Braised Pork with tau kee by Josephine Toh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1260602260660738/

1b. pork belly (cut into small pieces)
4 cups water
1 pulp garlic (lightly pounded with the back of a cleaver)
1 tablespoon white pepper corn (smashed and cracked)
5 hard-boiled eggs
8 oz. fried tofu/bean curd
4 tablespoons soy sauce
3 tablespoons sweet soy sauce (kecap manis)
1-2 tablespoons dark soy sauce, or until it reaches your desired color
Salt to taste

Method:

Heat up a pot or preferably a big clay pot with 4 cups of water. Bring it to boil and then add in the garlic, pork belly, and cracked pepper. Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce, and dark soy sauce. Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes.

recipe origin from internet.

Braised Pork by Lily Chua

Facebook link : https://www.facebook.com/groups/platepalate/permalink/1151436091577356/

Recipe:

Recipe
4 eggs hard boiled, pork belly about 500 gm, 1 star anise, 1 stick cinnamon, dark soy sauce 2-3 tbsp ( I used tai hua), 2 tbsp light soy sauce ( I used Kikkoman), 1 tbsp hua tiao jiu, ginger about 7 slices, 35 gm garlic with skin, rock sugar 25 gm. Chinese mushrooms about 9 pcs soaked till soft and cut into 2. Water min 500 ml and more

Method
Boil 4 eggs till hard boiled
Peel them and set aside
Use about 500gm of pork belly and brown on all sides

Prepare rock sugar 25gm, 7 slices of ginger, 25gm garlic smash with skin on, 1 star anise, 1 cinnamon stick

Fry in oil till fragrant (except rock sugar)

Fry pork with the spices n mix well

Then add rock sugar n soaked dried mushrooms

Add 2 -3 tbsp. dark soy sauce and 2 tbsp Kikkoman soy sauce and 1 tbsp hua tiao jiu and fry with pork mix well

Add hard boiled eggs and 250 ml water

Turn to high heat cover n let sauce boil

After 5 mins turn the eggs to colour them . Cover n cook 5 mins more

Transfer all into a claypot add 250 ml water n cover and continue cooking

Please remove the eggs after 20 mins Or else it will "explode" - it happen to one of my eggs

Continue cook about 20 mins more
Once a while stir n add more water

Off the fire

Before serving -

remove the pork and slice into desired thickness

Eggs can slice into halves

Eat with rice

Credits to the Straits Times recipe previously taken from SoShiok

Braised Pork Belly by Flora Ng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1151749888212643/

Braised Pork Belly with tau kee and eggs using Feng He Garden Sauce.

Note: Is a small portion for 2 pax, so do adjust accordingly if u want to cook more. Thank you.

Recipe:

Ingredients:
250g Pork Belly
4 Hard Boil Eggs
4/5 pcs of Garlic
2 pcs Star Anise
1/3 packet of Vegetarian Frozen Tau Kee (defroze)

Seasoning:
3 tbsp Dark Soy Sauce
1/2 tsp Light Soy Sauce
1/2 tsp salt (optional if u dont want it too salty)

Method:
Heat alittle oil (estimate) in wok, add in garlic and pork belly, fry till pork looks alittle golden brown.

Add in star anise and dark soy sauce, light soy sauce n mixed well.

Then add in 600ml of water, stir and mixed well and once boil, lower heat to let meat simmer for 30mins.

Thereafter add in tau kee and eggs n let it simmer at low heat for another 30mins till it tender n soft.

Ready to serve.

回锅肉 (Twice Cooked Pork) by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1150332261687739/

Recipe adapted from http://taiwanduck.com/spicy-twice-cooked-pork-taiwanese-st…/

My adapted version as follows:-
Ingredients:

$10 roast pork or (500g of boiled pork belly)
1 tbsp Lee Kum Kee Chilli Bean Sauce
1 tbsp Hua Tiao wine
1 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
3 cloves of garlic (slice thinly)
2 chillies (slice thinly)
2 spring onions (slice to about 2 inch long)
1 carrot (slice thinly)
1/2 a head of cabbage
4 mushrooms (soak and sliced thinly)

Method:
1. Cover the pork in cold water and bring to a boil then simmer very for about 20 minutes. Remove any scum during poaching. Take the meat out, rinse and plunge in cold water to cool. Remove pork pat dry and cut into very thin slices.

2. Prepare and set aside the vegetables and other ingredients.

3. Heat the wok with a little oil till hot and fry the pork slices till the meat is lightly browned. Take the meat out of wok, set aside.

4. Add garlic and ginger stir fry till fragrant then add the carrots and mushrooms and stir fry.

5. Push the above to one side and add chilli bean sauce, fry for a while and add the spring onions and chilli and mix everything together. Then add in the pork and vegetables and stir fry. Now add in about 1/2 cup of water, soya sauce and Hua Tiao wine.

