To be frank, I never did grow up with pork belly with salted fish dish, I supposed it was a dish that wasn’t particularly popular up north in Penang where I grew up, that or my family was not privy to the greatness of this combination during that time.
My first time having this was at Lucky Loke restaurant over a decade ago and been a fan ever since.
pork belly with salted fish
A few days ago, I finally recreated this dish in the kitchen, and it turned out to be pretty simple and rather delicious as well!
Here goes the recipe –
- Pork belly 300 gram, remove skin, marinate with equal portion (2 tablespoon) of cooking caramel, rice wine, and oyster sauce
- 3-4 bulbs shallots, cut in quarters
- 2 inch ginger, thin sliced
- 6 dried cili, fresh cili (optional)
- 3-4 clove of garlic
- spring onion for garnish
- 2 table spoon salted fish, cut in small chunks
- 3-4 tablespoon cooking oil
it’s a stirring and frying affair
- heat up pan, fry garlic and salted fish
- add dried cili & shallots, fry till fragrant
- add pork, medium heat, cook 5-10 mins depending on thickness
- add fresh cili & spring onion last min
Result was fantastic and require no additional seasoning, now I just need to get me a small claypot to complete the look & feel properly instead of using a frying pan and serving bowl.
I haven’t had any Korean food this Corona lockdown period, so naturally it calls for a home made affair to satisfy the cravings. Since there’s no easy way to install an exhaust fan in the dining room to simulate that Korean BBQ experience, I thought kimchi jiggae (kimchi soup) should make a decent replacement, which it did!
So without further ado, here’s my homemade kimchi soup recipe, if you decide to DIY at home too.
- 1000 ml soup stock – i used leftover pork bone soup
- 3-4 bulb garlic
- 1 inch ginger, sliced
- 2-300 gram pork belly
- 1-2 tube Japanese tofu
- 2 eggs
- 3-4 tablespoon Gochujang (Korean red chili paste)
- 200 gram kimchi
- spring onion & cilantro
- heat up soup stock and add garlic and ginger
- add pork and boil till pork is soft on low heat (depends on thickness, 20-40 mins)
- add gochujang & kimchi, boil for another 10 mins
- add spring onion, egg & tofu for the last 3 mins
- serve with cilantro on top
Simple, wholesome, and great for rainy day, you can have this soup as is or with a bowl of steamed rice.
Check out more simple recipe here.
This is my version of bacon French toast, one that led me to buy a loaf of bread after not having any for more than two months since the start of MCO (movement controlled operation) thanks to Covid-19 pandemic (this description may come helpful years later).
There are many French toasts recipes, this one is mine.
- 2 pieces of bread
- 1 egg
- 2 tablespoon of butter
- 2-3 pieces of bacon
- 1 piece of cheese
- put the egg in a bowl, beat & mix with butter
- pan fry bacon
- when you have enough oil released from bacon, fry bread after dipping in egg+butter
- place bacon on bread once crispy
- place cheese at the end
- eat while hot! Green bits are optional
Pork chop has always one of my simple guilty pleasures, a slab of loin with a layer of fat can deliver a rather satisfying meal perhaps second only to steak in its simplicity and taste, but at 1/5 the cost (if you count only the cost of meat).
The tricky part about pork though is that if you don’t get it “just right”, it’s easy to have an overcooked piece of dry meat that takes 1/2 hour just to chew, or worse, under cooked and be friends with your toilet for the next day or two. Beef is a lot more forgiving in that regards.
Sous vide to the rescue then! Ever since I bought myself a little sous vide stick (the cheapest version of Anova), I’ve been using it for pork chop exploit quite a few times, I want to share with you my recipe today.
- 250 gram pork chop, preferably with a layer of fat
- 2 tablespoon of fermented tofu for marinate
- asparagus + garlic (or any side dish you wish to have)
- 2 tablespoon butter/cooking oil
- marinate pork chop with fermented tofu (preferably overnight), seal in vacuum bag
- sous vide pork chop at 60 Celsius for 2 hours
- remove from water bath, heat up frying pan till smoking hot, pan sear for 1 minute each side, remove and let rest for 4-5 minutes
- fry asparagus with butter & garlic while pork is resting, serve as side
If you want someone else to be doing the job, I think ANTE probably has the best pork chop in town.
One of my favorite canned food is the stewed canned pork. It is basically savory heaven contained within a can that can be unleashed upon in the kitchen at your convenience throughout the clock. If I had to build a nuclear bunker, this will definitely be one of the stocked up item for me.
Today, I’m going to share with you one of the easiest ways to make use of this godsend ingredient – by making canned stew pork with potato dish that goes very well with steamed rice.
cooking potato with canned pork
- one canned stew pork (big)
- 3 potatoes, cut in 1/2 cm thick slices
- 2-3 cloves of garlic, smashed
- 1 tablespoon cooking oil
- 1 tablespoon dark soya sauce (optional)
potato with stewed pork
- boil the potato until soft
- heat up cooking oil and fry garlic until fragrant
- add canned pork, add potato
- add dark soya sauce (optional)
- mix well and serve while hot
This dish can be prepared in less than 20 minutes, super simple and positively delicious. Give it a try if you like some of those homey cholesterol laden taste.