cod fish recipes: meat - pork

Showing posts with label meat - pork. Show all posts

Showing posts with label meat - pork. Show all posts

Trotter and ginger in sweetened black vinegar 姜醋猪手

Pig trotter and ginger stewed in sweet black vinegar is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. Also many Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells and some some chicken cooked in homemade rice wine, all

Pork fillet with black pepper sauce 黑椒豬柳

黑椒豬柳 Hak jiu gee lau (Cantonese), or Hēi jiāo zhū liǔ (Mandarin) - Pork fillet with black pepper sauce
Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered.

Sichuan style spicy lap cheong 川味麻辣香腸

Chuan wei ma la xiang chang (in Mandarin) 川味麻辣香腸

川 = Sichuan 味 = flavoured 麻 = numbing
辣 = hot 香 = fragrant 腸 = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) 臘腸
lap / la 臘, in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.

I have been making my own lap cheong many times now I no longer buy

Tea smoked cured belly (bacon) 茶熏五花肉

Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.

1. Curing

Ingredients
1.5 kg

Drunken pork belly 紅燒醉肉

Green ginger wine makes a great refreshing cocktail with lime and fizzy water. I also use it for oriental cooking.when I am out of Chinese cooking wine. Stone's is nice. I also like Lidl's (silly me! just remember it's Aldi not lidl) own brand but it is only available around Christmas time.

This stewed pork recipe was created when I had a bottle of old ginger wine to use up quickly. I was

Stir fried pork and cucumber with yellow bean sauce 炒黃瓜醬

Chow hwang gua jiang 炒黃瓜醬
Most people have cucumber raw or pickled, I love stir fried cucumber.

This is a simple stir fry but the recipe is not that common. The original recipe is from Ching Imperial kitchen specially made for Empress Dowager Cixi as condiment or side dish. Traditional raw vegetable pickle was normally served but because Doweger had a tender tummy, her chef made this cooked

Steamed pork cake with moi choi 梅菜蒸肉餅

There are so many types of Chinese pickled vegetables. If you have visited one of the larger Chinese supermarkets, you may be baffled with the array of dried or wet pickled vegetables: salt pickled, vinegar pickled, spice pickled, sweet pickled etc.. Everytime I go to those Chinese supermarkets in London I always find something I have never tried or heard before. So many to choose from and

Taiwanese meat and mushroom sauce 台式香菇肉燥

台式香菇肉燥 - Tai Shi Xiang Gu Rou Zao

This is Chinese spag bog sauce Taiwanese style. The flavour is similar to this chunky style recipe.

Cheap, flavourful and very versatile, this sauce is great with plain rice, any noodles (dry or soup), stir fries vegetables or serve with plain rice cake. I normally make a big batch, store some in fridge for up to a week or freeze till ready to use. Hard boiled

Chinese pork jerky/ Sweet bbq pork/ Rou gan / Bak kwa/ 肉乾

Hello and belated New Year greeting!. Apology for neglecting the blog again for many weeks, I had disappeared to California enjoying the sun and hopefully has escaped the worst of English winter.

Chinese New Year is coming soon. This year is the year of the rabbit and 1st day of CNY is next Thursday 3rd Feb.

One of my CNY favourite snack is sweet bbq pork from Singapore (and West Malaysia too).

Jingdu ribs (Cantonese sweet & sour ribs) 京都骨

I have recently discovered Asda pork ribs are fantastic and great value. The ribs are in big chunks and full of meat. The pack I bought last week was labelled as 800g but the actual weight was around 900g.Take a look and drool at my favourite Cantonese Jingdu ribs 京都骨 . It's sticky, sweet, sour and finger licking good.Jingdu ribs are available in most Cantonese style restaurants. Most are quite

Braised potato and belly pork with red fermented beancurd 南乳薯仔炆腩肉

This is my mum's recipe and has been a favourite since I was a kid. This dish does not look very pretty but it is very tasty comfort food. The braising method is similar to hong shao pork. The meat is succulent and potato chunks are soft and absorbed all the meat and sauce flavour. I can eat this every week and still don't get tired of it.The secret to make the potato very tasty is to deep fry in

