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 ...

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.

An especially popular pork-based rendition from the country is called char siu. This Cantonese classic is popular throughout ...

Taryn Varricchio: Fresh-baked rolls packed with thin-sliced roast pork, crumbled sharp provolone, and lightly salted broccoli rabe are a local Philadelphia treasure, and insiders know this place ...