Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour.
Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai pan-fried pork buns, traditionally served as breakfast, make a great party food.
Slippery, springy and spicy, Chinese pork rind jelly is truly a delight to enjoy. There is no commercial gelatin involved and it’s very simple to prepare.
Fragrant and spicy, twice-cooked pork is a mouth-watering Chinese Sichuan delicacy. This recipe shows you how to cook it faster without compromising the taste.
A simple pan-baked flatbread stuffed with spiced pork belly, fresh coriander and chilli, Chinese pork burger is tangy, flavourful, moist and extremely comforting.
A classic treat for Dragon Boat Festival. With this informative recipe you will make sweet and savoury Zongzi (Chinese sticky rice dumplings) with great ease.
Pork cubes cooked in a salty, fragrant sauce, then served with noodles and various vegetables, Zha Jiang Mian is a signature Beijing dish full of flavour and freshness.
Multi-layered flavour penetrating the tender meat, braised spare ribs with black bean sauce is a scrumptious treat requiring effortless preparation.
Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.
Classic dish, simplified version. This red-cooked pork belly recipe is hassle-free and fool-proof. Perfect for all occasions.