6. Simmer for a while or until the vegetables are slightly softened then add in the sesame oil and ready to eat.

姜葱猪肉 by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1139865946067704/

For 2-3 pax

Recipe ( after I do a search on Google and come up with this)

Ingredients - 

Pork collar ( slice)
1 tsp baking soda ( marinate on the pork for 10-15min, wash away and pat dry... pork will be smooth and slippery)

Marinates ( 30min - 1hr)
2 tbsp light soya
1 tsp dark soya
1 tsp oyster sauce
1 tsp sesame oil
1 tsp corn flour

3pc slice ginger
1 garlic slice
Spring onion cut into 4cm length

*Heat up 2 tbsp of oil, fry the ginger and garlic and spring onion... put in the marinated pork and stir fry till cook ( add in 1 tbsp shaoxing wine)

Roasted Pork by Alice Pang

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1131733300214302/

I marinate left it outside for a few hours then put in the fridge without cover. The skin should be facing top no water no oil just leave it to dry overnight and grill. At 220c for 30 min and poke the meat. And grill again 250c for 30mins or till the colour turn brown and cooked.

Deep Fried Pork Chop by Vera Koh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1118109791576653/

Recipe -

800g Pork Loin

Marinade -
6-8cloves garlic, minced
1pc Fu-Ru
3tbsp light soya sauce
.5tsp sesame oil
2tbsp shaoxing wine
1tbsp 5-spice powder
2tbsp oyster sauce
5tsp cracked black pepper

Coating -
flour
egg
japanese breadcrumb/crushed cream cracker

Steps -
1. pork loin sliced to 1cm thick then hammer with the back of the cleaver on both sides of the pork.
2. coat with marinade n put in ziploc .
3. keep in fridge overnite

Next day - 
1. coat with flour then egg then breadcrumbs
2. fry till golden brown

*oil should not be too hot as the breadcrumb may get burnt easily.

Honey Garlic Pork Chop by Julia Foo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1112745968779702/

Honey Garlic Pork Chop

Ingredients:
300g Lean Pork (for pork chop-sliced)
2 1/2 tbsp Ketchup
3 tsp Honey
1 1/2 tbsp light soya sauce
Handful of minced garlic
Salt & pepper to taste
Potato starch

Method:
1) Marinate pork chop with salt, pepper & potato starch overnight.
2) In a bowl, mix well ketchup, light soya sauce, honey & garlic. Set aside.
3) Put the pork chop into the sauce mixture & coat well for 20 mins.
4) Pan fried the pork chop till cooked/a bit 'char'. Then, pour over the left over sauce (if any left) & let it simmer a while. Ready to serve!

外脆内嫩的南乳花肉 by Esther Khoo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1070714659649500/

My Recipe :
- 1/2 kg pork belly
Marinade :
- 2 pieces of nam yes
- 2 tbsp of nam eye sauce ( agar agar cos diff brand taste diff)
- mince garlic
- 1 1/2 tbsp hua diao wine
- 五香粉 （ agar agar cos not all ppls like )
- 1 tbsp sugar

Coating for meat
- corn flour and plain flour ratio 2:1

* mix all ingredients, rub on pork belly.. Leave outside for an hour then transfer in fridge for at least 4 hrs

* leave outside for at least 1/2 hrs b4 deep fried
* coat meat with flour evenly
* heat oil then deep fried till golden
* enjoy while hot

Black Bean Sauce French Beans with Minced Pork by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1060250377362595/

Black Bean Sauce French Beans with Minced Pork

Ingredients
1 pkt of French Beans (wash, peel off the linings from top & bottom, cut, wash & pat dry)
250g Minced Pork (marinade with Salt & Pepper, Hua Teow Wine, Egg Yolk & 2 tbsps Corn Flour)
1 tsp Shredded Young Ginger
1 tsp Minced Garlics
2 tbsps Oil

Sauce
1 tbsp Feng He Garden Black Bean Sauce
1 tbsp Oyster Sauce
1/2 tbsp Feng He Garden Light Soy Sauce
1 tbsp Mirin (I always use Mirin to substitute sugar)
100ml Water

Method
Spray oil onto the French Beans and air fry for 10 mins at 200 deg cel. Thereafter shake and air fry for another 10 mins. Set aside.

Heat Oil in a pan, add gingers, and sauté till gingers turn soft. Add garlics and saute till fragrant.

Add Minced Pork and continue to stir fry till almost cooked, add Sauce & French Beans. Simmer for about 10 mins, adjust to high heat and stir fry till sauce thickened. Dish up and serve.

