Black Vinegar Trotter

Ingredients:
1 Pig's Trotter(ask for the front trotter)
1 Big Piece Of Old Ginger(about 300g)
1 Handful Of Black Bean
1 Small Bottle Of Black Vinegar, 375ml
1 1/2 Bottle Of Water(use the same vinegar bottle)
2 Tablespoons Sesame Oil
1 - 2 Tablespoon Rock Sugar/Brown Sugar
2 - 3 Hard Boiled Eggs

Methods:
1. Peel, wash and cut the old ginger into big pieces then flatten slightly.
2. Rinse the black beans and pat dry then set aside.
3. Heat up sesame oil in the preheated large claypot to saute old ginger till fragrant then add in the black beans and stir for a few minutes.
4. Pour in vinegar and water, covered and bring to a boil. Reduce to low heat, cook for about 1 hour remove from heat and soak the rest for over night.
5. Rinse the pig's trotter and cut into convenient pieces, wash and blanch into boiling water.
6. Remove, rinsed and stir-fry with some sesame oil in a preheated dry wok for a while.
7. Lastly bring the soaked vinegar soup back to boil, add in pre-fried trotter pieces and cooked for 20 minutes then add in the hard boiled eggs.
8. Continue to simmer for another 20 minutes then add in sugar to taste.
9. Remove from heat, soak the trotter pieces until tenders and the flavour has be absorbed. Serve hot.

Notes:
a) You can choose to add in more or less Ginger depend on your preference.
b) You can choose to cook the Black Vinegar Soup 1 day ahead before adding the Pig trotter or you can cook all the ingredients together and eat on the day itself or next day.
c) The amount of sugar added also depend on individual taste, you can omit it as well.

FAN CHOY 饭菜

(Make: 6 (4" round)   |  Preparation: 10 minutes  |  Cooking: 20 minutes)

Ingredients:
2 Cup Uncooked Rice
3 Hardboiled Egg, shelled and halved
200g Char Siew, sliced
1/2 Cup Char Siew Sauce
1/2 Teaspoon Dark Soy Sauce
2 Tablespoons Hot Water
Some Stewed Shiitake Mushroom, optional
1/4 Cube Chicken Stock Cubes, optional
1 Knot Of Pandan Leaves, optional 

Method:-

1. Rinse and cook the rice in rice cooker as per normal by adding in optional pandan leaves and chicken stock cubes for flavour and taste.

2. Mix about 2 tablespoons of hot water with the char siew sauce(obtain from the stall where you buy the char siew) and dark soy sauce to dilute it and set aside.

3. Meanwhile distribute the ingredients (char siew, egg and mushrooms [if using]) evenly in each aluminum foil cases together with 1 - 2 teaspoons of dilute char siew sauce while waiting for the rice to be cooked.

4. When the rice is done, remove the pandan leaves, fluff it with a fork and slowly drizzle in the char siew sauce, mix well according to your preference. (you might not need all the sauce)

5. Divide the rice equally among the prepared aluminum foil cases, steam it on a steamer rack for 5 - 8 minutes on medium heat and served hot/warm.

6. You can keep the fan choy(without steaming) in an air-tight container in the fridge for 2 - 3 days. To eat, just reheat it in the microwave oven or steam it for 5 minutes before eating.

NOTE:-
~ The key to make delicious "fan choy" lies on the char siew and char siew sauce used. So try to grab some decent char siew (a little fat makes it taste better) from your favourite stall and also request for some of the special char siew sauce to enhance the colour and flavour of your fan choy.

Ngoh Hiang (5 Spice Pork Roll)

1 pound/ 455 grams minced pork (preferably the shoulder for its higher fat content)


½ pound/ 228 grams fresh shrimp, shelled and minced

1 large egg, lightly beaten

2 tablespoons light soya sauce

1 teaspoon fine sea salt

1 teaspoon ground white pepper

1 teaspoon five-spice powder

10 to 12 water chestnuts (about 11 ounces/ 300 grams), washed, peeled and smashed with a pestle

3 green onions, finely chopped

½ a yellow onion, minced

3 tablespoons self-rising flour

Dried soya bean skin (available in frozen, ½ pound packs from Chinese grocery stores), cut into 4 by 6-inch rectangles

Corn oil

Sweet dark soya sauce or Kecap Manis for dipping
 
Directions:
 
1. Mix the pork and minced shrimp in a large bowl and add the egg, stirring to mix. In a separate bowl, stir together the soya sauce, salt, white pepper and five-spice powder until smooth, then add it to the pork/shrimp mix.




