Pig's Trotters in Vinegar is a heritage must-have Cantonese dish for postnatal mums during the 'confinement period'. The dish is believed to help replenish collagen, warm the womb and purge the "wind" generated during childbirth. The gelatinous pig trotters in sweet black vinegar is a highly appetising and mouthwatering dish enjoyed by many people (non-postnatal-mums included)!
This Pork Ribs dish is one of my hubby’s favourites. Frankly, all the pork ribs dishes are my hubby’s favourites, regardless how I cook it. He will be beaming with a big smile. Whenever…
I was being creative today. I took out 2 strips of pork belly with the intention to make Char Siu but decided to try something different instead. Whenever I am having trouble deciding, I will be in…
Cooking Tulapho is now made easy with this recipe! See the ingredients and cooking instructions here.
Ingredients 2 tablespoons Fustini's Chipotle olive oil, divided 1/2 cup stout beer 1 yellow onion, sliced very thin salt and pepper to taste 1 lb kielbasa sausage links, cut into 4" lengths baguette, cut into 4" lengths, sliced (but not all the way through) 1/4 cup Harwood Gold Horseradish Mustard 1/4 cup peppadew peppers watercress, garnish Gourmet Pantry
This tender and juicy Korean BBQ-style pork is packed with spicy and savory flavors, making it the perfect main dish for any weeknight dinner or special occasion.
Once you try Asian jerky or bak kwa you may never want regular jerky again. This pork based jerky (although you can also use beef) has seasoned meat and a caramelised honey top. Usually it is quite expensive when you buy it but you can make a version for much less at home. Not only that but it is straightforward to make!
Today I combined two of my favorite ingredients - pork belly and homemade crispy potato slices into one delicious pork belly and crispy potato stir fry.
This is another dish which I only cooked once way back in 2008! This time I attempt again using happy call pan!! I've actually tried quite ...
2016 年接近尾声， 感谢大家的喜欢和爱戴， 就以这道*香炸咸肉* 作为今天的菜肴， 大家一起来开动吧！~ 材料： 五花肉 500克 调味料： 酱油 3大匙 五香粉 1/2茶匙 胡椒粉 少许 绍兴酒 1大匙 鸡蛋 1个 炸粉浆： 粘米粉 2大匙 薯粉 1大匙 鸡精粉 1/2茶匙 胡椒粉 少许 食油 2大匙 水30~50克 做法： 1.将五花肉洗净，用厨房纸抹干，存入冰箱冷藏越一小时后再拿出来切薄片。 2.将切好的五花肉片放入大碗中与所有的调味料混合均匀，再盖上保鲜纸，存入冰箱腌制一个下午或隔夜，以便更入味。 3.将炸粉材料混合均匀，搁置十分钟。 4.热锅，倒入适量的食油，待热。 5.将腌制好的五花肉片捞起再放入粉浆里，混合均匀。 6.待油热后，慢慢放入肉片，以中火炸至金黄色即可捞起沥干上碟。 7.搭配辣椒酱一起享用，味道更佳。 Ingredients： 500g pork belly Seasoning： 3 tablespoon soya sauce 1/2 teaspoon of five spice powder dash of pepper 1 tablespoon of Shao Xing Wine 1 egg Frying mixture ingredients： 2 tablespoon rice flour 1 tablespoon tapioca starch 1/2 teaspoon chicken powder dash of pepper 2 tablespoon cooking oil 30~50g of water Method： 1.Clean & wash pork belly, dry with kitchen towel and freeze the pork belly for an hour. After one hour, take out from fridge, sliced in thin slices. 2.Put the sliced pork belly into a big bowl, marinate with seasoning. Covered with wrapping plastic and chill in fridge for at least an afternoon or over night for better taste. 3.Mix well frying ingredients, set aside for 10 minutes. 4.Preheat the wok, pour in adequate of cooking oil, bring it to hot. 5.Drained the marinated sliced pork and transfer into the flour mixture, make sure the pork well coated with the mixture. 6.Fry the pork when the oil is hot under medium heat until golden brown color. Drained and transfer on the plate. 7.Best served with chilli sauce.
This has a deep curry flavor, but we found that the level of heat was not so intense.
