Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.

Have the butcher cut the pork ... salt, sugar, cornstarch and oil, then mix thoroughly. Leave at room temperature while preparing the other ingredients. Mince the garlic. Slice the banana chilli ...

If you do, the salt rub will seep through and make the pork too salty ... If you like you could serve it with mustard and/or sweet chilli sauce.

An especially popular pork-based rendition from the country is called char siu. This Cantonese classic is popular throughout ...

Take the siu yuk out of the fridge and scrape off ALL the salt ... it roast for 2 hours (siu yuk). 5. Take out the marinated raw char siu pieces from the fridge and place all pieces of pork ...

chilli flakes, milk and muslin wrap. Reduce slowly for about 2 hours, until thick and rich, and the pork is tender and almost falling apart. Just before the sauce is done, cook the pasta until al ...

The night before you plan to cook this dish place your belly pork strips on a plate or in a tray. Dry them off first with some kitchen towel and then sprinkle over the salt, rubbing it into the skin.

Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature ...

At the slightest chance of there being any of this left over, cut the pork into bite-sized pieces and serve with toothpicks and the caramelised chilli as a dipping sauce the next day.

To make my leftover roast pork quesadilla you will need: Salsa 150g of diced tomato (seeds and pulp removed) 2 medium shallots A good bunch of coriander Juice of 1 lime Salt 1/2 ...