2. Stir in the water chestnuts, green onions and yellow onion, mixing as you go to distribute the ingredients evenly. Finally, sift in the flour and mix until no traces of flour are visible.



3. Lay out the prepared skins on your work surface. Arrange a heaping tablespoon of the prepared pork mix along the longer edge of the skin, leaving a ½-inch gap from the surrounding edges. Shape the meat into a slim sausage, it should be about 1 inch tall and 1½ inches wide. Add more pork if needed.



4. After shaping the meat, roll the skin starting with the edge closest to you, tucking in the side edges as you go. Roll until the meat is fully ensconced within the skin, then place it, seamside down, on a plate. Repeat until you’ve used up all the pork. (For a great step-by-step visual, check out The Little Teochew’s images of how to roll ngoh hiang at the end of this post).



5. Lightly grease a steamer tray and steam the rolls for 8 to 10 minutes, until the skins turn translucent and the rolls feel firm. Remove and set aside on wire racks to cool. At this point, you can divide the rolls into batches and freeze them in plastic wrap for up to 3 months. To cook, defrost the rolls in a 350F/ 180C oven for 10 minutes before frying.



6. To finish the rolls, heat a non-stick saucepan large enough to hold 2 to 3 rolls comfortably and add enough oil to thinly cover the surface of the pan.



7. Add the rolls one at a time – I recommend cooking a maximum of 3 at one go, so as not to overcrowd the pan – and fry on medium high heat until the skins turn a crisp dark brown. Leave to cool on paper towels or a wire rack before slicing and serving. Wipe down the pan with paper towels after each batch before cooking the next.



8. Slice the rolls into 1-inch chunks and serve warm or at room temperature with the dipping sauce.

Herbed Pork with Sauteed Wild Mushrooms

Serves 4

•1 teaspoon vegetable oil


•Cooking spray

•3 cups sliced shiitake mushroom caps

•1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)

•1 teaspoon dried thyme

•4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)

•1 cup fat-free, less-sodium chicken broth

•2 teaspoons cornstarch
 
Directions:
 
1.Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.


2.Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Stir-fry Tomato Minced Pork

Serves 2

300g Minced pork
(Can be substitute for pork loin meat and cut into slices or pork chops)

1 1/2 cup of tomatoes, quartered

5 cloves of garlic, chopped fine

2 tbs oil

3 tbs oyster sauce, mixed with 3/4 cup water

Directions:

1. Heat oil in fring pan at high heat for 2 min.

2. Lower heat to medium and add garlic. Fry till garlic slightly brown.

3. Add oyster sauce mixture and tomatoes. Cook till tomatoes break up and sauce turns slight orange-brown

4. Add pork and fry till meat is cooked.

Serve with white rice

Steamed pork ribs in spicy black bean sauce

500g pork rib

5 tablespoons fermented black bean

3 red chilies, cut into fine strips

3-4 dried sour plums

6 cloves garlic, finely chopped

2-thumb-size ginger, finely chopped

2 tablespoons sesame oil

2 tablespoons light soya sauce

1 teaspoon brown sugar

1 tablespoon rice wine


Directions:

1. Chop the pork rib into bite size, and marinate it with a pinch of salt and freshly-ground pepper.

2. Shell the dried sour plum, chop it into fine pieces, and mix it with soya sauce, brown sugar, and rice wine.

3. In a large saucepan, heat sesame oil on low, stir in the black bean, chilies, garlic and ginger. Shallow-fry the mixture for a few minutes.

4. Add in the pork rib and lightly brown it on high heat, then add in the sour plum and soya sauce mixture from step 2.

5. Add in 1 cup of water, keep cooking till it is boiled.

6. Remove from heat and pour it into a serving dish. Place it in a steamer and steam for 30 minutes.

7. Serve with steaming-hot boiled rice.

Canadian-Bacon Strata

Serves 6

Prep time: 25 minutes
Total time: 4 hours
 
1 Softened butter for pan


4 English muffins, split, toasted, and cut in half

½ pound sliced Canadian bacon, about 10 slices, halved

1 ¼ cups (5 ounces) shredded sharp cheddar cheese

1/3 cup finely shredded Parmesan cheese

8 large eggs

3 cups milk

1 ½ tablespoons Dijon mustard

Coarse salt and ground pepper

¼ teaspoon hot sauce, such as Tabasco

Directions:

1. Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.

