Ming's master recipe for his Clementine Marmalade is a delicious way to introduce the sweet taste of citrus to a dish. The marmalade perfectly complements Ming's Braised Lamb Shank, and makes a succulent addition to the spiciness of Grilled Sausage in Edamame Stew. While in Beijing, Ming visits a restaurant to see how the locals incorporate citrus into their mouth-watering orange-flavored beef. In the studio, Ming makes a Grilled Pork Belly Sandwich, and is joined by guest chef Kirk Avondoglio of Perona Farms, who uses the master recipe to whip up a Spice-Rubbed Salmon with Radicchio Slaw and Clementine Marmalade.
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