Leek and Roasted Pork Stir-Fry (蒜炒烧肉)

Ingredients

2 Stalk of leek, rinsed and sliced diagonally

Roasted pork, cut into bite-sized

1 Tbsp of chopped garlic

1 Tbsp of cooking oil

50ml water

1 Tbsp of oyster sauce

Method

1. Heat up a wok. Dry-fry the roasted pork till fat released from the pork.

2. Top up 1 tbsp of oil. Saute garlic till fragrant.

3. Add leek and stir fry for few minutes. Pour in water and bring to a boil.

4. Season with oyster sauce. Mix well and stir for a while and dish out.

5. Enjoy!  

Crispy Roasted Pork (脆皮烧肉)

Ingredients

1 pc of pork belly approx 400g to 600g (do not cut into thin strip)

1 Tbsp salt (I used fine sea salt)

1 Tbsp white pepper

1 Tbsp five-spice powder

Method

1. Clean the pork belly and pat dry all over with kitchen paper towel.

2. Score the meat about 1cm apart both diagonally and horizontally (do not score the skin).

3. Prick all over the skin. Prick as much holes as possible. 

4. Rub skin and meat with salt all over.

5. Mix white pepper and five-spice powder and rub into the meat including the scored areas (do not rub on the skin).

6. Leave the pork belly in fridge uncovered, skin side up, for a few hours. This is to dry up the skin, so that it will become crispy after baking.

7. Take out pork belly 30 mins to 1 hour before baking to thaw in room temperature. Put the pork belly on a grill with skin side up

8. Bake in an oven using grill mode (Upper only), for 45 minutes.

9. Enjoy! 

Pork Schnitzel

 

Ingredients

Lean Pork (3 Thin Slices per serving)

Egg

Japanese Breadcrumbs (Panko)

Plain flour 

Salt and Pepper

Baby carrots

Butter

Mayo 

Oil 

Method

1. Using the back of your knife, pound the lean pork till they grow in size and get as thin as possible.

2. Season with salt and pepper on both sides and leave to chill for 1 hour

3. Prepare 3 stations in sequence, 1) Flour, 2) Egg, 3) Panko 

4. Boil baby carrots till done and add knob of butter, salt and pepper to taste. Set aside.

5. Heat up a flat pan with oil. 

6. Take the pork slices, piece by piece dredge them in the sequence of flour, egg and panko

7. Pan fry the pork till the panko turns golden brown (about 1-2 minutes each side)

8. Serve with baby carrots and a squeeze of Mayo

9. Enjoy! 

Soy Stir-fried Pork with Potatoes (马铃薯炒猪肉)

Ingredients

300g Pork (Twee Bah is good cos of some fattiness), sliced 

3 Asian Potatoes, peeled and sliced to thick slices 

3 Cloves garlic, minced

2 Tbsps thick soy sauce

1 Tsp light soy sauce

Water

Method

1. Heat up your pan or wok until hot. Turn heat to medium. Add in the garlic and fry until aromatic.

2. Add the pork slices and stir fry for a bit.

3. Add the light soy sauce then add in the potatoes.  

4. Add in the thick soy sauce. 

5. Stir fry and mix well. Add water (Enough to at least cover half ).  Bring to a boil and turn heat lower to allow for simmering until everything is cooked.

6. Enjoy! 

Steam Mince Pork Egg

Ingredients

3 eggs, beaten

150g minced pork

1/3 cup chicken stock

1 Tbsp light soy sauce

1 Tbsp Shaoxing rice wine

1 Tsp sesame oil

White pepper

Chopped scallions

Method

1. Beat the eggs in a bowl. Mix in the minced pork.

2. Add in the rest of the ingredients.

3. Beat everything together with a fork.

4. Transfer the mixture to a shallow heat-proof dish.

5. Steam for 15 mins

6. Enjoy! 

Bake Pork Meatballs with Streaky Bacon

Ingredients

250g Minced Pork

1 Onion, minced

1 Clove garlic, minced

1 Sprig Rosemary, leaves roughly chopped

1 Egg

8 Slices Bacon (4 Slices thinly minced for meatballs, 4 slice for baking with meatballs)

1 Slice bread, chop to cubes soak in 3 Tbsp Milk

Pepper to taste

Method 

1. Mix all ingredients together and marinade for 1 hour

2. Roll them into meatballs. Preheat Oven to 180 Degrees.

3. Cut up 4 slices of bacon into 1 cm square

4. Lay bacon slices  in a baking tray

5. Place 1 meatball over every bacon slice

6. Bake in oven for 15 mins

7. Enjoy! 

Stir fry Pork with Potatoes (马铃薯炒猪肉)

Ingredients

250g Pork, sliced

3 Potatoes, peeled and sliced to 1cm thick slices

3 Cloves garlic, minced

2 Tbsp dark soy sauce

1 Tsp light soy sauce

A pinch of salt

100ml Water 

Method

1. Heat up your wok until hot. Turn heat to medium. Add in the garlic and fry until aromatic.

2. Add the pork slices and stir fry for a bit. Add the light soy sauce then add in the potatoes, then add in the salt.  

3. Add in the dark soy sauce.  Stir fry around again to coat well. Add water. 

4. Bring to a boil and turn heat lower to allow for simmering until everything is cooked.  

5. Enjoy! 

Stir Fry Pork with ginger and spring onion (姜葱猪肉)

Ingredients

300g pork, cut into thin strips

4 stalks of spring onions, cut into inch-long sections

1 inch piece of ginger, peeled and sliced

Oil for cooking

Marinade

1 tbsp Chinese rice wine (or dry sherry)

1 tbsp light soy sauce

1 tsp cornflour

A dash of white pepper

Seasoning

1 tbsp Chinese rice wine (or dry sherry)

1 tbsp oyster sauce

1 tbsp light soy sauce

1/2 tbsp dark soy sauce (for colour, optional)

1/2 tbsp sesame oil

4 tbsp water

2 tsp corn flour, dissolved in 2 tbsp water

Method

1. Marinade the pork and set aside in the refrigerator for a few hours or overnight for best result.

2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium-high heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds.

3. Add the pork and stir fry briskly until the meat is about 70 percent cooked, which should take only a couple of minutes. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly.

4. Stir in the corn flour mixture at the end and simmer on low heat for about a minute to thicken the sauce. Dish out and serve immediately

5. Enjoy! 

Stir Fried Egg with Bitter Gourd and Pork

Ingredients

2 Eggs - beaten with a pinch of salt and pepper

150g Ground pork

1/2 Bitter gourd

Marinade for pork

1 Tbsp Light soy sauce

1 Tbsp Dark soy sauce

a little sesame oil

a dash of white pepper

Method

1. Add Marinade to pork and mix well. Set aside. 

2. In a pan heat some oil and fry bitter gourd till cooked, dish up.

3. Add little oil to the same pan, stir fry ground pork until cooked, pour in the cooked bitter gourd, stir fry briefly.

4. Pour in the beaten egg to the pork mixture and stir fry until egg is set.

5. Dish up and serve immediately.

6. Enjoy!

Japanese Pork Curry

Ingredients

250g Pork Belly, Sliced to 1 cm thickness

2 Cups/480ml Chicken Broth

1 Large Onion, Thinly Sliced

1 Carrot, Cut to 1cm Cubes

3 Cubes Japanese Curry Roux 

Method

1. In a Wok, heat up some oil and sweat the onions.

2. Once onions are soft, add in carrots 

3. Add in Pork Belly and stir untill the pork is no longer pink

4. Pour in chicken broth

5. Bring to a boil and lower to medium heat

6. Add in Curry Roux and mix well

7. The curry should be thickened and bubbling away.

8. Leave it simmering for about 10 minutes.

9. Serve over rice, noodles or with bread to dip!

10. Enjoy!

Potato, Salmon and Pork Patty

Ingredients

100g Minced pork

150g Cooked potatoes, coarsely mashed

100g Salmon, cut into cubes

½ Small onion, chopped

½ Tsp Salt

¼ Tsp Black pepper

1 Egg

1 Tsp Corn flour

Method:

1. Mix all ingredients together and shape into patties

2. Heat pan and add little bit oil.

3. Drop potatoes patties onto pan to pan-fry on medium low heat.

4. After 2 minutes, flip onto other side and pan-fry 2 minutes too.

5. Once they are nice and golden brown, Remove from heat and serve.

6. Enjoy!

Salmon & Pork Chawanmushi (茶碗蒸)

Ingredients

1 Egg

90ml Chicken Stock

5 thin slices Salmon

5 thin slices Pork Fillet

1 tsp Light Soy

Few Gou Qi Zi, soaked

Method

1. Mix Pork Fillet and Light Soy to marinade for a while

2. Add Egg into Stock and mix, not beat them together in a bowl

3. Add Salmon and Pork into the bowl

4. Steam for 10 minutes

5. Add in Gou Qi Zi and steam for another 2 minutes

6. Enjoy!

Minced Pork with Dong Cai (冬菜肉饼)

Another childhood favourite dish that evokes memories whenever i eat it. It always taste so good especially with good quality 冬菜. This is what gives it the unique flavour. I have never failed to order this whenever i have Teochew Porridge or at Mixed Rice Stalls!

Ingredients

300g Mince Pork

2 tbsp Dong Cai (冬菜)

1 tbsp Light Soy

1 tbsp Sesamee Oil

1 tbsp Hua Teow Chinese Wine

1 Egg

1 Stalk Spring Onion, Chopped

1 Red Chilli, Julien

Pepper to taste

Method

1. Chop up the 冬菜 and rinse water once.

2. Combine all ingredients and marinade for 1 hour in fridge

3. Lay the mixutre flat in a container and steam for 15 mins

4. Enjoy!

Pork Liver with Ginger and Spring Onions 姜葱猪肝

This dish reminds me of my childhood. Simple, Good and most important CHEAP! This dish will not cost you more then S$4. My mother used to make this for the family to eat with porridge. And its matches plain white porridge very well.

Ingredients

200g Pork Liver
2 stalks Spring Onions
Few slices Ginger
1 tbsp Oyster Sauce
1/2 tbsp Sesame seed Oil
1 tbsp Hua Teow Wine

 

Method

1. Slice up the liver into thin strips, julien up the ginger slices and chop up the Spring Onions into 1 cm lengths

2. Combine Oyster sauce, Sesamee Seed Oil and Hua Teow and marinade the liver for about 2 hours3. Heat wok with some oil. 4. Stir Fry ginger and spring onions till they are fragrant. 5. Add in the liver and stri fry for about 3 minutes6. Enjoy!

Steamed three eggs (Egg, Salted Egg and Century Egg) with pork (三蛋蒸猪肉)

Ingredient

300g minced pork
1 tsp light soy sauce
1 tsp sugar
Pinch of pepper
1 tsp sesame oil
1 tsp cornflour
2 large eggs, beaten
1 salted egg, chopped
1 century egg, chopped
180ml water

Method

1. Mix together the minced pork with light soy sauce, sugar, pepper, sesame oil and cornflour. Keep marinated for about 2 hours. Spread it onto a steaming dish. 

2. Mix the beaten eggs, salted egg, century eggs and water together and pour over the minced pork.
3. Steam in a steamer for 15 mins
4. Enjoy!

Pork Cordon Bleu with Broccoli

I first stumble on this was when i went to India in late 90's. Over at Kochi, it was a popular dish at this hotel called Taj Malabar Hotel. But they use chicken instead of pork. I again tasted this when i went to Visakhapatnam in 2004 at this hotel called Dolphin Hotel. Again it was chicken cordon bleu. (They used chicken breast which made the dish a bit dry)

Recently, when i was in Thailand, Pattaya in 2009 and Phuket in 2010, i had the oppurtunity to taste Pork Cordon Bleu. Both times, it was at a fusion restaurant. In Pattaya, it was at Walking Street. In Phuket, it was along Patong Beach. I love the pork version better then the chicken so i experimented and enjoyed this dish when i'm home in Singapore. Here is the recipe.

Ingredients 

(Makes 1 Pork Cordon Bleu)

2 slices Pork Loin Patty about 1 inch thickness

1 slice of Ham

1 slice of cheese

1 Packet Breadcrumbs (I can make 4 Pork Cordon Bleu)

1 Egg

Few florets of Broccoli

Method

1. Using the back of your cleaver, flatten the pork loin patty. (They should expand in size to about 1.5 times)

2. Lay 1 patty on a plate, line the ham and cheese on top of it.

3. Lay the other patty over, sealing the ham and cheese in-between the patties

4. Place the pork into the egg liquid

4. Coat the pork with breadcrumbs and pan fry the patty till golden brown

5. While pan-frying, blanch the broccoli florets for about 5 mins in hot water, remove and place in ice bath

6. Serve the Pork Cordon Bleu with Broccoli and enjoy!