Fried Pork with Garlic

These are so yummy. It taste like salted fish with a chewy meaty texture. It is so easy to prepare with only these few ingredients: 

Pork, ground coriander, ground pepper, fish sauce, light soya sauce, tapioca flour & lots of garlic.

Marinate with the above ingredients & deep fried in oil until they are golden / crispy & garnished with some fried garlic & some fresh chopped coriander before serving.

Bon appétit ! 

Chin's Notes: 

1. Here is the recipe that a friend shared: 

http://www.rachelcooksthai.com/fried-pork-with-garlic/

2. Very addictive, do prepare more ! :p

BBQ Pork Ribs

Someone shared the following recipe in the cooking group & I decided to give it a try but I don't have a pressure cooker. 

Here is her recipe : 

www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs

Here is how I have done my version of BBQ ribs with Korean BBQ sauce . 

I used the left over soup from the ribs as broth for my soup. Added vegetables & some seasoning another dish for dinner ;) 

Bon appétit! 

Pre-boil the ribs until they are soft. 

Coat the ribs with BBQ sauce , give them a good coating.

Bake at 180 deg C for 15 mins &
give another good coat of BBQ sauce.
Bake for another 5 mins.

Minced Pork, Sausages & Potatoes

Trying to clear out my freezer & fridge. Need something fast & easy for dinner.  All done within 30 mins ! :) 

Ingredients: 

200g Minced pork 

10 pork Sausages - each sausages cut into 3 / bite size. 

2 Potatoes - cut chuncks 

1 tomatoes - cut chuncks 

2 clove of garlic - minced 

1 onions - cut into small pieces / slices. 

1 tbsp oyster sauces 

Cooking oil , pepper 

1/4 tsp 5 spice power

Water

Preparation steps : 

1. Heat up some oil in a wok / pot. 

2. Add in the garlic & onions, fry until fragrant then add the minced pork. Loosen the meat to remove lumps. Once that is done.

3. Add in the potatoes, carrots, tomatoes  & all the seasoning. Mix it well. 

4. Add just enough water to cover the ingredients bring to boil, put on the lid & turn the heat to low & simmer until potatoes are soft. 

5. Add in the sausages, bring to boil & serve hot with steamed white rice. 

Bon appétit ! 

Chin's notes: 

1. Sausages might be salty. Hence I did not add salt.

2. I like to use some 5 spice power to bring out the taste. 

Miso Paste Stew Pork Belly

Easy to prepare meal & great with rice. My kids love the taste of miso soup & with the paste I tried to prepare a pork stew & it turns out well. 

Ingredients :

1kg pork belly, cleaned & sliced into chuncks / thinly sliced. 

1 tbsp soya sauce 

1 tbsp miso paste

1 tbsp oil / butter

1 big onions - sliced 

3 gloves of garlic minced

Sugar & pepper to taste

Enough water to simmer the pork. 

Preparation method: 

1. Fry the garlic & onion until fragrant. 

2. Add in the pork & fry until all pork meat turned white. 

3. Add the soya sauce & bean paste , give a good stir. Add water until it is just enough to cover the meat. 

4. Simmer until the meat is soft on a medium heat & gravy thicken. 

5. Add some sugar & pepper to taste. 

6. Voilà ! Taste great with plain streamed rice. 

Bon appétit ! 

Chin's note: 

1. Miso bean paste is salty. 

2. Pork belly is best you can substitute with other parts of the pork meat. This is also taste great with chicken meat. 

Pan Fried 5 Spice Meat Balls

A simple dish for our dinner tonight. Just a few ingredients. 

Ingredients : 

500g minced pork

1 tsp 5 spice powder 

3 shallots finely chopped / thinly sliced. 

1 tbsp oyster sauce 

1 tbsp light soya sauce 

1 tbsp corn flour 

4 tbsp oil 

Preparation method : 

1. Put all the ingredients in a bowl except  the corn flour. Mix well & set aside for at least 30 minutes or longer. 

2. Just before frying add the corn flour & mix well. 

3. Add some oil on the pan, just enough to pan fry. 

4. Shape the meat balls to bite size & gently flatted on the pan. Fill the pan with meat balls & pan fry them until golden brown on both sides. Repeat until all the mixture is done. 

5. Serve with rice or just as snacks with beer. :) 

Bonne appétit ! 

