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:
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.
This is a slow cook recipe.
1. In a small bowl, add in 2 tsp salt, 2 tsp black pepper, 2 tsp paprika powder, 1 tsp dried thyme, 2 tsp sugar, 1 tsp ground ginger, 1 tsp ground garlic. Mix them well.
2. Sprinkle seasoning over ribs and rub ribs by hands.
3. Wrap ribs with plastic and into the refrigerator for over night.
4. Preheat oven to 150 degree C.
5. Put ribs on aluminum foil. Seal them. On the tray and into the oven. Bake for 2 hrs.
6. While ribs are baking, you can prepare for the brushing sauce. Here is the sauce I used: 1 tablespoon sweet cooking wine, 2 tablespoon tomato sauce, 1 tablespoon sugar, 1 tsp black pepper and 1 tablespoon honey. Mix them well.
7. Open the foil. Take the ribs out. Save the meat juice for topping sauce.
8. Brush ribs with brushing sauce. Into the oven for 15 mins. Then brush again and bake for another 15 mins.
9. Pour the meat juice in sauce pan. Turn to low heat. Add in 2 tsp tomato sauce and 1 tsp sugar. Slow simmer till condensed.
10. I served the ribs with boiled corns, creamy linguine and potato wedges. Pour topping sauce over ribs and corn.
For potato wedges:
The ribs are really juicy and tender. Very easily fall off from the bones. My husband loves them very very much.
The other day when I was shopping for cooking ingredients in the supermarket, I found Meigan cai at the dry goods shelf. It is quite new to me, since I only know one dish about it is Pork with Meigan Cai (Meicai Kou Rou). I’m very willing to try new ingredients when cooking. That’s also why I spend a lot of time in supermarket and I love to go to supermarket to hunt for different kinds of ingredients.
I bought one pack of Meigan Cai. And the second day I decided to make Meigan Cai Pork Pancake.
Prepare dough with flour, water and yeast. Cover the dough ball with plastic wrap and let it rise for 2 hrs.
Meigan Cai is cover with salt. So I rinsed it under water till no salt left on surface. Then soak them in water for 30 mins. Change water once or twice.
Minced pork was also bought from supermarket. 🙂
Chop minced pork with a little ginger, 1 stalk of spring onion and Meigan Cai till fully mixed. I tried only chop ginger and spring onion then stir with pork before. But it didn’t turn out good. Cause the filling won’t cling together and taste not good.
Add in 1 1/2 tsp light soy sauce, 1 tsp oyster sauce, 1 1/2 tsp sugar, 1 tsp oil, 1 tsp sesame oil and 1/2 tsp white pepper powder. Stir with chopsticks evenly.
Divide dough ball into several small ones. Use rolling pin to make it thinner. Place pork filling in the middle. Pinch the edges. Let them rest for 10 mins before frying.
Brush oil in the pan. Place pancakes in. Fry two sides till golden brown. Pour in water reaches half height of the pancakes. Cover the lid and turn to medium heat. Fry for 3-5 mins for each side. Then remove the lid and wait till the water dries up.
Serve hot.
This dish is famous in Huaiyang Cuisine. It has two Chinese names – 红烧狮子头Hong Shao Shi Zi Tou ( “Hong Shao” means braised in brown sauce, “Shi Zi Tou” means “lion head”. 🙂 of course, it doesn’t mean the real lion head.) and 四喜丸子Si Xi Wan Zi.
Si Xi Wan Zi actually belongs to Shandong cuisine. But it’s cooking method is same with braised meatball ( Hong Shao Shi Zi Tou). The difference is that there are four meatballs in Si Xi Wan Zi.
“Si Xi” means lucky, fortune, longevity, and joy. So this dish represents good wishes for life.
For meatball:
Minced pork 250g
Water chestnuts 50g
1/2 beaten egg
Bread crumbs 1 tablespoon
Minced ginger 1 tsp
White pepper 1/2 tsp
Light soy sauce 1 1/2 tsp
Dark soy sauce 1 tsp
Oyster sauce 1 tsp
Chop minced pork with ginger and water chestnuts till mixed together.
Add the rest ingredients into pork. Stir well till fully and evenly mixed.
Use hand to throw mixed pork into bowl several times to press the air out to make sure the meatballs won’t fall apart during cooking.
Divide minced pork into 4 parts and make them into meatballs.
1. Deep fry meatballs in oil. At first turn to high heat to let the meatballs shell becomes hard immediately. Then turn to low heat. Fry till golden brown. Take them out. Set aside to drain.
2. Add 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp oyster sauce in a pot. Pour in 1 cup water. Bring to boil.
3. Put meatballs in. Simmer for 15-20 mins with low heat.
4. Take the meatballs into plate. Add corn starch water into the pot. Turn to high heat to reduce the sauce.
5. Pour the sticky sauce over the meatballs.
1. Cut pork into one-bite size. Put pork cubes in a bowl. Add in 1 tablespoon light soy sauce, 1 tablespoon sweet cooking wine, 2 tsp sugar, 2 tsp oyster sauce. Mix them well and let them marinate for 30 mins.
