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Posts Tagged ‘pork’

For readers who are not familiar with nam yee 南乳: Nam Yee is a fermented bean curd that is deep red in color. People usually use nam yee in marinating meat. It has a pungent smell during marinating, but the smell goes away after the meat is cooked. Nam yee flavor goes very well with meat especially pork. A good nam yee should not just taste salty– it should also bring a hint of sweetness at the end of the taste.

Nam Yee Roasted Spare Ribs 南乳烧排骨

Nam Yee Roasted Spare Ribs 南乳烧排骨

Nam Yee Roasted Spare Ribs 南乳烧排骨-- Drooling...!!

Nam Yee Roasted Spare Ribs 南乳烧排骨– Drooling…!!

Nam Yee Roasted Spare Ribs Recipe 南乳烧排骨

Ingredients:
3 lbs spare ribs– cross cut into 2-inch length
1 tsp salt

Marinade (mix together):
4 cloves garlic– minced
3 cubes of nam yee 南乳– mashed
2 tbsp nam yee liquid
1 tsp chicken bouillon powder
4 tsp sugar
1/4 tsp dark soy sauce
1/4 tsp chili powder

Nam Yee sauce:
3 tbsp maltose
3 tbsp honey
2 tbsp soy sauce
2 tsp hoisin sauce
1 cube nam yee– mashed
4 tbsp nam yee liquid (the liquid in which nam yee cubes are soaked in the jar)

Method:

  1. Clean spare ribs, season with salt.
  2. Mix together all marinade ingredients in a large bowl. Add spare ribs, mix and marinate at least 4 hours or preferably overnight.
  3. Preheat oven to 375°F. Roast ribs on a rack over shallow pan for 1 hour. In the meantime, make nam yee sauce: combine all nam yee sauce ingredients in a small sauce pan, stir constantly on medium heat until it turns bubbly, about 3-4 minutes. Set aside to cool. The sauce will thicken further when it cools.
  4. Remove ribs from oven. Pour nam yee sauce over the ribs, toss to coat well. Serve immediately.
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Stewed Pork Belly 焢肉

Stewed Pork Belly 焢肉

Stewed Pork Belly 焢肉 Recipe

Ingredients:

2 lbs boneless pork belly (skin on)
8 shallots– coarsely
6 cloves garlic– coarsely chopped
4 slices ginger
2 stalks green onion
1 star anise
1 stick rock sugar
1 tsp five spice powder + 1/2 tsp
1 tsp ground white pepper
2 tbsp cooking wine
1 tbsp dark soy sauce
1/2 cup soy sauce + 3 tbsp
3-4 cups hot water

Method:

  1. Cut pork into pieces (3 inches length, 1/2 inch thickness).
  2. Marinate pork with cooking wine, 3 tbsp soy sauce, 1/2 tsp five spice powder and dashes (extra) ground white pepper. Marinate for 30 minutes.
  3. Heat 2 tbsp oil in a wok and sauté shallots, ginger, garlic and green onions until aromatic. Add marinated pork and stir until the surface is cooked. Add remaining ingredients. Cook on high heat, uncovered, until it boils for 5 minutes. Turn down heat to medium low, continue cooking, uncovered, until the meat is tender (to maintain the bouncy “QQ” texture of the skin, I arrange the skin facing up half way through cooking). Add more water if necessary. Serve with steam rice.

Regina’s Note:

  • Add ground pork to the stew to make ground pork stew 鹵肉, which is also delicious on steam rice or noodles.
  • Stewed pork belly can also be the filling for steamed pork belly buns 焢肉包.
  • I found out the flavor of stewed pork belly is very similar to my all time favorite canned meat sauce 香菇肉醬, which is not available in US. Next time, I want fine tune the recipe and make the meat sauce.

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Chinese BBQ Pork

Chinese BBQ Pork

In the past, I always had problem with store bought Chinese BBQ pork– the leftover meat always has that dark color that makes you think it is spoiled, totally not appetizing! Now I can say bye-bye to those “red meat” as I can make my own Chinese BBQ pork at home. It is actually pretty easy, and the flavor is way better than those store bought colored meat. There are many recipes on the web, just pick one and fine tuning the flavor of the BBQ sauce yourself. I got my recipe from Rasa Malaysia, but modified the ingredients proportions to cook 3 pounds of meat.

