Category Archives: Pork

Pork, Uncategorized

Pork With Salted Vegetables 梅菜扣肉 ( Mei Cai Kou Rou)

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This is the first time for me to try this dish. Main ingredients for this dish are Mei Cai and pork belly.

Mei Cai is a kind of preserved vegetable. I bought from local supermarket. There is a lot of salt on the surface of Mei Cai. I need to rinse salt off first. Then soak in water. Change water several times till water becomes clean. Drain the vegetable. Squeeze all the water out and chop them.

For the pork part, better choose pork belly in square shape. It will be easier to cut it into thin slices. I only find the rectangle kind. It really takes me some time to cut it.

1. Put pork belly in a pot. Add in enough water. Drizzle a little cooking wine, add in ginger slices and star anise. Turn on the heat. Cook for 15-20 mins or till chopsticks can easily go through the meat.

2. Put the pork belly into a plate. Use toothpick to poke several times on the pork skin.

3. Add in 1 tablespoon dark soy sauce, spread soy sauce all over the pork by hand. Then set it aside. Let the skin dry up.

4. Heat some oil in the pan. Turn to low heat. Put pork in with the skin side down. Be careful. You can put on the lid in order not to get hurt by the hot oil. Fry till the skin turns dark brown. For 3-5 mins.

5. Take the pork out and cut into thin slices. About 8mm-1 cm, I think. I’m really terrible at cutting skills, so my pork are in uneven thickness.

6. In a bowl, mix 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1/2 tablespoon sugar and 2 tsp white pepper powder. Marinate pork slices in mixed sauce for a little while.

7. Heat a little oil in the pan. Add in chopped Mei Cai. Stir fry till aromatic. Pour in the marinade of pork. Simmer with low heat for 3-5 mins.

8. Place pork slices in a bowl, skin side down. Top with all the Mei Cai and sauce in the pan after stir-fry. Press with spatula to flatten the surface.

9. Cover the bowl with aluminum foil. Place on steaming rack. And steam in hot water for 40-60 mins.

10. Pour the Meat gravy into sauce pan. Turn on low heat. Add in a little starch water. Stir till thickened.

11. Put a plate over bowl. Flip upside down. And you will see the pretty pork on top and surrounded by Mei Cai. Drizzle thickened gravy. Garnish with chopped spring onion.

Pork

Pork & Green Chili Stir-fry

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青椒肉丝 (pork & green chili stir-fry) is one of the most commonly-seen dishes in China. And it’s also very popular in Japan. When I have a bad appetite (which rarely happens) or feel like eating something spicy, this dish always comes to my mind immediately. Everyone has his own pork & green chili stir-fry recipe. And here is how I cook it:

1. Cut pork and green chili into shreds. A sharp knife will do a better job. Pork containing a bit fat is ideal for this dish. Otherwise, the meat will be very dry.

2. Heat oil in the pan. Use middle heat. When oil is hot, add in pork. Quick stir to separate each shred. Also add in a little ginger. Fry till pork turns a little brownish and shiny with the grease.

3. Add in chili. Quickly mix chili with pork. Stir fry till chili’s aroma comes out.

4. Add in a little light soy sauce and sugar. My husband can’t accept too much spiciness. So I added a little sugar.

5. Season with salt. And serve hot.

mushroom, Pork, Uncategorized

Pork Chop With Mushroom Sauce

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1. Hit pork chop with the back of knife. Cut the edge of pork fat so that chop won’t curl up during cooking.

2. Season pork with salt and black pepper.

3. Heat a pan. Add in olive oil. When the oil is very hot, put the chop in.

4. Flip over when the downside turns golden brown.

5. Add in thyme and 2 cloves of garlic. Also cut in 2 tablespoon butter.

6. Flip again when the other side is golden. Use a spoon to scoop hot butter over chop. Fry for another 3-4 mins.

7. Set pork chop aside for later use. Don’t wash the pan. Use the same pan to cook mushroom.

8. Heat the same pan. Add in mushroom slices. Stir fry till mushroom softens.

9. Pour in 1/2 cup chicken stock. Turn to low heat. Simmer for several mins.

10. Season with salt and pepper. Dissolve 2 tsp corn starch in a little water.

11. Pour starch water into pan. Stir evenly.

Serve pork chop with mushroom sauce.

Pork, Uncategorized

Braised Pork, Bamboo Shoot & Vermicelli

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Two kinds of vermicelli are very popular in China’s northern part: vermicelli made from sweet potato and potato. And I used sweet potato type in this dish.

1. Cut pork (better with some fat) and bamboo shoot into medium chunks.

2. Boil a pot of water. Add in 1 tsp salt. Soak bamboo shoots in it for a little while. Then rinse under cold water and drain. Some people don’t like the sourish taste of bamboo shoots, so soaking in hot salty water will remove that. And bamboo shoot is very good for healthy. It contains abundant food fiber.

3. Heat 1 tablespoon oil in pan. Sear the pork and bring them to a little golden brown.

4. Add in bamboo shoots. Stir fry for like 2 mins. Drizzle a little Shao xing wine.

5. Then add in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon sugar, ginger slices, star anise and bay leaf. Pour in enough hot water covers all ingredients. Bring to boil. Then turn to low heat. Cover with lid and simmer for 40 mins.

6. Add in vermicelli. Let them soak in meat juice. Simmer for 8-12 mins according to the instruction. Stir occasionally in case vermicelli stick together.

