Braised pork belly in soy sauce

 

Ingredients:

4 pieces pork belly (3" long)

3 slices ginger (peeled)

2 stalks spring onion

1 stick cinnamon

3 pods star anise 

2 pieces bay leaves (dried)

Braising liquid: (mix in a bowl)

2 tbsp. light soy sauce

3/4 tbsp dark soy sauce (add more if your sauce is not dark)

1 tbsp. Shaoxing wine

1/2 tbsp sugar (to taste)

3/4 cups water (add more if needed)

Methods:

1. Rinse the pork slices and wipe dry with kitchen paper.  Use a fork to pierce the pork belly pieces all over - this helps them cook faster and absorb more flavor.
2. Heat a dry pan over high heat.  Add the pork belly slices and sear both sides until light golden.  No oil is needed as the pork will render its own fat.
3. Add the ginger, spring onion, cinnamon stick, star anise and bay leaves to the pan.
4. Reduce the heat to medium and pour in the braising liquid. Give it a stir to mix.
5. Cover with a lid and braise until the pork is fully cooked.  In between braising, turn the pork belly over to ensure even cooking.
6. Uncover the pan, turn the heat to high and reduce the sauce, spooning the sauce continuously over the pork to glaze it.
7. Remove the pork belly onto a plate, slice the pork belly into bite-sized pieces and serve!

Braising in progress..

Pork belly before slicing

This Simple Yet Yummylicious recipe is adapted from 'cicili.tv' with slight adjustment to suit my cooking preference.

Braised Pork Knuckles With Mushrooms

 

Ingredients: (serves 2)

Half Pork Knuckle (cut into pieces, washed, blanched and drained)

5 pieces dried shiitake mushrooms (soaked, remove the hard stem and drained)

Few pieces of thick sliced ginger with skin (smashed)

5 cloves whole garlic (peeled)

1 piece cinnamon

3 cloves

2 star anise 

1 tbsp. oil

Water, to braise

Black Moss (optional)

Seasonings:

2 tbsp. light soy sauce

2 tbsp. dark soy sauce 

2 tbsp. oyster sauce

Methods:

1. In a clean heated wok, without oil, add ginger and garlic.  Fry for 2 minutes.  Add 1 tablespoon oil and sauteed until fragrant.  Add cinnamon, cloves and star anise, continue to fry until fragrant for a few minutes.
2. Add in blanched pork knuckle and mushroom, and stir to combine.
3. Finally, add in seasonings and give it a good stir to mix.  Add in a bowl of water, stir to combine and off the heat.
4. Since I am braising using claypot, I dish the pork knuckle into a claypot and add more boiled warm water to cover the pork knuckle.  Cover the pot and let it braised over low heat.  In between braising, I flip the pork knuckle, check on the amount of sauce, if needed, add more water.  Continue to braise until the pork knuckle has softened, according to your preference.
5. If using, add in the black moss during the last 15 minutes of cooking.
6. The pork knuckles are soft and ready to serve.

I adapted this recipe from 'Youtube by Shadajie Kitchen' with a slight adjustment to suit my cooking preference.

Taiwanese Braised Pork Rice (Lu Rou Fan)

 

Ingredients: (serves 2)

300 g. pork belly (skin on)

3 shallots (peeled and thinly sliced)

2 cloves garlic (peeled and coarsely chopped)

1 tbsp. spring onion (white section only, thinly sliced)

2 hard boiled eggs (peeled)

1 1/2 tbsp. brown sugar - to taste

1 1/2 tbsp. light soy sauce

300 ml. water

Dash of ground white pepper

1/2 tsp. five spice powder

1/4 tsp. salt

Garnish with blanched bok choy

Methods:

1. Place pork belly in a pot of cold (room temperature) water and bring to a boil.  When water is boiling, remove the pork.  Scrap the skin with knife to remove any hair or dirt.  Cut pork belly into small pieces, preferably within half to 1 cm. thick.
2. In a pan, stir fry the pork belly over medium heat  and constantly stir to ensure even cooking.  Once oil is rendered from the pork, dish out the pork onto a bowl, leaving the oil in the pan.
3. Fry the shallots with the heated oil (low heat) until golden; add back the pork into the pan.  Add brown sugar and stir fry to combine.  Once the sugar is caramalised, add in scallion and garlic.  Add light soy sauce and season with salt, white pepper and five spice powder.  Stir to combine all the ingredients.
4. Add peeled hard boiled eggs.  Fill the pan with sufficient water, just enough to submerge all the ingredients.  Bring it to a boil, then reduce the heat to cook it at barely simmering temperature.  Braise the pork, and egg low and slow until cooked.  In between braising, stir to ensure even cooking.
5. Skim off excess oil floating on top before serving.
6. To serve: Scoop rice into a small bowl, press it with a rice scoop, turn the bowl over a serving dish.  Serve with the braised pork, egg and blanched bok choy at the side.

I serve another portion of this yummylicious braised pork with noodles, Kuching's popular Kolo Mee, and with the must-have condiment of green pickled chilies.

So, what is your choice of serving?? With rice or noodles?  No worries, both are yummylicious!

I adapted this recipe from 'tasteasianfood.com' with slight adjustment to suit my cooking preference.

Braised Pork Belly With Chinese Leeks

 

Ingredients: (serves 2)

400 g. pork belly (sliced thinly, with skin on)

2 Chinese leeks (sliced diagonally)

1 red chili (sliced diagonally)

3 garlic cloves (peeled and sliced)

2 tbsp. oyster sauce

2 tbsp. Shaoxing wine

100 ml. water (add slightly more if necessary during cooking)

Methods:

1. In a high heated wok, add pork belly and fry to render the fat.  Remove any excess fat, if it is too much.
2. Push the pork belly to the side of the pan.
3. Add chili and garlic to the center and stir fry to combine.
4. Add oyster sauce and Shaoxing wine, stir to mix; then add in water. Give it a mix, then cover with the lid and braise until the meat is cooked and soft, especially the skin.  Stir in between braising.
5. Add in Chinese leeks and stir-fry until cooked.
6. Remove onto a serving dish and serve!

I adapted this recipe from 'Y Cooking' Youtube.

Nyonya Stewed Pork Ribs

Ingredients: (serves 3-4)

400 g. pork ribs (cut into bite-sized pieces)

8 shallots (peeled and leave it whole)

3 red chilies (seeded and slice lengthwise but don't cut through to the tip) - add more if you prefers it spicy

4 cups water (add more during stewing, if needed)

3 tbsp. bean paste (grind with mortar and pestle)

1 tbsp. tamarind pulp (soaked in 2 tbsp. water, extract juice)

1 1/2 tsp. granulated sugar (to taste)

Salt (to taste)

Methods:

1. In a wok, heat up 4 cups of water and bring it to a boil.
2. Add shallots, chilies and pork ribs into the water.
3. Add bean paste, stir and bring it to a boil.  Remove from heat and transfer into a large clay pot for stewing.
4. Lower heat to medium-low, cover with lid and slowly stew the ribs until the meat is tender.  In between stewing, give it a stir and check on water, adding more if needed.
5. Add tamarind juice, sugar and salt, and taste for correct seasonings.
6. Serve hot in individual serving bowls.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Char Siu Glazed Meatloaf

 

Ingredients: (serves 2-3)

500 g. minced pork

1/2 cup panko breadcrumbs

1 tsp. chicken stock granules

1/4 cup tomato ketchup

1/4 cup Chinese Char Siu Sauce

1/2 carrot (peeled, coarsely grated)

1 tbsp. finely slice spring onion

1 tbsp. chopped coriander

1/2 egg

1 tsp. salt

Dash ground black pepper

1/2 cup water

Topping/Sprinkle (optional)

Chili flakes

Toasted white sesame seeds

Quick pickled carrots:

1/4 carrot (peeled and julienned)

1/2 red chili (finely sliced)

1/2 tbsp. granulated sugar

1/2 tbsp. vinegar

1/4 tsp. salt

Methods:

