Chinese roast pork on garlic bread is one of the great New York sandwiches, a taste of the highest peaks of Catskills cuisine: thin-sliced, Cantonese-style char siu married to Italian-American garlic ...

Asian flavors marry oh-so-well with pork. Ginger, sweet and salty hoisin sauce, brown sugar and cinnamon add depth and appealing aroma to this dish. This recipe comes together in a minute, but it ...

Yum, this is a perfectly cooked slow cooker pork roast with an Asian flair. While cooking, the onions almost melt down and ...

This family recipe from Lynette Lo Tom, author of “A Chinese Kitchen,” features a different kau yuk from the popular red pork and fat served in most local Chinese restaurants. Pour sauce over pork and ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

THIS IS NOT the pork roast you remember. Gone are the days, thankfully, when we cooked pork to 160 degrees. Done right, a pork roast is tender and tasty, moist inside, with a nice crisp exterior. For ...

For meat: Set tenderloins on a flat surface and coat evenly with salt. Refrigerate 2 hours. Mix sugar with hoisin sauce. Pour over meat and marinate overnight, turning occasionally. Preheat oven to ...