7. Season with salt if needed.

Pork

Pork Liver Stir-fry

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Ingredients:

1 pork liver (cut into thin slices, around 2 mm)

Ginger slices

Bell pepper

Leek

Light soy sauce

Shaoxing wine

Corn starch

Oyster sauce

1. Wash pork liver in water. Change water again and again till there is no more blood.

2. Marinate pork liver slices with 1 tablespoon shaoxing wine, 2 tsp light soy sauce and 1 tablespoon corn starch.

3. Heat oil in a pan. A little more oil than usual. When the oil gets hot, put in pork liver. Quickly separate them from each other and stir fry for 1 min. Set aside.

4. Heat 1 tablespoon oil in pan. Sauté ginger till aromatic.

5. Add in leek and pepper. Stir fry for a little while.

6. Put pork liver back in the pan. Stir fry evenly. Add in 1 tsp shaoxing wine, 1 tsp light soy sauce and 1 tsp oyster sauce. Quickly blend them evenly.

7. Stir fry for 1 min. Season with salt. And ready to serve.

Pork

Twice Cooked Pork (Hui Guo Rou)

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Twice cooked pork 回锅肉 is a famous dish in Sichuan cuisine. It’s not a difficult dish to cook.

1. Prepare a pork belly strip. Put it in a pot. Add in enough water covers pork. Ginger slices and 1 tablespoon shaoxing hua diao wine. Bring water to boil. Then turn to low heat. Cover the lid and simmer for 20 mins, or till chopsticks can easily go through the pork.

2. Take the pork out and soak in cold water. Cut pork into slices.

3. Heat a little oil in the pan. Sauté 2-3 ginger slices. Add the pork slices in. Sear the pork till a little golden brown.

4. Push pork to the one side of the pan. Add 1 tablespoon Pixian Bean paste in the pan with 2 tsp sugar. Stir fry a bit. I add in sugar to reduce the spiciness.

5. Stir fry pork with bean paste. Add in chopped leek. Stir fry for 2-3 mins to let leek be cooked. Have a taste to see if a little bit salt is needed, since bean paste is very salty.

Ready to serve.

Pork

Char Siew Pork

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1. Cut pork collar into strips. Or you can just choose striped pork collar.

2. Put pork in a big bowl. Add in 2 tbs Hoisin sauce, 2 tbs honey, 2 tbs light soy sauce, 2 tbs sugar, 1 tbs dark soy sauce, 1 tbs sesame oil, 1 tbs hua diao wine, 1/2 tbs white pepper powder, and 1/2 cup water. Mix pork with sauce well.

3. Cover the bowl with plastic wrap and put into fridge for overnight.

4. Preheat oven to 230 degree C. Put pork into a pot along with marinade. Bring to boil.

5. Turn to low heat and simmer for 30 mins. Flip over occasionally while simmering. Sauce will become thickened.

6. Put pork into baking pan. Into oven for 10 mins.

7. Flip over and bake for another 10 mins.

8. Cool down and cut into slices.

My husband loves them very very very much.

Pork, Ribs

Pork Ribs King

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1. Clean pork ribs in water. And dry them with kitchen towel paper. I used spare ribs.

2. Prepare marinade:

1 egg, 1/2 tsp white pepper, 2 tablespoon oyster sauce, 1 tablespoon rice wine, 2 tsp salt, 1/2 tsp baking soda and 2 tablespoon starch.

Mix well.

Marinate ribs for 1 hour.

3. Deep fry ribs till golden brown.

4. In a bowl, add in 2 tablespoon brown sugar, 1 tablespoon sugar, 1 tbsp vinegar, 1/2 cup water, 2 tablespoon tomato sauce, 1 tablespoon HP sauce, 1/2 tablespoon chili sauce, 1 tablespoon plum sauce and corn starch water. Stir to mix well.

5. Heat a pan on stove. Pour the sauce mixture in. Simmer to reduce sauce.

6. Add fried pork ribs into the sauce. Stir to let them be coated with sauce evenly.

Yummy!

Pork, pumpkin, Uncategorized

Pork Chop with Boiled Pumpkin

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1. Place pork chop in a big bowl. Add in 1 tsp chili powder (if you want it to be more spicy, you can add more), 2 tsp paprika powder, 1 tsp chopped garlic, 1 tsp salt, 1 tsp black pepper, and 2 tsp olive oil. Mix well. And let it rest for a little while.

2. Preheat oven to 200 degree C.

3. Heat a pan on stove, add in a little olive oil.

4. Fry pork chop till golden brown.

5. Into the oven and bake for 10 mins.

Serve with boiled pumpkin. For pumpkins recipe, please refer to:

Easy Boiled Pumpkin

Noodles, Pork

Lor Mee

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1. In a deep pot, add in 1/2 2 cups water, 1/2 cup dark soy sauce, ginger slices, garlic slices, 1 tablespoon five spice powder and 20g sugar. Bring to boil.

2. Add in 1 strip of pork belly. Turn to low heat and simmer for 30 mins.

3. Add in 2 hard boiled eggs and simmer for another 15-20 mins.

4. Blanch yellow noodles in boiling water. Rinse under cold water and drain. Set in the plate.

5. Take the pork belly and eggs out to cool down. Leave 1 cup braised soy in the pot. Add in a 1/2 tablespoon light soy sauce and salt to season.

6. Add in 1 beaten egg. Stir while pouring. At last, add in starch water to thicken the sauce.

7. Serve noodles with braised pork belly slices, braised egg, fish cake, and thick sauce over it.