Chinese BBQ Pork 叉烧 Recipe– adapted from Rasa Malaysia

Ingredients:
3 lbs pork butt 梅头肉
5 cloves garlic– finely chopped — see note below
1/2  tbsp salt

Marinade Sauce:
12 tbsp honey– see note below
6 tbsp hoisin sauce 海鲜酱
6 tbsp soy sauce
1 tbsp rose wine 玫瑰露酒
1/8 tsp ground white white pepper
1 tsp five spice powder
2 tsp sesame seed oil
1/2 tsp paprika powder for coloring (optional)

Method:

  1. Prepare marinade sauce: combine all ingredients in a small sauce pan, cook on medium low heat until all combined and the sauce slightly thicken. Stir constantly. Set aside to cool.
  2. Cut pork butt into 3/4– 1 inch thick pieces. Rub chopped garlic, shallots and salt all over. Pour in 1/2 of marinade and coat well. Marinate the meat overnight in the fridge. Save remaining 1/2 of marinade in the fridge for basting.
  3. Preheat oven to400°F. Remove excess marinade and roast meat on a rack in shallow pan for 30 minutes, until the meat is cooked. Transfer to the grill to char the surface, basting marinade sauce while grilling. Slice into small pieces. If you have extra sauce, brush over the sliced meat. Serve immediately.

Regina’s Note:

  • Garlic: If you have shallots on hand, you can also partially substitute a few chopped shallots for more flavor.
  • Honey: The original recipe uses equal amount of  maltose 麦芽糖 and honey, but since I ran out maltose, I doubled up the honey portion.

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This is a very simple and easy recipe. The oven does most of the cooking, and the seasoning rub are commonly used stuff. The result is very rewarding– the meat is very tender and bones are really easily pulled apart… tastes just like those from the restaurant if not better. Make it for your party and see your guests wow…

Barbecue Baby Back Ribs

Barbecue Baby Back Ribs

Barbecue Baby Back Ribs Recipe

Ingredients:
2 lbs or 1 full slap baby back ribs
1 tbsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp ground cumin
1 tsp granulated garlic
3 tsp packed brown sugar
1/2 tsp ground black pepper

Method:

  1. Clean and rinse ribs. Pat dry with paper towels.
  2. Combine all seasoning in a bowl and mix well. Rub seasoning all over the ribs. Place ribs, meat side up, in a deep roasting pan (I used glass pan). Cover tightly with foil and marinate in the fridge overnight.
  3. Preheat oven to 300°F. Roast ribs (in roasting pan covered with foil) for 1.5 hours. Reduce oven temperature to 280°F and continue roasting for another 1 hour. At this point the ribs should be very tender and meat easily pulls off the bones.
  4. Transfer ribs onto grill to char the surface, high heat about 5 minutes each side. Brush with your favorite BBQ sauce before removing from the grill. Serve immediately, or keep warm covered in low temperature oven for later serving.

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This recipe from Sarah’s grandma (Mrs. Kang) is very easy to remember as the numbers represent the portion of the only 4 seasoning used for this dish (for each pound of the ribs). It is very easy to prepare as well. Every time I make this dish not only do I have an entrée but also a good soup stock for the day! It makes a great party food too as you can prepare ahead and everyone loves it.

4-3-2-1 Ribs

4-3-2-1 Ribs

4-3-2-1 Ribs (Easy)

Ingredients:
1 lb pork spareribs– cut into 3 inches long
2-3 slices of ginger

Seasoning (for EACH pound of the spareribs– pls multiply the proportion if needed):
4 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp rice vinegar
1 Tbsp rice cooking wine

Method:

  1. Blanch pork ribs in boiling water for a couple of minutes. Remove and wash out any impurities. Discard the water.
  2. In another pot bring enough water to a boil (enough water to cover the ribs). Add in ginger and blanched ribs then cover with lid. Continue boiling the ribs on high heat for 5 more minutes. Turn the heat to medium low (mark #4) and let it cook covered for 45 minutes. At this point the ribs are tender enough and can be cooked in th sauce later at any time.
  3. Add all the seasoning to a cold wok and heat up to dissolve the sugar. Scoop up the ribs and put into the wok to coat the sauce evenly. Keep stirring the ribs when sauce starts to thicken to prevent burnt (if you want a spicy version you can add some chili powder at this point). When the sauce is almost dry and ribs are shinny looking dish out and serve hot.

Note:

  1. This is a great party food– ribs can be boiled ahead of time and kept in the broth. Just cook them in the sauce right before guests arrive. People like the flavor too.
  2. Discard the fat in the broth and you’ll have a good soup base or for use in porridge.

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