2. In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

3. Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

Pan-Fried Escalope of Pork Wrapped in Prosciutto with Sage and Capers

Serves 4

One 1½-pound/700-g pork tenderloin, cut crosswise into 4 equal pieces

Salt and freshly ground black pepper

4 thin slices prosciutto di Parma

3 tablespoons/45 ml olive oil

12 fresh sage leaves

2 tablespoons/25 g drained capers

1 tablespoon/15 ml butter

1 lemon

6 ounces/170 g baby spinach leaves, washed, stems removed

Method:

To prepare the pork:


1. Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1/2-inch/1.5-cm-thick escalopes.



2. Sprinkle the pork escalopes with salt and pepper. Wrap one slice of prosciutto around the center of each pork escalope. Place a large nonstick sauté pan over a high heat.



3. Once hot, drizzle 1 tablespoon/15 ml of olive oil in the pan and add 2 prosciutto-wrapped pork escalopes. Cook for 2 minutes on each side or until the pork is golden brown and cooked through.



4. Transfer the pork to a plate and repeat with the remaining prosciutto-wrapped pork escalopes. Do not wipe out the pan. Immediately add the remaining 1 tablespoon/15 ml of oil and the sage leaves to the same pan. Cook for 1 minute.



5. Remove the pan from the heat. Add the capers and butter. Grate the lemon zest over the capers. Swirl the pan to melt the butter and combine the flavors.



6. Cut the lemon in half and squeeze the juice into the caper mixture. Stir into the caper mixture any juices that have accumulated on the plate of pork. Season the sauce to taste with salt and pepper.



Meanwhile, to prepare the spinach and serve:



1. Heat the remaining 1 tablespoon/15 ml of olive oil in a separate large sauté pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. Sauté for 2 minute or until the spinach wilts. Squeeze the excess moisture out of the spinach, if necessary, and divide the spinach among 4 serving plates.



2. Place one pork escalope over each mound of spinach. Pour the caper sauce over the pork escalopes and serve.

Maple Glazed Ribs

Prep

Prep: 15 min

Cook: 1hr 25 min

3 pounds baby back ribs

3/4 maple syrup

2 tbs brown sugar

2 tbs ketchup

1 tbs cider vinegar

1 tbs worchesthire

1/2 tsp salt

1/2 tsp mustard

Directions:

1. Place ribs in large pot and cover with water. Simmer 1 hr till tender. Drain

2. In small saucepan, stir maple, sugar, vinegar, ketchup, wor sauce, salt and mustard. Low boil for 5 min. Stir ofte. Pour over ribs and marinate in fridge 2 hrs

3. Remove ribs from marinate. Boil marinate few min

4. Lightly oil grate. Cook 20 min. Basting frequently till glazed

Pork Ribs with honey and anise

Cook time: 1 - 2 hrs

Prep Time: Overnight

Ingredients:

6 tbs honey

3 tbs oyster sauce

4 garlic clove, chopped

1 tsp dried chilli flakes

4 whole star anise

1/4 tsp salt flakes

1/4 tsp black pepper

1.5kg pork ribs

Directions:

1. Marinade: honey, oyster sauce, garlic, chilli, anise and salt and black pepper. Toss ribs to marinate. Set overnight

2. Roast at 180 degrees celcius for 1 hr 15 min. Turning from time to time

Gingered Pork and Cabbage Soup

Serves 8

Cook: 40 min

Ingredients:

6 cups chicken broth

8 ounces boneless pork sirloin, 1/2 inched

1 large onion, chopped

4 garlic cloves, minced

2 tsp ginger, grated

1 tbs cooking oil

3 small tomatoes, chopped

2 medium carrots, finely chopped

1/2 cup small pasta

4 cups thinly sliced cabbage

1/4 cup fresh mint

Directions:

1. In a medium saucepan, 6 cups broth to a boil

2. In another pan, cook pork, onion, garlic, ginger in hot oil till pork brown

3. Add broth. Bring to a boil and stir in tomatoes and carrots. When boiling, reduce heat and simmer for 15 min

4. Stir in pasta and cook 6 min. Stir in cabbage and mint

Pork Medallions with Orange Sauce

Serves 4

Ingredients:

¼ cup all-purpose flour

Coarse salt and ground pepper

1-½ pounds pork tenderloin, trimmed, and sliced on the bias into 1/2- inch-thick medallions

1 to 2 tablespoons olive oil

1 small garlic clove, minced

¾ cup fresh orange juice (about 3 oranges)

1 tablespoon fresh lemon juice

1 tablespoon capers, drained and rinsed (optional)

Directions:

1. In a shallow dish, whisk together flour, ½ teaspoon salt, and ¼ teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick. Lightly dredge pork in flour mixture, turning to coat completely, tap off excess.

