Category Archives: Pork

Pork, Uncategorized, Vegetables

Pork & Vegetable Pot

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My husband had dinner with a friend. Somehow they talked about Spanish Iberico Pork. His friend said this kind of pork is very delicious. And my husband told me immediately after that dinner. Then when we shopping for groceries the other day, he found that Spanish pork in the frozen counter. What a coincidence. So we bought it and I didn’t even know how to cook it. And yes, we just bought it.

Usually this thin pork slice is ideal for shabu shabu or hot pot. But my husband strongly recommended to cook it in simple way without any strong spices or condiments. He wanted to keep the original flavor of the pork. He may not know much about cooking, but he’s very good at giving me instructions. I decided to make pork & vegetable pot.

skillet is a good choice for the port.

Here are the main ingredients I used: Spanish Iberico pork, 1/4 head cabbage, Slices of 1 onion, slices of 1 medium carrot, several shiitake mushroom, brown mushroom, tofu (cut), french beans and chopped spring onion. Oh, and vermicelli in the bowl (already boiled in hot water).

  1. Heat the skillet. Brush skillet with oil. Put  2 or 3 pork slices in to sear them.

https://flic.kr/p/2cXLZeV

2. Put the rest pork in, and arrange all the vegetables in the pot.

https://flic.kr/p/2dfwdx5

3. In a bowl, add in 2 tbsp light soy sauce, 1 1/2 tbsp sweet cooking wine, 1 tbsp sugar and 1/2 tbsp water. Mix well.

4. Spread sauce (maybe 1 tbsp ) over all ingredients. Slightly stir them in order not to be sticky to the pot.

The pork looks so great.

5. Put the lid on for 2-3 mins. Stir gently to flip all the ingredients. Add in more sauce if needed.

https://flic.kr/p/QAgLqn

6. Lid on for another 3 mins or till pork and vegetables are fully cooked.

My husband  loved the pork so so much.

Pork, Uncategorized, Vegetables

Minced Pork & Eggplant

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To me, the best way to cook eggplant is to fry them. And another secret is never add in any water while cook eggplant. My mom cooks eggplant well. My sister told me how to cook eggplant in my mom’s way: fry eggplant with low heat, add in salt or soy sauce and put lid on. Let the low heat to evaporate water inside eggplant slowly. If water remains, eggplant will taste soggy. I likes the way how my mom deals with eggplant. And I found another way to do eggplant well, which is high height and short time while frying them. That’s how I cook eggplant in this dish.

  1. Cut eggplant into medium strips.
  2. Heat some oil in the pan. When oil is hot, Add eggplant in. Keep the medium high heat while frying. Fry them till color is bright and the skin wrinkled. Set eggplant aside for later use.
  3. Heat pan again. Add in 1 tsp oil.
  4. Add in chopped garlic and red chili. saute till aromatic.
  5. Add in minced pork. Stir fry till color turns white.
  6. Add eggplant back to the pan. Also add in 1 tsp light soy sauce, 1 tsp spicy bean paste and 1 tsp sugar. Stir fry evenly.
  7. Season with salt and garnish with chopped spring onion.

https://flic.kr/p/T8mF5m

Yum!

egg, mushroom, Pork, Uncategorized

Fried Bee Hoon/ Rice Vermicelli (炒米粉)

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I cooked fried bee hoon before, but didn’t turn out well. I think I dealt with bee hoon in a wrong way. This time, I corrected it and tried it again.

Ingredients:

bee hoon 100g

water

oil

dried shiitake mushroom 4

pork belly 100g

1 egg

1 small carrot

1 small onion

1/4 of a small cabbage

Singapore XO spicy chili sauce (optional)

light soy sauce 1 tsp

dark soy sauce 1/2 tsp

oyster sauce 1 tsp

salt 1/2 tsp

white pepper powder 1/2 tsp

1 stalk spring onion

 

  1. Soak bee hoon in warm water for 3-5 mins or till they get totally soft (Please read the instruction on the package). Drain them to dry.
  2. Soak shiitake mushroom in water. Then remove the bottom and cut into slice. Keep the mushroom water for later use.
  3. Cut pork belly into slices, vegetables (cabbage, carrot and onion) into strips. Beat egg into a bowl.
  4. Heat a pan. Brush the pan with oil. Pour the beaten egg in. Sway the pan to let the egg spread evenly. When egg gets solidified, gently flip it over to fry the other side a bit. Then take it out and cool down. Cut into strips.
  5. Heat pan again. Add in 1 tbsp oil. Add pork in. Stir fry till pork turns white in color. Add in shiitake mushroom slice. Stir fry for 1 min or 2.
  6. Add in 2 tbsp mushroom water and let them simmer for 3 mins to cook pork.
  7. Add in carrot and cabbage, stir fry for 2 mins.
  8. Add in light soy sauce, dark soy sauce oyster sauce, salt and white pepper. I also put in 1 tbsp Singapore XO spicy chili sauce to add more flavor and spicy taste to bee hoon. Stir fry evenly.
  9. Add in bee hoon and onion. I will change spatula to chopsticks to make sure each bee been be mixed with sauce.
  10. At last, add in egg and chopped spring onion. Mix evenly and ready to serve.

