Pork

Beef/pork lasagne with silverbeet & chargrilled vegetable sauce

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Although I am well known for my Asian food stall at the school fetes, my signature dish is actually a lasagne. My lasagne is fresh, intense and satisfying. In some small ways, it is different to the others.

Tasty beef lasagne with silverbeet

I have a few little secrets to share: Read the rest of this entry »

Twice cooked pork with chili soy bean sauce (Hui Guo Rou 回锅肉)

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This twice cooked pork is aromatic, juicy and can be seriously spicy. My friends told me, as they walked down to my house for dinner, they could smell the cooking from the top of the street. This dish is so tasty and satisfying with a bowl of rice, or a few freshly steamed ‘Man Tou’ (plain steamed buns).

Twice cooked pork with chili bean sauce

I have posted the ‘Man Tou’ recipe here.

Recipe is as follow:  Read the rest of this entry »

Deep fried rice balls with kimchi, spicy pork and panko crumbs

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I like Kimchi, I like gochujang, I like rice, and I like pork – roll them up in a ball with crispy panko crumbs,deep fried and you will get these irresistible rice balls.

Deep fried rice balls with kimchi, spicy pork and panko crumbs

Recipe is as follow: Read the rest of this entry »

Egg ‘pancake’ with Asian style meat balls, vegetables and fish sauce (low FODMAP, gluten free)

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I bought some minced pork from the local butcher early this afternoon with the intention to make some Low FODMAP dumplings. By the time I get around processing the mince with bok choy as filling, I was getting quite hungry and fancied something a bit more substantial.  So here is the afternoon snack / dinner – really nice with a Vietnamese fish sauce.

 

Egg ‘pancake’ with Asian style meat balls, vegetables & fish sauce (low FODMAP & gluten free)

Recipe is as follow:   Read the rest of this entry »

Pork belly with Chinese dry mustard greens (Mei Cai Kou Rou 梅菜扣肉)

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Pork belly with Chinese dry mustard greens (Mei Cai Kou Rou 梅菜扣肉)

When I was a little girl, my grandmother often sent me to the market across the road to get groceries. At the market, there were urns of soy sauce, slabs of tofu, loads of vegetables, a fish stand and a pork stand.  When it was my turn at the butcher’s stand, with his huge chopping cleaver in his hand, he looked down to me and asked loudly: ‘soup or for stir fry’. I looked up and quietly said: “kou rou’. He would then cut me a small piece of pork belly and tight it with a bamboo string as I handed over coupons and money.

A Chinese butcher at the market
A Chinese butcher at the market

I still remember how the bundles of dry ‘Mei Cai’, or salted Chinese dry mustard greens, hanging from the bamboo racks at the markets. There were preserved greens as well, being fermented in large brown urns. In the good old days, ‘mei cai’ was popular in China – it was cheap and can be use with so many dishes. If one ran out of money, ‘mei cai’ and boiled rice was considered a far superior option than soy sauce and boiled rice.

Here is one of my grandmother’s favorite dish – ‘mei cai kou rou’, or pork belly with Chinese dry mustard greens.

Recipe is as follows:  Read the rest of this entry »