Steamed ribs and butternut squash with black bean sauce - 豉汁排骨蒸南瓜

Had this last night it was very tasty. It's steamed pork spare ribs with black bean sauce on a bed of butternut squash. The ribs were tender and juicy coated with lots of black beans mixed with garlic, ginger and chilli. The butternut squash was soft and sweet. A recipe to keep.Here is the recipe to share with you.Ingredients:450 - 500g pork ribs**, chopped into small chunks or buy them ready cut

Lap yuk 臘肉 - Chinese dried bacon

I have never made lap yuk before. I made this batch of lap yuk together with the lap cheong. It's very easy just marinate and hang to dry, that's it. I am not that crazy with lap yuk like I am with lap cheong, but it is nice to know how to make this.

Here is what I did.

Ingredients:

1.75 - 2 kg belly pork
1/2 cup of light soy
1 tbsp dark soy
1/3 cup sugar
2.5 tbsp salt
1 tsp five spice
2 tsp

DIY Lap Cheong tasting

Well the batch of homemade lap cheong is ready to eat. I had tried a little a day for the last few days, I am still here no funny tummy or illness. I am now happy to declare they are safe to eat.

Result and taste test:
Total drying (hanging) time is 1 week at room temperature. After drying the weight loss is around 30%. The outside of the sausages was a little drier and firmer than the

Lap Cheong 臘腸 - Chinese dried sausage

Stored bought lap cheong in UK are really tasteless, I don't really know why. I had tried so many brands and never find any I really like. It's such a shame good lap cheong from the far east are banned from import and carrying them yourself through custom. I don't buy UK lap cheong too often because they are expensive too about £5 - 7+ for a pound of meat.

Making my own lap cheong (Chinese dried

Hakka fried pork braised with woodears 客家炸肉燜木耳

Most People called this char yoke, meaning fried pork. The pork is fried then braised. It's similar braising pork like hong shao rou. The dish is flavoured predominantly with red fermented beancurd and five spice powder. Quite a simple recipe, other than the flavourings there are only two ingredients pork and woodears. Probably the only recipe that uses the most woodears in my experience. Not

Moo Shu Pork 木須肉

I got some dried woodears (black fungus) this morning from Aldi. I tried some for a quick stir fry of moo shu pork this evening. These woodears are pre-cut and thinner than those I usually buy from the Chinese supermarket. Once soaked I find them a bit bitty, ok for this kind of stir fry. I would not use it if I have to shred it very fine for some recipes. Tastewise it's fine.Now talk about this

Dongbei Guo Bao Rou 東北鍋包肉

Dongbei 東北 means the 'East North' plain of China, old name is Manchuria. This area is made up of 3 provinces Heilongjiang, Jilin and Liaoning.Guo bao rou 鍋包肉 is a sweet and sour pork Dongbei style. The difference between this S 'n' S pork to other bog standard S 'n' S pork is the use of very thin pork slivers. Pork loin is usually the choice of meat used.Here is the recipe.Ingredients: (serve 2 -

Southern Taiwanese stewed pork rice 滷肉飯

Stewed pork with rice (lu rou fun 滷肉飯) is very popular anywhere in Taiwan from the market street food stalls to restaurants. Taiwanese stewed pork (滷肉 read as 'lu rou' in Mandarin or 'lor bak' in Hokkien) can be minced pork or pork cubes depending on which area of Taiwan you have this. In the north lu rou is always with minced pork while in the south cubes of pork is preferred.This stewed pork

Assam babi (Tamarind pork)

Assam babi is Chinese-Malay fusion, speciality of Nyonya cooking. The pork has a lovely tangy taste of tamarind combined with spice mix and fermented yellow beans is quite tasty with plain rice, comfort food for the cooler weather. This braised pork is similar to this Burmese pork curry or a Chinesey rendang.This recipe is enough for 3 people or over 4 - 5 people as part of meal with other