Any time of the week, day or night, this super quick, super simple and totally delicious recipe will be in your waiting bowl in no time at all , its so easy to make ahead, bathing the beautiful chicken in the marinade in the fridge until your ready to cook. Packed with beautiful Asian spice, mushrooms, red peppers and leafy greens with a kick of ginger and garlic......Perfect you just you or a sharing feast for hungry mouths.....
A beautiful vibrant, zingy, aromatic creation to celebrate the Chinese New Year and the Year of the Goat, well we used pork !!!!
A true Oriental taste explosion. Honey glazed pork belly with epic crackling, juicy meat that falls of the bone, succulent, mouthwatering and truly simple.
Forget the sweet and sour pork we sometimes get in the UK, heavy doughy balls with little pork inside them, drenched in sweet and obscurely red sauce. This is the real deal, a family favourite at our table, taken from a really old recipe book by Ken Hom Chinese cookery 1984. delicately and boldly balanced with fresh lean pork, served today with fresh cut pineapple and noodles. And as the title suggests the first meal served on our newly commissioned platter, designed and created by our great friend Tina Davies, just perfect together.
This dish has got to be one of my all time favourites! it's quick, simple and fun to prepare. I love the sweet and sour flavours of this epic Chinese dish. I used fresh organic chicken today and it also works well with king prawns or nice chunks of monkfish, chunky vegetables or pork. So Simon has also added his Sweet and Sour dish too, S & S Pork Hong Kong Style......