Preheat oven to 180 degree C.
Melt a small pieces ( around 10 g) butter in the pan by medium heat. Then add in 2 tsp honey. Mix them well.
Place a strip of pork belly in the pan. Fry two sides till golden brown.
Turn off the stove. Pour butter & honey into baking pan. Then put pork belly into baking pan too. Sprinkle some salt over pork belly’s skin.
Put baking pan into oven. Roast for around 40 mins.
Cut into small chunks and serve.
Even the skin part tastes very chewy. Meat is very tender.
First, cut pork into thin slices. You can put it in fridge to freeze for a while. Then it will become hard and easy to cut.
Sauce:
Korean hot & sweet chili sauce 1 1/2 tsp
Minced garlic 4 cloves
Sugar 1 tsp
Cooking wine 1 tsp
Honey 1 tsp
Black pepper powder 1/2 tsp
Mix all the sauce ingredients well in a bowl. Blend pork slices in it and marinate for around 15 – 20 mins.
Heat a skillet on stove and add in oil.
Put marinated pork slices in. Stir fry till pork almost done.
Add in another 1 tsp hot & sweet chili sauce, 1 tsp sugar and 1 tsp water.
Keep stir frying till sauce becomes very condensed. Add in some green onion shreds and sprinkle some white sesame. Quickly stir fry for 1 min or two.
Meatballs I used are made by myself. Here is the link:
https://chewbaccascook.wordpress.com/2017/02/19/homemade-meatball-meatball-spaghetti/
Preheat oven to 200 degree C.
Heat skillet on the stove. Add in some oil. Fry meatballs till they turn golden brown.
Pour in half bottler of pasta sauce ( around 170g) with 2 tsp water. Heat for a little while to let each meatball coated with condensed sauce.
Put skillet into oven. Bake for 15 mins.
Then sprinkle cheese shreds over it. And heat for another 5 mins or till all cheese melts.
Take skillet out. Sprinkle grate Parmesan and parsley.
It tastes really grate.
Also the cheesy tomato sauce is a terrific match for bread.
For meatball:
Minced pork 300g
Egg 1
Salt 1 tsp
Black pepper powder 1/2 tsp
Small onion 1 ( chopped and pan-fried first)
Bread crumbs 40g
Garlic powder 1/2 tsp
Mix all the ingredients in a big bowl by hand.
Then make small meatballs.
Heat a little olive oil in the pan. Fry meatballs till golden brown. Then take them out.
Heat the oil left in the pan. Add in chopped garlic ( 2 cloves) and sauté.
Pour in pasta sauce ( I used around 170 g). And I also added 2 tsp water. Stir well.
Add meatballs in pasta sauce. Turn to low heat and keep stirring till sauce becomes very condensed.
Put cooked spaghetti into sauce. Sprinkle some black pepper granulate and mix well.
Serve with parsley and grate cheese.
My husband loves it very much.
Dumplings are essential to most Chinese during Chinese New Year. I was born and grew up in northern part of China. And dumplings are always one of my favorite food.
Making dumplings is not very easy but home made dumplings taste much better than the frozen ones bought from supermarket. When I was at home, my family made every part of dumplings, from dumpling skin to dumpling filling. My dad or my mom or sometimes my sister could chop a big pieces of meat into minced one which is ideal for fillings. And my mom would chop vegetables to match with meat:
Pork with Chinese cabbage.
Pork with celery.
Pork with leek.
Pork with lotus root.
Beef with carrot.
Beef with radish.
Mutton with carrot.
Mutton with radish.
Vegetarian:
Leek with Tofu.
Leek with egg and Tofu.
Leek with vermicelli and Tofu.
Chinese cabbage with Tofu.
Chinese cabbage with vermicelli.
Actually, I don’t know how to make minced meat. So I just bought minced pork from supermarket. Then add in a little chopped spring onion, ginger, soy sauce, salt, black pepper, oyster sauce, seasame oil, and oil. Let the filling rest for a while before using.
Divide the dough into many small pieces.
Use rolling pin to make them into thin dumpling skins. I don’t like dumpling skins sold in market. Cos when you boil the dumplings, it’s easy for them to get broken.
Scoop filling onto the center of dumpling skin.
Then press the two ends together tightly.
