Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut ...
Let’s cook a hunk of pork belly for three hours, two of them at a moderate heat, and another half hour at each end at a stomping 240°C. And let’s season it with Chinese five-spice.
Dan Hong uses this popular kitchen appliance to make the crispiest pork belly, scented with Chinese five-spice and Shaoxing wine. Credit: Adrian Patra ...
While most people refer to all four of the pig's limbs as the feet (or trotters), Chinese butchers call the ... add the pieces and simmer for about five minutes. Unless your pot is very large ...