Rice dishes Char siu pork is known for its sweet and savory flavors. Pairing it with fluffy rice helps balance the richness ...

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).

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 ...

At Melbourne’s first outpost of the Guangzhou franchise Liyin Rice Roll Master, Cantonese cheung fun is made-to-order using ...

Calling on inspiration from her Chinese-Jamaican roots, Chef Stefanie Hibbert brings international savvy to her personalized ...