Pork

Braised Pok Belly

Ingredients:

• 300g Pork Belly, cut into bite size
• 5 Garlic, lightly smashed with skin intact
• 1 1/2 tablespoon, Dark Soy Sauce
• 1/2 tablespoon Sugar
• 1/2 teaspoon Light Soy Sauce
• 400ml Water
• Hard boiled eggs
• 1/2 tablespoon Oil

How to do it:

1. Heat oil in wok.
2. Add garlic and stir fry till slightly brown and fragnant.
3. Add pork belly and stir fry till 75% cooked.
4. Add the rest of the ingredients and bring to a boil.
5. Reduce heat and continue to simmer for 2 1/2 hours.
6. Serve with rice.

   Sweet and Sour Pork

   Ingredients:
   
7. 300g Pork, cubed
8. Corn Flour
9. Oil for frying
10. Corn Flour Mixture, thickener

Marinate:

• 1/2 tablespoon Light Soy Sauce
• 1 egg, beaten
• 2/3 tablespoon Corn Flour
  
• Additional Corn Flour for dusting
  

Sauce

• 5 tablespoon Mirin
• 2 tablespoon Water
• 1/3 tablespoon Brown Sugar
• 1 tablespoon Tomato Sauce

OR

• 1 tablespoon Chili Sauce
• 1/2 - 1 tablespoon White Vinegar

How to do it:

1. Marinate pork for at least 30 minutes.
2. Heat enough oil for frying.
3. Dust marinated pork with additional corn flour and fry till light brown.
4. Dish and drain.
5. Heat 1/2 tablespoon of oil used from frying the pork in the wok.
6. Stir fry vegetables if using, for 30 seconds to 1 minutes if you prefer it less raw.
7. Remove the vegetable and set aside.
8. Pour in the sauce. If you are making Sweet Pork, use only tomato sauce. For Sweet and Sour Pork, use both chilli sauce and vinegar, adjusted according to your taste.
9. Heat sauce till it bubbles.
10. Gradually stir in the corn flour mixture.
11. Return the vegetable and pork back to the sauce.
12. Stir to coat well.
13. Dish and serve.

    Roasted Sweet Garlic Ribs

    Ingredients:
    
    • 500g Ribs
    • 3 tablespoon Minced Garlic (optional)
    • 2 tablespoon sugar
    • 1 tablespoon Cooking Wine
      
    • 1/2 tsp Salt
    • 500ml Chicken Broth
    • 1 tablespoon Honey
      

    How to do it:

    1. Blanch the ribs.
    2. In a new pot, add ribs and all the other ingredients except honey.
    3. Bring to a boil.
    4. Reduce heat to low fire and simmer for 45 to 60 minutes, till the ribs are tender.
    5. Remove the ribs and place on foil and retain the sauce.
    6. Add honey to the sauce to be used for basting.
    7. Bast ribs with sauce and roast in oven at 170C for 10 minutes.
    8. Repeat for a few times or till ribs are brown.
    
    Note:
    If you don't have an oven, you can shallow fry the ribs till brown. Bring the sauce with the honey to a boil and then coat the ribs evenly with it.
    

    Stir Fry Pork with Mushroom in Miso

    Ingredients:
    
14. 200g Lean meat, sliced
15. 6 Fresh Shitake Mushroom, cut into quarters
16. a handful of (Brown) Shimeiji mushroom, stems removed (optional)
17. 1 teaspoon Minced Garlic
18. 1 teaspoon Light Soya Sauce
19. 1 teaspoon Corn Flour
20. 1/2 tablespoon Oil

Seasoning to be mixed together:

• 1/2 tablespoon Miso Paste
• 1 tablespoon Water

How to do it:

1. Marinate pork with light soy sauce for 30 minutes.
2. Add in corn flour to pork prior cooking and mix well.
3. Heat wok with oil.
4. Saute garlic till fragrant.
5. Add in pork and stir fry for half a minute.
6. Add in the mushroom and continue stir frying for 20 seconds.
7. Stir in the seasoning.
8. Continue cooking till pork is completely cook and sauce has thicken.
9. Dish and serve.

   Meatball with Cheese

   

   Cheesy Pork Cutlet

   Ingredients:
   
10. Palm size lead meat about 1.5 - 2 cm thick
11. 1/2 teaspoon Light Soy Sauce
12. 2 slice Sliced Cheese (I used Cheddar Cheese here)
13. 1 Egg, beaten
14. Plain Flour for dusting
15. Breadcrumbs for coating
16. Oil for deep frying

How to do it:

1. Hammer the meat on both side with a meat mallet till the meat is really thin about 3 - 4 mm. The meat will became 1 1/2 to 2 times larger than the original size.
2. Seasoned the meat with 1/2 teaspoon of light soy sauce for 10 minutes.
3. Place cheese on one side of the meat. Try to keep the chesse away from the side as it will melt and sip through the meat when you fry.
4. Fold the meat.
5. Dust with flour.
6. Dip in beaten egg.
7. Coat well with breadcrumbs.
8. Deep fry till it turn golden brown.
9. Serve immdiately.

