Remove from marinade (keep it) and pat dry. Brush a hot pan with oil and heat until hot. Add the pork and seal off on both sides until fat is golden. Place in a baking dish and pour over the marinade.

Place the pork belly in a container and whisk the remaining ... Add the onions and cook until golden. Chop the Char Siu into bite sized pieces and add to the wok with the soy and potatoes.

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).

An curved arrow pointing right. Most people don't associate Chinese food with barbeque, but these Char Sui pork ribs from Yunnan BBQ put Southern-style barbeque to shame. Produced by Jenner Deal.

1. Place the chicken stock in a large saucepan. Add the garlic, ginger, pork ribs, star anise, soy sauce and salt. Bring to a simmer, then lower the heat and gently simmer for 30 minutes.

An essential staple in Cantonese cuisine, char siu – or barbecue pork – is one of the most popular Chinese roast meats, and one that chef Lee Man-sing learned to make when he was just 14 years ...