Archive for the ‘Chinese’ Category

Chinese roast pork belly

Posted: September 27, 2015 by nietize in Chinese, Pork
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< strong>Ingredients


2 tbsp salt
1 tbsp sichuan pepper
1 tbsp five spice
1 kg pork belly
2 tbsp good quality red wine vinegar

Fry salt, sichuan pepper and five spice without oil at low heat for a few minutes.  

Put the pork belly on a chopping board and score the fat in a criss cross manner. Rub the meat all over with oil, then rub the marinate into the meat. Cover the pork up and put it to one side in a roasting tray (preferably, kept in the fridge for a day)

Preheat the oven to 220 degrees. Put the pork in the oven and roast for 10 minutes. Lower the heat to 160 degrees and roast for 1 hour. Bast the pork with the red wine vinegar and continue roasting for 20 minutes at 220 degrees or until the skin is nice and crispy.

Serve with a dollop of dijon mustard

Well the cooking method is exactly the same as Jamie Oliver’s Italian Roast Pork, the difference is in the seasoning.
It’s good that pork belly isn’t readily accessible in London or else it may be a frequent item on my table which is not exactly that beneficial for my health…


It actually is now…



From BBC recipes
Serves 4


For the marinade
1 tbsp groundnut oil
3 cloves garlic, chopped
2 tbsp grated fresh root ginger
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
2 tsp five-spice powder
2 tbsp honey

For the chicken
1kg/2lb chicken drumsticks, skin on

For the marinade, place all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes, ideally overnight.

Preheat the oven to 180C/350F/Gas 4.


Place the chicken drumsticks onto a roasting tray and roast for 30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.)

From the Home Book of Chinese Cookery by Deh-Ta Hsiung

680g green or white cabbage
a few dried red chilli
about 10-12 Sichuan peppercorns
3-4 tbsp oil
1 1/2 tsp salt

For the sauce:
2 tbsp soy sauce
2 tbsp vinegar
1 1/2 tbsp sugar
1 tsp sesame seed oil

Wash cabbage in cold water and tear the leaves by hand into small pieces the side of a matchbox. Cut the red chilli into small bits, mix the sauce in a bowl.


First heat the wok, add the oil and wait for it to smoke before throwing in the peppercorns and chills to flavour the oil. Before they are burnt quickly add the cabbage, stir until it starts to o limp. Then add salt and continue stirring. Then pour in the sauce and stir to allow the sauce to mix in well. Cook until the cabbage is cooked.


From The Home Book of Chinese Cookery by Deh-Ta Hsiung

400g pork
2 tsp cornflour
100g Szechuan preserved vegetables
3-4 spring onion stalks
3 tbsp oil
1 tbsp soy sauce


Choose a cut of pork that is not too lean, and shred it into strips the size of matchsticks, then marinate with the cornflour mixed with about 1 tbsp cold water. Shred the preserved vegetable into the same-size strips as the pork. Cut the spring onion stalks into short pieces.

Heat the oil in a hot wok or frying pan, stir-fry the pork by separating the strips with a stirrer or chopsticks. When the colour of the meat starts to change, add the spring onions and soy sauce, continue stirring for a few times more, then add the preserved vegetable and cook all together for about 1 minute or until the pork and vegetable are well blended with each other.

Twice – cooked pork (回鍋肉)

Posted: February 20, 2015 by nietize in Chinese, Pork
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From The Home Book of Chinese Cookery by Deh-Ta Hsiung

450g belly pork, or any other cut of pork
100g bamboo shoots
2-3 spring onions
2-3 tbsp oil
1 tbsp crushed yellow bean paste
1 tbsp chilli bean paste
1 tbsp rice wine or sherry
1 tbsp soy sauce
1 tsp sugar


Place the piece of pork whole in a saucepan and cover it with water. Bring it to the boil and let it simmer for about 40 minutes, then turn off the heat and leave the meat in the liquid for at least 2-3 hours under cover before removing it to cool with the skin side up.


Meanwhile cut the bamboo shoots into small slices and spring onions into 12mm lengths. Skin the pork, and if you are calories conscious, cut off some of the excess fat. Slice the meat into thin pieces about the size of large postage stamps.

Heat the oil in a hot work or frying pan, throw in the spring onions followed by the bean paste, stir for a couple of seconds, then add the pork and bamboo shoots together with wine, soy sauce and sugar. Stir for about 1 1/2 minutes, adding a little water or stock if necessary.

You can substitute the bamboo shoots with any other seasonal vegetable, in which case, stir fry the fresh vegetable first for a few seconds before adding the pork to the pan.

Chinese BBQ Pork

Posted: November 11, 2012 by nietize in Chinese, Pork


1 lb boned loin pork
salt and pepper to taste
1 tsp sugar
2 tbs soy sauce
1 tbs sherry
pinch of MSG

Cut the pork into strips about 2 inches in length and 1 inch in width (cut with the grain of the meat and not across as normal). Mix the seasonings and sugar, rub into the meat. Then rub the sherry and soy sauce into the meat and allow the meat to absorb the flavour for at least 2 hours.

