Stir-fried Kimchi With Organic Pork

Dinner - Braised Pork Shoulder Burger

Braised Pork Shoulder With Red Wine

Ingredients:
Pork Shoulder
Chopped Onion
Minced Garlic
Flour
Celery
Carrot
Tomato
Red Pepper Bell
Yellow Pepper Bell
Red Wine
Broth
Tomato Puree / Tomato Paste
Thyme
Sage
Bay Leave
Brussels Sprouts
Cooking Cream
Butter
Salt
Black Pepper Powder

红烧扣肉

Ingredients:
Pork Belly:
 3 kg            Pork Belly
2 stalk          Spring Onion
6 Slice         Ginger
1 tbsp          Rice Wine
 2 tbsp         Soy Sauce           
1 cup           Oil
                    Water
Sauce:
1/2 cup          Soy Sauce               
1/4 cup          Rice Wine
  3 stick         Cinnamon Stick
  6 pcs           Star Anise
 3 stalks        Spring Onion
6 sliced         Ginger
1 tsp             Sichuan Peppercorn
  1)  Boil pork belly with spring onion, ginger and rice wine for 1/2 hour.
  2)  Rinse it and use fork to pok the pork skin.
  3)  Rub soy sauce onto the pork and heat oil fry it.
  4)  After fry soak in cold water.
 5)  Slice the pork.
6)  Layer the slices pork into the bowl, then top with soy sauce, rice wine, cinnamon stick, star anise, spring onion ginger and Sichuan peppercorn.
12)  Steam for 2 hours.

梅干菜扣肉

Ingredients:
Dry Vegetable Wu Gan:
1.5 pkt          Dry Vegetable Wu Gan
2 tbsp          Oil
2 tbsp          Minced garlic
3 tbsp          Soy Sauce
1 tsp            White Pepper Powder
2 tbsp          Rice Wine 
1)  Soak the dry vegetable Wu Gan for 2 hours.
2)  Rinse it and dry it.
3)  Heat oil saute the garlic, add in dry vegetable Wu Gan to stir fry.
4)  Put in soy sauce, rice wine and white pepper powder.
5)  Set aside.
Pork Belly:
1.5 kg           Pork Belly
2 stalk          Spring Onion
6 Slice         Ginger
1 tbsp          Rice Wine
 2 tbsp         Soy Sauce           
1 cup           Oil
                    Water
Sauce:
2 tbsp          Soy Sauce               
2 tbsp          Rice Wine
1 stick         Cinnamon Stick
2 pcs           Star Anise
  6)  Boil pork belly with spring onion, ginger and rice wine for 1/2 hour.
  7)  Rinse it and use fork to pok the pork skin.
  8)  Rub soy sauce onto the pork and heat oil fry it.
  9)  After fry soak in cold water.
10)  Slice the pork.
11)  Layer the slices pork into the bowl, follow by the cooked "Dry Vegetable Wu Gan " & top with soy sauce, rice wine, cinnamon stick & star anise.
12)  Steam for 2 hours.

Meat Ball Bolognese Sauce

Ingredients:

5 tbsp              Olive Oil
200 g               Pancetta (Bacon), Cut Into Small Cubes
5 nos               Big Red Onion, Medium Chop
5 cloves           Garlic, Medium Chop
1 no                Carrots(Big), Medium Chop
5 stalks           Celery, Medium Chop
5 nos               Tomatoes, Cut Into Cubes
2 can               Button Mushroom, Medium Chop
100 g               Parsley, leaves picked and chopped
1 cup               Red Wine
3 cans             Tomatoes Puree
3 pcs               Bay Leaves
1 tbsp              Ground Black Pepper
1 tbsp              Italian Herbs
Kosher salt To Taste
1 cup              Whole Milk

Meat Ball:

1 kg                 Ground Pork
2 no                 Egg
1/2 cup            Parmesan Cheese
1 cup               Breadcrumb
1 tbsp              Garlic Powder
1 tbsp              Onion Powder
1 tbsp              Dry Oregano
1 tbsp              Black Pepper Powder
1 tsp                Salt
Few tbsp         Water

Well mix and shape into a 20 g meat ball.
Heat oil deep fry set aside.



