If you ask me, pork tenderloin is one of the most underrated proteins out there. When cooked just right, it’s juicy, fla ...

When buying the pork spare ribs, have the butcher cut them through the bones into 1.5cm (⅔ in) pieces. If you try to cut them at home, it requires a very sturdy cleaver and a thick cutting board.

Heat the oil to 170°C (340°F). When the oil is hot, start frying the ribs in batches – do not crowd the pan. Fry until the ribs are cooked through (about five minutes, depending on how meaty ...

This flavoursome pork rib roast is cut from pork belly still ... Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ...

Galore Pork Noodle at Whampoa Makan Place serves up flavour-packed prawn noodles with generous pork toppings at ...

Chop the pork spare ribs into 3 cm pieces (your butcher may do this for you), then combine in a large bowl with the ingredients for the marinade. Mix well to combine, then marinate for 10 minutes.

Rub the salt, pepper and coriander all over the ribs and place in a roasting tray. Pour 200ml of the cider or apple juice into the bottom and cover with foil. Bake at 180 degrees for about an hour ...