Saturday night Chinese: Sweet and Sour Pork

Sweet and Sour Pork, Saturday night chinese

There is nothing I love more than a Chinese on a Saturday night.

A couple of weeks ago I met with Bing Pan who has been on the island for 9 years. He and his wife Siqi Zang come from a suburb of Beijing known as Luo Yang.  He loves the Maltese way of life and they have settled down in St Pauls Bay. They return to see their family in China every couple of years however they travel extensively for short breaks to locations around Europe and take every opportunity to explore other cultures and cuisines that are a short distance away.

And Bing brought with him all the skills that he acquired not only from culinary school but from old recipes and tips that were passed on to him by his parents who are both professional chefs too.

Bing Pan, Chef at La Branda Premium Resort, Mellieha, Malta

Bing with his wife, family and parents [centre] in Luo Yang near Peking

During our first session together we prepared  what I think is probably the most popular chinese dish, no matter which country you may be living in.

Bing uses local Maltese pork.  He loves the taste and texture and combines this with the freshest of ingredients.  He believes that fresh ingredients contribute to success of this dish.  His kitchen is MSG free.

[amd-zlrecipe-recipe:4]

Sweet and Sour Pork

Vegetable Noodles

To be treated like a queen, Bing prepares my Chinese meal.

Thank you Bing!

Trade Enquiries:
You can try out Bing’s Chinese Food at La Branda Riveriera Premium Resort Mellieha
I use
Pork by Majjal ta’ Malta. by Churchills Master Butchers, Zejtun
Ketchup, apple vinegar by Kuhne at Quality Foods
Caster Sugar by Silver Spoon at Borg & Aquilina
Noodles by Sharwoods, Saxa Salt and Oxo Stock Pots by Premier Foods at George Borg Ltd
Kitchenware by K&Co Telephone 79415384
Cornflour & Spices delivered to my home by www.spices.com.mt
Fruit and vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola, Barbuto [organic]