   Fish Paste Meat Rolls

   Ingredients:
   
10. 150g Fish Paste
11. 8 slice thin Lean Meat (get either meat for shabu shabu or use a tenderizer to pound it thin)
12. 16 Thai Asparagus
13. Salt and pepper
14. 1/2 tablespoon Chinese Cooking Wine
15. a little oil
16. Carrot and Baby corn, sliced
17. 1 clove Garlic, minced

Sauce:

• 150ml Broth
• Salt and Pepper
• Cornflour Mixture

How to do it:

1. Season fish paste with wine, salt and pepper.
2. Lay down pork and spread fish paste evenly.
3. Place two asparagus on one end and roll up.
4. Spread oil sparingly on the meat.
5. Put the loose end down on a oven proof dish.
6. Bake in oven for 10 minutes or till cooked.
7. Set aside.
8. Heat wok with a little oil.
9. Stir fry garlic till fragrant.
10. Add in the vegetables and stir fry for 1 minute.
11. Add in the broth and bring to a boil.
12. If you want your vegetables to be softer, reduce heat to a simmer and cover the wok.
13. Cook till the vegetables are soft to your desire.
14. Add salt and pepper to taste.
15. Thicken with cornflour mixture.
16. Pour sauce over the meat rolls and serve.

    Tangy Hot Ribs

    Ingredients:
    
17. 300g Pork Ribs (You can use Chicken Wings too)
18. A dash of Salt and Pepper
19. Cornflour for dusting
20. Oil for frying

Sauce:

• 4 tablespoon Tomato Sauce
• 2 tablespoon Sugar
• 1/2 tablespoon Worcestershire sauce
• 1/3 tablespoon Apple Cider or White Vinegar
• 2 teaspoon Ground Black Pepper
• 1 tablespoon Water
  

How to do it:

1. Marinade the ribs or wings with salt and pepper for at least 30 minutes.
2. Dust with cornflour and deep fry them till golden brown.
3. Leave on paper towel to drain.
4. Combine ingredients for sauce in a sauce pan on low heat.
5. When the sauce starts to bubble, add in the ribs.
6. Stir to coat ribs well with sauce.
7. Serve.
   

   Grilled Spice Ribs

   Ingredients:
   
8. 4 meaty Ribs

Spices to grind into paste:

• 5 Shallot
• 2 stalk Lemon Grass
• 1 thumb-size Turmeric
• 3 fresh Chilli

Seasoning:

• 1/2 teaspoon Salt
• 2 teaspoon Sugar
• 3 tablespoon Honey
• 1 tablespoon Sesame Seed Oil
• 2 tablespoon Light Soy Sauce

How to do it:

1. Marinade ribs with seasonings for 30 minutes.
2. Coat the with spice paste.
3. Place in oven-proof dish with cover or use foil to cover.
4. Grill in a preheated oven for 45 minutes or till cooked at 200C.
5. Remove cover or foil and continue grilling for 10 minutes or till ribs turn golden brown.
6. Serve immediately.

   Stir Fried Pork with Lotus Roots and Veggies

   Ingredients:
   
7. 60g Pork Fillet (腰肉), sliced
8. 8 Shitake Mushroom, cut into quarters
9. 10 Asparagus, half
10. 8 slice Lotus Root, skinned
11. 2 tablespoon Oil

Marinade:

• 1 teaspoon Light Soy Sauce
• 1 teaspoon Chinese Cooking Wine
• 1 teaspoon Cornflour

Seasoning:

• 300ml Bone or Chicken Broth
• 1 tablespoon Chinese Cooking Wine
• 1 teaspoon Light Soy Sauce
• Salt to taste

How to do it:

1. Marinade pork and set aside for half an hour.
2. Heat wok with oil.
3. Add pork and stir fry till half cooked.
4. Remove and set aside.
5. Using the same wok, add the mushroom and stir fry for a minute.
6. Add some more oil if oil has been absorbed by mushroom.
7. Add in the lotus roots and asparagus.
8. Stir fried briefly.
9. Return the pork into the wok.
10. Add in the seasonings and bring to a boil.
11. Reduce heat and let it simmer till sauce has been absorbed.
12. Dish and serve.

    Pork Ribs with Black Pepper and Mushroom Sauce

    Ingredients:
    
    
13. 400g Pork Ribs (slightly fatty)
14. 150g Fresh (Brown or White) Button Mushroom, sliced
15. 1/2 tablespoon Butter
16. Cornflour Mixture (thickener), optional
17. Oil for frying

Sauce:

• 6 tablespoon Black Pepper, crushed
• 1 1/2 tablespoon Oyster Sauce
• 2 tablespoon Chinese Cooking Wine
• 1 tablespoon Light Soy Sauce
• 300ml tablespoon water
• 2 teaspoon Sugar

How to do it:

1. Blanching the ribs.
2. Cook the ribs in a pot with all ingredients for the sauce.
3. Reduce to a simmer with it start to boil.
4. Remove after 1 1/2 hours.
5. While the sauce is still simmering, stir fried the mushrooms with butter till they well cooked and absorbed the butter.
6. Add the mushroom to the sauce.
7. Cook for another 5 minutes.
8. Thicken the sauce a little with the cornflour mixture but don't over do it. The sauce should not be starchy.
9. Pan fried the cook ribs with a a few drops of oil for 1/2 minute on each side, just to let it have a slight brown look.
10. Pour the sauce over the ribs and serve.

