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.
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.
I think the best way to eat beef is by slow cooking it in stew or casserole to make every sinew mouth-wateringly soft especially when using cheap cuts of meat.
Goulash is a Hungarian national dish. This dish is a history in itself.
During the 9th century, goulash or rather gulyas was a staple of Hungarian herdsmen, looking after the cattle. They used to eat cuts of beef boiled with vegetables. The word gulyas actually means herdsmen.
Then came the 15th century and the invasion of the Ottoman Turks. The Turks introduced paprika to Hungary.
Hungary loved paprika.
They embraced paprika into their cuisine in such a big way. Gulyas got the paprika treatment, which we know now as goulash.
To cook an authentic goulash, be generous with the paprika.
Recipe to follow and the postulant cook is experimenting!
The autumn going to winter weather is ideal for stews and casserole as they are warming and filling for extra energy needed by the body to cope with colder temperature.
The above is not Dinuguan (bloodied Pork). It is beef stewed in Guinness, an Irish dry stout, ergo the dark colouring of the dish. Guinness gives a burnt flavour derived from roasted barley. It gives an authentic Irish flavour popular in beef stews of the world 🙂
2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
100 g baby silverskin pickled onions
1 large onion
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Method of Preparation:
Heat oven to 160C.
Heat the oil using a large lidded casserole pan.
Add the beef and cook until brown, remove with a slotted spatula into a plate, then set aside.
Add the onion to the casserole, and cook until translucent to brown.
Stir in the flour thoroughly.
Return the meat and any juice accumulated in the plate into the cassserole.
Give it a good stir.
Add the silverskin pickle onions.
Pour over the Guinness.
Crumble in the stock cube, give it a stir.
Season with salt, pepper and a pinch of sugar.
Drop in the bay leaves and thyme sprigs.
Cover the casserole with a lid and place in the middle shelf of the oven for about 2½ hrs, check the meat is tender.
Serve with freshly boiled rice or mashed potatoes.