Another version of Stewed pork belly

Another version of stewed pork belly...equally delicious...even my girl can't wait to get her hand on to it....

The share market is down down and down and the weather is wet almost everyday....so this dish is definetely my comfort food today....


Ingredients
500g mini pork belly
20 cloves of garlic peeled
2 tablespoon of sugar
3 tablespoon of dark soya sauce
3 tablespoon of light soya sauce
2 clover of star anise
3 cups of water


Methods
1. Cook pork in boiling water for 5 minutes, discard the water and wash the pork with cold water. discard the cold water as well. Put aside.

2. In a separate pot, dissolve sugar in medium heat and wait for sugar to caramelised.

3. The caramelised sugar will harden once water is added. Just scrap off the harden sugar to melt into the water.

4. Add garlic, pork belly light soya sauce, star anise and dark soya sauce and allow water to boil in high heat.

5. Turn to low heat and let it simmer for 1 o 2 hours or until meat is tender. Add more water if the liquid is getting too dry.

6. Turn off heat. Serve hot with rice.

Stewed Pork Belly

Ingredients
500g pork belly cut into cubes
20 cloves of garlic peeled
2 tablespoon of sugar
3 tablespoon of dark soya sauce
3 cups of water

Methods
1. Cook pork in boiling water for 5 minutes, discard the water and wash the pork with cold water. discard the cold water as well. Put aside.
2. In a separate pot, dissolve sugar in medium heat and wait for sugar to caramelised.
3. The caramelised sugar will harden once water is added. Just scrap off the harden sugar to melt into the water.
4. Add garlic, pork belly and dark soya sauce and allow water to boil in high heat.
5. Turn to medium heat and let it simmer for 1 o 2 hours or until meat is tender. Add more water if the liquid is getting too dry.
6. Turn off heat. Serve hot with rice.
















So simple yet so yummy.....too bad cannot eat it too often...

Braise Pork Vietnamese style-Thit Heo Kho

Saw the guest host cooked up this dish in a show called "Food Safari"....It looked so delicious that I have to try the recipe myself...

Ingredients (serve 4)

500g of pork belly cut into bite size

4 cloves of garlic finely chopped

6 cloves of small onion finely chopped

11/2 tablespoons of fish sauce

11/2 tablespoons of soya sauce

1 tablespoons of black soya sauce

2 cloves of finely chopped spring onion

A dash of grounded black pepper

2 star anise

1 tablespoons of palm sugar (gula Melaka)

1 young coconut water

4 boiled eggs

1 glass of water

Methods:

1) Marinate porks with all the ingredients except young coconut water and boiled eggs. Leave to rest for 3 hours or over night.

2) Heat pot with cooking oil in high heat. Sauteed marinated pork for 3 minutes.

3) Add water and let it boil before turn the heat to low.

4) Let it simmer for 1 hours or until meat is tender.

5) Add young coconut water and boiled eggs. Continue to simmer for another half an hour or when the eggs is well favoured with the broth. Serve hot with rice.

The dish is so good that I have two plates of rice....It's different ascompared with our Chinese braised pork which I think is due to the fish sauce in this dish...Definitely will cook this again...Yummy...

Not tea but Bak Ku (肉 骨) soup

Got this clay pot for half the price at one of the closing down sale.















Ingredients
1 big clove of garlic
300g of soft bone pork (you can use any cut of pork like spare ribs)
8 cloves of dried mushroom soaked until soft
1 packet of sweet young corn
1 packet of straw mushroom
Asparagus cut into short strips
Soya sauce to taste
Water-enough to cover the meat


Methods
1. Add 3 bowl of water and clove of garlic in clay pot at low heat.
2. Boil water in another pot. Put in pork once water is boiled. Let it boil for 3 minutes.
3. Pour water in pot and soak pork in cold water for a short while and pour water away.
4. Transfer pork together with mushroom to clay pot and let it simmer for 20 minutes.
5. Add young corn, asparagus and straw mushroom and continue to simmer for another 5 minutes.
6. Add soya sauce to taste. Serve hot with rice.

