Tag Archives: Pork

Homemade (Pork) Luncheon Meat

“Enjoy the ‘sinful’ comfort food without guilt now”

Often we liked the canned luncheon meat (or you called it lunch meat/ SPAM), for its remarkably delicious taste and crispness after pan-fried, but for many luncheon meat lovers, you know you can’t have it much or too often due to the preservative, high sodium content, flavoring and MSG in it. You won’t like to give it to your children as well. So, how about a homemade one?! Some homemade version where salt content is adjustable, for a preservative and flavoring free luncheon meat you gonna make at home. :) read more

Slow-Simmered Honey Dates, Old Cucumber and Pork Trotter Soup (蜜枣老黄瓜猪蹄老火汤)


“Old cucumber soup. Sweeter, and more nutritious this time.”

Adapted from the popular Chinese old cucumber and pork ribs soup. It was better in this version, sweeter soup with smoother mouthfeel. The presentation of the soup looks more alluring, too.

Simple and quick to assemble. Let’s give our loved ones some healthy and nourishing soup dishes.

This soup is most likable by children or one who prefers light and sweeter flavor in soup.

Serves 4-5
Ingredients
1 old cucumber, peeled, removed seeds and cut
1/2 pork trotter (pig trotter), cut
3 honey dates
1 dried cuttlefish, rinsed
Handful of wolfberries read more

Pan-Fried Pork Belly in Korean BBQ Sauce


“Cooking a restaurant dish isn’t as complicated as you imagined it was.”

Super easy recipe. Simply get a bottle of Korean BBQ sauce to marinade the meat. This is great for busy working couples who wished they could prepare their dish in a flash.

I use pan-fry method to cook it. However, barbecuing is perfectly fine, especially if you are throwing a barbecue party, use this sauce would make you a different marinade next time.

Anyway, this cooking yielded the taste and texture of barbecued as I used slow pan fry method. Hence, medium low heat to slowly brown the meat with longer cooking time is required. read more

Green Papaya & Pork Knuckle Soup

“Soup for nursing mums”

Yes. This soup is great for increasing breast milk supply, and hence, it turns out to be an important and great confinement soup dish, especially beneficial to the new mummies who are breastfeeding their new born during this period.

Green papaya soup is also recommended by the hospital. If you happen to browse their lactation leaflet, you will notice some recipe suggestions listed on it include the green papaya soup. Mostly using fish meat to complement the soup, but I personally believe the better effect in increasing milk supply by adding pork knuckle (pork hock) instead. read more

Pork Knuckle in Sweetened Black Vinegar with Ginger (猪脚姜醋)

One of the main postpartum dishes not to be missed during confinement

This is one of my favourite dishes, even not in confinement. I would have this pork in sweet vinegar dish once in awhile when I have craving for it.

It is especially important, to be taken after child-birth as it claimed to help in warming the new mother’s stomach, shrinking uterus, tonifying inner energy – ‘Qi’, promoting blood circulation, and much more!

Ingredients
1 whole pork knuckle, chopped into chunks

800 gram of old ginger, peeled and lightly mashed
1 litre of sweetened black rice vinegar aka sweet vinegar (甜醋)
1/2 bowl of black bean (黑豆)

2 blocks of palm sugar aka Gula Melaka (each about 3″ in length)

Optional:
4-5 eggs, hard boiled and shelled

Method
1) Boil sweet vinegar, ginger and black bean in a large claypot and boil over high heat till bubbling. Then, add palm sugar. Reduce heat to low fire to simmer till it releases aroma.

2) Heat off and leave it to cool overnight. Need not to store in refrigerator.

3) Re-heat the vinegar soup over medium fire. Add in pork knuckle, and continue cooking till pork meat soften, about 30 minutes. Cover claypot with its lid.

To add the hard-boiled eggs, simply add the eggs at the last 10 minutes of the cooking process. Heat off and serve with steamed plain rice. read more

Chinese (Napa) Cabbage Roll (如意白菜卷)

“Simple 3-in-1 Festive Dish, as simple as 1.2.3”

Fish, shrimps, crabs, pork knuckle and poultry are important food symbols during the Spring Festival. However, we cannot omit the importance of having greens during such festive celebrations, especially in this modern society. Having too much meaty and seafood stuff, in addition to sweet beverages and alcohol, it might not be as abundant as we think we would received in the end of the day, if we do not take the right balance in our diet. :) Besides, vegetables do play an important role in symbolizing closeness (in relationship) and vitality to life. ‘Closeness’ (亲 ‘qing‘) has the similar pronunciation as ‘Green’ (青 ‘qing‘) in Mandarin. Lettuce, as ‘sheng cai’, in Chinese,the first character, ‘生’, has often been related with the character ‘生’ in 气, the flow of vitality to life. It also symbolizes money making, 生财 ‘sheng cai’. So, how can we omit having vegetables here? read more