Braised Pork with Mushroom by Lily Ooh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1042584819129151/

Ingredients:
One pork leg + pork fillet about 2 kgs – wash and cook in boiling water for 10 mins.
*After boiling the pork leg, wash and drain. Mix with the seasoning for least 4 hours or overnight.

2 pkts of Tao Pok (dried bean curd), 1 pkt of Tao Kee , 10 mushrooms (Wash)
10 eggs - boil for 5 mins, off heat and cover for 7 mins.

Seasoning for pork:
1 tsp Five spice powder
1/2 tsp Pepper
6 tbsp Light soy sauce
6 tbsp Dark soy sauce
2 tbsp Sesame oil
2 tbsb of Chinese wine

Other ingredients:
10 Garlic, 5 shallots, 4 stalks of spring onion,
I pkt mixed of Star anise, Cloves and Cinnamon stick
7 Slices ginger
4 Dried chillies (remove seed and wash)
4 tbsp of black Sugar
800-1200ml bone stock
Salt to taste

Method:
Heat wok with oil and add black sugar, cook till sugar dissolved.
Add shallot, garlic, spring onion, star anise, cloves, cinnamon stick, ginger and dried chillies, fry till aromatic.
Add in marinated pork legs, fry well and pour in 800ml stock and bring to boil.
Add in other ingredients boil for 5 mins, add salt to taste, switch to low fire and simmer till pork soften. (about 1 hour).

Note: add more stock if dries up and some salt if more stock added.

Char Siew by Pam Hi

Facebook link - https://www.facebook.com/photo.php?fbid=1056453251096471&set=pcb.1033089190078714&type=3&theater

Recipe link - https://www.evernote.com/shard/s472/sh/0bc51bca-2e5f-4694-b5c6-441265656adf/475db2b2497721ee6cfac03b53437a26

1 kg - Pork (I used 不见天 or 边肉, I dunno what to call in English but the meat is taken from the underarm area of a pig (area between the pig’s shoulder and belly which would never have been exposed to sunlight) - hence is called 不见天, the meat is less fatty and tender.  If cannot find you can use shoulder butt pork.

Prepare following & mixed well before putting in meat to marinate for at least 4 hrs (I marinated overnight).

2 tbs - Hoisin sauce
2 tbs - light soya sauce 
3 tbs - Oyster sauce (I used premium)
1 tbs - Chinese wine (hua tiao)
2 tbs - Sesame oil
100gm - Sugar 
1 tsp - five spice powder
1 tsp - pepper

TO COOK
1) use a non stick frying pan, add pork & sauce (reserve some to add on top of char siew if too dry later)...

2) cover it and let it simmer on med to low heat for about 30 to 40 min. Pls remember to turn the pork every few mins to prevent char

3) if pork reaches the tenderness you desire. .open up the cover turn up to high heat to dry up the sauce and a little char look if u prefer...again don't forget to turn the pork so that it will not over char.

4) Heat up the balance sauce & pour over the meat if u like to have more sauce.

Roasted Pork Belly by Vera Koh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1031797306874569/

Taiwanese Lu Rou Fan (Braised Pork Rice) 滷肉飯 by Ooi U Jen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1030819896972310/

Black Bean Sauce Pork Fillet with Orange Capsicum by Helga Soo

Facebook link - https://www.facebook.com/photo.php?fbid=10210117545845142&set=pcb.1030840020303631&type=3&theater

Black Bean Sauce Pork Fillet with Orange Capsicum

Ingredients
350g Pork Fillet, sliced
1 Orange Capsicum, cut into small pieces
1 tsp Shredded Young Ginger
1 tsp Minced Garlics
1/2 Yellow Onions, sliced
Dashes of Black Pepper
1 tbsp Hua Teow Wine
2 tbsps Oil

Marinade Pork Fillet for 2 hrs
1 tbsp Oyster Sauce
1 tsp Sesame Oil
Dashes of Pepper
1 Egg Yolk
2 tbsps Corn Flour

Sauce
1 tbsp Feng He Garden Black Bean Sauce
1 tbsp Oyster Sauce
1 tbsp 万家香酱油膏
1 tsp Feng He Dark soy Sauce
100ml Water

Method
Heat Oil in a pan, add gingers, onions & capsicum and sauté till onions & capsicums turn soft.

Add Garlics and stir fry for 5 secs. Add Pork fillet and continue to stir fry till almost cooked, add Sauce and simmer for 10 mins. Adjust to high heat and stir fry till sauce thickened, add black pepper and wine. Stir fry for another few seconds. Dish up and serve.

