Crispy Roasted Pork

Roasted Pork.jpg

Roasted Pork 3.jpg

Roasted Pork 4.jpg
Roasted Pork 1.jpg

1 kg pork belly with skin

2 Stalks spring onions – cut into 3 sections
4 slices old ginger
3 star anise
1 tsp shaoxing jiu

3 tsp baking soda
1 tsp salt

Seasoning Ingredients
11/2 tbsp sugar
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp five spice powder
1 tbsp minced garlic
1/2 tsp salt

1) Bring a pot of water to a boil. Add in ginger, spring onions, star anise and pork belly. Blanch pork belly until pale and soft. Pat dry with kitchen towel.
2) Poke holes over the pork skin with a fork or skewer. Rub with salt and baking soda to season for 5 minutes. Cut a few slits over lean meat.
3) Mix seasoning ingredients well. Rub over lean meat and marinade for 2-3 hours in the fridge. Stretch it with skewer.
4) Wrap the lean meat with aluminium foil, roast in pre heated oven  (200 C) until skin has bubbled. Scratch off burnt skin and spread some oil over the skin. Baste the lean meat with leftover marinade gravy,  roast again for a further 20-30 minutes until crispy and golden brown.
5) Leave to cool before slicing it.



Braised Ang Chow Pork Belly( Chinese Red Wine Residue)



500-800 g pork belly (cut into bite size)
10 slices ginger
3 cloves garlic – bruised
2 tbsp sesame oil

11/2 tbsp light soy sauce
500-800 ml water

Seasoning Ingredients
21/2 tbsp-3 tbsp Ang Chow
2 tbsp Ang Jiu
1 tsp corn flour
2 tbsp sugar
1/2 tsp salt
1 tsp Chicken powder

1) Wash pork belly and blanched in boiling water for 1 minute. Drain and marinade with seasoning ingredients for 1 hour or more.
2) Heat sesame oil in a claypot and saute ginger and garlic till aromatic and crispy. Add in the marinated pork belly and stir fry to mix evenly for 3-5 minutes.
3) Add in water, soy sauce and bring to a boil. Cover, and simmer over low heat till pork belly is soft and tender. Taste accordingly and adjust to your preference.

Honey Glazed Soy Sauce Chicken/Pork Chop

Honey Glazed Soy Sauce Chicken Chop.jpg

3 pieces chicken breast meat
3 pieces pork chops

Seasoning Ingredients
1/2 tsp salt
1 tbsp light soy sauce
A pinch of black pepper
1 tbsp corn flour

1 big onion
1 tbsp ginger paste
1 tbsp minced garlic
Chopped coriander leaves

Sauce Ingredients
3 tbsp light soy sauce
1/2 dark soy sauce
1 tbsp mirin
3 tbsp honey
1 tbsp white vinegar
1 tsp corn flour

1) Using a mallet to tenderise the breast meat/pork chop. Marinate meat with seasoning ingredients for 30 minutes.
2) Heat 1 tsp oil in a skillet or frying pan, place marinated meat in skillet and cooked till brown on both side (or until no longer pink in center). Remove from skillet and set aside.
3) Heat 1 tbsp oil in frying pan and saute onion, ginger and garlic till aromatic. Add in the sauce ingredients, stir and simmer till slightly thickened and bubbly. Add in the meat and toss briskly to well coated with the sauce.
4) Transfer to serving plate and sprinkle the coriander leaves on top.

Braised Pork Trotters With Sea Cucumber and Fish Maw

braised pig trotter with sea cucumber & fish maw

1 .5 kg pork trotters/knuckles – big chunks
6 dried mushrooms – soaked until soft
6 hard boiled eggs, shelled
300 g sea cucumber – cut into 1 x 2 inch strips
Fish Maw – soaked in hot water to soften and cut to your prefer size
1 whole pod garlic – lightly crushed
2 inch galangal – bruised
1 medium size dried cuttlefish – rinsed and cut into strips
4 shallots – bruised
10 white peppercorns – crushed
2 inch ginger – bruised
Enough water to cover the pork trotters

Marinate sauce
3 tbsp light soy sauce
2 tbsp dark soy sauce
1/4 tsp five-spice powder
2 tbsp shaoxing jiu
1 tbsp sesame oil
1 inch ginger – minced
3 cloves garlics – minced
1 tsp sugar
8 black peppercorns – crushed finely

Seasoning Ingredients
4 small rock sugar
1 tsp salt
2 tsp light soy sauce
2 tsps thick soy sauce
1/2 tsp five-spice powder
1 tsp pepper

1) Place pork trotters in a container and marinate with marinate ingredients for at least 6 hours or preferably overnight. Pierce the lean part of the meat with a fork. This is to infuse the flavours into the pork trotters.
2) Steam the pork trotters together with the marinade sauce over boiling water for 2 hours.
3) Heat oil in a large pot and fry shallots, garlics, galangal, ginger, mushrooms, dried cuttlefish till fragrant. Add 200 ml water and place pork trotter into the pot. Braise for 1 hour on low heat or till the meat is soft and tender.
4) Add in the eggs, sea cucumber and fish maw and cook for a further 30 minutes. Season with seasoning ingredients. (Taste accordingly).
5) Serve hot.



