

Indian and Chinese influences. “I love the combo in flavours. The pork belly as the mince means the filling is moist and not dry due to the amount of fat present. “The pork is incredibly flavourful ...

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.