Lor Bak @ 卤肉 @ Braised Pork
The weather has been so hot these days that preparing a meal in the kitchen can leave you sweating like no body's business. Thus was thinking of cooking sweet potato porridge and braise some pork to go with it for a hot Saturday dinner.
Needless to say, I googled through all the possible website and picking up tips here and there so that I can get this done in the most fuss-free way..
The braised pork that I cooked today was fairly easy and no.2 commended that it was nice and texture was juz right.
Hope you will find this recipe easy just like I thought as I have always wanted to cook 'fast' food.
Needless to say, I googled through all the possible website and picking up tips here and there so that I can get this done in the most fuss-free way..
The braised pork that I cooked today was fairly easy and no.2 commended that it was nice and texture was juz right.
Hope you will find this recipe easy just like I thought as I have always wanted to cook 'fast' food.
Ingredients@a glance:
400g pork belly (wash clean with salt)
1 clove of garlic
4 slices of ginger
2 tbsp raw sugar or any coarse sugar (if using white sugar, reduce amt, as I used raw cane sugar, it will be less sweet)
2tbsp light soy sauce (use premium quality)
2 tsp good quality dark soy sauce
2 tbsp oyster sauce
1 tbsp oil
1 tbsp shaoshing wine or any cooking wine
500ml water (can use the water from blanching pork)
Spring onion & parsley for garnishing
1 clove of garlic
4 slices of ginger
2 tbsp raw sugar or any coarse sugar (if using white sugar, reduce amt, as I used raw cane sugar, it will be less sweet)
2tbsp light soy sauce (use premium quality)
2 tsp good quality dark soy sauce
2 tbsp oyster sauce
1 tbsp oil
1 tbsp shaoshing wine or any cooking wine
500ml water (can use the water from blanching pork)
Spring onion & parsley for garnishing
How to:
1. Blanch the pork belly till 80% cooked (retain the water).
2. Cut them into 1cm thick slices first then cut into 1 cm strips
3. Heat up the pot (I use my korean pot) with 1tbsp of oil, saute the garlic & ginger till brown not burnt.
4. Add in the sugar and fry till it caramelised using medium heat, this step is important, dont burn the sugar.
5. Add in all the pork and give it a good stir, coating the pork pieces with the sugar, add in light soy sauce, dark soy sauce & oyster sauce. Fry till the pork is fragrant over slight above medium heat. Add in the wine and by now the pork should smell really nice.
6. Add in the stock from blanching of pork earlier and cover 2cm above pork and raise the temperature until boiling rapidly before lowering it to a medium fire and braise for 20 mins or less depending on the doneness of pork.
7. For this round, I added beancurd skin into the braise but thought it tasted better juz on its own.
1. Blanch the pork belly till 80% cooked (retain the water).
2. Cut them into 1cm thick slices first then cut into 1 cm strips
3. Heat up the pot (I use my korean pot) with 1tbsp of oil, saute the garlic & ginger till brown not burnt.
4. Add in the sugar and fry till it caramelised using medium heat, this step is important, dont burn the sugar.
5. Add in all the pork and give it a good stir, coating the pork pieces with the sugar, add in light soy sauce, dark soy sauce & oyster sauce. Fry till the pork is fragrant over slight above medium heat. Add in the wine and by now the pork should smell really nice.
6. Add in the stock from blanching of pork earlier and cover 2cm above pork and raise the temperature until boiling rapidly before lowering it to a medium fire and braise for 20 mins or less depending on the doneness of pork.
7. For this round, I added beancurd skin into the braise but thought it tasted better juz on its own.
Enjoy with porridge or steam white rice..
Miso steam tilapia
Ingredients:
1 or 2 slices of tilapia or any boneless white fish fillet
1 packet instant miso
1 tbsp chopped garlic
Spring onion - chopped
Ginger -sliced
A little oil/sesame oil
1 lime
1 or 2 slices of tilapia or any boneless white fish fillet
1 packet instant miso
1 tbsp chopped garlic
Spring onion - chopped
Ginger -sliced
A little oil/sesame oil
1 lime
Method:
1. Wash fish and drain
2.Place it on a steam dish, and spread miso on top before adding garlic and ginger. Add in a tsp of oil or sesame oil
3.Place it in a steamer and steam for 6 minutes.
4. Squeeze some lime juice before serving
1. Wash fish and drain
2.Place it on a steam dish, and spread miso on top before adding garlic and ginger. Add in a tsp of oil or sesame oil
3.Place it in a steamer and steam for 6 minutes.
4. Squeeze some lime juice before serving
Saute garlic, ginger & caramelised sugar
Fry till fragrant after adding shao xing wine..
Lor Bak..
Miso paste from Daiso, a versatile paste for either soup or as a steam sauce for fish..
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