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Showing posts with the label Pork

Vietnamese Grilled Lemongrass Pork Chops with Rice Noodles by Alan Goh

Apart from Pho Bo, my next to-go-to Vietnamese dish to order whenever I am dining in a local viet deli would be Thit Heo Nuong Xa Vietnamese Grilled Lemongrass Pork Chops with Rice Noodles. Love the smokey and lightly charred aromas of the grilled pork chops against the assortment of crunchy and refreshing greens. The use of McCormick's Perfect Pinch Garlic Pepper Salt Free Seasoning and Perfect Pinch Vegetable Seasoning not only helped to save time but also to build more flavours into the lemongrass pork chops! Lots of salad condiments both fresh and pickled to enjoy with the grilled pork chops making the dish perpetually guilt-free!#McCormickSG.

(Recipe serves 3-4)

Ingredients
6 pieces (500g) of pork shoulder butt, appro. 1/2 cm thick
1 tsp baking soda (bicarbonate of soda)
2 tbsp water

In a small bowl, mix water and baking soda to dissolve.
Place pork chops in a small mixing bowl and pour the baking soda solution over them,
Mix well and set aside for 30 min in the fridge.
Remove from f…

Air Fried Crispy Skin Pork Belly (Sio Bak) 脆皮烧肉 by Rachel Lee

This is one item that I would put on the table during Western and Chinese festive seasons. My family members do not fancy five spice powder. For this, I love McCormick's seasonings for the convenience and flavours that they bring to this dish, making it so palatable and well received.

Recipe :

Main Ingredients :
1 slab of pork belly with skin (about 1 kg)
1 tsp McCormick Himalayan Pink Salt Grinder (or to taste)(for seasoning)
½ tsp McCormick Perfect Pinch Garlic Pepper Salt Free Seasoning (or to taste)(for seasoning)
½ tsp McCormick Perfect Pinch Vegetable Seasoning (or to taste)(for seasoning)
½ tsp McCormick Himalayan Pink Salt Grinder (or to taste)(to be rubbed on skin just before air frying)
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Dipping Sauce :
2 to 3 tbsp McCormick Grill Mates Brown Sugar BBQ Sauce
1 tsp sugar (or to taste)
2 to 3 tbsp water
1 clove garlic
1 small onion
parsley flakes (optional)
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Method :

01. To clean and prep th…

Kung Po Open Face Pork Burger 宫保猪肉堡 by Rachel Lee

Too much 好料 and I decided to make it an open face burger 🍔! I made the "with egg" and "without egg" versions. Come with layers of goodness : home made kung po seasoned meat patties, sautéed onions, sautéed mushrooms, cucumber, tomatoes & spinach and of course the mouthwatering Kung Po Sauce from Woh Hup.
Recipe :
Ingredients (enough to make 9 mini burgers) :

250 gm of minced pork
5 butter rolls (slice each butter roll into half; top & bottom)
5 pcs of mushrooms (rinsed, trimmed and thinly sliced)
½ cucumber (deseed, thinly sliced)
15 cherry tomatoes (thinly sliced)
½ onion (sliced)
½ tbsp Woh Hup Kung Po Sauce (to sauté mushrooms)
sunny side up fried eggs (optional)
1 tbsp butter (to pan grill meat patties)
butter spread (for breads)
cooking oil
spinach (for garnishing)
toasted sesame (for garnishing)

Seasonings for meat patties :
2 tbsp Woh Hup Kung Po Sauce
1 full stalk of coriander (finely chopped)
5 cloves garlic (finely chopped)
½ large onion (finely chopped)
2 tbsp minc…

Honey Prime Ribs by Tay Ai Whey

It's a common dish but my family simply juz love it especially with Huiji Honey. Huiji Honey is natural honey from China and this pure honey is distinctively different from others because of its pure concentrated form.

