Recipes

Twice cooked cider-brined pork belly with sweet cornpotato- barley ragout

This twice-cooked method calls for more effort but the reward of seeing your guests relishing every last bite of the meat will more than make up for it.

Recipes

Roasted champagne pork rack stuffed with white peach-cranberry-pineapple

Pork racks are perfect for roasting, barbecuing or pan-frying. The combination of sweet chutney and pork jus with fork-tender pork will have you asking for seconds.

Recipes

Braised pull pork shoulder with apple-prune-beetroot

Braising and stewing the pork shoulder yields a tender texture which makes shredding the meat an effortless task. If salads don’t work for you, try stuffing the pork filling into bread buns to create your own gourmet burger party.

Recipes

Pork shoulder with honey and almond

Pork shoulder is a notoriously tough cut that requires hours of slow roasting; our seeming laborious recipe offers a happy solution. You can still achieve a juicy hunk of meat (in one hour) and trick your guests into thinking about the hard work

Recipes

Baked thyme miso marinated chilean seabass with creamed potatoes and asparagus

BAKED THYME MISO MARINATED CHILEAN SEABASS WITH CREAMED POTATOES AND ASPARAGUS

Recipes

Pan-fried hokkaido scallop gyoza ravioli with oba tomato sauce and yuzu oil

Gyoza skins double up as ravioli wrappers in a pinch.

Recipes

Fresh huai shan and cold japanese mian xian

Ling says “This dish—served in a martini glass at My Humble House—is inspired by the Japanese somen noodles that are served during summertime.”

Recipes

Steamed marble goby ‘lion head’ in fresh huai shan and truffle jus

Ling says “A healthier version of the classic ‘Lion Head’ meatballs that originated in Shanghai. You can substitute marble goby with other tender-fleshed fish like cod.”

Recipes

Double-boiled fresh huai shan, abalone and dried scallop in pork bone broth

Ling says “A classic pork bone-based soup. Adding premium ingredients with huai shan yields a sumptuous and highly nutritious tonic.”