This isn't just another pork stir-fry recipe. This is a culinary time machine, a passport to my childhood, and a testament to the woman who wielded a wok like a magic wand – my grandma.

I am a truly big lover of Chinese cuisine and sometimes I just can not control my cravings. Yet, at the same time, the ...

Heat 2 tb-sp. lard or oil in a skillet till hot. Put in mushrooms, and keep stirring for 2 min. Then take out mushrooms and ...

Whether you’re craving a slow-cooking ragú or a rapid-fire stir-fry, these satisfying ground pork recipes are your answer to dinner tonight. These juicy grilled pork burgers amped up with the ...

Add the marinated pork to the wok and use the spatula to break it up into smaller pieces. Stir-fry over a high flame until the pork starts to lose its pink colour, then remove the meat ...

For this recipe, the pork is not pounded ... layer that helps the coating cling to the pork chops without falling apart. Is it better to bake or pan fry pork chops? If you're working with breaded ...

Learn about Japanese home cooking with chef Saito! Featured recipes: (1) Crispy Pork Stir-fry with Myoga and Green Beans (2) Stir-fried Eggplant and Shishito with Miso Sauce. 1. Cut the pork slice ...

Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it ...

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.

You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. To make the miso pork, heat the sesame oil in a large pan ...