https://flic.kr/p/2ek4vKs

 

This is definitely the best bee hoon I’ve cooked so far. My husband also gave it thumps up.

https://flic.kr/p/2fmkJfE

I was not a big bee hoon fan, but now I think I am.

Pork, Potato, Uncategorized

Pork & Mixed Vegetable Stew Recipe

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In earlier days, transportation was not as convenient as how it is now. People in northern part of China didn’t have much choice about vegetables in winter. The most usually seen vegetables are potato, Chinese cabbage and turnip. They can be boiled, stewed, preserved and used to make soup. Pork stew together with these vegetables were very popular and so are they now. This hot dish is ideal for a cold winter.

1. Cut pork belly into smaller chunks. Put them into a pot. Add in enough water. Bring to boil with high heat. Take the pork out and rinse under water.

2. Heat a pan. Add in 2 tablespoon oil and 2 tablespoon sugar. Turn to low heat. Keep stirring to let let sugar melt first and then turn brown.

3. Add in pork. Stir fry and pork will also become brown. Add in spices: ginger, bay leaves, star anise, and dried chili. Stir fry till aromatic.

4. Pour in hot water about 2-3 cm higher than all ingredients. Cove the lid and simmer for 20 mins.

5. For the vegetables, I chose potatoes and puff tofu. Potatoes are peeled and cut into medium pieces. Place potatoes over pork and then tofu puff on the top. Those that hard to be cooked are always at the bottom layer. Cover with lid and simmer for another 25-30 mins.

6. Turn to high heat and reduce the sauce a bit. Then ready to serve.

Pork

Bitter gourd, Black Fungus & Pork Stir-fry

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Pork better contains a bit fat.

1. Cut pork into slices. Remove the seed of bitter gourd and cut into slices. Soak black fungus in water for 3 mins. Tear into smaller pieces.

2. Heat 1 tablespoon oil in the pan. Sear pork first till slightly brownish.

3. Add in a little ginger shreds. Then bittergourd and black fungus.

4. Stir fry for 1 min. Add in 1 tsp cooking wine and 1 tsp light soy sauce. Stir fry evenly for 2-3 mins.

5. Season with salt. And ready to serve.

https://flic.kr/p/2a8u2K9

Quick and easy.

Pork

“The Rice Killer”- Braised Pork Belly

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I’ve cooked braised pork belly for many many many times. Seems that my husband will never get tired of it. Due to the dark rich sauce and juicy tender pork, this dish also has a nick name “the rice killer”. Because with this dish, you can have a lot rice.

The secret  lies in sugar and soy sauce. I can guarantee you that when you cook braised meat, add in soy sauce and sugar, you will get delicious sauce.

  1. Boil pork with cooking wine, ginger slices and green onion till soft and chopsticks can easily go through. Rinse under water. Cut whole pork belly into small cubes.
  2. Heat a pan. Because pork belly contains fat. So no need to add oil. Sear the pork with low-medium heat till brownish.
  3. Add in 1/2 tablespoon light soy sauce, 1 tsp dark soy sauce, 1/2 tablespoon sugar and 1 tsp cooking wine. Stir fry to let pork be coated with sauce.
  4. Pour in enough hot water just covers all the pork. Also add in bay leaves, star anise and ginger slices. Bring to boil.
  5. Lid on and turn to low heat. Simmer for at least 20-30 mins. If you want your pork to be super soft, you can simmer for longer time, like 1 hour.
  6. Lid off. turn to high heat and reduce the sauce.

My husband has superpower of detecting this dish. Every time with this dish on table, he will just pick it up very accurately with no mistake. I have to threaten him that if he doesn’t have any vegetables in other plate, I will put this dish away. 🙂

Pork

Homemade Pork Floss

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Actually I didn’t know where floss can be used except bread until my husband told me he used to add floss in porridge. And the other day, when I was in a supermarket shopping for ingredients to stuff my fridge, I noticed that a box of 300g lean pork is s$3.5 while a small box of pork floss is over S$5.0. I was like “hmm, since lean pork is much cheaper, maybe I can try to make pork floss by myself.”

Actually, making pork floss doesn’t need many ingredients, but it does requires a lot of patience.

