Chinese five spice is a staple in curries, rubs, and marinades. However, its blend of sweet, sour, bitter, spicy, and salty ...

in a seasoned liquid until tender, before stir-frying the meat with vegetables, while at restaurants, chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp-skinned ...

In Chinese markets, they're usually sold ... Add the spring onions and mix briefly, then stir in the roast pork. Pour the stock and seasonings into the pot and bring to the boil, then stir in ...

This Japanese adaptation of the Chinese dish char siu is seasoned with sugar ... Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid.

Even though the cooking time is short, the flavors of the seasonings permeate the ... This dish is similar to fried pickled Chinese cabbage with shredded pork. The menus of the Tang and Song ...

Katsuhiko Yoshida, a Chinese cuisine chef who ... into 7 to 8 mm-thick pieces. 2. Cut pork slices into pieces 2 cm wide, place in bowl and add prior seasonings of soy sauce, sake and black pepper.