Ingredients:
1 rack of prime ribs
4 tablespoons Huiji Honey
3 cloves garlic minced
3 teaspoons fresh lime juice
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoon five spice powder
Method:
Marinate the prime ribs with the marinade for 8 hours or overnight in the refrigerator.
Preheat the oven to 180°C. Line the baking tray with aluminium foil. Place the ribs on top of the tray.
Pour the remaining marinade into a bowl and reserve the sauce for basting ribs.
Brush both side of the ribs with the remaining marinade. Roast the ribs for about 1 hour turning to the other side every 20 minutes and brush it with the remaining marinade.
For the last 10 minutes, brush it with honey and continue roasting.

Honey Mushrooms Pork Chops by Quek Seok Bin

First try on making Pork Chops and used Huiji honey to sweeten the sauce. Taste good with hot steamed rice.

Ingredients: 
5 pork Chops
1/2 cup sliced shiitake mushrooms
3 cloves of garlic , smashed
1 cup chicken stock
1/4 cup soya sauce
1/4 cup Huiji honey
2 tbsp ketchup
1 tbsp dark soya sauce
1 tsp garlic salt
1 tsp ginger juice

Method:
Pork Chops washed, pat dry and used a tenderizer or back of the cleaver to tenderize the meat in both sides. Dissolved 1/4 cup of salt and 1/4 of light brown sugar in 5 cups of water, then add two cups of ice-cubes. Then immerse Pork Chops into brine and leave overnight. (Brine will tenderize Pork Chops and meat will be soft).Pour away the water of the brine. Rinse and pat dry Pork Chops. Set aside. Heat up saucepan and melt a knob of unsalted butter. Panfry pork Chops till brown on both sides. Set aside.Prepare sauce ingredients in a bowl. Add a tbsp of oil in saucepan. Once heated, add smashed garlic and Stirfry for a minute. Add mushrooms and continue to fry t…

Braised Pork Belly Served In Chinese Steamed Bun by Miki Mak

A rice cooker can cook more than rice and it can make wonder if you’ve got one with innovative technology. I am blessed to have this Tefal Optimal Fuzzy Logic Rice Cooker that is packed with plenty of features and settings, first in my menu to share here is the ALL-In-ONE ~ Braised Pork Belly Served In Chinese Steamed Bun ~ all done in a rice cooker. Simply stir fry the pork belly and spices in the inner pot of the rice cooker, cover, set the time and let it cook. When it’s ready, steam the leaf bun in the steam basket. Serve with lettuce and cherry tomatoes to complete your meal. Sounds easy and tempting right? 
#TefalSG

Ingredients
Yield 3 servings

600g Pork Belly
2 tbsp Cooking Oil
7 Lotus Leaf Bun
1 Butterhead Lettuce
1 Punnet Cherry Tomato
Some Coriander Leaves

(A)
2 tbsp Light Soy Sauce
1 tbsp Rice Wine
1 tsp Sesame Oil

(B)
45g Shallot (sliced)
15g Garlic (lightly pounded)
15g Ginger (sliced)

(C)
1 Cinnamon Stick
1 Star Anise
5 Clove
1/2 tsp Chinese Five Spice Powder
1/2 tsp Cumin Powder
1/4 tsp Salt
3 …

Shrimp and Minced Pork Wanton Soup by Tay Ai Whey

Ingredients

1 packet wanton wrappers
100g minced pork
100g prawn meat
1/4 teaspoon salt
1 teaspoon sesame oil
Dashes of white pepper
1/2 tablespoon oyster sauce
1 teaspoon light soy sauce
1/2 teaspoon cornflour
1 teaspoon shaoxing wine

Soup Base

1000ml water
2 cubes of Maggi chicken stock cubes
2 stalks of spring onion chopped for garnishing

Method

Combine all ingredients (except wanton wrapper) in a large mixing bowl and mix well.

To make the wantons, use a teaspoon to spread the filling mixture in the middle of the wanton wrapper.

Seal the wanton into desired shapes by compressing the wrappers edges together with the fingers.

Boil the water and add in the Maggi chicken stock cubes. Bring to boil.

Drop the wantons into the boiling water. Stir gently so the wantons do not stick together. Boil for another 3 minutes until the wantons are cooked.

Off the heat. Garnish with spring onion and serve hot.

