All Entries in the "Pork" Category
Thai Flavour Pork Cheek Salad
Heidi shared two recipes in the Gilmore Park Church Community Kitchen. Heidi made a salad and a dessert. It is always a pleasure to have Heidi demonstrates in the kitchen as her recipes are always very original.
The Pork Cheek came out very tasty and tender. Heidi used Mirin, a Japanese sweet cooking seasoning to marinate the pork cheek which gives the sweetness to the pork. The Thai flavour dressing gives a kick to the salad. The sour and spicy dressing certainly brings up ones appetite.
Ingredients
- 4 pieces of pork cheek
Marinate
- 2 tablespoons Mirin
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon chopped shallot and garlic each
- 1 tablespoon mustard seeds
Dressing
- 3 tablespoons lime juice
- 2 tablespoons fish sauce (good quality)
- 2 tablespoons sugar
- 1/4 cup water
- 1 tablespoon chopped garlic, shallot and Thai chili each
Heidi emphasized on using a good quality fish sauce for the dressing as it makes a big difference in taste. Cheap fish sauce usually has too much salt in it and does not taste good. Fish sauce is usually used in small amount and a good quality bottle just cost from $7 to $10. A bottle goes a long way.
Click on Read More for the instructions.
Pork Liver Soup
This is a small interruption to the Washington DC travel series as Ben is away at Chicago right now. Here is a simple soup recipe which Ben enjoys which I like to share with you.
It’s Pork Liver Soup. I had a lot of this soup during my confinement as it has lots of ginger in it.
Ingredients
- big knob of ginger
- pork liver
- chinese cooking wine
- ground white pepper
- salt to taste
- soy sauce to taste
- sesame oil
Click on the link below for the instructions.
Steamed Pork with Preserved Cabbage
Steamed Pork is another regular home cooked dish. It is simple to make and steaming is my preferred cooking method for a more healthy living. Steaming does not heat up the kitchen too much as using the oven and it usually does not require a lot of oil as in frying.
This is another versatile recipe. You can use various preserved vegetables. I liked preserved cabbage because it is less salty. Some preserved vegetable like ‘jar choy’ is very salty and needs soaking in water for some time (from 30 minutes to 2 hours) to reduce the saltiness. Steamed Pork with Preserved Vegetable goes well with steamed rice.
Ingredients
- 1 lb lean ground pork
- 4 tablespoons preserved cabbage
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine
- a pinch of white pepper
- a dash of sesame oil
- 1 teaspoon corn starch
- 1/2 teaspoon sugar (or more for more salty preserved vegetable)
- 1 egg, optional
Instructions
- Rinse the preserved cabbage and squeeze dry.
- Mix all ingredients in a bowl and transfer to a pie plate for steaming.
- Steam over high heat for 15 to 20 minutes.
Stir Fry Cabbage with Pork
Nanzaro is very fussy over vegetables. He only likes to eat tender leafy vegetables like spinach, baby bak choy and water spinach. When I serve bak choy or Shanghai Bak Choy, he will only eat the leaf part and leave the stems behind. When it comes to cabbage, there is no stem for him to fish out although some part is more hardy like stem.
This is another versatile dish where you can substitute the cabbage with any leafy greens. I like to have a cabbage handy in my fridge because it lasts quite a long time unlike some Chinese greens that wilt very quickly.
Ingredients
- 1/3 of a cabbage (depend on the size of the cabbage)
- 4 oz of lean pork, sliced
- 1 Thai chili, chopped
- 2 cloves of garlic, minced
- seasonings like soy sauce, oyster sauce, sugar, white pepper, corn starch
Click on the link below for the instructions.
Pork Floss Pancake
Julie second’s pancake recipe is Pork Floss Pancake which is a savory pancake. I think my boys would love this. Check out my other pork floss recipe here. Pork floss is great with porridge and for making sandwiches. My good friend, Polly makes nutella and pork floss sandwiches for her kids’ breakfast or even pack them for school lunches.
The Pork Floss Pancake is more fragrant as it uses more eggs and has chopped green onions in it.
The crispy pork floss complemented the soft pancake well.
Ingredients
- 1/2 cup all-purpose flour
- 2 eggs
- finely chopped green onions
- salt and pepper to taste
Click on the link below for the instructions.
Roasted Pork Feet Porridge
I bought some roasted pork feet from Hons. I found that the roasted pork feet in Hons is more meaty than other stores. That’s probably why Hons charges $1.50 for one while the Parker Place charges only $1.
I got $1 discount from the butcher in Hons when I bought 4 pork feet.
The above is about 2 roasted pork feet. I selected the more bony ones to cook porridge while I reserved the more meaty ones for the Asam Gai Choy.
Making porridge is very simple. Bring a big pot of water to a boil. Add about 2 cups of rice (rice measuring cup). I added a large piece of ginger to the porridge for flavouring. I also added a teaspoon of salt and sometimes I will add two teaspoons of oil. But if I’m making porridge with roasted pork feet, I will leave out the oil. Add the roasted pork feet and let it boil until it reduces to the consistency you prefer. It normally takes about 45 minutes to an hour to cook porridge.
You’ll have to stir the porridge from time to time to prevent it from sticking to the pot. Just becareful when you stir at the end of the cooking as the hot porridge will splatter.
I had always wonder how the restaurant make such smooth porridge. Do they cook them for a long time or do they blend the porridge to get a smooth texture?
Serve the porridge with more sliced ginger and chopped green onions. My family like to add some soy sauce for flavour and colour. I like lots of white pepper and maybe a few drops of sesame oil.
We also like to serve salted egg as a side dish when serving porridge. Porridge is comfort food for the Chinese and is always served when someone is not feeling well and has no appetite to eat. What is your comfort food?
Oyster Jade Boat
Selena partnered with Betty to demonstrate in the Caring Place Community Kitchen. In this way, the participants will not feel too pressured to come out with two dishes at a meeting.
Selena made a finger food called the Oyster Jade Boat. This is a great finger food which can be served on Japanese cucumber, celery or iceberg lettuce or any kind of vegetable which can be eaten raw and has the shape which can hold some filings.
The Japanese cucumber which was used here gives this finger food a very nice crunch. This dish is perfectly name as the green in the cucumber is as green as a piece of jade and its shape is like a boat.
Ingredients
- 8 Japanese cucumbers
- 3 dried shiitake mushroom, reconstituted
- 3 button mushrooms
- 1/2 carrot
- 2 pieces of savoury pressed tofu
- 3 cloves of garlic, minced
- 1/3 lb ground pork
- 2 tablespoons rice wine
- 1 teaspoon sesame oil
- 3 tablespoons oyster sauce
- white pepper
- tomato and cilantro for garnishing
If you would like to serve this as a vegetarian dish, omit the pork and use vegetarian oyster sauce instead.
Click on the link below for the instructions.