1. Line a 3" x 6" loaf pan with Silicon parchment paper, allowing the paper to overhang the 2 long sides.
2. In a bowl, add breadcrumbs, chicken stock granules and 1/2 cup water.  Mix and allow to absorb for 5 minutes.
3. In a small bowl, combine ketchup and char siu sauce.
4. In a separate large bowl, place the minced pork, soaked breadcrumbs, carrot, spring onion, coriander, egg, salt and black pepper.  Add half of the ketchup and char siu sauce mixture (reserve the remainder for later).  Mix well until combined.
5. Place the minced mixture in the prepared pan, pressing down well.  Bake in a preheated oven of 160 degree Celsius for 30 minutes.  Drain off any excess fat and juices.  Glaze the top of the meatloaf with the reserved ketchup mixture.  Bake for a further 20 minutes or until top is golden.
6. In the meantime, make the quick pickled carrots.  Combine the ingredients in a bowl, set aside for at least 10 minutes. I prefer to pickle it longer. 
7. Remove the meatloaf from the oven and rest for 10 minutes.  
8. Remove from pan onto a serving plate.  Sprinkle with chili flakes and sesame seeds (if using).  Slice and serve with quick pickled carrots and other side ingredients, based on your preference.  I serve mine with Creamy Japanese Potato Salad.  Look out for the recipe in my next blog.

Before baking

This yummylicious recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Sticky BBQ Pork Rice Bowl

 

Ingredients: (serves 2)

400 g. pork belly (skin on, cut into 3" long and 1/4" thick)

2 garlic cloves (finely chopped)

1/2 tbsp. finely grated ginger

300 g. Chinese cabbage (thinly shredded)

2 green apples (peeled, cored, chop into chunks)

1/2 cup chicken stock

1 tbsp. Shaoxing Wine

1/2 tbsp. cooking oil

To serve: 

Steamed rice

Spring onion (thinly sliced)

Red chili (sliced) - optional

Hoisin Glaze: Combine in a small bowl

1 tbsp. hoisin sauce

1/2 tbsp. light soy sauce

1/2 tbsp. Shaoxing Wine

1/2 tsp. Five Spice Powder

Methods:

1. In a saucepan on medium-high heat, add oil.  Cook pork until golden on each sides.  Turn off heat and transfer pork to a plate.
2. Turn heat back on, in the same pan with remaining oil, add garlic and ginger, stirring until aromatic.  Add cabbage and apple and stir to combine.  Drizzle the stock and Shaoxing wine over the cabbage mixture.  Off the heat, remove the cabbage and apple into a baking dish, spread it out evenly.  Place pork on top, brush the top of the pork with half of the glaze.  
3. Bake in a preheated oven of 180 degree Celsius for 20 minutes, or until golden.  Turn the pork over and brush with remaining glaze, bake for a further 15 minutes or until crisp and golden.  I use a fork to prick on the meat to ensure its soft enough.  If it is still hard, then let it bake again for a few more minutes.  This depends on individual's liking.
4. Place rice into 2 serving bowls.  Top with pork, roasted cabbage and apple, and drizzle juices over; scatter over spring onion and chilis.
5. Ready to serve!

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Salt and Pepper Crispy Pork Belly

 

Ingredients:

280 g. pork belly (skin on, sliced about 1")

1 onion (peeled and sliced slightly thicker)

1 red chili (sliced)

1 sprig spring onion (sliced)

2 cloves garlic (peeled and sliced)

2 tbsp. potato starch

1 1/2 tbsp. unsalted butter

1/2 tsp. chicken stock granules

Dash of ground pepper

1/2 tsp. chili flakes

Cooking oil (for deep frying)

Marinade:

1 1/2 tsp. ginger (peeled and chopped)

2 cloves garlic (peeled and chopped)

1 tbsp. Shaoxing wine

1 egg 

Dash of salt

Dash of pepper

Methods:

