Braised Pork Belly

• About 1 lb pork belly - cut into cubes or bite size
• 2 Tbsp sugar/brown sugar
• 1 piece of leek or scallion (about 6 inches or so)
• 1 large piece of ginger
• 1 star anise
• 2 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 2 Tbsp cooking wine
• 2 cups water/chicken stock
• Salt to taste

1. Heat up a large pot with a heavy bottom. Sauté the pork belly cubes, without any added fat (you don’t need it…) until browned.
2. When the meat is browned, scrape it to one side and put the sugar in the fat that’s accumulated on the bottom, and stir around until it’s a bit caramelized.
3. Stir and toss so the meat gets coated by the sugar.
4. Add the rest of the ingredients, bring to a simmer and lower the heat.
5. Put a lid on and let it simmer gently for about 3 hours, turning occasionally.
6. Serve over hot rice!

Sooji & Pork chop

Braised Bean Curd Stick with Mushroom +Minced Pork

• Few sticks of bean curd -soaked in warm water until soft
• 1/2 lbs minced pork
• 7 shiitake mushrooms -soaked in warm water until soft
• 1 stalk scallion (chopped)
• 1 Tbsp sweet dark soy sauce
• 1 tsp oyster sauce
• 1 tsp soy sauce
• Pinch of sugar
• 1/2 cup water
• 2 tsp corn starch
• Oil
• 2 cloves of chopped garlic
• A dash of white pepper

1. Cut the bean curd stick into desire pieces and mushroom into half.
2. Heat up the heavy pot and add a bit of oil, stir-fry the chopped garlic.
3. Add in the minced pork, once no more pink then throw in the mushrooms and bean curd sticks pieces.
4. Add all seasonings and water and cover. Lower the heat to low and let it braise for 20 mins. Stir once in a while.
5. Right before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve.

Sweet & Sour Pork

• 
• Pork tenderloin - cut into cubes
• Pineapples - cut cubes
• 1 Green bell pepper - cut cubes
• 1 Egg
• 3 Tbsp cornstarch
• 1 Tbsp soy sauce
• White pepper & salt to taste

Sauce:-

• 3 Tbsp vinegar
• 3 Tbsp sugar
• 1 Tbsp ketchup
• 1 tsp soy sauce
• 1/2 cup of water or reserved pineapple juice
• 1 tsp cornstarch mix with 2 tsp of water

1. Marinate the pork in the soy sauce, egg and cornstarch.
2. Deep fry the pork until golden brown. Remove and drain on paper towel. Set aside.
3. Put all the sauce ingredients into the wok, bring it to a boil over medium heat.
4. Add in pineapple and the bell pepper.
5. Stir well, bring it to a boil again. Stirring frequently.
6. Taste the sauce. Adjust the taste to you liking. (salt/sugar/vinegar etc).
7. Add in the deep fry pork, mix well.
8. Serve over rice!

Pork Ribs

• 2 lbs. baby pork ribs
• 2 tsp salt
• 2 tsp  black pepper
• 2 tsp minced ginger
• 2 tsp minced garlic
• 2 cups chicken broth
• 3 tbsp hoisin sauce
• 4 tsp soy sauce
• 2 tsp cornstarch + 4 tsp water
• Oil                                                                                                                                                                                                                                                                                                  

1. Pre boiled the pork ribs until tender.
2. Then season pork ribs with salt and black pepper. Heat oil in a wok over medium-high heat. Brown the pork. Remove and set aside.
3. Turn the heat to medium and remove all but 1 teaspoon of the oil. Add chopped ginger and garlic. Sauté for 30 seconds. 
4. Add chicken broth, hoisin sauce, and soya sauce. Stir with a whisk until the hoisin sauce dissolves. 
5. Add the pork ribs to the wok. Cover the wok, stirring once a while until the meat is very tender.
6. Turn to medium heat and boil until the sauce reduces by half. 
7. In a small bowl, mix together cornstarch and water and pour in wok and cook for an additional 5 minutes.
8. Off fire, garnish with sliced green onions.Done!

