If you want to be sure of exactly what has gone into your mince then choose a whole piece of pork and ask your butcher to mince it for you (most butchers will be happy to do this). Try mixing a ...

The minced pork shouldn't be too lean - if there's not ... refrigerate it for about an hour - this makes it easier to shape and cook. Heat oil to the depth of about 3mm (⅛ in) in a skillet ...

This dish was my grandmother’s speciality: something she made only on special occasions, such as Lunar New Year, when she cooked for at least 30 people. What separates a good version of the dish ...

Add the minced garlic and cook for another minute or two ... Flip it over and continue cooking for an additional 30-45 ...

Brown sugar adds depth, while minced garlic infuses the pork with a rich ... return it to the slow cooker after shredding and ...

Start by putting a large pan on the heat, add the olive oil, then add the onion, garlic & carrot, stir for a minute until soft then add the mince. Keep cooking the mince until sealed and just ...

If not, put the meat on a plate, loosely wrap in greaseproof paper or aluminium foil and store in the fridge away from cooked meats. Pork will keep for three to five days in the fridge.