Hokkien Ngoh Hiang by Connie Tan

Ingredients:
-------------
$5 of minced pork (minced once only)
Some prawns deshelled, deveined n chopped roughly
7-8pcs water chestnuts (chop finely)
5-6pcs chinese mushrooms (soaked n chopped finely)
One packet Beancurd skin
A handful of shallots

Seasoning:
Sesame oil, white pepper, 2-3tspn of fish sauce
1 tbspn self-raising flour
A pinch of sugar
1 egg
1 tspn or approx of 5-spice powder to taste
1 tspn huatiowjiu(optional)

Method:
---------
1. In a big bowl, mix the minced pork and all ingredients with seasonings well combined.
2. Do estimate the seasoning quantity accordingly.
3. Keep it marinated for a few hours or overnite, clingwrapped.
4. When start to roll, use a clean wet towel n gently wipe the beancurd skin. Cut the skin to the estimated size preferred for rolling.
5. Scoop the meat into a long line n roll firmly n gently without tearing the skin.
6. Layer with a plastic sheet at each row in the container box. Then freeze it till u need it for frying.
7. I usually roll m…

Crispy Fried Wantons by Connie Tan

Ingredients:
-------------
$5 of minced pork (minced once only)
Some prawns deshelled, deveined n chopped roughly
7-8pcs water chestnuts (chop finely)
5-6pcs chinese mushrooms (soaked n chopped finely)
One packet Beancurd skin
A handful of shallots

Seasoning:
Sesame oil, white pepper, 2-3tspn of fish sauce
1 tbspn self-raising flour
A pinch of sugar
1 egg
1 tspn or approx of 5-spice powder to taste
1 tspn huatiowjiu(optional)

Method:
---------
1. In a big bowl, mix the minced pork and all ingredients with seasonings well combined.
2. Do estimate the seasoning quantity accordingly.
3. Keep it marinated for a few hours or overnite, clingwrapped.
4. When start to roll, use a clean wet towel n gently wipe the beancurd skin. Cut the skin to the estimated size preferred for rolling.
5. Scoop the meat into a long line n roll firmly n gently without tearing the skin.
6. Layer with a plastic sheet at each row in the container box. Then freeze it till u need it for frying.
7. I usually roll m…

Fischeon Siew Mai 烧卖 by Patricia BeBe

Ingredients

Minced meat - 300g
Fischeon original - 1/2 can
Wanton / dumpling skin - 1pkt


Seasoning

Oyster sauce - 2tbsp
Light soy - 1tsp
Sesame oil - 1tbsp
Pepper to taste


Method

1) Cut a few thin slices of Fischeon, using a flower cutter to cut out a few pcs.
2) Diced up the remaining to mix well with minced meat & marinate w/ seasoning for 1/2hr.
3) Place minced meat mix into the centre of the wanton skin & wrap them up, pinching into shape. Place a slice of flower Fischeon on top, deco w/ slice chili padi ( optional ).
4) Steam Siew Mai in a hot steamer for 10 - 15mins depending on the siew mai size.

Deep fried peppery baby pork ribs by Christine Tan‎

600g-700gm baby ribs
washed clean and pat dry set aside

Marinate with the below for at least 4hrs
2 tbsp huatiao wine
2 tbsp light soy sauce
3/4 tsp 5 spice powder
1 tbsp black pepper paste (LKK brand)
1 top black Peper powder
1/3 tsp garlic salt or salt is OK too
1 tsp sugar
2 tbsp potato starch
1 tbsp sesame oil

Prep a clean plate ..add 3 tbsp potato starch...2 tbsp corn flour and 2 tbsp FRY MIX (see pic)
Mix well ...

Coat the marinated ribs evenly and deep fry.. use a skewer to poke the centre pork ribs (once or twice) to ensure the centre is fully cook
Serve hot.




