This stir-fry uses pork belly, which contains a lot of fat and results in a mouthwateringly rich porcine dish. It also ...

Put to one side. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the ...

In cooking dishes, “chao” means to stir – fry meat or vegetables with seasonings ... It is done this way: Choose fatty pork (or mutton and venison) and cut it into thin shreds.

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.

Chop suey is another stir-fry dish made from meat, eggs, and thinly sliced vegetables in a light sauce. It’s often made with pork, although some varieties may contain chicken, beef, or tofu.

Although this is a Chinese dish, I like to use sakura shrimp ... spatula to break it up into smaller pieces. Stir-fry over a high flame until the pork starts to lose its pink colour, then ...

As represented by such dishes as sweet and sour pork, known as “subuta” in Japan ... on popular dishes focuses on “sweet and sour stir-fry of meatballs and vegetables,” where a generous ...