This traditional Pad Thai balances the essential Thai flavours of sweet, sour and salty through a simple homemade sauce of palm sugar, tamarind and fish sauce. Stir-fried with prawns, tofu, egg, rice noodles and fresh vegetables, it's a classic street-food favourite.

This classic Chinese dish combines golden prawns tossed in a fragrant ginger and spring onion sauce, served over a crispy nest of fried noodles. The contrast between crunchy noodles and silky, savoury sauce creates a beautifully balanced texture and flavour.

Chinese Pan Fried Pork Buns, also known as Sheng Jian Bao, are a Shanghai street food favourite. These juicy pork-filled buns are partially risen, pan fried until golden and crisp underneath, then steamed in the same pan to create a tender, fluffy top with a crispy base. The filling is rich with ginger, garlic, Shaoxing wine and stock, creating that signature burst of savoury juices inside each bun.

This Goan-style Pork Vindaloo is rich, spicy and tangy, with tender pork belly slow-cooked in a fragrant blend of toasted spices, chillies, vinegar and tamarind. Unlike the bright red takeaway version, this recipe delivers a deeper, more aromatic curry with incredible depth of flavour.

Hong Kong Style Dim Sum

Steamed Spare Ribs with Black Bean is a classic Hong Kong dim sum dish, known for its deep savoury flavour, tender bite and rich glossy sauce. This Steamed Spare Ribs with Black Bean recipe combines fermented black beans, plum sauce and chilli oil to create a sweet, salty and slightly spicy marinade that infuses the pork as it steams.

Sweet and Sour Pork Ribs are a rich, sticky dish where a whole rack of pork is marinated in a blend of soy, hoisin, honey and black rice vinegar, then slow roasted until tender. The ribs are finished at high heat with a reduced glaze, creating a beautifully caramelised, glossy coating with a balance of sweetness and tang.

Tonkotsu Ramen is one of Japan’s most famous noodle soups, known for its rich, milky pork broth created by boiling pork bones for hours until the collagen and fat emulsify into a deeply savoury stock. In this version, pork belly and pork hock are simmered with onions, garlic and mushrooms to develop a deeply umami broth, served with ramen noodles, soy marinated eggs and tender slices of pork. The long cooking time transforms simple ingredients into a deeply comforting bowl of ramen.

These Vietnamese Lemongrass BBQ Pork Chops are marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauce, oyster sauce and palm sugar before being grilled over a barbecue and repeatedly glazed with a sticky tamarind-honey sauce. The result is beautifully charred, juicy pork with the perfect balance of sweet, savoury and smoky flavours, traditionally served with Vietnamese broken rice (Cơm Tấm).

This Katsu Sando is a Japanese convenience store classic featuring a thick, juicy pork cutlet  coated in crispy panko breadcrumbs and layered between soft milk bread with shredded lettuce, creamy Kewpie mayonnaise and tangy tonkatsu sauce.

These Korean Pork Belly Tacos combine slow-roasted, melt-in-the-mouth pork belly with soft homemade corn tortillas, quick pickled red onions and fresh lime. Sweet, spicy, savoury and tangy, they're the perfect fusion of Korean and Mexican flavours.