Pork Recipes

The authentic Chinese version. Crispy, double-fried pork tenderloin strips coated in a vibrant, glossy, perfectly balanced sweet and sour glaze, without pineapple or bell peppers.

A famous Sichuan dish featuring julienned pork and wood ear mushrooms stir-fried in a complex 'fish-fragrant' sauce that is sweet, sour, spicy, and garlicky.

Fluffy, pillowy steamed lotus leaf buns stuffed with melt-in-your-mouth red braised pork belly, pickled mustard greens, cilantro, and crushed peanuts.

Sticky, sweet, and incredibly savory roasted pork with a glossy glaze and iconic red edges. The cornerstone of Cantonese roast meats.

A legendary Sichuan dish. Pork belly is boiled, chilled, sliced thin, and stir-fried until the fat renders, tossed with leeks and savory chili bean paste.