This dish is similar to fried pickled Chinese cabbage with shredded pork. The menus of the Tang and Song Dynasties included stir – frying, but they often called the method “stewing.” ...

“Dongpo Pork” is said to have been invented by ... There are many stories and allusions behind the names of Chinese dishes, which add to the mystique of the Chinese dietetic culture.

Pork tenderloin is a popular type ... It's a staple in Asian cuisine, adding even more umami flavour to meat dishes. Combine it with sesame oil, honey, garlic, and ginger for a deeper flavour ...

chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp-skinned roasted pork). I prefer the restaurant version, especially with siu yuk (char siu is too sweet).

I use the word “Asian” loosely in this recipe because the dish is a mishmash of flavours from a variety of countries. The pork belly seasonings can be Chinese or Japanese, the fried shallots ...

Igeta became hooked on a dish while working part-time at a local Chinese restaurant. Twice-cooked pork, known in Japan as “hoikoro,” that was served to the staff left an indelible impression.

The charcuterie also sold mustards and cornichons (pickled small cucumber) to accompany the pork dishes. One of the dishes available at such charcuteries is “pork in the charcuterie style.” ...