1. In a bowl add pork belly and all the marinade ingredients.  Mix and aside to marinate for 20 minutes.
2. In a flat dish, add 2 tablespoons potato starch. Coat marinated pork in potato starch and set it aside.
3. In a heated pan, add enough cooking oil for deep frying.  Once the oil is hot enough, add in the coated pork belly one by one.  Do not over-crowd the pan.  If your pan is not large enough, deep fry it in two batches.  Once the sides of the pork belly are starting to brown, remove from oil onto a strainer.  Heat up the oil to high heat; put the pork belly back into the hot oil for second frying for more crispiness.  Once the pork belly has turn golden, remove from heat into the strainer and set aside.
4. In a clean heated wok, add butter, once starting to melt add in sliced garlic and onion, give it a quick stir; then add in spring onion and sliced chili,  continue to stir-fry; then add in chicken stock granules and ground pepper, and stir to mix them well.  Next, add in chili flakes and continue to stir-fry.  Finally, add in the fried pork belly, stir to combine; and off the heat.
5. Remove onto a dish.
6. Ready to serve with a plate of warm fluffy rice.

I adapted this recipe from Youtube by: hoon & elen's today cuisine with a slight adjustment to suit my cooking preference.

Peking Pork Chops

 

Ingredients: (serves 2)

270 g. pork tenderloin (cut into 1/2" thick slices)

Cooking oil (for deep frying)

1 tsp. sesame seeds (toasted)

Marinade:

1 small egg

3/4 tbsp. cornflour

1/2 tsp Shaoxing Wine

1/4 tsp. salt

Sauce:

1 tbsp. tomato ketchup

1/4 tbsp. plum sauce

1/4 tbsp. chili sauce

1/4 tsp. hoisin sauce

1/4 tbsp. Worcestershire Sauce

1 tbsp. black vinegar

1 tbsp. sugar

1/2 pinch Chinese five-spice powder

1 1/2 tbsp. water

Methods:

1. Pound the pork slices with meat mallet, not until too thin.  Set aside.  In a bowl, mix the marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
2. In a separate bowl, mix the sauce ingredients.  You may add more or less sugar, or other sauce ingredients to your own liking.  Set sauce mixture aside.
3. Heat up a wok with enough oil, deep-fry pork slices until golden brown and slightly crispy.  Dish up, drain on paper towels and set aside.
4. Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with the sauce.  Dish up and sprinkle the pork chops with some toasted sesame seeds.
5. Serve as a meat dish with other dishes and a bowl of hot fluffy rice.

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

Din Tai Fung Pork Chop Fried Rice

 

Ingredients: (serves 2)

2 cups cooked rice

1 tbsp. cooking oil, plus more for frying pork chops

2 large eggs

1/2 tsp. salt

1/2 tsp. chicken stock granules

Dash ground white pepper

1/2 sprig spring onions (chopped) - to garnish

Pork Chop brine solution:

250 ml. water

1/2 tsp. baking soda

15 g. salt

1/2 tbsp. sugar

Pork Chop marinade:

2 pieces boneless pork chop (about 3/4" thick)

1/2 tsp. five spice powder

1 1/2 tbsp. cornflour

1 tsp. light soy sauce

1/2 tbsp. sugar

1/2 tbsp. Shaoxing Wine

Methods:

(A) Prepare the brine solution

• Put water, salt, sugar and baking soda in a saucepan.  You don't need to bring to a rolling boil,  just cook until the salt and sugar dissolves.  Set aside to let it cool down completely.

(B)  Prepare the pork chops

• Cut some short slits on the fat side of the pork chops.  This prevent the meat from curling up during cooking.
• Use a meat tenderizer to tenderize the pork chop, but not too thin.

(C)  Brine the pork chops

• Once the brine has cooled down, put the pork in the brine solution and let them soak in the brine for 1 hour, maximum.  Do not over do it or the pork chops will have mushy texture from over brining.
• After brining, rinse the pork chops to get rid of salt and baking soda with clean water.  There is no need to pat dry.

(D)  Marinate the pork chops

• Combine all the ingredients in a bowl and set aside.
• Pour the marinade over the pork chops and rub all over, cover and let them marinate overnight in the fridge for best result.

(E)  Cook the fried rice 

• Use clean hands to separate any clumps from the rice.
• Preheat wok over medium-high heat.  Add 1 tbsp. oil.  Crack in eggs and scramble about 10 seconds.  The eggs should be only 50% cooked at this point.  Add rice and stir to break up any lumps and make sure rice grains are coated with the eggs.  Add seasonings and continue to stir-fry until rice grains are really dry.
• Taste for correct seasoning, add more chicken stock granules as needed to suit your taste.

