Add the pork belly and fry for about 5 minutes until browned on all sides. Add the onion ... While the pork belly is cooking, make the rice. First rinse the rice in a bowl of cold water at ...

For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. You need something that's big enough to ...

Shanghainese pork chop and vegetable rice is an all-in-one dish ... that resembles a large hammer with dull spikes on one side and a flat surface on the other. Some people claim you can use ...

Remove the pork from the marinade, discarding the marinade. Transfer to an ovenproof casserole dish, skin side up ... for 2 minutes. Add the rice, stock, and bay leaves and stir well to combine.

Forbidden rice, also known as Chinese black rice ... You can pair the rich, sweet, and savory flavors of char siu pork with ...

Once the rice is cooked, the rest of the dish takes ... Sear the meat on one side, then flip the pieces over and brown the other side. Take the pork slices out of the skillet and pour off most ...

Remove the pork from the oven and slice with a sharp knife. Boil the reserve marinade in a small saucepan and leave aside. Divide some cooked rice between two serving bowls. Place the pak choi on ...

Follow these instructions and I promise you perfectly cooked pork belly — crackling that makes a loud crunch and succulent meat with loads of flavour. Using free-range pork makes a big ...