INTRODUCTION I always heard of this famous dish but I have never tried before. Therefore, I have decided to take a plunge to prepare this dish such that readers have more choices of pork trotter re…
In Indonesian & English (the English version is below the recipe written in Indonesian) Bahan 500 gr Daging perut babi berkulit 1 sm Madu+1 sm Air, ½ st Baking soda 2 st Garam+2 st Cuka beras 1 sm Saus soya pekat & 2 sm Rum (opsional) Bumbu kering: Campur semua 1 st Bumbu ngohiong, 2 st Gula, 1 st Garam 1 st Bawang putih bubuk, ½ st Lada bubuk Cara membuat Cuci lalu keringkan daging. Kerat memanjang di beberapa bagian dari sisi dagingnya (kedalaman ± 1½ cm-jangan potong bagian kulit). Tiap keratan harus berjarak sekitar ± 2½ cm, satu dng lainnya. Lumuri sisi berdagingnya dengan bumbu kering & saus soya pekat, kemudian ulasi sisi tepi daging dengan rum. Letakkan daging di rak kawat, sisi kulit menghadap ke atas. Keringkan kulit lalu tusuk2 merata. Ulasi kulit dengan campuran garam-cuka. Simpan daging terbuka di kulkas selama minimal 8 jam hingga semalaman (lebih baik). Panaskan panggangan Bbq arang atau oven dengan suhu 200° C, pasang api atas oven. * Panggangan Bbq arang: Ulasi bagian kulit dengan campuran cuka-garam & bagian dagingnya dengan campuran madu-air. Letakkan daging di panggangan, sisi kulitnya menghadap ke atas. Tutup & panggang selama ± 45 menit (sampai hampir matang). Keluarkan daging, tumpuk/letakkan sebuah rak panggang tinggi dengan permukaan rata di atas rak dari alat Bbq. Semakin jauh jarak dari api yg diberikan, semakin kecil kemungkinan kulit menjadi hangus. Letakkan daging di atas rak panggang rata itu, dengan sisi kulitya menghadap ke bawah. Panggang daging sampai crispy & suhu tengahnya mencapai 68° C. * Oven: Isi sebuah loyang dalam dengan air, letakkan loyang itu di dasar oven. Ulasi sisi berdagingnya dengan campuran madu-air. Letakkan daging di atas sebuah rak panggang, dengan sisi kulitnya menghadap ke bawah. Masukkan ke oven, tempatkan rak di bagian tengah oven lalu panggang daging selama ± 20 menit. Keluarkan daging lalu letakkan di permukaan kerja dengan posisi bagian kulitnya menghadap ke atas. Pindahkan rak ke posisi paling atas dari oven & segera tutup pintu oven agar suhu tetap terjaga. Lap bagian atas kulit dengan kertas penyerap cairan hingga benar2 kering. Tusuk2 permukaan kulit dengan rata. Lap lagi kulit bila mengeluarkan cairan. Ulasi seluruh permukaan kulit dengan campuran garam-cuka. Masukkan daging ke oven, dengan posisi kulit menghadap ke atas. Panggang selama 15 menit. Sementara itu, 1 menit sebelum waktu berakhir, tambahkan baking soda ke dalam campuran garam-cuka lalu aduk rata. Keluarkan daging, lap lagi kulit dari lemak2 yg terbentuk hingga benar2 kering. Ulasi sisi permukaan kulit dengan campuran garam-cuka-baking soda. Panggang lagi selama 15-25 menit (sampai kulit mengembang & menjadi crispy). Bila dalam pemanggangan terakhir warnanya menjadi terlalu gelap, tudungi permukaan daging dengan aluminium foil, longgar saja. Keluarkan segera daging dari oven/panggangan BBQ. Istirahatkan selama 15 menit dulu, lalu baru diiris2. Sajikan dengan saus hoisin atau irisan rawit & kecap asin. Ingredients 500 gr of Pork belly with skin on 1 tbsp Honey+1 tbsp Water, ½ tsp Baking soda 2 tsp Salt+1 tsp Rice vinegar 2 tbsp Rum & 1 tbsp Dark soy sauce (optional) Dry ingredients: Mix all 1 tsp Salt, 2 tsp Sugar, ½ tsp ground Pepper 1 tsp 5-Spice powder, 1 tsp Garlic powder Directions Rinse & pet dry the pork. Score the pork meat side lengthwise (~ 1½ cm deep-don`t slice the skin). Each slash should be ~ 2½ cm apart from each other. Rub the meat part with dry ingredients & dark soy sauce. Then brush the sides with rum. Put the pork in a roasting rack; skin side up. Pet dry the skin & then poke evenly all over the skin surface. Brush it with salt+vinegar mixture. Store the pork uncovered in the fridge for at least 8 hours (overnight would be better). Preheat a charcoal Bbq grill or an oven to 200° C, turn on the oven upper heat. * Charcoal Bbq grill: Brush pork skin with vinegar mixture & brush the meat part with honey mixture. Put pork in the Bbq grill; skin side up. Cover with the lid & grill/roast it for ~ 45 minutes (almost done). Take out the pork & stack/place a flat high roasting rack on top of the Bbq grill rack. The more distance to the flame you give, the less chance to burn the skin. Place pork on the roasting rack; skin side down. Grill/roast pork until crispy & the core temperature reaches 68° C. * Oven: Add some water in a shallow roasting pan, then put it in the oven bottom side. Brush the meat part with honey mixture & then place pork in an oven rack, skin side down. Put rack in the oven middle shelf. Roast for ~ 20 minutes. Remove pork from the oven & put it in a working surface, skin side up. Position the rack on the oven highest shelf. Close the oven door to maintain the heat. Pet dry the skin with a paper towel (until it's really dry). Poke the skin surface all over. If there is some liquid/fat coming out when you poke, wipe it again with the paper towel. Brush the skin all over with salt-vinegar mixture. Put pork back in the oven rack, skin side up. Roast for 15 minutes. Meanwhile, 1 minutes before the grilling time is over, add baking soda into the salt-vinegar mixture & then combine it well. Take the pork out; wipe the skin from it`s fat until it's really dry. Brush the skin with the baking soda-vinegar mixture. Roast for another 15-25 minutes (until the skin crispy). You may tent the pork surface loosely with aluminium foil if the pork color getting to dark during the last roasting procedure. Remove pork from the oven/BBQ grill & let it rest first for 15 minutes. Slice & serve this crispy roasted pork with hoisin sauce or soy sauce with sliced bird`s eye chilies.