(F)  Frying the pork chops

• Bring the pork chops out from the fridge 1 hour before cooking.
• In a heated pan with medium heat, add about 1" oil.  Oil is ready when you put a wooden chopstick into the oil and bubbles form around the chopstick.
• Add in the pork chops, if you are making larger portions, fry them in batches.  Fry until golden brown, turning over to ensure evenly fried.  Remove from oil and place on kitchen paper.  Rest for 5 minutes before cutting.

(G)  Serving

• Portion rice into 2 serving plates.
• Top with pork chop slices.
• Sprinkle with chopped spring onion and serve immediately.

This recipe is adapted from 'whattocooktoday.com' with slight adjustment to suit my cooking peference.

Crispy Thai Garlic Pork Belly

 

Ingredients: (serves 2)

240 g. pork belly (without skin and cut into bite-size pieces)

3 garlic cloves (peeled)

2 coriander roots

1 tsp. white peppercorns

1/2 tsp. salt

1/2 tbsp. oyster sauce

1/2 tbsp. fish sauce

1/4 tsp. sugar

1/2 cup cornflour

1 tbsp. crispy fried garlic

Coriander leaves (to garnish)

Cooking oil (for deep-frying)

Methods:

1. Using a mortar and pestle, pound garlic, coriander roots, peppercorns and salt into a rough paste.  Place the paste in a medium bowl along with pork belly, oyster sauce, fish sauce and sugar.
2. Fill a saucepan or wok to about 1/3 capacity with cooking oil.  Heat oil over high heat.  To check whether the oil is hot enough to fry, dip a wooden chopstick into the oil, and small little bubbles will appear around the chopstick.
3. When the oil is hot, take half the pork belly and coat with half of the cornflour.  Toss until well combined.  Dust off the excess flour and carefully place into the hot oil.  Turn over if the bottom side is golden and let the other side continue to fry until golden.  Remove the pork belly to a plate lined with kitchen paper to drain off excess oil.  Repeat with the remaining pork belly and flour.
4. To serve, transfer the fried pork belly to a serving plate.  Sprinkle with crispy fried garlic and coriander leaves.

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.  You can use chicken to make this dish too.

Chinese Fried Pork Belly

 

Ingredients:

250 g. pork belly/1 slab (remove skin and cut into 2-3 sections)

2 tbsp. plain flour

1 tbsp. rice flour

1 tbsp. cornflour

Marinade: (mix all ingredients in a small bowl)

1/2 cube red fermented bean curd (Nam Yee)

1/2 tbsp. garlic (chopped)

1/2 tsp. Shaoxing Wine

Dash of salt

1/2 tbsp. granulated sugar

1/2 tsp. fish sauce

1 tsp. light soy sauce

1/4 tsp. dark soy sauce

1/4 tsp. Chinese five spice powder

Ground white pepper (to taste)

Methods:

1. Place pork belly into a zip-lock bag.  Pour the marinade ingredients over the pork belly, remove air, zip and squish the bag to let the marinade cover the pork belly slices.  Place in the fridge overnight.  In between, I do squish the bag and turn it over to ensure even marination.
2. Bring the pork belly to room temperature at least 1 hour before cooking.
3. In a dish, mix the plain flour, rice flour and cornflour.
4. Lightly coat each side of the pork belly with flour mixture and set aside for 10 minutes.
5. Deep fry the pork belly slices until cooked through.  Remove from oil and place on kitchen paper to soak off excess oil.
6. Cut into bite-size pieces and serve! 

This recipe is adapted from 'bearnakedfood.com' with slight adjustment to suit my cooking preference.

