Sweet and sour pork (咕噜肉)


The most iconic of all cantonese cuisine would have to be sweet and sour pork 咕噜肉. I dare say there would be a Chinese takeaway shop in any town any city, selling a variant of this. The Hong Kong version I grew up with is sweet and tangy, with thick pieces of meat thinly coated…

Braised pork belly, leek and noodle with vinegar broth


This is one of J’s all-time favourite year-round dish. Using the pressure cooker, it takes only 35 minutes for the pork belly to become soft and meltingly tender. The soup is fragrant from peppercorns and bay leaf, with the big and bold vinegar taste adding depth to the soup. The key here is to use…

Chinese Roast Pork with crispy crackling


The closest chinese roast meat shop is 30 mins of driving away. To get our roast pork fix, we have to plan ahead and go on weekends. There has to be a better way, I thought to myself. So I decided that I will make my own! Ingredients: 2kg pork belly 3 tablespoon five spice…

Authentic Bánh Mì – Vietnamese Sandwich recipe


On our recent trip to Melbourne, Australia, we came across many bakeries and stores selling traditional Vietnamese sandwiches – Bánh Mì. These are the result of French and Vietnamese cuisines coming together, and boy, what a glorious effort. Bánh mì sandwiches are different to the normal western sandwiches. The bread is crunchy on the outside…