There are many ways to prepare twice-cooked pork ... or Chinese cabbage, which have softer leaves that wilt too much in the heat. Choose a skin-on piece of siu yuk with a nice layer of fat ...

Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky ... Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly ...

Can Chinese barbecue pork possibly be that color all on its own? Here's how your favorite char siu dish gets all that flavor and its signature red hue.

Breaded pork comes with a sauce ... the cutlets to avoid splashing the hot fat. Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.

The siu yuk (crisp-skinned roast pork) – bought from a siu mei (Chinese roast meat) shop – should be from the belly, with a nice layering of fat, or from the more flavourful but less meaty rib ...

1. Prick the pork skin using a spike (I use the spike used to make takoyaki) or paring knife and create as many holes as possible, being careful not to poke all the way through to the fat.