This is a great dish for those who don't like the herb taste of Bak Ku Teh (肉 骨茶). The broth is light and has the sweetness of the vegetables and meat.

Black Pepper pork chops

Bought this with the intention of making a black pepper steak for dinner. I had to change my mind when I saw the price of two pieces of steak cost and bought three pieces of pork chop of half the price of beef.

I am actually not sure if this is a dipping sauce or a marinate sauce. So, I tasted it and found it to be too salty to be a dipping sauce.

Ingredients

3 pieces of pork chops

black pepper seasoning

Two dash of HP sauce

two teaspoons of cooking oil

Methods

1. marinate pork chops with black pepper seasoning and HP sauce for two hours or more.
2. Heat the pan and oil in medium heat.

3. Fry the pork chops on both sides for 3 minutes on each side. Don't wash the pan as yet.

4. Transfer the pork chops to a baking tray and grill it in the oven at 150 Celsius for 7 to 10 minutes. remember to turn to the other side as well.

5. While the pork chops is grilled in the oven, reheat the pan and add the remaining marinated sauce and add some water to the sauce. Let it simmer for a very short while in low heat then turn off the fire.

6. When the pork chop is ready to serve, just pour the sauce over it.

Chicken and pork soup

I gave up since I tried to take the photo for the nth times and just could not get a clear picture. However, the soup was super duper delicious which kinda made up for my lousy photography skills.


Ingredients

200g of pork fillet
200g of chicken fillet
3 stalk of celery cut into about the same size
1 piece of carrot slice skin and cut into about the same size
4 spoons of Mirin
3 spoons of soya sauce
1 egg beaten
add water to 1/4 teaspoon of corn starch to made a diluted paste

Methods
1) Bring water to boil and put pork and chicken fillet in and boil for 2 minutes.
2) Pour away water and run pork and chicken fillet under the tap briefly.
3) Bring water to boil and put back the pork and chicken fillet.
4) Add carrot and celery and continue to boil at small heat for 30 minutes.
5) Add mirin and soya sauce and continue to boil for 5 minutes. Taste the soup and add mirin or soya sauce to your taste.
6) Take out the pork and chicken and put into bite size. Return both to the pot.
7) Add corn starch solution into soup and continue to boil for another 2 minutes.
8) Turn off the heat. Gently pour in the beaten egg and stir to create a swirl of egg flower. Serve hot.

Meatball Spaghetti Sauce

Ingredients
1 carrot cut into cubes
2 stalks of celery cut into smaller strips
1 big onion sliced
2 whole garlic washed thoroughly and leave skin on
8 whole mushrooms sliced
300g minced meat (Beef or pork is fine)
1/4 teaspoons of fennel seeds powder
1/4 teaspoons of coriander powder
1/4 teaspoons of white pepper powder
1 can of tomato puree
1 bottle of spaghetti sauce
Olive oil
Water
sugar
dried oregano and mixed herbs

Methods:
1) Add fennel seeds powder, coriander powder and white pepper powder with minced meats.
2) Heat up pot and add olive oil, first sauteed onion until soften, then carrots, celery and mushrooms for 5 minutes.
















3) Add water and whole garlic into pot and let it simmer in small fire until all are soft.
4) In another pan, heat cooking oil.
5) Use your hand to mould the minced meats into balls and fry until golden brown. Set aside.





























6) Add meatballs into pot and continue to simmer for another 10 minutes.
7) Add tomato puree and spaghetti sauce into pot. Add salt and sugar to taste. Add oregano and mixed herbs and continue to simmer for another 10 minutes.
8) Let the sauce cool and pack into a few containers for future use. Freeze them in the fridge.

Meatball spaghetti can be ready in a very short period of time if you are in a hurry after that.