I wander up and down the aisles in the supermart looking for Marmite. It's not with jams and spreads, nor sauces and condiments. Baking products? Nope, not there either. Where else could it be?You'd never guess! Marmite, together with its best friend, Bovril, is sitting next to the cough syrups, plasters and ENO. Why?God only
Think my 2 year old happy call pan is going to retire soon! Though it has been helping me churning out lots of nice foodies, I may or may not getting a new one to replace it ;) I still rely heavily on my beloved cast iron wok. Guess this may be the last post on a recipe using HCP ;) I've did homemade Char Siew using braising and oven method, cooking in HCP also turned out very well! Succulent meat and not over drying unlike baking in the oven. I loved how some section of the meat having some charred parts , giving it a smoky barbecue flavour :D yah I know it is very unhealthy to consume the 'burnt' section, just scrap them off before slicing them! Serve alone with some of the residue gravy.... Or whip up a simple Char Siew Wanton Noodle 叉烧云吞面! Ingredient 550gm pork fillet 2 tbsp hoisin sauce 1 tsp oyster sauce 2 tbsp honey 2 tsp light soy sauce 1 tsp dark soy sauce 1 tbsp Rose wine 玫瑰露 2 tbsp minced garlic 1 tsp pepper 1 tsp sesame oil 1 tbsp sugar Method Rinse and pat dry pork. Add in all marinades and chill overnight. Lightly grease and preheat HCP. Place in marinated pork, spoon over some marinating sauce, close the lid (locked), grill on low for 5 mins. Open pan, flip the pork, brush some of the reserved marinade over and cook for 10-15 mins with lid locked. Shake the pan occasionally to prevent over charring. After 15mins, flip the pork again and grill for another 5 mins or more until golden brown, with lid locked. Remove the char siew, rest and cool down before slicing. Scrape away any black residue if necessary. Pour in the balanced marinate with some water into the pan, bring to boil. Strain the gravy and serve with the Char Siew! Recipe reference : munchministry.com
After 2 hours of simmering and less than 5 minutes of thickening the sauce, yielded 8 succulent and fall-off-the-bone ribs. All these are ...
It's impossible to resist the crunchy-salty crackling and tender meat of slow-cooked pork belly. Watch the video to make it yourself
Crispy Pata recipe is also called as crispy fried pork knuckles recipe. The Filipinos as are well-known lovers of any food that is fried, specifically deep fried.
Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish
INTRODUCTION I always heard of this famous dish but I have never tried before. Therefore, I have decided to take a plunge to prepare this dish such that readers have more choices of pork trotter re…
Ingredients: 600g minced pork/chicken 135g sugar 3 tbsp fish sauce 1 tbsp soy sauce 1/2 tsp dark soy sauce (optional) 1/4 t...
中文菜谱： 红烧猪蹄
Here is a foolproof way to achieve that perfect cracking skin that every Crispy Pata should have.
We've been waiting for Chinese New Year to make this crispy stuffed lotus root recipe. These tasty little fried meat sandwiches made with lotus root stuffed with pork are deliciously savory, crispy, and crunchy.
Curry is an all time favourite in our family. This time, I used the pork-ribs that my mother in-law bought for soup and turned it int...
Tender, slow-cooked pork adobo is an easy recipe full of rich, tangy, slightly sweet flavors. Serve it over a bed of rice or on its own for a simple but delicious meal!