DIY Spam

 

Ingredients:

600 g. minced pork (more fat)

8 g. salt

8 g. granulated sugar

1 g. garlic powder

1 g. onion powder

1 g. red rice powder

1 g. five spice powder

2 g. chicken stock granules

12 g. oyster sauce

12 g. rice wine

50 g. potato starch (sifted)

30 g. plain flour (sifted)

180 ml. water

20 g. corn oil

Methods:

1. Add minced pork and salt into the mixer bowl; use the beater of a stand mixer to mix using low speed until sticky.
2. Then add sugar, garlic powder, onion powder, red rice powder, five spice powder, chicken stock granules, oyster sauce and rice wine.  Continue to mix until combined.
3. In a bowl, combine water, potato starch and plain flour.  Add  half of the water flour mixture into the meat and continue to mix, and check on the texture of the meat mixture, scrape the sides with a spatula to ensure even mixing; add the rest of the water and flour mixture and continue to mix on low speed for 10 minutes.  Add in the corn oil and mix until well combined for another 5 minutes.  Remove and use spatula to scrape the sides down.
4. Apply thin layer of oil onto a baking tin.
5. Scoop the meat mixture into the tin and press tightly; add a little oil on the spatula to make the surface smoother as we continue to smooth the top of the meat mixture.
6. Place an aluminium paper over the top to cover.
7. Steam using medium heat for 40 minutes.
8. Remove from steamer and leave it to cool.
9. After cooling, remove the aluminium foil and put in the refrigerator for 3 hours before cutting.
10. Remove from pan, and the Spam is ready to be cut and fry.

I adapted this recipe from 'Karen Ling's Kitchen' with a slight adjustment to suit my cooking preference.

Bulgogi

 

Ingredients: (serves 2)

300 g. pork belly (skin removed and thinly sliced)

1/2 small onion (peeled and thinly sliced)

1 sprig spring onion (roots removed, cut into 2" lengths) - I don't use

1/2 tbsp. cooking oil

Marinade:

1 1/2 tbsp. gochujang

1/4 tbsp. red chili flakes

1 tbsp. light soy sauce

1 tbsp. mirin

1 tbsp. sugar

1/2 tbsp. sesame oil

1/2 tbsp. minced garlic

1/2 tbsp. grated ginger

Dash of ground black pepper

Methods:

• In a bowl, mix all marinade ingredients well.  Combine pork belly, onion and spring onions (if using), with the marinade and mix well.  I marinate mine overnight.

• Heat grill, spray a bit of oil, cook pork slices until cooked through, turning once.  Repeat until all is done and serve immediately.

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my cooking preference.

Sweet and Sour Meatballs

 

Ingredients:

300g. minced pork

1/2" piece peeled ginger (finely minced)

2 cloves peeled garlic (finely minced)

1/4 tsp. five spice powder

1 tsp. sesame oil

3 dashes ground white pepper

A pinch of salt

1/2 small onion (peeled and quartered)

Enough oil for frying

Sweet and sour sauce: (mix in a bowl)

2 tbsp. tomato sauce/ketchup

2 tbsp. Thai sweet chili sauce

1 tsp. vinegar

1 tsp. light soy sauce

1/2 tsp. sugar

2 tbsp. water

1/2 tsp. cornflour

Methods:

1. In a large bowl, combine minced pork, ginger, garlic, five spice powder, sesame oil, white pepper and salt.  Wet both hands with some water and shape the meatballs.  Set aside.
2. Heat up wok with enough oil.  Fry the meatballs until golden brown.  Dish and drain on a plate lined with paper towels.
3. Using a clean wok, heat up a bit of oil.  Add onion and do a few quick stirs.  Add the sauce and cook until it has thickened, then add the meatballs.  Stir to coat well with sauce.
4. Dish out and serve immediately.

I adapted this recipe from 'rasamalaysia.com.'

Lobak (Five-Spice Meat Rolls)

This Lobak dish, which is a popular Nyonya Dish in Penang, is also a very popular Chinese dish throughout Malaysia. In Kuching, it is popularly known as 'Ngo Hiang.'  I master this favorite dish from my late mother-in-law, and my children loves it very much, with flavors of childhood.  However, today I am trying out this Nyonya recipe as it is much simpler, and with just a few ingredients, me and my hubby gets to enjoy these five-spice meat rolls for dinner.

