Twice Cooked Pork Belly Carrot and Coriander

Want a bit more bite to your pork belly? Then twice-cooking it might be the answer – as covering it in an egg and flour batter will make the texture a little crispier.

After the first round of frying, the pork belly is drained of oil on some tempura paper, ideally, to make it all less greasy, before you add in the spiralised carrots and coriander.

The whole thing is very fast and easy to cook, and prep only takes roughly 10 minutes, with around the same amount of cooking time. Continue reading “Twice Cooked Pork Belly Carrot and Coriander”

Thanksgiving Recipe – Pork Sirloin with Spanish Pedro Sauce

It’s Thanksgiving week: for us in Europe and rest of the World it’s almost like a fictional holiday that we only get to see in the movies. Every year, the fascination about what our American friends will serve on their table takes over the internet and all our favourite blogs. But there’s no stopping us extending their gratitude to our own dining tables, is there? And what if this year we proposed a recipe that broke the poultry convention? In fact, for this recipe we chose pork sirloin – and if you can get your hands on an authentic Iberico pork sirloin, all the better! Continue reading “Thanksgiving Recipe – Pork Sirloin with Spanish Pedro Sauce”


Giant “Lion Head” Meatballs (Shi Zi Tou)

Happy Mid-Autumn Festival! Time to bring out the mooncakes and watch the full harvest moon – as we say, may the flowers be beautiful and the moon be round. This week’s Chinese recipe is also round! These pork meatballs are roughly the size of tennis balls, and are called lion heads or sixi (lucky four) meatballs, as you’d usually make four.

If you’d like a further touch of the autumn, you can also add a few chopped water chestnuts to the mix. The most important thing is to use minced pork belly and not a leaner mince, as it really makes a difference to how light and tender the meatballs turn out in the end. Continue reading “Giant “Lion Head” Meatballs (Shi Zi Tou)”


Chinese Steamed Pork with Couscous (Fen Zheng Rou)

This steamed pork with couscous recipe is both traditional and modern – in that it uses couscous instead of broken rice, but the taste is so similar to what you’d traditionally eat that it’s very difficult to distinguish between the two. Traditionally the broken rice is made from chopping rice (or whizzing it quickly in a blender) before it’s cooked, so that each bit of the broken rice is roughly the size of a grain of couscous. We chose to use couscous for this because it’s already the right size, and a bit healthier than white rice – or for an even healthier alternative, use wholegrain couscous! Continue reading “Chinese Steamed Pork with Couscous (Fen Zheng Rou)”

Rose coloured pork with fermented tofu (Meigui Furu Rou) – a healthier recipe

Happy Bastille Day everyone! Sadly I didn’t have a blue bowl to serve this in, but this pork and fermented tofu recipe traditionally adds a dash of red to your table, and is best served with some white rice. It is also traditionally made with pork belly, as you need a fattier cut to make this tender, but this way of cooking it combines frying and steaming, and results in nice and juicy meat with pork cheeks – and is not as slow to cook as other recipes using pork cheeks.

The fermented tofu can also be replaced with soy sauce and normal tofu if you really can’t get hold of it, although of course the taste won’t be the same, but the pork cheeks will still be tender with the fry then steam method! This recipe works with the red version of fermented tofu, which is what gives the meat that lovely red colour at the end. It takes around 2 minutes to prep, followed by 5 minutes of active cooking time, then 45 minutes in the steamer. Continue reading “Rose coloured pork with fermented tofu (Meigui Furu Rou) – a healthier recipe”

Cola ribs the Chinese way – a simple recipe

Cooking with cola is not that unusual – Nigella, for example, offers a ham in Coca-Cola recipe. The popular drink has also made its way into Chinese home cooking, and instead of using the oven, the ribs are all cooked in a pan. Coca-Cola’s flavourings include vanilla and coriander, which are both enhanced in this recipe.

The prep time is around 5 minutes, but you do have to leave the meat marinading for some time, ideally overnight, so it’s a dish you can prepare in advance. We’ll need to let the ribs simmer on the hob for around 45 minutes as well.


1 rack of ribs
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of Chinese Shaoxing rice wine
1 tbsp of corn flour
A pinch of ground vanilla (optional)
250ml of Coca-Cola
A handful of coriander

Continue reading “Cola ribs the Chinese way – a simple recipe”


“Red” braised pork belly recipe (hong shao rou)

Red braised pork belly is a popular dish throughout China, and there are many ways to make it. This is just one of the many, and although the cooking time is quite long, the prep time is only 5 minutes. A specialised version from Hangzhou is Dong Po Rou, and named after the famous artist/poet Su Dongpo.

The pork belly is cooked on very low heat, and you can cook it from 45 minutes to 1 hour, depending on how soft you want the meat to be – the longer the softer. Cooking it for longer than 1 hour risks the meat going too dry.

This recipe serves 2.


400g of pork belly
1 spring onion
30g of sugar
4 slices of ginger
5 star anises
2 tbsps of soya sauce
2 tbsps of shaoxing rice wine

You’ll also need salt to taste, water and a touch of olive oil/other cooking oil. Continue reading ““Red” braised pork belly recipe (hong shao rou)”

Shredded pork and coriander

Shredded pork and coriander recipe (xiang cai chao rou si)

This simple and quick pork and coriander stir-fry dish comes from Northern China, just south of Beijing – from Shandong – and is part of the Lu cuisine (which is why it’s not a stew this time!)

Sometimes it has been modified to a spicier dish (by adding chilli), but the original version only uses salt, soya sauce, cooking alcohol, ginger and spring onion for flavouring. My family never made it with chilli peppers, so this is what you’ll find here.

The best cut of pork for this stir-fry is the fillet (aka the tenderloins). The cheapest pork I found during my shopping trip was already cubed, so that’s what I’m using. To make up for the cut, I’m cutting these into smaller pieces here. The aim is for it to cook very rapidly, so the prep time is roughly 10 minutes, but it should only cook for around 5-6 minutes.

This version of the recipe serves 2.

Shredded pork and coriander

200g of pork
1 egg
1 tbsp of plain flour
4-5 spring onions (small)
2 slices of ginger
1 tbsp of soya sauce
1 tbsp of Shaoxing rice wine
200g of coriander
Salt to taste
2-3 drops of sesame oil

Yes, that’s not a typo, you really do need 200g of coriander! Continue reading “Shredded pork and coriander recipe (xiang cai chao rou si)”