Egg noodles can similarly be used -- think of classic Chinese dishes such as ... option that doesn't require double cooking, ...

Prep the Siu Yuk – pat dry the pork belly on all sides ... If you forget about it and leave it in for cooking for longer it will be fine, it will just be a lot more melt in your mouth in ...

I use the word “Asian” loosely in this recipe because the dish is a mishmash of flavours from a variety of countries. The pork belly seasonings can be Chinese or Japanese, the fried shallots ...

Pork belly bossam is so much more than what has ... it has a sweeter flavour than the Japanese and Chinese varieties. Oysters and pork are delicious together, but if you dislike oysters, leave ...

Cut pork belly slices into length of 5 to 6 cm. Cut onion into bite-size pieces. Cut nira into 7-cm long pieces. 2. Pour 1 Tbsp oil in frying pan, add onion from (1) and cook on low heat for about ...

This pork belly takes no time to cook on the barbecue ... Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside.

After one hour, remove pork belly, add 1 cup water to the bottom of the roasting pan and cover with foil. Pop back in the oven and cook for an additional 3 hours until belly is fork-tender.

Neil Perry’s Asian-inspired recipes will transport you far away ... And what could be better than crispy pork belly? To achieve the optimum mouth-wateringly crisp skin, the pork is dried out ...

These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce). Loosely inspired by the flavors of ...