Do you know what to serve with char siu pork? If you've ever enjoyed the sweet and savory flavors of char siu pork at a Chinese restaurant, you know how delicious this dish can be. Whether you're ...

Leave the pork exposed like this and put into the bottom shelf of your fridge or the meat drawer so it does not contaminate anything. Leave overnight in fridge. 3. Prep for the Char siu – place ...

Boh loh bao, also called pineapple buns, are a classic bun served throughout Hong Kong. But do these staple buns actually ...

Chef Paul is one of the top Cantonese chefs in Hong Kong, being a master of Chinese culinary arts. He boasts over 40 years of ...

One of Doumen's signature ICH delicacies, Dachikan Char Siu (spit-roast pork), is immensely popular. Liang believes such ICH ...

Place the pork in a roasting tin ... cook this quickly at 200C/180C Fan/Gas 6 for 15–20 minutes on each side to char both sides of meat and basting every 10 minutes for added depth of flavour.

Combine the marinade ingredients in a large bowl. Cut and stab the pork fillet all over so that it is well and truly puck marked. Place in the marinade bowl, coating it all over and cover in the ...

chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp-skinned roasted pork). I prefer the restaurant version, especially with siu yuk (char siu is too sweet).

His char siu puff pastry has the best execution. [5] A secret dinner spot is Come-Into Chiuchow Restaurant (1-2/F, 18 Prat Avenue, Tsim Sha Tsui). It opened in 1976 and has kept its classic Chiu ...