A star rating of 0 out of 5. This hearty Polish stew makes a comforting pork belly buns dinner for wintry days. Cabbage is slow cooked and combined with mushrooms, cooked meats and spices.

Enjoy our stroganoff for a casual dinner party main. Use pork or beef ribs to make bortsch, a Ukrainian-inspired soup made with beetroot and beans to make it deliciously filling. A star rating of 4 out of 5. Serve up a winter feast with our roast pork loin and homemade sage and onion stuffing. Enjoy these pork medallions with a creamy mushroom and madeira sauce.

Create the perfect Sunday roast crackling with Mark Sargeant’s secret addition. Slow cook pork shoulder for four hours in the oven to tenderise then finish on a BBQ. Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado. A star rating of 5 out of 5. Nothing tastes better than tender pork belly with sticky barbecue sauce. Take a simple dinner shortcut for aromatic pork with Chinese five spice.

Its blend of spices such as cinnamon and Sichuan peppercorns make a flavour-packed dish. Roast pork belly with pear cider, bay leaves and pears for an autumnal main course. A star rating of 0 out of 5. Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.

Bao means “bun”, so the name bao bun is redundant, and bao in the Chinese language without any qualifiers is generally used to refer to baozi. The gua bao originated from the coastal regions of Fujian province in China. It is said to have come from either the cities of Quanzhou or Fuzhou. The custom of Hui’an people in Quanzhou is to eat these pork belly buns to celebrate the marrying off of a daughter.

In Taiwan, gua bao were reputed to be introduced to the island by Fuzhounese immigrants. Fuzhou rice vinasse meat is wrapped in it, and ingredients are chopped and soaked in meat gravy to eat. Taiwanese Hokkien due to the mouth-like form of the bun and the contents of the filling. Gua bao was a food that merchants had on ritual festivals in Taiwan under Japanese rule. In the Philippines, it is served in Chinese Filipino restaurants throughout the country, where it is more popularly known as cuapao. In Japan they are called kakuni manju and are sold as a Chinese snack food. United Kingdom, Erchen Chang, Wai Ting and Shing Tat Chung opened BAO in London, further popularizing the snack in the West.

There have been many new trendy “gua bao” which incorporate pan-Asian fusion or non-Chinese fillings between the lotus leaf buns, such as kimchi or karaage. Who Took the “Gua” out of “Bao”. The Food of Taiwan: Recipes from the Beautiful Island. A Street Food Goes International: Taiwan’s Gua Bao”. A Street Food Goes International Taiwan’s Gua Bao”. Love of pork belly and buns”.

LASA: A Guide to 100 Restaurants. Bureau of Patents, Trademarks, and Technology Transfer, Philippines. Intellectual Property Office, Department of Trade and Industry. College of Arts and Letters, University of the Philippines. A Guide to Nagasaki Shinchi Chinatown: Enjoy Local Specialties as You Walk! The first Chinese style temple in Nagasaki”.

The secret of gua bao: The Taiwanese street food taking over the world”. 16 Dishes That Define Taiwanese Food”. A Guide to Eating Regional Chinese Food in NYC”. Nothing tastes better than tender pork belly with sticky barbecue sauce. Dry the belly slices with kitchen paper, then season with salt and pepper.