Pork Meals

A classic dish hailing from the Beijing-Tianjin region, Aged Vinegar Braised Pork Belly is a must-have for festive family gatherings. Distinguished from traditional Red-braised pork belly by its rich aged vinegar infusion, this dish boasts a delightful mellow fragrance. The addition of vinegar not only tenderises the pork, making it irresistibly succulent, but also imparts a nuanced sweet and sour flavour that strikes a perfect balance.

The dish is characterised by its indulgent texture—fatty yet not greasy. A harmonious pairing with steamed buns (bao), Aged Vinegar Braised Pork Belly is an ideal choice when seeking a hearty stew for the Chinese New Year celebrations. Its unique blend of flavours, combined with the tenderness of the braised pork, makes it a standout option for those looking to savour a traditional culinary experience.

Indulge in the bold and irresistible flavours of our Kimchi Pork Belly Stir-Fry. This dish brings together tender, juicy pork belly, perfectly stir-fried with tangy, spicy kimchi for an unforgettable balance of savoury, sour, and spicy notes. The rich, melt-in-your-mouth pork belly pairs harmoniously with the heat and zing of the kimchi, creating a dish that’s both comforting and exciting. The pork’s natural richness balances the fermented tang of the kimchi, creating a deep, layered flavour experience.

Stir-fried to perfection, this dish is infused with a hint of garlic, making each bite full of depth and warmth. Whether served with steamed rice or noodles, this Kimchi Pork Belly Stir-Fry is the ultimate comfort food with a kick—ideal for anyone who loves bold flavours and a touch of spice. Try it today and enjoy a delicious fusion of Korean and bold, savoury tastes.

Double-Cooked Pork is a classic dish from Sichuan, loved for its bold flavours and tender, juicy pork. The name comes from its unique cooking method—first, the pork belly is boiled until tender, then sliced and stir-fried with aromatic ingredients like garlic, ginger, and Sichuan chilli bean paste (doubanjiang), along with fresh vegetables such as green peppers and leeks.

The real magic lies in the balance of flavours. The savoury, rich pork is paired with a hint of heat from the chillies, while the vegetables bring freshness to the dish. The pork gets beautifully crisp on the outside while staying deliciously soft inside, creating an irresistible texture.

Best served with steamed rice, Twice-Cooked Pork is a comforting, hearty dish that captures the essence of authentic Sichuan cuisine. It’s the perfect choice for anyone looking to enjoy the full-bodied, robust flavours of Chinese home cooking.

Sweet and Sour Pork, known as "Gu Lao Rou" in Chinese, holds the distinction of being one of the earliest Chinese dishes to gain international acclaim. Its origins trace back to the Guangdong province, which was also the first port of call for Western travellers during the Qing Dynasty. Thanks to its delightful combination of sweet and tangy flavours, it quickly captivated the palates of Westerners, introducing them to the captivating realm of Chinese sweet and sour cuisine.

As time passed, this dish evolved, with the traditional blend of black vinegar and sugar being enhanced by the addition of zesty lemon juice and fruit-based sauces. The introduction of pineapple further elevated the dish, infusing it with an additional layer of fragrance that complemented the succulent pork perfectly. Soon, Chinese restaurants worldwide began serving this delectable creation, propelling the sweet and sour style to global prominence.

Today, you can encounter a variety of sweet and sour dishes on Chinese takeaway menus, many of which have been tailored to suit Western tastes. However, it's important to note that Sweet and Sour Pork, originating in China, remains the quintessential embodiment of this culinary style. It is an absolute must-try for anyone seeking an authentic and delicious taste of Chinese cuisine.

One of the most profound Sichuan street foods that has conquered palates all over the world. A dish that is so complex, it’s almost impossible to make at home. Don’t worry though, we’ve made it possible. Just try it and you’ll love it.

Red-braised pork belly, also known as Hóng-Shāo Pork Belly, is a renowned staple in many households. When talking about this dish, one cannot omit the name of Su Dongpo, a legendary figure who was not only a celebrated poet and calligrapher but also a culinary connoisseur. He is widely credited with creating this dish and even penned a verse about it: 慢著火，少著水，火候足時它自美 (Slow the fire, use less water; when the cooking time is sufficient, it will naturally be beautiful). The dish consists of cubed pork belly slow-cooked in a mixture of Shaoxing Wine, soy sauce, and aromatic spices. Although the seasoning is uncomplicated, the cooking time is crucial. Once cooked to perfection, the pork becomes irresistibly fragrant, sweet, and tender, melting in your mouth upon the first bite. It stands as one of the finest ways to prepare pork belly.

Indulge in a classic that captures the essence of China’s beloved sweet and sour flavour profile. Our version, inspired by the Shanghai culinary tradition, highlights the perfect harmony between sugar and vinegar with a balanced hint of spice. To enhance the complexity, we’ve added a subtle smoky depth using smoked plum, creating a layered taste that’s truly captivating. For lovers of sweet and sour dishes, this is a must-try delight.

Pork intestine, a cherished delicacy among food enthusiasts, offers a bold aroma that intrigues some and delights others. We start by gently slow-cooking the intestines until perfectly tender, before expertly frying them with crisp Sichuan pickled mustard. The dish is then brought to life with a carefully balanced blend of Sichuan bean paste, light soy sauce, and a dash of vinegar, delivering a rich, nuanced flavour with a subtle kick. Perfectly paired with a cold pint, this dish promises a bold and satisfying taste experience you won’t forget.

A beloved comfort food from North East China, this dish is a true winter warmer. Succulent hand-sliced pork belly is simmered to perfection with tangy pickled Chinese leaves in a rich and fragrant sour broth. King prawns add an irresistible layer of umami, creating a harmony of flavours that’s deep and satisfying. One spoonful of this luscious broth and you'll be hooked! Best enjoyed with a steaming bowl of rice.

A traditional Cantonese soup dating back to the Qing Dynasty. Pig’s stomach and chicken thigh are slow-cooked with Chinese herbal medicine and spice. Served with garlic and spring onion dip, Savoury and fragrant.