Mix in the soy sauce, rice wine and mirin. Heat a small skillet (about 15cm/6 inches in diameter) over a medium flame. If you are using pork belly, take one of the fattier pieces of meat and rub ...

This mixture is added to the marinade sauces to give pork chops a glossy, thick consistency that coats them evenly. Shaoxing ...

Recipes published by Food & Wine ... marinade and delicious fat from the pork cook off, what's left is a richly seasoned paste that coats the bite-sized pieces of meat — perfect for eating with ...

Like many Filipino dishes, pork adobo is cooked with dark sugar, vinegar and soy sauce, which are then reduced right down to coat the meat. Jasmine rice flavoured with pandan leaf is a great ...

Cut the pork belly into thin strips about 8mm (⅜in) wide. Put the pork pieces in a bowl, add the soy sauce, rice wine, sugar, salt, white pepper, cornstarch, and sesame oil, and combine well.