Pork - Tao Yew Bak (Dry)

This is my dried version of a tau yew bak. I have another wet version. Quite similar but i would do it the next time i cook it. I usually like to add boiled egg for the wet one. This recipe is an awfully easy recipe to cook.


Ingredients:

500g Pork Belly
6 tbsp dark soy sauce
5 cloves garlice
2 sticks cinammon
2 star anise
2 tsp five spice powder
1 tbsp palm sugar
water

Preparation Methods:

Heat 1 tsp of oil and fry garlic, cinnamon and star anise till fragrant. Add pork and fry till brown. Add dark soy sauce, fry till a bit burnt. Add enough water to cover 3/4 of pork and rest of ingredients. Cover and cook till dry. Stirring every few minutes. Serve

Pork - Nan Ru Pai Gu (Fermented Bean Curd Pork)

This is one special dish that started of with my crazy idea when I found fermented bean curd in Aalen. I used it at first to marinade pork belly and then frying it. This one is another version as we do not have pork belly.


Ingredients:

500g Pork Ribs (Cut in pieces)
1 tbsp Corn Flour
1/2 - 1 tbsp Sugar
1 tsp Salt
1 tsp Black Soy Sauce
3 pcs Fermented Red Bean Curd
2-3 tbsp Fermented Red Bean Curd Sauce (just the sauce from the bean curd)

Preparation Method:
Mix all ingredients together and marinade pork for at least half an hour (or marinade overnight). Turn baking oven to about 250C (High heat helps it cook faster and because of its cut in small pieces, there's no fear that the meat inside will not be cooked when the outside is burnt). Lay out pork on aluminum foil. Bake the pork for 20 to 30 minutes, turning the meat every 10 minutes. During the baking process, the meat will produce water/oil, when turning the meat, remember to get rid of the water/oil.

Pork - Char Siew

This dish is one dish that i crave most of the time. Having have the Thai version of this dish in Berlin, I came back to Aalen set on making my own Char Siew.


Ingredients:

500g Pork Fillet cut into strips

Seasoning:

1 tbsp Minced Garlic/ Garlic powder
1 tbsp Rose Wine/ Shao Xing Wine (I use Shao Xing as theres no Rose Wine)
1 tbsp Superior Soy Sauce
1/2 tbsp Five Spice Powder
2 tbsp Hoisin Sauce
2 tbsp Honey
8 tbsp Sugar (less if you don't want it that sweet)
Pinch of Salt
Dash of pepper

p/s Havent found substitute for Hoisin sauce. I once tried using Honey, Tomato Sauce and Oyster Sauce to substitute it but it didn't taste quite the same. However it is possible to use this combination to substitute Hoisin Sauce.

Glaze:
1 tbsp Oil
1 tbsp Honey
1 tbsp Soy Sauce (Black Soy Sauce if you want it to look charred on the outside)

Preparation Methods:

Mix seasoning in with pork and marinade for a few hours or overnight. Preheat oven to 250C and cover pork with foil and bake for 5 to 10 minutes. Open foil and bake for further 20 minutes or till pork i dry, turning the pork every 10 minutes. Take pork out, turn on switch oven to grill and glaze the pork with glaze. Grill for about 5 to 8 minutes, each side. Make sure to watch the grill as it can easily overcook and burn your pork.

Once done, cut in slices and serve with rice.

p/s Have yet to make sauce for the char siew like those in shops. I tried once but forgot the recipe. Will continue experimenting.

Pork - Dou Shi Pai Gu (Fermented Black Bean Pork Ribs)

This is a recipe i found online which i tweaked and tested. One of my Dad's favorite dishes when having Dim Sum which i wish to prepare for him when I'm back in Kuching. Maybe attempt to open a substandard Dim Sum Shop outside my house. If so...please come :)


Ingredients:

500g Pork Ribs cut into small pieces

1 tbsp Soy Sauce
1 tsp Black Soy Sauce (optional)
1 tbsp Shao Xing Wine (read that Guiness is also a good substitute)
1 tbsp Oil
1 tbsp Sugar
1.5 tbsp Corn Flour
1 or 2 tsp Sesame Oil
2 tbsp Water
2 tbsp Fermented Black Bean
2 or 3 Fresh Cut Chili
2 tbsp Minced Ginger
3 cloves Minced Garlic (put more if you like garlic)
Pinch of Pepper and Salt

Preparation Methods:

Mix all the ingredients into a pot and marinade for a few hours or overnight. Put in plate the next day and steam for about 20 mins or longer till cooked.