Babi Pongteh

A traditional peranakan ( Straits Chinese ) pork dish. I have never tried this dish before & my friend, Andrew suggested that I should try. It is an easy to prepare dish & very tasty dish indeed! 

Traditionally it is cooked with potatoes but today I don't have potatoes hence I used white radish instead. 

Babi Pongteh

1 kg pork belly / pork shoulder

6 shallots

6 garlics 

2 tbsp of oil 

1 1/2 tbsp of tao cheo ( bean paste ) 

1 tsp Coriander power 

1 tbsp light soya sauce 

1 1/2 tbsp dark soya sauce

Salt, pepper & sugar to taste

4 pieces of dried mushrooms ( soaked & cut into bite size) 

300g white radish cut into chucks. 

Preparation steps: 

1. Ground / mince garlic & shallots. Alternatively you can just chop it up. 

2. Heat up the pot & add some oil, fry onions & garlic until fragrant. Then add the bean paste & coriander powder. Fry for a little while. 

3. Add the meat, brown them lightly then add all the seasonings. Add mushroom & radish, give a good mix & stir. Add water until it just cover the meat. 

4. Let it simmer until water reduced into a thick sauce & meat is tenderly soft ( I took about 45 mins on slightly below medium heat ). Stir occasionally to prevent burnt. 

5. Served with steamed white rice. 

Bon appétit ! 

Chin's note: 

1. It is a slightly sweet savory dish. Reduced sugar if you like a salty dish. 

Yakitori Meatballs

Just a little twist from the usual chicken version. 

Use the same sauce : 

http://fromchinshome.blogspot.fr/2015/04/easy-yakitori-chicken.html?m=1

Yakitori Meatball recipes: 

Ingredients: 

300g minced pork 

2 tbsp corn flour

2 stalks of spring onions finely chopped

A dash of pepper

Oil for cooking 

Preparation method:

1. Prepare sauce in advance refer to the link above. 

2. Combine all the about ingredients & shape them into balls & skew onto a skewer / bamboo sticks. 

3. Heat the pan and add some some oil. Pan fry the meatballs until almost cooked turn occasionally. 

4. Put generous sauce to coat the meat, cook until you get a nice glossy shine & meat fully cooked. 

Bon appétit ! 

Chin's notes: 

1. I did not put enough sauce to get the nice glossy shine. 

2. Here is how I prepared my Yakitori.

Roasted Pork Belly - Siew Yoke

My friend SiewLee, shared this wonderful video on making roasted pork (siew yoke, in Cantonese) in Aug 2014. Since then I have always made my own siew yoke, they are yummy just like those you bought from the hawkers or at Chinatown. 

Here is the video link that she shared: 

https://m.youtube.com/watch?v=LsrJ3GJLo5I

My interpretation 

Ingredients:

ShaoXing cooking wine

Five spice powder

ground pepper

sugar - optional but I find that the meat taste nicer after bake.

Coarse sea salts

white vinegar

1. Marinate the pork belly with shaoxing cooking wine, pepper, five spice powder & some sugar. 

2. Leave the pork belly with the skin facing up overnight in the fridge for at least 12 hrs.  Do not cover, this will allow the skin to dry for the crispy skin after bake.

3. On the next day, take it out & prick the skin with skewers or with the tip of the knife. Prick as many tiny holes as you can. Only on the surface do not pierce into the fats.

4. Rub some white vinegar on the skin. Wrap it up with aluminium foil with the skin expose. Coat a layer (about 0.5cm to 1cm thick) of sea salts on the skin.  This will also prevent burning on the skin.

5. Bake in a preheated oven at 200 deg C for 30 - 45 mins ( depending on the size of the meat). 

6. Remove the pork belly from the oven & remove the sea salt from the skin. Undo the aluminium wrap. Sit the pork belly on the rack, with the aluminium foil at the bottom to collect the oil from grilling. Change the oven mode to broil / crispy skin / grill mode. Put it back into the oven for 10 - 15 mins until skin is crispy. 

7. Once cooked, let the meat rest for 30 mins before serving.

8. Served with plum sauce / mustard sauce. 

Bon appétit ! 

Chin's notes:

1. During the grilling process, may need to cover the skin with aluminium foil if the heat is too strong.

2. Serve with your favourite mustard / plum sauce

3. My first bake in 14 Aug 2014 

My first bake of siew yoke

A little burnt on the side.

Coat with sea salts.