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Saturday, May 14, 2011

Spicy Soya Sauce Pork [Non Halal]


                     This dish is dedicated to Sarah, yes this is Ju's "Pork Curry", hope you do try this sometimes. This dish is my daughter's favourite and whenever I cook this dish, I just have to text her that I made it for dinner and she will try her very best, come rain or shine, to come back to eat same unless of course if she had a prior appointment but Then, it doesnt really matter if she cant make it to the dinner table as it sure does taste absolutely better the next day as normally most food needs a little time to sort of infuse together and she has told her friends that  she coined it as Pork "Curry" as it has a spicy taste from the dried chillies used in the dish, a dish she never gets tried off!!!  And this dish was the first recipe that I printed to include in a folder each that I am starting to compile for my children, my legacy to them so that when I am no longer around, they would not be "stranded" as their favourite recipes would be in a folder for each of them as it is very usual, when that time do happen,  for siblings to ask each other, "Do you know how to make mummy's .....?"  and of course as everyone is so busy in their separate lives, working or otherwise, they would not have the time to learn their favourites and I love the doing the things that I learnt as everything is weighed so for those who love consistency in their food, like yours truly here, 99.9% of what I post is measured this is just the thing because then there would not be any "hit and run", the food would always taste the same. Whenever I cook the things that I learnt, my recipe and a pencil will always be on the kitchen counter and if I made a few changes to suit my taste bud and personalise it, I would always minute it down. These are my own tips that I like to share with you too.  And then again there are those who prefer to just know what are the ingredients used and then "adopt" their own style which is fine as to each his own.

                    If you were to cook this dish, not only is the taste awesome, the aroma coming from cooking the garnish will float through your kitchen with such a wholesome smell that would make your tummy growl for food gratification.

                  "A"

                      1 kg                       Belly Pork
                      2 Tabsp                Light Soya Sauce
                      1 Tabsp                Dark Soya Sauce
                    10                             Dried Chillies

                   "B"

                     80 ml                        Light Soya Sauce
                       1 Tabsp                 Dark Soya Sauce
                       1 Tabsp                 Oyster Sauce
                       2 whole                  Pods *Smoked Garlic [just wash, Do not detach stump, just smash]
                   
                     "C"

                       1 Tabsp                 Shao Xing Wine
                                                      *Water [slightly higher than the level of the meat]
                      1/4 - 1/2 Tabsp       Sugar

                     "D"

                      30 gm            Dried Cuttlefish [you know the thin stringy one you use for frying
                                                                           Seng Kuang/Turnip/Bangkuang]

                        5 pieces      Dried Chillies

               Method
  1. Snip the stems of the Dried Chillies & knock off some of the seeds [if you do not want it too spicy].  Wash & soak in hot water for 10 minutes.
  2. Put "A" in a large pot, cover lid & marinade for 4 hours in the fridge.
  3. Remove from fridge & thaw for 30 - 40 minutes.
  4. You can either Deep Fry "A" for 3 minutes in order to seal the juices OR you can straight away do Step No.5 if you are pressed for time.  You should do both styles so that you can compare the difference in taste & texture.
  5. Put "B" in the large pot together with "A" & Cook For 25 Minutes on medium low fire & stirring it occassionally to prevent burning.
  6. Add "C" bearing in mind that the amount of water should be slightly higher than the level of the meat, & simmer on medium low fire for 25 - 30 minutes.
  7. IN THE MEANTIME (a) submerge the Dried CUTTLEFISH in vinegar [vinegar just above the level of the Dried Cuttlefish FOR 10 MINUTES ONLY [THIS IS THE SECRET TO MAKE THE DRIED CUTTLEFISH CRISPY] & then place it on a siever to drain off the vinegar; (b)  Snip the stems of the dried chillies & knock off some of the seeds.  Just wash & soak in hot water for 10 minutes then place on siever to drain off water; (c) HEAT some oil in a frying pan, add the dried cuttlefish & dried chillies together & fry till you can smell the aroma of the dried cuttlefish.  Remove & place on kitchen paper napkins to absorb the oil.
  8. Once the meat is cooked, garnish it with the fried dried cuttlefish & dried chillies.
                   
                   Comments:-

                      1.  *The smoked garlic has some black skin & alot of  older folks like me will swear that in some Chinese cooking, the smoked garlic gives an umpph.  If you dont have same you can just use garlic.

                     2.  The garnish ie the fried dried cuttlefish is optional and whenever I cook this, most times I omit them.

   
               Till my next post, xoxo, Ophelia 
    

2 comments:

Tracy Tan said...

this is like the dry bak kut teh with cuttlefish! sounds very yummy :)

Ophelia said...

Tracy this sure is yummilicious :)