Wonton Mee

• Wonton noodles
• sliced Char Siew (BBQ pork)
• Wonton
• Choy sum - chinese flowering cabbage or any leafy green
• Chicken stock

1. In a stock pot, bring the chicken stock to boil, then lower heat to keep hot.
2. In another pot, bring water to boil, blanch choy sum, strain and set aside.
3. In the same boiling water, add 1 coil (individual serving) of wonton noodles, let boil until 'al dente'.
4. In a individual bowl, add some dark soy sauce, oyster sauce and sesame oil.
5. Put the noodles in the bowl and mix well/coat well with the sauce.
6. Now, drop in few wonton at a time into the boiling water, once cook, transfer into the chicken stock.
7. Pour the hot chicken stock over noodles, garnish with wonton, sliced cha siew and choy sum.
8. Serve hot. (If preferred, try it with sliced pickled green chillies..yum ohh....)

Stuffed Tofu

• Tofu, cut square. Make a hole in the center. Set the tofu aside.
• Mixed minced pork, minced shrimp, the tofu that dug out earlier, sesame oil, soy sauce, fish sauce, salt & white pepper.
• Scoop the minced mixture to the tofu hole. Steam on high heat for like 15 mins. or so.
• Sauce :- Water, Oyster sauce, sesame oil, Shao Sing Wine, salt & pepper. Drizzle on top of the cooked tofu.
• note: can add chestnut or black mushroom.
• Extra minced mixture, can make into meat ball and steam it.

Roast Pork Belly

Me and my hubby always love 'Siew York'. Even my eldest daughter loved it. Found the recipe from Lily's. Thank you so much Lily. FYI, just trying to put the skewer through was a very tough job for me.  Either the skewer broke or it went side way. Tension betul.....but the end results..mmmm yum yum yum-o. Finger licking good.. Thank you thank you!! Below is the link to Lily's Roast Pork Belly. http://lilyng2000.blogspot.com/2005/10/roast-belly-pork.html

Shepherd Pie (My version)

*Doesn't matter what it's supposed to be called. It's my version of meat pie. My meat pie different almost every time. It all depends on what I have on hand. The vegetables are always different. The main thing is cook the meat to the taste you like and top it with mashed potatoes and sprinkle some cheese. Nothing can go wrong with that!

• 1 large onion- chopped
• 1 lb minced pork (or any meat of your choice)
• 1 KNORR vegetable cube
• 2 handful of Spinach - chopped
• 2 cups of corn kernels
• 1/2 cup water
• Salt & Pepper
• some EVOO
• Shredded cheese of your choice

1. Heat oil, saute the onion.
2. Add in the minced pork, saute until it is no longer pink.
3. Put in the KNORR vegetables cube. Once melted, add in chopped spinach.
4. Cover for a while. Throw in some corn kernels and water.
5. Salt and pepper to taste. Dish up in a oven proof bowl.
6. Top it with mashed potatoes and sprinkle some cheese on top.
7. Put in the broiler for like 10 minutes. Serve.

Cabbage Wrapped Minced Pork

Cabbage leaf - depend on how many meat balls u make. Blanch in boiling water until soft, remove, set aside.
 

1 lb minced pork 3 pcs shiitaki mushrooms - soaked - finely chopped 1 Tbsp dried prawns - rinsed - finely chopped 2 stalks spring onions - finely chopped 2 Dries Ears - soaked - finely chopped 1 tsp ginger paste 2 tsp garlic paste

Marinate all the above ingredients with:-

• 1/4 Tbsp salt
• 1 tsp white pepper
• 1 Tbsp Shao Hsing wine
• 3 Tbsp cornstarch
• 1 egg white

THE SAUCE:-

• 2 Stalks of spring onion- cut 1" length
• 3 Cloves of garlic
• 1/2 tsp chicken powder
• 1/4 Tbsp curry powder
• 1/4 Tbsp black vinegar
• 1 Tbsp soy sauce
• 1 Tbsp sugar
• 2 Tbsp sar char sauce
• 1 Tbsp rice wine
• 1/4 Tbsp shao shing cooking wine
• 2 cups broth (vegetable or chicken)

1. Mix all minced stuff and paste and marinate for 30 minutes or more.
2. Shape into ball shape and set aside. ( the bigger the better, but too big. Smaller tend to get harder after fried)
3. Heat enough oil, fry the meat ball until golden brown. Remove.
4. Wrapped meat ball in cabbage leaves. Set aside.
5. Heat oil, saute. Add in all the Sauce ingredients. High heat about 5 minutes then reduce heat. Add in the cabbage ball in sauce, simmer until the sauce almost dry. Serve. (If like more sauce, stop fire earlier).