CharWok
category

Pork

20 recipes. Cook Chinese pork as char siu, ribs, Hunan and Sichuan stir fries, red braises, meatballs, soups, and steamed dishes.

Chinese red-braised pork belly with glossy red-mahogany skin-on cubes, distinct skin, fat, and lean layers, and a thin clinging glaze in a warm-white bowlPorkBraised Pork Belly (Hong Shao Rou/红烧肉), an Easy VersionChinese BBQ ribsPorkChinese BBQ Ribs (叉烧排骨)Clear Chinese pork rib soup with tender bone-in ribs, corn rounds, carrot chunks, scallions and cilantro, with the garlic and peppercorns removedPorkChinese Pork Rib Soup (排骨汤)Amber-translucent pork rind jelly cubes with fine skin strips, black-vinegar chili dressing, garlic, white sesame and cilantroPorkChinese Pork Rind Jelly Salad (肉皮冻)Home-oven Cantonese char siu pork shoulder with deep ruby-mahogany honey lacquer, caramelized edges, and moist fully cooked slices on an ivory platePorkEasy Char Siu (Chinese BBQ pork, 叉烧)Dry-fragrant Hunan pork with thin pork belly, blistered green chilies and fermented black beansPorkHunan Pork Stir-fry (湖南小炒肉)Sichuan pork, shiitake and celery filling in crisp lettuce cupsPorkLettuce Wraps, Sichuan-style (生菜包)Golden Lion’s Head meatballs with Napa cabbage and shiitake in clear brothPorkLion’s Head Meatballs (Shi Zi Tou, 狮子头)Taiwanese Lu Rou Fan with glossy braised pork belly over white rice, a halved soy egg and blanched greensPorkLu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)Glossy mahogany pork belly slices arranged over dark braised preserved mustard greens on a white serving platterPorkMei Cai Kou Rou (Steamed Pork Belly/梅菜扣肉)Tender pale pork slices, glossy golden egg, black wood ear, lily buds, cucumber and scallion served on a dark platterPorkMoo Shu Pork, the Original Recipe (木樨肉)Nine steamed pearl meatballs coated in glossy translucent glutinous rice, each on a carrot slice, with one cut open to show cooked pork, water chestnut and scallionPorkPearl Meatballs (Sticky Rice Meatballs, 珍珠丸子)Glossy Peking shredded pork in sweet bean sauce, served with scallion slivers, seeded cucumber matchsticks and square tofu sheetsPorkPeking Shredded Pork with Sweet Bean Sauce (京酱肉丝)Shanghai scallion pork chops glazed dark and glossy with softened scallion segmentsPorkScallion Pork Chops (葱烤大排)Pan-fried pork buns with pale pleated tops, white sesame and scallion, crisp deep-golden bottoms and a fully cooked juicy pork centerPorkSheng Jian Bao: Pan-fried pork buns (生煎包)Paper-thin pale Sichuan pork belly slices with soft skin and translucent fat, layered over cucumber ribbons and coated in brick-red garlic chili dressingPorkSichuan Garlic Pork Slices (蒜泥白肉)Sichuan fish-fragrant pork shreds with crisp carrot, wood ear and bamboo shoots in a glossy garlic saucePorkSichuan Pork with Garlic Sauce (鱼香肉丝)Steamed bite-size pork ribs with fermented black beans, garlic, red chilli and scallion in savory juicesPorkSteamed Ribs with Black Beans (豉汁蒸排骨)Bone-in sweet-and-sour pork ribs coated in a glossy deep amber-brown glaze with toasted sesame and scallionPorkSweet and Sour Ribs (糖醋排骨)Twice-cooked pork with curled thin pork-belly slices lacquered in red chili-bean sauce with green leek and fresh red chiliPorkTwice cooked pork (Hui Guo Rou, 回锅肉)
keep exploring