Pork

Szechuan Pickled Vegetable ('Zha Tsai') is a delicious and versatile ingredient which can be used in everything from stir-fries to noodle soups, and as a condiment over cold tofu & thousand-year-old eggs, wontons in chili oil and congee (rice porridge). This "pickle" is essentially the swollen stem of a type of mustard plant that is salted, rubbed in chili spices, pressed and then preserved-traditionally in some type of earthenware jar. Nowadays you can buy these in convenien

This traditional dish from Beijing consists of shredded pork marinated in soy, rice wine, sugar and cornstarch which is then sauteed in a sauce of sweet bean paste, sesame oil, and rice wine, then poured over a bed of thinly sliced scallion before serving. Great served with steamed white rice or wrapped in a "bing" (Chinese wheat flour pancake).

These crispy coated soy & five spice marinated pork chops are usually part of a 'bian dang' or bento-style lunchbox that we would get from local vendors in Taiwan. They are traditionally served over steamed white rice along with soy-braised eggs. Super easy to make and incredibly delicious!

I adapted this from Wei Chuan's cookbook,  Chinese Rice and Noodles . I wasn't sure where this recipe came from but, by some accounts, it is probably Cantonese in origin. The sauce is nicely sweet and sour and the sautéed onions add extra flavor and texture. Easy to make and excellent served with steamed white rice on the side. A great alternative to your standard fried pork chops. It's not part of the original recipe, but I like to add a pinch of red pepper flakes to the sau

Taiwanese soy-braised pork belly and soy-braised ground pork are oftentimes referred to synonymously as "Lu Rou Fan" in Mandarin or "Lo Ba Png" in Taiwanese. The sauce seasonings are pretty much the same, typically soy sauce, fried shallots, rice wine, rock sugar, diced shiitake mushrooms, and 5-spice powder, along with soy-braised eggs, all served over steamed white rice. The difference in my book is really in the type of pork used (diced pork belly or ground pork). I refer