Cantonese Roast Pork Belly (Siu Yuk)

Cantonese Roast Pork Belly, or siu yuk, can be found in many Chinatown restaurant windows, but with our recipe, you can make it at home!

Five Spice Pork with Asian Slaw

Lean roasted pork loin, crisped in a crust of Chinese five-spice, sliced and served on a spicy cool Asian slaw of cabbage, cilantro, and green onion, crowned with charred mushrooms and peanuts, and zapped with a hit of sriracha.

Chinese Crispy Pork Belly

Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust.

Roast Pork with Chinese Vegetables

Roast Pork with Chinese Vegetables was a very popular American Chinese dish served in virtually all Chinese restaurants. Fresh slices of Chinese cha siu roast pork stir fried in a melody of Chinese vegetables makes this a healthy and delicious stir fry dish

Homemade Chinese Salted Pork (腌咸肉)

Chinese salted pork or yān xián ròu (腌咸肉) is a flavorful and has many uses in the kitchen. This salted pork recipe uses Sichuan peppercorns, which give off a wonderful aroma without the numbing effect when they are kept whole during the salt curing process.

Chinese Cured Pork Belly (Cantonese Lap yuk)

This Chinese cured pork belly recipe (lap yuk in Cantonese) is truly a family treasure––my husband's family has been making it for decades.

Cantonese Salt and Pepper Pork Chops

Salt and Pepper Pork Chops is a favorite favorite Cantonese dish and always a hit with the kids. Salt and Pepper pork chops is an easy-to-make dish at home!

Steamed Pork with Rice Powder (Fen Zheng Rou)

This Steamed Pork with Rice Powder, or "fen zheng rou" is a special occasion kind of dish in China. Our version involves pork belly and lots of spices!

Char Siu Pork (Chinese BBQ Pork)

Char Siu Pork (Chinese BBQ Pork) is SO easy to make at home in the oven! The key is the Char Siu marinade that's also used as the glaze.

Brown Sugar Garlic Butter Roast Pork

Slow roast pork that's caramelised on the outside, ultra tender on the inside, with syrupy sweet-savoury-buttery juices. You could totally make this using a whole roast, but using large pieces means more surface area = more golden sticky caramelised goodness.