1. Cut lean pork into slices around 1 cm thick.

2. Place pork into a pot. Add in enough cold water about 2-3 cm higher than pork.

3. Turn to high heat and bring the water to boil. Skim the soup, remove the foam. Add in ginger slice, star anise, 1 tablespoon cooking wine and 1 tsp salt. Cover the lid and simmer for 30 mins.

4. Take the pork out. Cool and let them dry.

5. Put all pork into a zip bag. Use rolling pin to pat the pork till there is no more big lumps of meat. If there is still big chunk of pork, you can tear it into small pieces by hand.

6. Heat a pan. Add in 2 tsp oil. Turn to lowest heat.

7. Add pork in. Stir fry with patience till pork starts to become a bit fluffy.

8. Add in 1 tablespoon light soy sauce and 1 tablespoon sugar.

9. Stir fry till pork fully mixed with soy sauce and sugar.

10. Put fried pork pieces into a blender. Blend till they become completely fluffy.

11. Then put them back into the pan. Stir fry to dry them up.

12. Spread them in a big plate. Cool down and also to dry up completely.

https://flic.kr/p/Qowfz3

Pork, Uncategorized

Yu Xiang Rou Si （Yu Xiang Shreded Pork)

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Yu Xiang Rou Si is a famous Sichuan dish. It’s Chinese name is 鱼香肉丝, because 肉丝 sounds like Rose. Many Chinese people joke its English name should be Yu Xiang Rose. 🙂

1. Cut pork into shreds. Put them in a bowl. Add in 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tsp salt and 1 tablespoon corn starch. Mix well and let them marinate for a little while.

2. Prepare the sauce:

2 tablespoon vinegar, 1 tablespoon sugar, 1/2 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tsp salt and 1 tablespoon corn starch.

Mix all the ingredients above in a small bowl.

3. Heat a pan. Add in some oil ( a little more than usual). When oil is hot, add shredded pork in. Quickly separate them and fry them till white and cooked. The set them aside.

4. Same pan. Add a little oil if needed. Heat it. Sauté chopped garlic and ginger. Then add in 1 tablespoon Sichuan pixian soy sauce. Stir fry till aromatic.

5. Add in shredded carrot, black fungus. Stir fry till vegetables softens.

6. Add shredded pork in. Pour in sauce. Stir fry to mix well and reduce sauce. Add in shredded green chili. Stir fry for another 2 mins.

Ready to serve.

Pork

Pork Intestine & Chili Stir-fry

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Many people don’t eat pork intestines. But I’m not one of them. Pork intestine has special texture. It’s very chewy. Cleaning pork intestine is a bit time consuming.

1. Wash pork intestine under water. Let the water flows all the dirt out. Then make the inside out. Spread salt to rub it. Wash clean. Sprinkle corn starch over it. Rub again. And wash again and again till water is clear.

2. Put pork intestine in a pot. Add in enough water. Pour in a little cooking wine. Add in ginger slices and star anise. Boil for 20 mins.

3. Wash under water and cut into small pieces.

4. Heat a little oil in the pan. Add in chopped garlic, ginger and red chili. Stir fry till aromatic.

5. Add pork intestine in. Stir fry till a bit brown.

6. Add in 2 tsp oyster sauce, 1 tsp dark soy sauce and hot water enough to covers all ingredients.

7. Simmer for 15-20 mins. Or till sauce reduces. Add in chopped celery and green chili. Stir fry for another 3 mins.

Ready to serve.

Pork, Ribs

Roasted Ribs

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1. Peel off the white layer on the back of the ribs. So that ribs can be better seasoned and cut.

2. Prepare the seasonings: 1 tablespoon black pepper, 1 tablespoon paprika powder, 1/2 tsp ginger powder, 4 cloves of minced garlic, 1 tablespoon sugar, 1/2 tablespoon salt. Mix them well. Then sprinkle them onto the ribs and rub with finger to help the flavor go in. Wrap the ribs with plastic to put into fridge for 2-3 hrs or overnight.

3. Wrap ribs with aluminum foil. Put into 140 degree C oven for 2 hrs.

4. Open the foil up. Turn to 200 degree C and bake for another 15 mins.

5. For the sauce: 1 tablespoon hoisin sauce (main sauce for char siew pork), 1 tablespoon tomato sauce, 1 tsp light salt sauce, 1/2 tablespoon sugar. Mix them well. And brush onto the ribs. You can use any sauce you want. There is some hoisin sauce left in my fridge, so I give it a try.

6. Into the 200 degree C oven for 15 mins.

Ready to serve.

You don’t even cut the ribs with knife. It’s very easy to pull it off by hands. Very tender and juice.

My husband can’t stop licking his fingers and keep saying delicious. 🙂