Pork

Buy good-quality pork for these dishes — free-range is best, and if you have a chance, try some of the better producers with heritage breeds so you get pork with great texture and flavour. Remember as well that fat is flavour and with slow Chinese red braising the fat is rendered to the point that the meat is incredibly tender. Don’t go lean with your pork — it won’t taste as good.

I generally use pork fillet or boneless leg for stir-fries. I tend to think that the leg has more flavour and dries out less, unless the pork is twice-cooked. You can also braise pork neck, shoulder, hock and belly and add it, sliced, to any stir-fry or salad with a fiery hot dressing.