    BBQ Pork Ribs

    Ingredients:
11. 500g Meaty Pork Ribs, slightly fatty preferred
12. 5 tablespoon Light Soy Sauce
13. 4 tablespoon Sugar
14. 3 tablespoon Maple Syrup or 1 tablespoon Honey
15. 3 tablespoon Chinese Cooking Wine
16. 2 tablespoon Apple Cider
17. 2 tablespoon Tomato Sauce
18. 400ml Water

How to do it:

1. Blanch ribs.
2. Add blanched ribs to all ingredients combined.
3. Bring to a boil and reduced to a simmer.
4. Simmer for 1 1/2 hours.
5. Remove ribs and set aside.
6. Continue to boil the sauce till it's reduced by half and to a thick consistence.
7. Place ribs in a foil wrapped baking tray.
8. Spread the sauce on the ribs and baked for 10 minutes.
9. Bring out ribs to spread with more sauce
10. Return to bake for another 10 minutes.
11. Turn the ribs over, spread sauce on it and bake for another15 minutes.
12. Spread sauce again half way through the baking.
13. Remove and serve.

Note:
I bake at 150c for my oven. Please adjust the temperate and/or timing according to your oven. The ribs should not burn fast. We want coat it well with sauce.

Deep Fried Pork Ribs with Fermented Bean Curd

Ingredients:

• 700g Pork Ribs
• 4 piece Shanghainese Fermented Bean Curd
• 4 tablespoon Cornflour
• 3 tablespoon Water
• 2 tablespoon sauce from Shanghainese Fermented Bean Curd
• 2 tablespoon Garlic Powder or Garlic Paste
• 1 tablespoon Chinese Cooking Wine
• 1 tablespoon Oyster Sauce
• 1 tablespoon Sugar
• 1/2 tablespoon Light Soy Sauce
• 1 egg
• Oil for frying

How to do it:

1. Add all ingredients except oil, together and mix well.
2. Marinade for at least an hour, best if over night.
3. Heat oil and deep fry till golden brown.
4. Drain and serve.

Note:
You may not like the smell of the fermented bean curd 'fresh' from it's pot but the taste of it after the ribs are fried is really subtle.
Add an additional tablespoon of cornflour if you prefer to have a thicker layer of batter.

Sweet Vingeared Pork

Ingredients:

• 250g Pork (五花肉)
• 2 tablespoon Cornflour
• 2 tablespoon Light Soy Sauce
• 1 tablespoon Chinese Cooking Wine
• 1 Egg Yolk
• Oil for frying

Sauce:

• 3 tablespoon Light Soy Sauce
• 4 tablespoon Sugar
• 3 tablespoon Black Vinegar
• 60ml Water

How to do it:

1. Marinade pork with light soy sauce, cooking wine and egg yolk for at least half an hour.
2. Heat a pot of oil.
3. Coat pork with cornflour and deep fry till golden brown or cooked.
4. Remove and drain.
5. Heat 1 tablespoon of oil in a wok, add in sauce.
6. Stir slowly till the sauce thicken.
7. Add in the pork and coat evenly.
8. Dish and serve.

   Stir Fried Pork with Black Pepper

   Ingredients:
   
9. 10 slices of pork about 0.5 cm thick
10. 1 onion, sliced
11. 1 bell pepper, sliced
12. Oil for frying

Marinade:

• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar
• 2 teaspoon Light Soy Sauce
• 1 teaspoon Dark Soy Sauce
• 1 tablespoon Cornflour
• 1 tablespoon Water

Seasonings:

• 1/2 tablespoon Oyster Sauce
• 1/2 tablespoon Light Soy Sauce
• 1 tablespoon Black Pepper
• 1 teaspoon Sesame Seed Oil
• 1 teaspoon Sugar
• 1/2 tablespoon Cornflour
• 3 tablespoon Water

How to do it:

1. Beat the pork with the back of your chopper or tenderiser till soften.
2. Add marinade and marinate for half an hour.
3. Deep fry pork till cook.
4. Dish and drain
5. Stir fried bell pepper and onion with 2 teaspoon of oil.
6. Add seasoning.
7. When the sauce begin to simmer, add in the pork.
8. Mix well.
9. Dish when sauce thickens.
10. Serve.

    Fake Ngoh Niang

    
    How to do it:
    
11. Rinse the beancurd skin briefly and squeeze it dry. You can wipe will damp cloth but I still find that too salty.
12. Cut beancurd skin to your desired size.
13. Place some mixture and the edge of the skin.
14. Fold in both sides of the skin.
15. Roll it till the beancurd skin is used up.
16. Dab some cornflour on the edge of the skin to seal.
17. Boil a pot of water.
18. Place the meat roll in a dish and steam it till it's cook.
19. Remove and cut into pieces.
20. Dust with cornflour and deep fried in hot oil briefly.
21. Dish, drain and serve with chilli sauce!