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.

The siu yuk (crisp-skinned roast pork) – bought from a siu mei (Chinese roast meat) shop – should be from the belly, with a nice layering of fat, or from the more flavourful but less meaty rib ...

This could be the best roast pork (Char Siu) in New York City.

A growing interest in vegetarian meat substitutes, especially by younger Chinese is fueling several companies to come up with plant-based replacements for the pork that is used in dumplings and ...