Top with slices of char siu pork and a selection of other toppings, such as eggs, spring onions, sesame seeds, grated garlic, mushrooms, pickled ginger and nori seaweed. Tim says: Ramen is a bit ...

Remove from marinade (keep it) and pat dry. Brush a hot pan with oil and heat until hot. Add the pork and seal off on both sides until fat is golden. Place in a baking dish and pour over the marinade.

This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. It is then ready for using in ramen.

Instant ramen, a food that originated ... Add the vegetables, eggs and sliced char siu. Roast the nori seaweed and garnish. 1. Tie the pork up, season with salt and apply the salt evenly on ...

Drain well and lightly pat dry on kitchen paper before using. Arrange the slaw on plates with the char sui pork ribs and garnish with the spring onion curls (if using). Neven Maguire’s Midweek ...

Fans of sushi and other Asian dishes have until Sunday to down their last Crouching Tiger roll or bowl of char siu pork ramen at the original Wasabi Chi. The restaurant near Merle Hay Mall closes ...

Shoryu ramen are launching a new Japanese breakfast menu in Covent Garden, and Hot Dinners can be the first to try it with 50 ...

An essential staple in Cantonese cuisine, char siu – or barbecue pork – is one of the most popular Chinese roast meats, and one that chef Lee Man-sing learned to make when he was just 14 years ...