Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.
Whether crafting Kylie Kwong’s delicate dumplings, adding the final, chilli-spiked flourish to Neil Perry’s smashed cucumber salad, or simmering Tony Tan’s braised beef brisket, these are all the ...
Use for meatballs, Chinese dumplings or Thai-style pork balls. Season and shape into patties, burgers or make your own sausages. FAQs about BBC Food ...