Jeremy's bringing the taste of local street food to our kitchen with his juicy pork chop buns.

Food & Drink Jeremy Pang’s Cantonese pork chops recipe This classic dish isn’t as hard as it looks to make at home.

Lucy Seligman - restaurant critic, food historian, and the voice behind "Thanks for the Meal" - knows exactly how to make the best pork tonkatsu.

Jeremy Pang explains how Worcestershire sauce, ketchup and brown sauce became key to Hong Kong cuisine – and shares his recipe for crispy Cantonese pork chops.

British-born Chinese TV chef Jeremy Pang says the food of Hong Kong was a “massive influence” in his household growing up. His parents both grew up in Hong Kong – a special administrative ...

Jeremy Pang’s “Hong Kong Kitchen” takes me back to those crazy, tasty days in a location that now ranks as the fourth most densely populated country or dependency in the world, with more ...

Pang makes pork sando with homemade tonkatsu sauce, sure to impress. Joe Swash returns for his next lesson, trying his hand at a spicy and sweet classic crispy chilli beef.

Ingredients "There’s a meal in Singapore called ‘scissors-cut rice’, a selection of dishes piled high over a plate of lovely fluffy rice and topped with curry sauce," says chef Jeremy Pang.

British-born Chinese TV chef Jeremy Pang says the food of Hong Kong was a ‘massive influence’ in his household growing up. Grace Hammond tucks into some delightful dishes.

Jeremy cooks up some delicious meals suitable for a date night, including pork sando with homemade tonkatsu sauce, and a sticky toffee pudding with a Jeremy Pang twist.

Join chef Jeremy Pang as he explores Hong Kong's incredible food scene, from sizzling street stalls to iconic eateries. Discover where to find the best roast meats, dim sum and more.

Step 7 Serve the katsu with a scoop of white rice, cabbage, the pickled cucumbers (I like to toss a bit of the pickling liquid with the cabbage) and lots of tonkatsu sauce drizzled over the top.