Char Siu
Char siu, literally "fork-roasted" in Cantonese, is the lacquered red barbecue pork that hangs in the windows of siu mei…
Chinese
Discover · complex + meat + meals + pork + soy-sauce
17 recipes
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Course & method
Ingredients
Indonesian Mee Goreng
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste…
Indonesian
Lu Rou Fan
Pork belly is hand-diced into 1 cm cubes (skin on), parboiled, then braised slowly in a fragrant mixture of soy…
Taiwanese
Lumpia Shanghai
A pork-mince filling with carrot, onion, garlic, soy and pepper rolls tightly into thin spring-roll wrappers, finger-sized
Filipino
Mala Dry-Pot (Ganguo)
Ganguo, literally "dry pot", is the dry sister of hotpot
Chinese
Mapo Tofu
Silken tofu cubes are blanched briefly in salted water (firms slightly and seasons)
Chinese
Mixed Meat and Bean Chilli
Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes
Mexican
Pancit Canton
Aromatics fry, then chicken and prawns sauté fast
Filipino
Pork Gyoza
A pork mince filling spiked with garlic, ginger, soy, sesame oil and finely chopped cabbage is wrapped in shop-bought…
Japanese
Prawn and Pork Pad Thai
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter
Thai
Roujiamo (Xi'an Chinese Hamburger)
Roujiamo is often, lazily, called the Chinese hamburger, but it is older than the burger by perhaps a thousand years and…
Chinese
Samgyeopsal
Samgyeopsal, literally "three-layered flesh" after the visible stripes of meat and fat, is the most beloved…
Korean
Shoyu Ramen
Of the four main ramen styles, shoyu (soy) is the cleanest and most aromatic, leaning on a clear roasted-chicken broth…
Japanese
Sweet and Sour Pork
Often mis-made in the West as doughy balls drowned in cloying sauce, properly prepared sweet and sour pork is a delicate…
Chinese
Tantanmen
Three components assemble at service
Japanese
Tonkatsu
Thick pork loin steaks are scored, seasoned, breaded with flour-egg-panko, and shallow-fried until the crust is shatter-crisp
Japanese