Soy-Braised Pork Loin

If you’ve ever been to a real Chinese market, have a Chinatown near you, or hell… If you’ve been to China you’ve seen and hopefully tasted Siu Mei in all of its barbecued, glistening glory. It’s a take-out tradition that goes back to Guangzhou in the days when every neighbourhood had a local “oven master” that would roast various animals in special sauce to perfection and sell them to their neighbours to eat with a bit of rice and pickles. Read More