DIRECTIONS

1)  Saute the the pancetta(bacon) in about 5 tablespoons olive oil in a large sauce pan until aroma.
2)  Add  garlic, onion, carrots, tomatoes and celery, follow by the button mushroom to the pancetta(bacon).
3)  Cook on a medium-high flame for about 7 to 10 minutes.
4)  Add in tomatoes puree.
5)  Add the bay leaves, Italian herbs, parsley and cook for just 1 minute.
6)  Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
7)  Season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally.
8)  Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

香辣卤猪脚 Braised Spicy Pork Trotter w. Soy Sauce

Pork Trotter    (猪脚)     1 只
Whole Garlic    (蒜头)     3 粒
Dry Chili       (辣椒干)   5 只
Gula Melaka     (椰糖)     4 汤匙
Viniger         (白醋)     1 汤匙
Light Soy Sauce (酱油)   1/3 碗
Dark Soy Sauce  (黑酱油)   1 汤匙
Water           (水)     2/3 碗

1） Wash pork trotter, boil it. Once the water bring to boild off frame & wash it then pat dry.  Set aside.
2)  Heat the pressure cooker with oil, add in garlic & dry chili to stir-fry till aroma come out.
3)  Then add in pork trotter continuous to stir-fry a minute.
4)  Then add in the water, gula melaka, viniger, light soy sauce & dark soy sauce.
5)  Cover & lock the pressure cooker to cook.
6)  Once the pressure is up star count to cook for 10-12 minutes, then off frame.
7)  When pressure no more open the cover adjust the taste according to individual.
8)  Served with rice or dry mee in soy sauce.

芋头扣肉

Ingredients:
  2 kg                  Pork Belly - wash, cut in 1 cm Thick Slices
  2 no                  Yam - Cut in 1 cm Thick Pieces
10 cloves           Chopped Small Onion
  5 cloves           Chopped Garlic
  1 pc                  Chopped Ginger
  1 tbsp               Corn Flour
  1 bowl             Oil For Frying

Sauce:
9 pc                   Nam Nu
9 tbsp                Chinese Rice Wine
9 tbsp                Oyster Sauce
9 tsp                  Sugar
9 tsp                  Pepper Powder
3 tsp                  Five Spice Powder

Method:
1)  Take 1 tbsp sauce and 1 tbsp cornflour marinade pork for 1/2 hour.
2)  Heat oil, pan fry yam, set aside.
3)  Pan-fry pork belly set aside.
4)  Discard excess oil, saute chopped onion, garlic and ginger till fragrant.
5)  Add in remaining sauce cook for awhile.
6)  Arrange pork slices and yam slice into a bowl.
7)  Pour the sauce over the top and steam for 2 hours.

猪脚醋 Trotter In Ginger Vinegar

A)
2 nos Pork Trotter
1)  Wash the ingredients A, boil it and rinse it again.Set aside.

B)
Sesame Oil
Sliced Old Ginger
Dry Chili

C)
750 ml Black Vineger
750 ml Water
250 gm Rock Sugar
1 pc of Palm Sugar (Gula Melaka)

2)  Saute the ingredient B till fragrant then add in ingredient C and bring to boil until the rock sugar and gula melaka melted.  Add in salt to taste.
    
3)  Put in the pork trotter into the vinegar mixer and boil it for 40 to 45 minutes. Add in salt again if not enough taste.

脆皮烧肉Crispy BBQ Pork

Ingredients: 
2 kg              Pork Belly
2 stalks        Spring Onion
5 slices        Ginger
                    Water

For Skin:
1 tbsp             vinegar
Few tbsp        Rock Salt

Marinade With:
For Meat(Bottom)
3 pc            Nam Yu
3 1/2 tsp      Salt
2 tsp           Sugar 
2 tbsp         Chinese Wine(玫瑰露或紹興酒) 
1 tsp           Five Spice Powder

Method:
1)  Wash pork boil with spring onion & ginger for 1/2 hour.
 2)  Rinse, pat dry.
 3)  Use several roasting needles poke the pork skin.
 4)  Marinade the meat with Nam Yu, salt, sugar, Chinese Wine(玫瑰露或紹興酒) and Five Spice Powder.
 5)  Wrap the bottom with foil.
 6)  Rub vinegar onto the pork skin.
 7)  Place in fridge for over night(Uncover).
 8)  Preheat oven 200 C.
 9)  Evenly spread the rock salt onto the skin.
10)  Bake for 1 hour.
11)  Unwrap and remove rock salt.
12)  Put back in oven continue to bake at temp. 250 C for 40 minutes or untill skin golden & crispy.

梅菜五花肉

红烧扣肉

Ingredients:
    1.4 kg            Pork
     15 slices       Ginger
       3 stalks       Spring Onion
       4 pcs           Bay Leaves
       2 tbsp         Szechuan Peppercorn
       4 pcs          Anise Star
   1/2 cup           Light Soy Sauce
1 1/2 cup           Shao Xin Wine
      1 tbsp          Dark Soy Sauce
      1 tbsp          Grapeseed Oil
    1.5 liter         Water

1)  Boil pork with water, ginger, spring onion and Shao Xin Wine for 1/2 hour.
2)  Apply dark soy sauce and oil onto the pork, air fry for 10 minutes at 200 C.
3)  Cut pork into thick slices, marinade with light soy sauce, dark soy sauce and Shao Xin Wine for 1/2 hour.
4)  Arrange pork slice into the bowl with skin side down, top put spring onion, ginger, anise star and Szechuan peppercorn.  Then pour in all the marination soy sauce.
5)  Steam for 2 hours.