I LOVE pork belly and one of my favorite Chinese dishes is braised pork belly. This dish is fatty, savory, sweet and ...

A sweet and crispy flavour bomb - Slow-braised in a fragrant milk and honey broth, Omar Foster’s pork belly is tender, full ...

Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer, but remove the skin if you prefer.

Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

Loosely inspired by the flavors of Japanese kakuni, this supple sticky-sweet and salty braised pork belly comes together in just one pot. In this fiery Indian classic, chunks of pork shoulder and ...

It’s commonly made with braised pork belly, but you’ll find variations filled with lamb spiced heavily with cumin and also beef. Many credit rou jia mo as the world’s oldest sandwich ...

1. Preheat the oven to 180C/160C fan/gas 3. Cook the pork belly pieces in a pan of boiling, salted water for 2-3 mins, then drain and plunge into a bowl of cold water. 2. Meanwhile, combine the ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...