Nam Yee pork belly and chicken by Kitty Katherine Goh

500 - 600 g of skinless pork belly strips, about 2 to 2.5 cm thick
4 - 8 chicken winglets

Marinade:
2 pieces of big nam yee
1 Tbsp of the nam yee sauce
1 Tbsp sugar
several dashes of white pepper
1 Tbsp minced garlic
3 Tbsp Hua Diao wine
Few droplets of dark soy sauce
1/2 tsp 5-spice powder

For coating the meat:
Half cup of plain flour
1 tsp baking powder
1/4 tsp baking soda

1. Mix everything together, rubbing and massaging the marinade into the meat, and leave covered in the fridge for at least 4 hours.
2. Prior to baking, coat the meat evenly with the flour mixture.
3. Line the baking tray or pan with baking paper, place the meat on the lined baking tray and brush some oil onto the meat surface.
4. Send meat into the preheated oven at 200 degree c. Chicken winglets @ 20-25 mins and pork belly @ approximately 40 mins. Rembr to turn the meat once while baking.



Fried Tau Kwa with Minced Pork and Cai Po by Tay Ai Whey

Ingredients

2 pieces of Tau Kwa, cut into slices
Half bowl (small bowl) of cai po washed and drained
100g minced pork marinated with yr own preferences seasoning
2 cloves garlic minced
Some spring onions
1 teaspoon cornflour
3 tablespoons water (to mix with cornflour)

Method

Cut the tau kwa into slices. Dip both sides of the tau kwa into the plain flour. Repeat till all finished.

Heat oil in a frying pan. Place the tau kwa into the pan and fry till golden brown.

Dish out and set aside.

Heat 1 teaspoon of oil. Add in minced garlic and fry till fragrant. Add in minced pork and cai po and stir fry till the pork is cooked.

Mix the cornflour with the water. Pour over the minced pork and cai po. Let it boil for a while.

Off the heat and pour the mixture over the tau kwa. Dish out and sprinkle with spring onions. Serve hot and enjoy!


Pork patties by Rosalynn Tan

Ingredients

500 g minced pork(use a bit fatty pork for nicer texture)
12 pcs Jacob biscuits(crush finely)
2 large eggs
2 tsp salt
2 tsp soya sauce
Pepper-optional

Method
Mix all ingredients well.knead into patties-steam for 10mins
(Oil yr steamer to prevent sticking@base)
Meanwhile-heat pan,add oil and some shallots/garlic fry till golden..add mixed vege,water and oyster sauce(can thicken with starch flòur-i omitted.coz i dont like starchy sauce)
Put all patties into pan to braise in sauce for abt 10mins..
Serve hot.
Enjoy.




Braised Pork With Preserved Vegetable by Brenda Khaw

Ingredients

1/2 kg Pork Belly (ask bucher cut it into long strip.)
5 cloves garlic
1 bunch or 1 pack of preserved vegetable.
梅菜 (buy the wet ones coated with salt )
2 tbsp Dark sticky soya sauce
1 stick Cinnamon about our thumb length.
1 Star Aniseed

Method
* Garlic: wash and smack, do not remove the jacket.
* Preserved vegetable: cut away the hard stem, pluck leaves individually roughly wash under tap water to get rid of the salt coated on it. Place it inside a pot and soak with plenty of water for 15 mins or more. Wash leaves once again and soak again with clean tap water for another 15 mins. Gently rub the stem one by one to get rid of fine tiny sand on it. Rinse again before you cut it into small tinny pieces.
Put all cut preserved vegetable inside a pot fill with water bring to boil. Remove from heat let it sit inside till cold. Remove bit by bit by hand from top to the bottom, if there is sand on it, it will settle to the bottom.
Taste preserved vegetable, if it is not salty,…

Beer Baked Pork Chop by Michelle Heng

Ingredients
3 pcs pork chop (500g)
1 can beer
1 can cream of mushroom
1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp butter
4 mini potatoes (thinly sliced)
1/2 can button mushrooms (thinly sliced)

Steps
1. Marinate pork chop with salt, pepper and garlic powder for at least 1/2 to 1 hr.
2. Melt butter in a non stick frying pan, take 1 tsp melted butter to grease a casserole deep enough to contain the pork chops. Brown the pork chops on both sides with the remaining butter.
3. Whisk the can of beer and cream of mushroom till blended.
4. Line the casserole with sliced potato (including the sides), lay the pork chops on it.
5. Pour the beer mixture into the casserole and add the sliced button mushrooms. Ensure the pork chops are submerged in the beer mixture.
6. Bake in a preheated oven at 180 deg C, covered, for 180 mins.
7. Sprinkle some pepper or parsley before serving
8. Bon appetit!

