
Chicharrones
Pork skin (the back-fat skin sold at butchers, or any thick skin from a fresh pork side) is scraped clean of all…
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Pork skin (the back-fat skin sold at butchers, or any thick skin from a fresh pork side) is scraped clean of all…

Pork shoulder is rubbed with a paste of achiote, orange and lime juices, garlic, oregano and warming spices, then left…

Spicy Thai salad with glass noodles, prawns, and pork

Mee goreng is the Indonesian-Malay stir-fried noodle dish that turns up at every hawker stall from Jakarta to Penang…

Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua)

These meatballs are packed with delicious flavours

Pork shoulder and pork ribs are simmered with onion, garlic and bay until tender, building a stock that becomes the soup base

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

Prik king paste fries hard in oil until aromatic and the oil splits

Sinigang is the Filipino sour soup, a brothy stew built on the puckering acidity of tamarind that defines comfort food…

These spring rolls are the dinner-party version of the takeaway classic: slim, crisp, and packed with a filling that…

Pork shoulder is sliced thin, marinated in a paste of rehydrated guajillo and ancho chillies, achiote, vinegar, garlic…

Two cuts of pork (sliced belly and seasoned mince patties) are marinated in a fish-sauce, garlic and shallot mixture…