Pei Jin Lim


Singaporean cooking in Switzerland.

  • Switzerland
  • Joined a year ago
Used the cut from the upper shoulder (also known as pork butt). Authentic taste just like home!
Cashew nuts a must-have here!
Used ready-made gyoza skin for this to save time, and pan-fried them as potstickers.
Simple yet tasty recipe! I added double the amount of shaoxing wine for a stronger flavour.