Rice cooker pork belly char siew by Karen Leong

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1027317527322547/

1 thick strip of pork belly (slightly under 500g, cut away the skin)
2 tbsp maltose
1 tbsp oyster sauce
1 tbsp light soy sauce + 1 tbsp dark soy sauce
1 tsp 5 spice powder
2 tbsp red fermented soy bean cube+sauce
1 tbsp rose wine
2 tbsp minced garlic
(adjust above quantity to your taste, u might want to add honey or brown sugar if you prefer sweet meat)
Cut pork belly length-wise into half. mix all the listed ingredients together and marinate with the pork belly overnight.
Next day, just put the pork belly+sauce into rice cooker (ensure the pork belly is resting flat at the base of the rice cook in order for the sauce to caramelised and coat the base of the pork belly). Press cook. one cycle. When done, open the rice cooker and flip the pork belly onto the other side. Close rice cooker and let it rest for another 15min. U might want to stir the pork belly around the sauce a little bit when flipping as the sauce would have thicken and stick at the base of the rice cooker abit

卤肉饭 by Ina Tay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1017885718265728/

Pumpkin dumplings by Jenni Chen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1006016409452659/

Pumpkin dumpling
Recipe used Panasonic Bread Maker
Pumpkin skin dumpling
Recipe :
Skin ingredients:
-100 gr bread flour
-100 gr cake flour
-1/2 tsp salt
-2 tbsp vegetables oil
-60 ml warm water
-100 gr pumpkin pure

Filling :
-300 gr minced meat
-1 stalk scallions thinly sliced
-half of carrot grater
-half of big onion minced

Seasonings:
-2 tbsp oyster sauce
-1 tbsp soy sauce
-1 tbsp sesame oil
-1/2 tbsp chicken powder
- dash of pepper

Method :
1. Use menu 11 , after beep press stop take out the dough , if dough a bit wet you can add flour and knead it a while . Cut the dough into half , shape each into long log . Wrap each log with plastic wrap . Let's it rest for 30 minutes.
2. To prepare the filling , combine all ingredients and add in seasonings , mix it till well combine.

3.Unwrap the dough , cut the dough into small pieces. Cover the dough with damp kitchen towel to prevent from drying.
4. Dust the work top with flour , roll the each piece of dough using rolling pin into circle shape .
5. Place a spoonful of filling on the dumpling skin , fold it .
6. Steam the dumpling about 15-20 minutes

Honey pork ribs with garlic by Sharon Foo

Facebook link - https://www.facebook.com/photo.php?fbid=10207422957866660&set=gm.992733274114306&type=3&theater

Ingredients -

1kg ribs
2 tbsp dark soya sauce 
3tbsp oyster sauce
2tbsp honey
6tbsp sugar (reduce sugar if you dun like it sweet). If you want to get my taste dun reduce.
1/1/2 tbsp Worcestershire sauce
1/1/2 tbsp hp sauce (see pic below)
1tbsp sesame oil
1/2tsp pepper
1tsp baking powder
5 cloves garlic (smash it up), add more garlic if you like
Marinate it overnight

I bake at 220 degree for 45mins. Bake it together with the sauce. Turn the ribs once awhile . If you like more charred then pls keep a lookout on yr ribs. Do adjust yr oven temperature . Hope you like it.

You can deep fry , cook on stove for this dish not a problem at all.

Black Bean Sauce Stir Fry Pork Collar Shabu Shabu by Helga Soo

Helga's Black Bean Sauce Stir Fry Pork Collar Shabu Shabu 
Helga's 鼓汁猪肉

Facebook link - https://www.facebook.com/photo.php?fbid=10209497240297891&set=gm.990354567685510&type=3&theater

Ingredients 
500g Pork Collar Shabu Shabu 
1 tbsp of Minced Garlics
1 tbsp of Shredded Gingers
1 Red Capsicum (cut into squares)
1 Green Capsicum (cut into squares)
2 tbsp of Oil
1 tsp Feng He Garden Dark Soy Sauce (optional unless you like darker gravy)
Some Black Pepper

Marinade Pork for 1hr
1 large Egg Yolk
1 tbsp Sesame Oil
1 tsp Sugar
Dashes of Salt & Pepper
1 tbsp Corn Flour

Sauce
200ml Water
1 tbsp of Feng He Garden Black Beans Sauce (see pic below)
1.5 tbsp of Yummy House Oyster Sauce
1 tsp of Feng He Garden Black Soy Sauce
2 tbsps of Hua Teow Wine
1-2 tsp Corn Flour 

Method
Heat Oil, add Minced Garlics & Peppers, sauté till fragrant. Add Pork and stir fry till Pork is half cooked, pour Sauce over and stir fry till Pork is fully cooked. Add some Black Pepper & serve.

*I tried the dish after cooking and the taste reminds me of 家嫂牛肉河粉 at Amoy Street which I ate at least once a week many years ago. 🏻️