Dip the bottom of dumplings into flour before place them aside.
Dumplings stuffed with meat needs longer time to be cooked. So have a taste to see if they are cooked before serving.
For the dip, you can try mixed garlic with soy sauce, vinegar, and sesame oil. If you don’t like garlic, you can just mix a little soy sauce, vinegar and sesame oil in a small bowl. Of course, if you want it to be spicy, you can try Chinese famous chili sauce Lao Gan Ma.
Seriously, I can have dumplings everyday without getting tired of them.
I like this dish very much. There are usually two kinds of cauliflower. One is the type having long stem, and the other’s stem is short. I prefer the first type. It tastes better. And it’s ideal to be stir fried.
1. Heat a little oil in the pan. Put in pork slices. Stir fry till a bit golden brown. Then take pork out.
2. Leave the oil in the pan. Heat it again. Add in a little chopped garlic and ginger. Stir fry a bit.
3. Add in cauliflower (torn into small parts already). Stir fry till the edge of cauliflower becomes a bit golden brown.
4. Put pork slices back in the pan. Stir fry with cauliflower evenly.
5. Add in chopped red chili and 1 tsp of light soy sauce. Stir fry evenly.
6. Because my cauliflower pieces were kind of big, so I added 2 tsp water, turned to medium heat. And covered the pan with lid for 2-3 mins.
7. Remove the lid. Turn to high height. Sprinkle some salt and stir fry evenly.
1. Heat a little oil in the pan. Put in pork belly slices. Stir fry till a bit golden brown.
2. Add in chopped ginger, garlic and chili. Stir fry a bit.
3. Put in chopped cabbage pieces. Stir fry till softened.
4. Add in 1 tsp light soy sauce, and 1 tsp oyster sauce. Stir fry till cabbage is done.
5. Sprinkle a little salt to season.
My husband wanted to have beef steak, but we didn’t have any at home. So I cooked Pork Wellington using the recipe of Beef Wellington.
The result was surprisingly good. Pork tested very tender and juicy.
The following is an easy way to cook pork in this way:
1. Season the pork with salt and black pepper.
2. Since the thick steak tests better, I used kitchen twine.
3. Heat some butter in a pan.
4. Put the pork in when the butter is heated. And fry every side of the pork.
5. Frying is done.
6. Stir fry chopped onion, mushroom, and garlic. Add some salt and black pepper powder. ( I don’t have other spices or wine.)
7. Bacon at the bottom, mixture of mushroom and onion in the middle, pork on the top. Do remember to take the kitchen twine off.
8. Roll the pork with bacon and make it a small bun. Wrap it tight and put into fridge for 30 minutes.
9. As to puff pastry, I chose roti prata, which is an easy and quick way.
10. Wrap the pork with roti prata.
11. Put it into fridge for another ten minutes.
12. Preheat oven 200 degree. You can make some decorative pattern on the surface if you want. Then brush it with egg. Put into oven for 20-25 minutes.
13. Dress the dish with some vegetables.
Enjoy your meal!
1. Heat a little oil in the pan. Put in a little ginger shreds. Stir fry a bit.
2. Put in pork slices ( cut pork belly into medium thick slices). Stir fry till they turn a bit golden brown.
3. Add in mushrooms ( torn into slim shreds). Stir fry till they get softened.
4. Add in 1 tsp light soy sauce and 1/2 tsp dark soy sauce. Stir fry evenly.
5. Pour in enough hot water reaches half height of all ingredients.
6. Turn to medium heat. Cover the pan with lid and braise for 5-10 mins.
7. Add in vermicelli, and braise to another 5-10 mins. (Please refer to the instruction on package).
8. Sprinkle some salt to season and some chopped spring onion.
9. Braise for another minute and dish out.
1. Chop pork into thin slices. Marinate the pork with a little cooking wine, light soy sauce, salt, sugar, ginger and corn starch for 10-15 mins.
2. Prepare the sauce: 1 tsp ginger granulate, 3 tsp water, 1 tsp light soy sauce, salt, 1 tsp sugar, 1 tsp cooking wine.
3. Heat a little oil in the pan. Stir fry pork slices till both sides turn golden brown.
4. Add in sauce. Cover the pan with lid. Braise for around 3 mins till sauce becomes very condensed.
Cooking For Fun 