Ingredients: (makes 6 rolls)

225g. pork tenderloin (cut into 1" thin strips)

7 medium prawns (peeled, deveined and roughly cut)

1/2 tsp. five-spice powder

1/4 tsp. salt

Dashes of ground white pepper

1/2 tsp. sweet dark soy sauce

1/2 tsp. sesame oil

1 sprig spring onions (finely sliced)

1/2 egg

1 beancurd sheet (cut into 7"x7" squares, wipe with damp cloth before wrapping)

Enough cooking oil (for deep-frying)

Methods:

• Combine pork with prawns and all the other ingredients, except beancurd sheet and cooking oil.
• Spoon generous amount of marinated meat mixture onto a piece of beancurd sheet, leaving an inch uncovered on each side.  Roll neatly into a cylinder.  Place seam side down onto a plate.  Repeat until all the meat is used up.  

• In a heated pot add enough cooking oil.  Once the oil is hot enough, add the meat rolls, turning while frying until golden brown.  If the oil is too hot, reduce the heat a bit as we don't want to burn the outside while the inside is still uncooked.
• Remove the cooked meat rolls and drain on kitchen paper.
• To serve, slice diagonally and place them on a serving plate.
• Serve with sweet chili sauce.

This recipe is adapted from 'Malaysian Chinese Kitchen' with slight adjustment to suit my cooking preference.

Filipino Pork Adobo

Ingredients: (serves 2)

300g. pork belly (remove skin, washed and cut into 1/2" cube)

1 tbsp. cooking oil

1/2 onion (cut into thin wedges)

3 garlic cloves (finely chopped)

Dash of chili flakes

Pinch of salt

Water for cooking

100ml. coconut milk

1/2 tbsp. brown sugar

Garnish:

1/2 chili (thinly sliced)

1 sprig spring onion (thinly sliced)

Marinade:

3 tbsp. vinegar

3 tbsp. light soy sauce

2 dried bay leaves

1/4 tsp. white peppercorns (whole)

Methods:

1. Marinate pork belly with marinade ingredients in the fridge for at least 30 minutes.  I marinate mine for few hours.
2. To cook, drain pork, reserving the marinade.  Pat pork dry with paper towel.  Heat 1/2 tbsp. cooking oil in a large pan over high heat.  Cook the pork in batches until golden brown.  Transfer to a plate and set aside.
3. Place the same pan back on medium high heat and add the remaining 1/2 tbsp. oil into pan.  Add onion, garlic and chili flakes.  Season with a pinch of salt.  Turn the heat to medium and cook, stirring until onion softens.  Add pork, reserved marinade and 1 cup water.  Cover and reduce heat to low and simmer for 30 minutes, stir in between to let the pork cook evenly.  Add more water if needed.
4. Add brown sugar and coconut milk, cook uncovered until the pork is tender and the sauce reduced.
5. Dish onto a serving plate, garnish with spring onion and fresh chili.
6. Serve with a plate of hot and fluffy rice.

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Braised pork with soy sauce or Nyonya Tau Yu Bak

Braised pork with soy sauce is one of the favorite pork dishes which are often cooked in most, though not all Chinese home kitchen.  This time round, I am trying out this Nyonya braised pork with soy sauce or commonly known as Tau Yu Bak.  The method of cooking have slight variance.  However, on the overall, this is a delicious dish.

Ingredients:

300g. pork belly (remove skin, washed and sliced into 1/4" thick)

1 tbsp. dark soy sauce

1 tbsp. light soy sauce

Dashes of ground black pepper

1/2 tsp. five spice powder

3 slices ginger

1 star anise

2 cloves

1 cinnamon stick

10g. rock sugar

3/4 cloves garlic (with skin on, pan-fry on a pan without oil until slightly charred to get the nice aroma)

2 eggs (boiled, and peeled)

Hot water (for cooking)

Methods:

1. Add the dark soy sauce to the pork belly, mix with a spoon to combine well.  In a pan with low heat, spread pork belly and lightly stir-fry for about 3 minutes.  The pork belly will release some fat while frying.
2. Add cinnamon stick, star anise, cloves, ginger slices, garlic, five spice powder, pepper and light soy sauce, continue to stir-fry.  If it is too dry, add a dash of water.  Add rock sugar and a bit of water, stir-fry until rock sugar has melted.  Add hot water to cover the meat.  Braised using medium heat, add in eggs, put the lid on and continue to let it braised, while stirring often. In between braising, turn the eggs, to ensure the eggs are nicely coated with the sauce.  Once the eggs have achieved the nice brown color, dish out into a small bowl and set aside.  Continue braising the pork belly until it's fully cooked.  Remove from heat.  Dish onto a deep serving plate, together with the gravy and eggs.

