I love, love, love this recipe. I am pretty sure it is fattening and not good for my high blood pressure but I just love it. Anyway, I don’t really it every single day😜 as much I would like to. 😜 . Only on special occasions.
But there are those days that you can’t wait for a special occasion. It just pops in your brain and can almost taste it that you actually want to eat it. Well, we have got the recipe for you.
By the way, the above photo is called Chairman Mao’s Braised Pork.
Chairman Mao Braised Pork
1½ lbs pork belly
2 cups water
1 tbsp soy sauce (dark)
1 tbsp soy sauce (light)
(or 2 tbsp dark soy sauce)😜
1½ tbsp Shaoxing Rice wine
2 pieces Star anise
1½ tbsp sugar
1 tbsp rock sugar
1½ tablespoons oil
4 cloves garlic, peeled, bruised
¼ inch ginger, peeled and sliced
1 stalk spring onion, left whole
1 stalk spring onion, chopped for decoration
Slice the pork belly into inch pieces.
Add them to a casserole or pan of boiling water. Allow to boil for 5-7 minutes. Drain and allow to cool.
Meanwhile, heat the oil in a large frying pan, better yet in a wok over fairly low heat.
Stir in the sugar and cook until it had turned brown, not burnt.
Add the pork and coat it with the sugar. Cook for 5 minutes over medium heat, turning them constantly.
Pour in the wine.
Add the light and dark soy sauce (or just use 2 tablespoons of dark soy sauce). Let the pork soak in the soy sauce for a minute.
Add the water.
Drop in the star anise.
Sprinkle in the salt. Turn up the heat on high. Cover the wok or casserole and bring to a boil.
Turn down the heat, add the ginger, garlic and the spring onion.
Cover once again and simmer for 45-50 minutes on low heat.
Check and stir once in a while to ensure that the water has not completely evaporated, leaving a burnt offering.
Then sprinkle the rock sugar. The rock sugar will give the pork its shiny, succulent look.
Turn up the heat on high. Allow to cook for another 7-10 minutes. Stir it continuously and cover the pork pieces with the sauces.
Now it is ready. Transfer into a serving bowl and garnish with the chopped spring onion.
I saw a bit of GMA’s Mars on youtube and like the recipe of the Japanese version of a fried chicken. Thanks to Benjamin Alves, the guest celebrity cook, for making it looks so easy to make and yet so yummy. All the women in the show were all saying how good it was.
Chicken Karaage (Japanese Chicken popcorn Recipe)
6-8 pieces of boneless, with skin on chicken thighs; each thigh, depending on the size, should be cut into two or three pieces.
1 tablespoon ginger, freshly grated
2-3 cloves garlic, grated
2 tablespoons soy sauce
1 tablespoon sake
2 teaspoons brown sugar
1/2 – 1 cup cornstarch/cornflour
vegetable oil for frying
slices of lemon to garnish
Method of preparation:
In a large bowl, season the chicken thighs with the salt and pepper. Set this aside.
Make the marinade using a different container. Mix thoroughly the ginger, garlic and brown sugar with the soy sauce and sake.
Pour this mixture onto the chicken thighs. Mix well to soak all the crevices of the chicken thighs.
Cover the bowl with cling film and leave to marinate in the fridge for at least an hour.
After an hour or so, heat the oil in large frying pan or wok for deep frying.
Before frying, each of the chicken pieces, roll each one into the cornflour and then let it sizzle in the hot oil until done.
Serve with your favourite sauce.
The gorgeous Japanese actor, Mizushima Hiro has a new tube channel where he will be learning and showing how to cook and prepare classic Japanese food. Here is the link for his first recipe which is Kaarage.
Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)
This is a delicious recipe which is easy to make. Very filling and will delight the whole family especially during winter time.
Below is the recipe.
1 cup mung beans (can be left to stand in lots of water to make the beans swell and would cut minutes of cooking time)
1 medium size aubergine (eggplant), sliced
1 large onion, diced
3-5 cloves garlic, minced
1-inch ginger, peeled and julienned
100 g pork belly, cut into bite-size pieces
1 cube vegetable bouillon
1 tbsp fish sauce
salt & freshly ground black pepper
Method of Preparation:
In a medium size pan, cover the mung beans with enough water and bring to a boil. Lower down the heat and allow to simmer for 10 minutes. Carefully discard the water and some of the green bean husks that gather to the top.
Using a casserole pan, fry the garlic and onion until golden brown.
Stir in the pork slices and cook until brown all over.
Add the ginger, stir.
Add 4 cups of water, crush the vegetable bouillon over it.
Bring to a boil and simmer for 10 minutes.
Add the mung beans, cover the pan and leave to simmer for 15 minutes more.
Pour in the fish sauce, give it a stir.
Add the aubergine and cover the casserole once again and allow to cook for five minutes.
Check the seasoning, add salt according to taste. Give it a good measure of black pepper.