Taiwanese-style Rice with Stewed Pork Belly

Ingredients

640 g pork belly with skin
8 slices of ginger, crushed
4 stalks green onion, chopped
400 g cooked rice
400 g boiled Shanghai bok choy
1/4 cup chopped shallot
1 tbsp chopped ginger
1 tbsp chopped garlic

Sauce

3 cups water
3 tbsp Shaoxing wine
1/2 cup dark soy sauce
1/4 cup rock sugar
4 star anise
2 tsp sesame oil

Method

  1. Scrape clean hair on the skin of the pork. Rinse and blanch in boiling water wit ginger and green onion for 15 minutes.
  2. Heat 2 tbsp oil in a wok, saute shallot, ginger and garlic until fragrant. Add sauce ingredients and pork belly. Bring to a boil. Turn own heat, cover and simmer for 30 to 40 minutes until the pork is tender.
  3. Slice pork into bite-size pieces.
  4. Divide cooked rice on serving dishes. Arrange pork and Shanghai bok choy on top of rice. Add sauce and serve.

Makes 4 to 5 servings.

Source: Rice and Noodles

Chinese-style Steamed Sea Cucumber with Tofu

Ingredients

1 pre-soaked sea cucumber about 6 oz
1 pack (10 oz) tofu
1 eggplant
1 tsp minced ginger
1 tsp minced garlic
1 tsp minced shallot
1 stalk green onion, chopped

Seasonings

1-1/2 tbsp light soy sauce
1 tsp sugar
1/4 cup water
1/2 tsp cornstarch
dash of chili oil and sesame oil

Method

  1. Rinse tofu and then put on a heat-proof dish.
  2. Cut eggplant into sections and then thick strips. Arrange on the sides of tofu. Steam until done. Pour away water and keep warm.
  3. Blanch sea cucumber in boiling water and then rinse. Cut into slices.
  4. Heat 1 tbsp oil in a wok. Saute ginger, garlic and shallot until fragrant. Add sea cucumber and seasonings. Bring to a boil and cook until sea cucumber is tender. Thicken sauce with some cornstarch solution. Sprinkle with green onion. Pour over steamed tofu and eggplant. Serve hot.

Source: Lisa Yam’s Low Cholesterol Recipes

Chinese Shanghi-style Red Braised Pork Belly

Ingredients

3 /4 lb lean pork belly (cut into 3/4-inch thick pieces)
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shaoxing wine
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
2 cups water

Method

  1. Bring a pot of water to a boil. Blanch the pork for a couple minutes. Remove and set aside.
  2. Add oil and sugar to a wok. Cook over low heat until the sugar melts slightly.
  3. Add the pork and increase the heat to medium. Cook until the pork is lightly browned.
  4. Turn down the heat to low. Add cooking wine, light soy sauce, dark soy sauce, and water. Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Stir every 5 to 10 minutes to prevent burning and add more water if necessary.
  5. Once the pork is fork tender, remove the lid and turn up the heat. Stir continuously to reduce the sauce to a thick glistening coating. Serve hot.

Source: Hong Kong magazine

Chinese Chiu Chow-style Cassorole with Pork Ribs and Bitter Melon

Ingredients

400 g bitter melon
320 g pork ribs
80 g soybean
160 g Chiu Chow preserved mustard
pinch of salt or dash of fish sauce
3 tablespoons oil

Method

  1. Halve and remove the seeds of the bitter melon. Cut into bite-size pieces and blanch in boiling water. Remove and drain.
  2. Blanch pork ribs in boiling water. Remove and drain.
  3. Soak soybean in water for 4 hours.
  4. Slice preserved mustard. Soak in water for 30 minutes. Remove, rinse and drain.
  5. Heat oil in casserole, saute bitter melon and preserved mustard. Add pork ribs, soybean and some water. Bring to a boil. Turn down heat and simmer until the ribs are tender. Season with salt or fish sauce before serving.

Source: Chiu Chow Dishes

Chinese Hakka-style Steamed Pork Belly

Ingredients

1-1/2 lb whole piece pork belly
5-6 oz dried preserved mustard greens (梅菜), soaked, rinsed, drained and shredded
2 slices ginger
2 star anise
2 tablespoons oil
1 teaspoon dark soy sauce
1-1/2 tablespoons rock sugar
1 teaspoon minced ginger
1 tablespoons light soy sauce

Seasoning

1 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons shaoxing wine
1 cup chicken broth

Thickening

1 teaspoon cornstarch
1 tbsp water

Method

  1. Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes.
  2. Remove pork and set aside.
  3. Heat a tablespoon of oil in a wok over medium heat. Brown the pork skin side first, followed by the other sides. Once browned, add a teaspoon of dark soy sauce and a tablespoon water, and carefully coat the pork in the liquid. Turn off the heat and let the pork cool in the wok.
  4. Slice the pork into 1/2-inch slices, and arrange them in the bottom of a shallow heat-proof bowl.
  5. Add 1 tablespoon of oil and sugar to the wok. Cook the sugar until it melts and caramelized.
  6. Add the minced ginger and cook for 30 seconds. Then add the preserved vegetables, and stir-fry for a couple of minutes.
  7. Add seasoning ingredients. Bring to a boil and then turn off the heat.
  8. Spoon the preserved vegetable mixture over the pork belly in the bowl and spread evenly to cover all the pork. Put the bowl in a steamer and steam for 1 hour and 15 minutes.
  9. Remove the bowl from the steamer and pour off any excess liquid into your wok.
  10. Bring the liquid in the wok to a gentle simmer, and add the thickening solution.
  11. Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve with cooked rice.

Source: Hong Kong magazine