This isn't just another pork stir-fry recipe. This is a culinary time machine, a passport to my childhood, and a testament to the woman who wielded a wok like a magic wand – my grandma.

Mashed recipe developer Feta Topalu comes to the rescue with this sweet and spicy pork stir-fry recipe. Ready in half an hour ...

Fry the eggs sunny ... Freeze the reserved half of the pork mixture or refrigerate and eat for lunch the next day. You only need 250g/9oz pork mince for this recipe, but as it's only available ...

Learn about Japanese home cooking with chef Saito! Featured recipes: (1) Crispy Pork Stir-fry with Myoga and Green Beans (2) Stir-fried Eggplant and Shishito with Miso Sauce. 1. Cut the pork slice ...

Add the marinated pork to the wok and use the spatula to break it up into smaller pieces. Stir-fry over a high flame until the pork starts to lose its pink colour, then remove the meat ...

Though it seems simple, there's an art to cooking a delicious stir-fry. Fortunately, you can follow this easy tip for cooking ...

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.

Neck of pork is such an underrated cut – it’s perfect for slow cooking or for pies like this. You might not see it shouted ...

As in all stir-fried dishes all the ingredients need to be prepared, ready to use, as the cooking is fast and you don’t want it overcooked.