Saturday night Chinese: Sweet and Sour Pork

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.

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