Synopsis
Cantonese cuisine often incorporates pork and host Mary Tang shows us three diverse ways to elevate this juicy protein. First, she chops up a sweet winter melon - saving the hollowed out shell to use as a bowl - with spicy shredded scallops and lean pork tenderloin. Then, she whips up a quick and easy pork stir-fry with crispy snow peas and delicious red peppers. Finally, Mary showcases a Cantonese take on barbeque pork. The secret? A mind-blowing marinade. With sugar and honey crusted pork butt, fermented bean curd and a mixture of delicious Asian sauces, this tangy dish is worthy of an extra batch. Don't forget, delicately steamed sweet buns take this dish up a notch - Mary offers a fun (and easy!) foolproof recipe.
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