2. In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so as not to crowd the pan, add pork; sear until browned, about 2 minutes per side. Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.

3. Add garlic; cook, stirring, until fragrant, about 1 minute. Add citrus juices and capers, if desired. Bring to a boil, stirring up any browned bits from bottom of pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Serve sauce over pork.

Panko Crusted Pork Chops with Napa Salad

Serves 4

Prep Time: 30 minutes
Total Time: 30 minutes
 

Ingredients:

1/2 small Napa cabbage, thinly sliced crosswise

1 tablespoon rice vinegar

Coarse salt and freshly ground pepper

1/4 cup all-purpose flour

1 large egg, lightly beaten

1 cup panko (Japanese breadcrumbs)

4 boneless pork loin chops (6 ounces each), trimmed of fat

1/4 cup vegetable oil

1/2 cup ketchup

2 tablespoons Worcestershire sauce

1 teaspoon light-brown sugar

Directions:

1. Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.

2. Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.

3. In a large skillet, heat oil over medium heat. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.

Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice pork chops crosswise, and serve with Napa salad and sauce on the side

Pork Tenderloin with Apples and Onions

Serves 4
Prep time: 30 minutes
Total time: 1 hour

Ingredients:

1/4 cup balsamic vinegar

2 tablespoons maple syrup

3 medium red apples, halved and cored, each cut into 8 wedges

1 large red onion, halved and sliced into 1/2-inch-thick pieces

1 tablespoon olive oil

Coarse salt and ground pepper

2 pork tenderloins, (12 ounces each), trimmed of excess fat


Directions:
1. Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.

2. On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.

3. Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.

4. Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes

Char Siu Pork with Stir Bak Choy

Serves 4




Ingredients:



For the pork tenderloins:



1 stalk lemongrass

½ cup/175 g char siu sauce (Chinese barbecue sauce)

¼ cup/85 g honey

2 garlic cloves, minced

Two 12-ounce/340-g pork tenderloins, silver skin trimmed

1 tablespoon/15 ml vegetable oil



For the bok choy:



1 tablespoon/15 ml vegetable oil

6 regular-sized bok choy, each cut lengthwise into four pieces

2 tablespoons/30 ml reduced-sodium soy sauce

2 teaspoons/about 5 g sesame seeds, lightly toasted



Method:



To prepare the pork:



1. Pound the stalk of lemongrass with the dull edge of a large knife, then cut the lemongrass crosswise into 4 pieces. Combine the lemongrass, char siu sauce, honey and garlic in a bowl. Add the pork tenderloins to the sauce mixture and massage the sauce over the pork.



2. Cover and refrigerate for at least 4 hours or preferably overnight, turning the pork occasionally. Preheat the oven to 350°F/180°C. Remove the pork tenderloins from the marinade and wipe off the excess marinade. Pat the tenderloins dry with paper towels.



3. Place a large nonstick, ovenproof frying pan over a medium to high heat. Add the oil to the hot pan then add the pork tenderloins. Cook for 1 minute on three of the four sides of the pork or until the pork is golden-brown and seared.



4. Turn the pork onto the fourth side and transfer the pan to the oven. Roast the pork in the oven for about 10 minutes or until an instant-read meat thermometer registers 145°F/65°C when inserted into the thickest part of the tenderloin for medium doneness.



5. Transfer the pork tenderloins to a cutting board and allow them to rest for 5 minutes. Cut the tenderloins crosswise into thin slices.



Meanwhile, to prepare the bok choy:



1. Place the wok over high heat. Drizzle the oil into the hot wok. Add the bok choy and stir fry for 2 minutes. Add the soy sauce and toss to combine. Cook for about 5 minutes, tossing occasionally, or until the bok choy is crisp-tender.



2. Divide the bok choy among 4 serving plates. Arrange the pork slices around the bok choy and drizzle with the accumulated pan juices. Sprinkle with the toasted sesame seeds and enjoy!