Roast in a moderate oven 350F or gas mark 4 for 10-15 minutes. Raise the oven temperature to high 425F or gas mark 7, turn and baste the pork well for another 10-15 minutes.

The gf has gotten her hands on her great grandmother’s handwritten recipe book, and we are now happily going through them to cook and experiment. The pork from this recipe is very tender and flavoursome, and it reminds me of Chinese home cooking…

Just to point out that I didn’t use msg…and I think it’s already very good without it!

From Bowl Food
Serves 4

1 teaspoon szechuan peppercorns
2 tablespoons peanut oil
2 pieces fresh ginger, finely julienned (3cm each)
2 cloves garlic, chopped
1 kg chicken thigh fillet, cut into thirds
1/3 cup rice wine
1 tablespoon honey
1/4 cup light soy sauce
1 star anise

Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant. Remove and crush lightly with the back of a knife.

Reheat the wok, add the oil and swirl to coat. Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.

Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.

Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.

Serve with rice.

This seems to be a slightly different version of the braised chicken in soya sauce recipe that my mom gave when I first started cooking. The key difference being that my mom’s recipes uses rock sugar while this uses honey.


From BBC Goodfood
Serves 6

6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger , peeled and shredded into matchsticks
3 garlic cloves , thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion , shredded long-ways
1 tbsp soy sauce

Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.

Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

My mom taught me how to cook this Chinese dish a long time ago. I have forgotten all about it until I chanced upon this recipe on the BBC website. Really simple dish to make, but full of flavour.

Steamed egg with minced pork

Posted: June 9, 2012 by nietize in Chinese, Eggs, Pork
Tags: ,

Modified from
Serves 2-4

2 eggs
1/3 cup water
1/2 tsp Chinese cooking wine
1/4 to 1/2 tsp light soy sauce

150g minced pork
Marinade for the minced pork
1/2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp Chinese cooking wine
a bit of Chinese white pepper
1/2 stalk spring onions, finely chopped (use the green upper part)

Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.

Add the water, 1/2 tsp Chinese cooking wine and 1/4 to 1/2 tsp light soy sauce to the eggs mixture.

Combine the marinade with minced pork and mix well. Leave for at least 10 minutes.

Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.

Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. If you see any bubbles, “flatten” the surface gently with the back of a spoon.

Cover the dish with aluminium foil.

Steam the egg custard over high heat for about 15 to 20 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.

My mom has been cooking this dish for my family for a very very long time. I am glad I know how to make it as well now to continue the tradition.

Chinese style braised beef one-pot

Posted: April 22, 2012 by nietize in Beef, Chinese, Stew

From BBC GoodFood More one-pot recipes
Serves 4
3-4 tbsp olive oil
6 garlic cloves , thinly sliced
good thumb-size piece fresh root ginger , peeled and shredded
1 bunch spring onions , sliced
1 red chilli , deseeded and thinly sliced
1½ kg braising beef , cut into large pieces (I used beef brisket)
2 tbsp plain flour , well seasoned
1 tsp Chinese five-spice powder
2 star anise
2 tsp light muscovado sugar
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce , plus more to serve
500ml beef stock

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.

Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.

Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.

Serves 2

1 pound fresh green beans
1/2 cup ground pork
Salt and black pepper, to taste
1/2 teaspoon cornstarch
1 tablespoon dark soy sauce
1/2 teaspoon granulated sugar, or to taste
2 tablespoons chicken broth
4 tablespoons vegetable or peanut oil
1 tablespoon chopped fresh ginger
1 teaspoon Chinese rice wine or dry sherry, or as needed
1 ounce (1/4 cup) chopped Szechuan preserved vegetable
1 green onion, finely chopped
1 teaspoon Asian sesame oil

Rinse the green beans and drain. Cut off the ends and cut diagonally into 2-inch lengths.

In a small bowl, combine the ground pork with salt and black pepper to taste. Add the cornstarch, mixing it in with your fingers. Let stand while preparing the other ingredients.

In a small bowl, combine the dark soy sauce, sugar, and chicken broth.

Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the green beans. Stir-fry the beans for about 6 to 8 minutes, until their skins pucker and turn brown. Remove from the wok.

Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the ginger. Stir-fry for a second, then add the ground pork. Cook, stirring, until the ground pork is cooked (about 2 minutes). Splash the ground pork with the rice wine while it is cooking.

Stir in the Szechuan preserved vegetable and cook briefly until it is hot. Add the green beans back into the pan, stirring to mix with the other ingredients.

Give the sauce a quick re-stir and add it into the wok. Cook until the liquid is dry (about 2 minutes).

Stir in the scallion. Do a taste test and adjust seasoning if desired. Remove from the heat and stir in the Asian sesame oil.