Bak Kut Teh Soup

bak kut teh

2.5 litres water
500 g pork ribs
4 chicken drumsticks
40 g ‘Eu Yan Sang’ Bak Kut Teh/Klang Bak Kut Teh spices
8 cloves garlic – bruised
8 dried mushrooms – soaked till soft
20 pcs small tau pok
1 tbsp peppercorns – crushed coarsely
salt, sugar or chicken powder to taste
1 tbsp light soy sauce

1) Blanch the pork ribs in hot water, rinse well and set aside.
2) Bring water to a boil, add the bak kut teh sachets and pork ribs, mushrooms and tau pok and cook for 2 hours over low heat. Add seasoning drumsticks and simmer for 30 minutes or until meat is tender.
3) Serve hot with rice or ‘yu tiao’.

Kao Yok (Steamed Pork Belly With Yam) and Chicken Breast Meat With Yam

kao yok with yam                                                        Kao Yok (pork belly with yam).
chicken breast meat                                                       Chicken Breast Meat With Yam.

500 g pork belly
2 pieces chicken breast meat
1 yam – peeled and cut into 4 x 6 cm slices
2 tbsp light soy sauce
pinch of pepper
1/4 tsp five-spice powder
1 tbsp corn flour
Oil for deep frying

Sauce Ingredients
11/2 cube Red Nam Yee (mashed with a spoon)
1 tsp 5-spice powder
1 tsp sugar
1 tbsp ligh soy sauce
1 tbsp thick soy sauce
1 tbsp Kicap Manis (Kipas brand)
1 tbsp oyster sauce
300 ml water
2 tsp sesame oil
2 shallots – minced
2 cloves garlics – minced

1) Bring a wok or saucepan of water to a boil and blanch the pork and chicken breast meat for 5 minutes. Drain well and prick the skin and the meat with a fork to enable the seasonings to penetrate.
2 Marinate pork  and chicken meat with light soy sauce and pepper for about 1 hour or more.
3) Heat oil in the wok until hot and deep-fry yam slices until lightly browned. Drain from oil and set aside.
4) Put in seasoned pork and chicken meat, deep fry till lightly browned. Remove from oil and soaked in cold water to wash the and regain moisture in deep frying. Remove the pork and chicken meat, pat dry and slice pork into 1/2 inch thick slices. Apply the same to the chicken meat.
5) In a heat-proof dish or bowl, arrange the pork alternately with yam in a circle to fill the dish. Do the same with chicken meat.
6) Heat wok with 2 tbsp oil and saute minced onions and garlics till fragrant, add nam yee and the rest of the sauce ingredients. Let the mixtures come to a boil, then thicken with corn flour mixture. Pour sauce over the assembled pork and yam.
7) Cover with aluminium foil and place in a steamer and steam pver medium heat for 1-1/2 hours or until pork is very tender. Remember to check water level occassionaly and add more if needed.
8) Carefully place a serving  plate over it and invert the dish. Be very careful as the dish is very hot. Serve with rice or mantao.

Braised Pork Leg With Mushrooms and Eggs

braised pork leg 

2 packs pork legs (I bought from NTUC  – $4.00 per pack)
6 dried mushrooms – soaked till soft
6 hard boiled eggs, shelled
2 whole pods garlics, keep the skin on (lightly crushed)
2 star anise
1 cinnamon stick
2 inch ginger – bruised
2 inch galangal – bruised
4 shallots – lightly bruised
1 sprig coriander leaves

Sauce Ingredients
1/2 tsp five-spice powder
2 tbsp light soy sauce
3 tbsp thick/dark soy sauce
1 tbsp oyster sauce
1 tsp hua tiao jiu
1 tsp sesame oil
1 tbsp white peppercorns – lightly crushed
1 tbsp rock sugars
salt to taste
750 ml chicken stock/water

Seasoning Ingredients
1 tsp salt
2 tsps light soy sauce
2 tsps thick soy sauce
1 tsp pepper
1 tsp sugar

1) Wash pork legs and drain well. Make a lengthwise slit with a sharp knife to cut just through the skin. This is to ensure that the marinating ingredients get into the meat. Pierce the lean part of the meat with a fork. Marinate the legs with seasoning ingredients for at least 3 hours, preferably overnight.
2) Steam the pork legs together with the marinade over boiling water for 1 hour.
3) Heat oil in a wok, fry the mushrooms, garlics, ginger, galangal, shallots, star anise and cinnamon stick till aromatic. Pour in the sauce ingredients and bring to a boil. Put in the steamed pork legs, eggs, cover and bring to a boil. Reduce heat and simmer for 40 minutes to 1 hour or until the pork legs are soft and tender.  Add in sesame oil. (For thicker gravy, add 1 tbsp cornflour with 3 tbsps water and add to the gravy).
4) Serve hot garnished with coriander leaves.

(you can also add potatoes or tau pok).