Pork tongue is good, too, although it’s bigger and the flavour is stronger. I like the round, warm taste of aged balsamic vinegar, and it’s not as sharp as some Chinese vinegars. You don’t ...

Divide the noodle salad between four plates and place the pork on top. Drizzle over the remaining dressing and serve.

The filling of ground pork ... Asian cuisines, rice vinegar is available in both seasoned and unseasoned varieties. Seasoned rice vinegar contains added sugar and salt and is used in sushi rice ...

Zhajiangmian is a Chinese dish that every cook makes differently. It can be made with minced pork or small cubes of pork belly. I’ve eaten versions with cooked cucumber (most use the raw stuff ...

An overnight marinade makes it easy to crank out these Chinese pork buns with ... To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions ...