Braised Pork

Braised Pork or Lor Bak is a good dish to go with porridge, mantou and rice. It is very simple to make too.

Ingredients

500g pork belly or front thigh meat

Seasoning

3 cloves of garlic

1 star anis

1 stick of cinnamon

3 pieces of Danggui

1 tbsp dark sauce

1 tbsp soya sauce

120ml of water

1 small piece of rock sugar or 1 tsp of sugar

Method

1) Add in the water and seasonings into a claypot.

2) When the water boil, add in the pork.

3) Turn the fire to small.

4) Slowly simmer for half hour, turn the pork to the other side.

5) Simmer for another half hour. Switch off the fire.

6) Serve with rice or mantou.

Claypot Pork & Liver with ginger and spring onion

Ingredients
300g pork
100g liver
4 slices of ginger
2 stalks spring onion cut into 4cm length
1 garlic chopped
2 tbsp oil

Marinade
2 tsp soya sauce
Sprinkle of pepper
2 tsp corn flour

Seasoning
2 tbsp soya sauce
1 tbsp dark soya sauce
Pepper

Method
1. Marinade the pork and liver separately with 1 tsp or soya sauce and 1 tsp of corn flour each.

2. Heat oil in claypot, add garlic and ginger. Fry the garlic and ginger till fragrant, add sliced pork.

3. Close the cover for 2 min, then stir the pork till 3/4 cooked. Add seasoning and mix well.

4. Add in the spring onion and the liver. Turn up the heat and close the cover. After 1 min, switch off the flame.

5. Open the cover and mix the liver and spring onion well with the seasoning and replace the cover.

Note:
1)The remaining heat in the claypot will cook the liver. Overcooking the liver will make it tough.
2)The liver can be replace with sliced firm bean curd (tau kwa).
3)You can also fry chicken or fish instead of pork, but in both cases you will not add dark sauce and for fish, you substitute the soya sauce with salt.

Pork and Liver Mee Suah

This morning I made pork and liver mee suah（猪肝瘦肉面线）. Mee suah is a type of chinese noodle made from wheat flour. It's texture is soft and is a suitable for young children and old people who can't bite too well. The best mee suah are hokkien/Amoy mee suah. It is easily cooked and you can actually cook the noodles longer to make it abit soft and gluey. Since my pregnancy, that's the way I like all my noodles done, super soft hehe. This is a very fast to cook dish that can be ready in 20 mins including preparation and cooking. Ok here's the recipe.

Ingredients ( For 2 persons)

100g pork sliced

50g liver sliced

600ml water

2 slices of ginger julienned

1 tsp sesame oil

2 tsp soya sauce

2 tsp corn flour

1 tsp salt

Pinch of pepper

1 tsp of Shao Xing chinese wine

Mee suah 2 pieces

Garnish

spring onion chopped

parsley chopped

Method

1. Marinade pork with soya sauce, pepper and 1tsp corn flour. Marinade liver with 1 tsp cornflour.

2. Bring 300 ml of water to a boil and put in the mee suah. Add sesame oil and 1/2 tsp salt to the water.Cook till the noodle is soft, if you like it softer, boil it a little longer.

3.Drain the hot water, add 300ml water to the noodles and bring to a boil.

4. Add in the ginger and pork. Add salt, pepper and wine to taste.

5. Add in liver and boil for 1 min before switching off the fire.

6. Add in the spring onion and parsley to garnish.

7. Pour the noodle soup into a bowl.

A sumptuous and nutritious breakfast.

Note: Do not over cook the liver, or else the liver will turn tough. After the fire is switch off, the heat will continue to cook the liver.

Bittergourd and Pork ribs with black bean paste

Ingredient
1 tsp of black bean paste with garlic
half a bittergourd
1 tsp cooking oil
300g Pork Ribs/Spareribs
1 garlic chopped
3/4 cup water
Marinade
1 tbsp soya sauce
1 tsp chinese rice wine
1 pinch of pepper
1 tsp sesame oil
1 tsp corn flour

Method
1. Marinade the pork ribs with the marinade mixture. Set aside.
2. Clear the seeds from the bittergourd. Cut the bittergourd into long rectangular pieces around 6cm by 3 cm. Add 1 tsp of salt into the water and soak the cut bittergourd in it for 5 mins.
3.Heat the oil in a pot, fry garlic and add in the black bean paste.
4. Add in the pork ribs and bittergourd and stir fry for 2 minutes till the ingredients get all the bean paste.
5. Add water and wait for it to boil then switch to small fire.
6. Stew the pork ribs and bittergourd for 40minutes.
7. Remove from fire and serve hot with rice.


Note: 1)Soak the bittergourd in salt water to remove some of the bitter taste.
2)The bittergourd should not be cut into too small a piece because we are stewing it for long period of time, if it's too small, it will disintegrate into the sauce.

The smell of this dish just makes your appetite grows!

Pork & Century egg Congee

Ok havent been in this blog for a long long time. Had been in hospitalised, then bed rest and finally able to walk around abit more. Anyway, morning sickness seem to have subsided some, so now I have more energy to think up some nice food for everyone. Today made "Pork and Century egg porridge" ( 皮蛋瘦肉粥） for Dh for breakfast.

Recipe for Pork and Century egg porridge(Congee)

Ingredients

1 century egg cut into cubes

50g sliced pork

half cup of rice

500ml water

1 tsp onion oil

1/2 tsp of salt

1 stalk of spring onion chopped

1 tsp of fried onion

Method

1. Put the washed rice in a claypot/pot, add water, onion oil, a pinch of salt.

2. Bring the water into a boil and turn to small fire and cook for half hour until the rice has turn soft and mashy.

3. Add the pork and salt to taste.

4.Scoop out the porridge into a bowl, add century egg, fried onion and spring onion to garnish.

5.Add some pepper if desire.

The finished product: tasty pork and century egg Congee