Deep-fry the pork for 2–3 minutes on a high heat, until crispy and brown on the outside, then remove and drain with the bones. 7. At this point, roughly chop the fried pork meat into bite-size ...

Jeremy Pang’s Pork Buns Recipe taken from Jeremy’s new book ‘Hong Kong Kitchen’ . Makes: 2. Ingredients. 2 pork chops, on the bone (approx. 200-250g/7-9ox each) 2 crusty rolls of your ...

5. Date Night - 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.. More info ...

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. 6. A Bit of Spice ...

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.

Deep-fry the pork for 2–3 minutes on a high heat, until crispy and brown on the outside, then remove and drain with the bones. 7. At this point, roughly chop the fried pork meat into bite-size ...

Deep-fry the pork for 2–3 minutes on a high heat, until crispy and brown on the outside, then remove and drain with the bones. 7. At this point, roughly chop the fried pork meat into bite-size ...

I ate a lot of things that surprised me when I lived in Hong Kong in my mid 20s, often from carts hidden from street view in back alleys or larger streetside stalls known as dai pai dong.