Shrimp Paste Fried Pork Belly

Fried Pork Belly

 Ingredient

1.2 kg pork belly - slice till bite size or pork ribs cut into 2 ins length

(A)
1 tab shrimp paste
1/2 piece fermented beancurd (nam yue)
Garlic
Ginger
Cooking wine
Sugar

Potatoe starch

Method:

• Marinate pork in (A) for at least 4 hours or overnight.  
• Before deep frying mix in the potatoe starch.  
• Deep fried till golden brown.

Braised pork belly with egg and Tofu

 Ingredients:

600 gm of pork belly, cut into cubes
1/2 tsp of five spice powder
100 gm tofu puffs
4 hard boiled eggs, peeled

Seasoning:

2 tabsp light soy

1 tabsp dark soy

1 tabsp oyster sauce

1 cup water +/-

 rock sugar to taste

3 tabsp cooking wine or Mirin

(A)

8 garlic cloves - leave whole

2 ins length cinnamon stick

2 star anise

1 tsp of Sichuan peppercorns (Fah Chiew) (optional)

Method:

• Heat up a pot or a big clay pot, add oil and saute  (A) till fragrant then add pork belly. 
• Add seasonings, bring the pork belly to a boil then simmer till pork is soft.
• Add tofu and the hard-boiled eggs. Dish out and serve hot with steamed white rice.

Korean Spicy Pork (Spicy Pork Gochujang)

Gochujang sauce

Marinate pork and vegetables with the Korean chilli paste

 Ingredients

• 500gm  pork belly - cut into thin slices
• ½  carrots - shredded fine
• 1 white onion (big) - sliced
• 4 to 5 garlic - minced
• 1  tbsp soya sauce or to taste
• 2 - 3 tbsp Korean chilli paste – or to taste,
• 1 – 2  tbsp honey
• 1½ tsp sugar or to taste
• 1tabsp mirin

Method

1. In a big bowl, put all the ingredients together and mix it well.
2. Let it marinate in the refrigerator for at least 5 hours or overnight.
3. Stir-fry the marinated pork mixture in a non-stick pan without any oil until the meat is cooked. Add a little bit of hot water to the mixture if needed.

To serve :

Korean Spicy Pork

1. Put a tablespoon of Japanese rice on the lettuce, then top it with the Spicy Pork. Wrap up the lettuce and enjoy.

Pork Trotters with Ginger & Vinegar

Pork Trotters with ginger & egg.

A bottle of vinegar and ginger.

Scrape the skin of the ginger.

Fry the smashed ginger in sesame oil till fragrant.

Put the fried ginger into the pot of vinegar.

Boiled the pig trotters to remove smell & scum.

Pork trotters with ginger & vinegar.

Ingredients

2 kg  Pig trotters (foreleg, more meaty)
450 gm Ginger - skinned & lightly smashed

(A)
1 bottle (630 ml) Sweetened Vinegar
600 ml or more Water
125 gm Palm Sugar - dissolved in water (more or less to taste)

Sesame oil
Salt to taste
Few Eggs - hard boiled

Method:

1. Dry fry the ginger for few minutes, pour in sesame oil.  Fry till fragrant.  Remove.
2. Use large clay pot, pour in (A) and ginger.  Bring to a boil and simmer for 15 minutes.
3. Add in the hard boiled eggs and bring to the boil again.
4. Turn of heat.  Let it soaks overnight.
5. The next day, boil pig trotters for few minutes to remove smell and scum.  Wash clean.
6. Add the pig trotters into the vinegar prepared the day before.
7. Bring it to boil and then simmer for 1 hour to 1.5 hours or until the meat are soft.
8. Add in more rock sugar or palm sugar if it's too sour and water if the vinegar is too strong.
9. Season with salt and skim off the fat from the surface.
 

Char Siu (Barbeque Pork)

Char Siu

Cook over medium heat.

Cook till sauce thicken and pork lightly charred

Let cool before cutting.

 Ingredients:

500 gm strips of pork belly (about 1 ins width )

(A)
2 teasp Light soya sauce
1 tabsp +/- Dark soya sauce
4 - 5 tabsp. Sugar to taste
1 teasp Tau cheong ( preserved bean paste or meen see)
1 - 2 teasp. Onion powder
1/2 teasp. Sesame oil
1/2 tabsp. Cooking wine/Mirin

Method:

1.  Marinate pork belly with (A) for 4 hours or overnight.
2.  Pour the pork and the marinate sauce into a heavy bottom wok or pan.
3.  Simmer over medium heat till cook and sauce is thick.

Char Siu