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Chinese pork

Do any of you cook Chinese food much? I have a leftover pork roast, and I want to turn it into that brown melty pork that you sometimes get in restaurants… only every store-bought sauce I have ever tried for this has been too salty and/or too sweet and usually not even close. I don’t even know what to call the particular dish to look it up.

So can any of you read my mind? Can you tell me how to make it from scratch?

ETA: The answer is to use authentic oyster sauce instead of a mixed sauce from the supermarket


Other upcoming meals —

Collard Greens and Lentils cooked down with fried mustard seeds, nigella seeds, coriander, chillies, and garlic added at the last.

Asparagus. Something special with asparagus. It will probably be with peas and tortellini and either a butter & lemon sauce or something creamy.



Notable recent meals —

I made a lovely curry (onions, garlic, ginger, coriander stalks, curry powder, and tomatoes) with potatoes and string beans.

And last night there were scrambled eggs with onions, garlic, mushrooms, artichoke hearts (the vegetable truck has had lovely artichokes lately!), smoked oysters, and cheese. Thanks to the lovely Meghan for the idea.

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