Note
1. Can decrease the beer to 200ml if you want the gravy to be thicker.
2. Bakin…

Homemade luncheon meat by Dazzling Alejo

Ingredients
350g mince meat (marinate with 3tbsp light soya sauce,3tbsp sugar, 5dashes ground white pepper)
Marinade for atleast 3-4hrs.

1 Egg lightly beaten
1 tbsp plainflour,2tbsp cornstarch(combined together)
3tsp salt
3tbsp fresmilk
Dash of pepper(added last part)

Take out the marinated meat from the fridge add salt and egg. Mixed well
Add flour mixture and alternate it with milk.
Mixed it thoroughly..(mixture should be sticky and glossy this time and you could smell the luncheon meat already)
Greased a rectangular tin scoop the meat mixture press it firmly cover with cling wrap tightly
Steamed over high heat for 25-30 mins
Let it cool before removing from the tin.

Ready for side dish or sandwich

*3portion for 2tins*
You can use any container you want but for me i prefer rectangular to tins coz it looks like real luncheon meat.




Pork Stew with Bitter Gourd by Shuzhi Xu‎

Ingredients
300g Twee Bak-cut into small pieces
Marinade:
1/2 tsp spices salt
1tsp knorr all purpose seasoning
1 tsp sugar
1 tsp sesame oil
1 tsp dark soy sauce
1 tbsp sweet potato flour
4 small potatoes-cut into chunks
1 carrot-cut into slices
Half a bitter gourd-cut into slices, soaked in salt water to reduce bitter taste.

Method
1. Heat pan with oil at medium heat, add pork to pan, pan fry till lightly browned but not done. Scoop the pork onto plate and set aside.
2. Add 300ml of water to claypot, add potato chunks, carrot slices & pork to pot. Cook for 25min over small fire after boiled.
3. Add bitter gourd slices and cook for another 10min.
4. Ready to serve.



Mei chai minced pork patties by Rontree Chan

Ingredients
~ 2-3 small bunches of preserved mei chai ( I bought the sweet type) washed, rinsed and soaked in water for 20mins. Then squeeze dry and Finely dice it.
~ 200g minced pork
~ 4 Chinese mushroom finely diced.
~ 3 Tbsp of chopped spring onion
~ 2 Tbsp of chopped carrot.

Marinate
~ 1 Tbsp of oyster sauce
~ 1 Tbsp of light soy sauce
~ 3 tsp sugar
~ 3 tsp of corn flour.
~ some soaked mushroom water.

Method
Mix well all the ingredients with the marinates till sticky.
Scoop the small portion and pan fry it to test its taste. ( cuz some of the mei cai is very salty) after tat adjust the taste if necessary.
Keep in fridge for 1 hr or more to firm it b4 shaping and pan fry.



Airfried char siew by Ang Ping Ping

Ingredients

1 pack of pork collar bought from NTUC (about 250g to 300g)
1 tbsp Instant Char siew sauce
2 tsp Oyster sauce
1 tsp light soya sauce
1 tsp dark soya sauce
2 tsp Hua Diao jiu
Few drop of sesame oil
Some pepper
1 tbsp of Honey (for coating later)

Method

1) Marinate the pork collar with above ingredients, poke the pork with fork and leave it in fridge for half a day or best overnight
2) When ready for air frying. Pre heat AF for 5 mins at 200 deg.
3) AF for 200 deg for 15mins, during about 7mins, open up AF drawer and flip the char siew to other side using thong. Continue to af till 15 mins is up.
4) Open AF drawer to coat honey on char siew on both sides (change to fresh baking paper if you want) then AF 150 deg for 30 mins (15mins on each side). During the process, brush with leftover marinade [from (1)] and honey.
5) Char Siew would be done after 30 mins but if you have thicker meat, please check the inside by cutting the thickest part. If you like to have darker shade, …