2. Coat marinated pork with corn starch. Don’t discard the marinade.
3. Fry pork cubes till golden brown and the shell becomes very hard.
4. Heat a little oil in the pan. Sauté chopped garlic and ginger till aromatic.
5. Add in 2 tablespoon sweet chili sauce, 1 tablespoon marinade and 1/4 cup water.
6. Bring to boil. Then add in the fried pork and simmer for a while till sauce reduces.
7. Add in onion, red pepper and asparagus. Stir fry for 3 mins and let the sauce becomes very condensed.
Serve hot.
Stir fried chili pork is a very common dish in China. It’s a good choice to improve appetite. I personally like spicy dishes, yet my husband doesn’t. So I changed this dish to a not-so-spicy one.
Ingredients:
Pork cut into slices. (Better choose pork with a bit fat on it, it won’t taste very dry).
Green chili and red chili
Onion
Light soy sauce 1 1/2 tsp
Oyster sauce 1 tsp
Sugar 2 tsp
Water 2 tsp
Salt
Oil
1. Heat a little oil in the pan. Turn to medium high heat.
2. When the pan is very hot, put all the pork slices in. Quickly separate them and sear them into curly and a bit brown.
3. Move pork to the side of the pan. Add in chopped onion and chili. Sauté till aromatic.
4. Mix pork with chili & onion together. Stir fry for 1-2 mins.
5. Add in light soy sauce, oyster sauce, sugar and 2 tsp water. Stir fry evenly for another 2-3 mins or till water dries up.
6. Sprinkle salt to season.
Serve hot.
It’s a simple dish to cook. Just stuff bittergourd with minced pork and steam.
For the minced pork, pls refer to:
Cut bittergourd into thick rings, around 3 cm. Remove the seeds and white part with a spoon. Stuff bittergourd rings with seasoned minced pork.
Heat a little oil in the pan.
Fry stuffed bittergourd to let the minced pork gets firm. Just fry each side till a bit golden brown.
Steam them for 15-20 mins. Meat juice will come out after steaming. Don’t discard it.
Sauté minced garlic in a sauce pan. Pour the meat juice from steaming into the sauce pan. Turn to medium heat. Add in severely wolf-berries, 1 tbs sugar. Dissolve 1/2 tsp corn starch in 1 tablespoon water. And also add starch water in. Keep stirring till it gets a bit condensed.
Pour the sauce over bittergourd.
As a Chinese born and grew up in northern part of China, I’m very familiar with noodles. Yet, its very difficult for me to cook southern pattern noodles well, like rice noodle, Hokkien mee. I tried wanton noodles before and it didn’t turn out well. I guess the main reason is that I didn’t pay much attention to the difference between southern noodles and northern noodles. Northern noodles are more hard and thicker. They need more time to be cooked. That is completely different from southern ones.
I corrected my way of cooking wanton noodle this time.
Noodle was bought from supermarket and so was the wanton wrap.
1. Prepare the wanton filling:
Minced pork (100g), some shrimps ( around 10), 1 stalk spring onion, 1 small slice ginger, 3-4 water chestnut. Chop them together and let them be sticky to each other.
Put chopped pork and shrimp in a bowl. Mix in several whole shrimps. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp sugar, 2 tsp sesame oil. Mix all well.
Put one spoonful filling in the middle of the wanton wrap. Then pinch the edges. If the wrap is easily to open up. You can dip your finger in water and brush the edge before pinch.
2. Boil a big pot of water. Add in one pinch of salt. Boil wantons for 5-8 mins. Then drain them.
3. Blanch noodles in the boiling water for 2 mins. Then soak them in cold water. In the boiling water for another minute. In the cold water again. And drain at last.
4. Put bai Choy in boiling water for 2 mins. And drain them.
5. In the plate, add in 1 tablespoon light soy sauce, 1 tsp dark soy sauce, 2 tsp oyster sauce, 2 tsp wanton Soup stock. Mix well.
6. Put drained noodle in the plate. Have a good mix with sauce.
7. Side the dish with wantons, bai choy and char siew. (I cooked dark sauce pork belly instead). Recipe:
https://foodrecipe33.com/2016/09/08/braised-pork-in-brown-sauce/
My husband loved it very much. He suggested me to open a small restaurant some day after I retire or if I don’t want to continue doing my current work. 🙂
Ingredients:
Pork ( cut into small cubes or slices)
Corn starch
Egg 1
Pineapple cubes 1/2 cup drained
Onion 1
Spring onion
Tomato sauce 3 tablespoon
Sugar 1 tablespoon
Water
Salt
1. Put pork slices in a bowl. Add in a little salt and 1 tablespoon corn starch. Mix with hand. Let them rest for 10-15 mins.
2. Beat one egg into the bowl. Mix well. Then add in 3-4 tablespoon corn starch. Mix well with hand again.
3. Deep fry pork slices in oil. Take them out when turns a golden brown.
4. Heat the oil and fry the pork for the second time to make the Shell hard and crispy.
5. Heat a little oil in the pan. Add in chopped onion. Sauté till aromatic.
6. Add in pineapple cubes, 3 tablespoon tomato sauce, 1 tablespoon sugar ( if you don’t want it to be very sweet, you can reduce sugar). Dissolve 1 tsp corn starch in 2 tsp water. Also pour starch water into pan.
7. Keep stirring the sauce. When the sauce reduces to condensed. Put the fried pork back into the pan. Stir to let each pork be coated with sweet & Sour Sauce.
8. Garnish with chopped spring onion. And serve hot.
Cooking For Fun 