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.
