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 ...

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 ...

An especially popular pork-based rendition from the country is called char siu. This Cantonese classic is popular throughout the Chinese diaspora ... red tint with food coloring instead.

Don’t use a food processor, or the results will be coarse, not refined. The oysters and mushrooms need to be fully hydrated, which can take several hours. I start soaking them the night before.

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.