A Chinese Cantonese barbecue staple ... Preheat oven to 350°F/177°C. Roast pork at 350°F/177°C for 20 minutes. Remove pork out of the oven and jab the skin with skewers.

Place the pork in a non–metallic dish and rub all over with the Chinese five–spice powder and then the crushed garlic. Combine the sugar, hoisin sauce, soy sauce and rice wine in a small bowl and pour ...

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.

Special celebrations deserve extra special dishes. So expect this Chinese New Year celebration, taking place on January 28 ...

The siu yuk (crisp-skinned roast pork) – bought from a siu mei (Chinese roast meat) shop – should be from the belly, with a nice layering of fat, or from the more flavourful but less meaty rib ...

Buy a piece of pork that is of even thickness without bones to make carving easier. Poking holes in the pork skin is a crucial step, take your time and poke as many holes as possible. 1.

Buy a piece of pork that is of even thickness without bones to make carving easier. Poking holes in the pork skin is a crucial step, take your time and poke as many holes as possible. See here for ...

I’d definitely recommend the roast duck rice over the roast pork rice. Along with my iced Chinese tea, the entire meal came up to RM9.60. As baffled as I was, a large part of me was really grateful ...