Notes:

This dish is normally served with rice and other dishes as in a Chinese meal.  However, this time round, I am going for 2 serving choices:-

    (1)    served with pumpkin mantou

    (2)    homecooked kolo mee with pickled chilis

I adapted this recipe from Youtube 'Nyonya Cooking' with adjustments to suit my cooking preferences.

Pong Pong Fried Prawns

This is a late post of many 'moons'... hahaha... I recalled planning to cook a platter of few items, with a smaller portion of each.  Few attempts of opening and closing the fridge, checking on the ingredients needed, and finally I came up with this '4-in-a plate'  dish.

Let me share with you these 4 dishes in a plate:

1. King of Ribs (Pai Kut Ong) to get the recipe click here
2. Chinese Meat Rolls (Ngo Hiang) to get the recipe click here
3. Chinese Dumpling (Wonton)  to get the recipe click here
4. Pong Pong Fried Prawns - this is a recipe which I have just try out and I love the crispy/crunchy batter.  Let's get to the recipe...

Ingredients:

15 medium prawns 

100g. self raising flour (sifted)

30g. rice flour (sifted)

110 to 120g. water

Pinch of salt

Pinch of ground white pepper

2 tbsp. cooking oil

Methods:

1. In a large bowl add self raising flour, rice flour, salt, white pepper and water, (water I add 100g. first, then add bit by bit as we get along with the mixing until you get the right consistency, and you might not need to use all); mix  until well combined; then add in 2 tbsp. cooking oil and continue to mix well.  Chilled in the fridge for 30 minutes.
2. To prepare the prawns: peeled the prawns but leaving the tail intact, deveined, add a bit of salt, rinse with water, drain and use kitchen paper to dry well. (It is very important to dry the prawns well).  Place the prawns into a bowl.
3. Add pinch of salt and white pepper into the prawns and toss to ensure all is coated.
4. In a heated wok, add enough cooking oil for deep-frying.  
5. To fry, dip the prawns into the batter and place them into the heated oil.  Do not overcrowd the pan.  Turn the prawns over and fried the prawns until golden.  Dish onto a plate with kitchen paper to soaked the excess oil. Repeat with the rest until all is done and serve.

I adapted this recipe from Doris Ong Guek Eng.

Fermented Red Bean Curd/Nam Yee Pork Belly

It has been years since I last cooked this fried pork belly marinated with fermented red bean curd/nam yee, and served with sambal belacan.  Since I have pork belly in my freezer, I've decided to bring back memories of this yummylicious dish and satisfy our taste buds.

Ingredients:

500g. pork belly (cut off skin, washed and cut into 4 pieces)

Cooking oil for deep-frying

Marinade: (mix in a bowl)

1/2 tsp. bicarbonate of soda

1 piece nam yee/fermented red bean curd

1/2 tbsp. nam yee juice

1 tsp. chopped coriander leaves

1 tbsp. chopped garlic

1/4 tbsp. light soy sauce

1/2 tbsp. Shaoxing Wine

1/2 tbsp. sugar

1/2 tbsp. oyster sauce

1/2 tsp. five-spice powder

1/2 tsp. sesame oil

Dash of chicken stock granules

1 tbsp. plain flour

3 tbsp. cornflour

1/2 egg

50ml. water

Methods:

1. Combine pork belly with the marinade ingredients in a zip lock bag and marinate for few hours.
2. Heat up oil for deep-frying, put in the pork belly and deep-fry using medium-low heat until golden brown and cooked.
3. Dish, drain and cut into bite-size pieces and place on a serving dish with sambal belacan.

I adapted this recipe from a recipe book of 'Hawkers' Fair Simplified' with adjustments to meet my cooking preferences.