Braised Pork Belly with Beancurd Stick

Braised Pork Belly with Beancurd Stick

竹枝焖花肉

Ingredients:
600gm pork belly (cut into small pieces, blanch)
100gm dried bean curd stick
6 hard-boiled egg
2 big bulb black garlic
600ml water

Seasoning:
1 tbsp soy sauce
1 tbsp dark sauce
1 tbsp oyster sauce
1 tbsp sugar

Methods:
1. Deep fry beancurd stick and soak in water to soften. Drain & cut into 4cm pieces.
2. Place all ingredients & seaosning into pot, bring to boil & simmer in low heat for 45mins.

Source : 爱煮菜的男人林苏文源 pg 77

Thai Style BBQ Pork

Thai Style BBQ Pork

泰式叉烧

600gm pork belly
3 blades kaffir lime leaf (finely shredded)
1 tbsp chopped garlic

Seasoning (mix well)
1 tbsp oyster sauce
6 tbsp caster sugar （细砂糖）
1 tbsp Shaoxing wine
2 tbsp fish sauce
1 tsp dark sauce

1. Rinse pork belly and skinless, cut into thickly strips.
2. Mix seasoning mixture, shredded kaffir lime leaf & chopped garlic, marinate 1 hour or overnight in fridge.
3. Preheat oven at 200C, arrange marinated pork belly on a roasting rack (put roasting tray under the rack), roast for 20-30mins until pork are cooked through and golden brown on both sides.
4. Remove from oven and cut into slices.
5. Simmer remaining marinated sauce on hot wok until thicken.
6. Remove and pour sauce over pork belly & serve.

Char Siew (Chinese BBQ Pork)

Char Siew (Chinese BBQ Pork)

蜜汁椰糖叉烧

Marinate (at least 3hrs)
Pork slice (250gm) 五花肉 remove skin
4clove garlic (remove skin & smash)
1/4 tsp five spice powder
1/4 tsp dark soy sauce
1/2 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tbsp soy sauce
25gm Coconut sugar (shattered)
*soy suace, dark sauce & coconut sugar can be adjusted based on preference

1/2 tbsp cooking oil
300ml water (sufficient to cover meat)

1. Heat up oil, lightly fry each side of the meat.
2. Add in water to cover meat & remaining marinated sauce.
3. Cook with medium heat till water start boiling, turn to low heat.
4. Stir/change side of meat from time to time, cook till sauce thicken (ard 45mins).
5. Remove some of the sauce (keep for sauce while eating with rice later)
6. Cook till char siew start to burn.
7. Remove & cut into small piece.

Source: FB 郑宝燕

Claypot Pork Belly with Salted Fish

Claypot Pork Belly with Salted Fish

咸鱼花腩煲

400gm Pork Belly (without skin) - slice thinly
10 pcs ginger
6 dried chilles - cut shorter
8 bulb garlics (remove skin only)
50gm salted fish - cut smaller cubes
Spring onions - cut into inch long
1 onion
Little Shaoxing wine

Seasoning:
1 tbsp oyster sauce
1 tbsp dark sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
Dash of pepper
1/2 cup water

1. Fry salted fish, remove & set aside.
2. Keep 2 tbsp of oil, add in ginger, garlic & dried chillies. Fry till fragrant.
3. Fry till garlic turns brown, add in pork.
4. Fry till pork turns white, add in seasoning.
5. Turn on high heat till it boils. Add in half of the salted fish.
6. Turn low heat, close pot lid and cook for 30mins or till meat soften.
7. Add in spring onions and onion & mix well.
8. Pour in some Shaoxing wine. Add in remaining salted fish & off heat. Serve

Source: http://viokitchen.blogspot.com/

Nanyang Spicy Fried Pork

Nanyang Spicy Fried Pork
南洋辣炒猪肉

300gm pork belly (slice thinly, deep fried till golden brown, remove & set aside)

SPICES (All chopped)

3 bulb garlic

6 shallots

1.3cm ginger

2支 curry leave

3 red chillies

1 lemongrass

SEASONING

1/2tbsp sugar

1/2 tsp soy sauce

1 tsp dark sauce

1 tbsp chilli sauce

100ml water

1/2 laksa flower (chopped)

1. Fry pork till golden brown and set aside.

2. Fry all spices till fragrant and add in pork.

3. Add in seasoning (high heat), fry till water decrease收水.

Stewed Pork Belly in Soy Sauce

Stewed Pork Belly in Soy Sauce

特味卤肉 

800gm pork belly

4 hard boiled eggs, shelled

SPICES

5 slices ginger

3 slices Dang Gui (Angelica Root)

2 star anice

5cm cinamon stick

1/2 tbsp peppercorn, pounded

SEASONING

3 tbsp light soy sauce

1 tbsp dark sauce

1/2 tsp salt

1 tsp sugar

1000ml water

1. Cook pork belly in boiling water for 10mins. Dish & drain. Cut into small pieces.

2. Heat up 1/2 tbsp of oil, saute spices until aromatic. Add seasoning and bring to boil.

3. Add pork belly, eggs and simmer over low heat for 1 hour. Remove from heat and but let stand for at least 20mins (preferred soaking for overnight) before serving.

* You may prepare more portions for this braised meat & store them into the freezer. Just heat them up before serving.