Trotter and ginger in sweetened black vinegar ????

Pig trotter and ginger stewed in sweet black vinegar is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. Also many Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells and some some chicken cooked in homemade rice wine, all

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Pork fillet with black pepper sauce ????

???? Hak jiu gee lau (Cantonese), or Hei jiao zhu liu (Mandarin) - Pork fillet with black pepper sauce
Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered.

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Sichuan style spicy lap cheong ??????

Chuan wei ma la xiang chang (in Mandarin) ??????

? = Sichuan ? = flavoured ? = numbing
? = hot ? = fragrant ? = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) ??
lap / la ?, in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.

I have been making my own lap cheong many times now I no longer buy

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Tea smoked cured belly (bacon) ?????

Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.



1. Curing

Ingredients
1.5 kg

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Drunken pork belly ????

Green ginger wine makes a great refreshing cocktail with lime and fizzy water. I also use it for oriental cooking.when I am out of Chinese cooking wine. Stone's is nice. I also like Lidl's (silly me! just remember it's Aldi not lidl) own brand but it is only available around Christmas time.


This stewed pork recipe was created when I had a bottle of old ginger wine to use up quickly. I was

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Stir fried pork and cucumber with yellow bean sauce ????

Chow hwang gua jiang ????
Most people have cucumber raw or pickled, I love stir fried cucumber.

This is a simple stir fry but the recipe is not that common. The original recipe is from Ching Imperial kitchen specially made for Empress Dowager Cixi as condiment or side dish. Traditional raw vegetable pickle was normally served but because Doweger had a tender tummy, her chef made this cooked

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Steamed pork cake with moi choi ?????

There are so many types of Chinese pickled vegetables. If you have visited one of the larger Chinese supermarkets, you may be baffled with the array of dried or wet pickled vegetables: salt pickled, vinegar pickled, spice pickled, sweet pickled etc.. Everytime I go to those Chinese supermarkets in London I always find something I have never tried or heard before. So many to choose from and

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Taiwanese meat and mushroom sauce ??????

?????? - Tai Shi Xiang Gu Rou Zao

This is Chinese spag bog sauce Taiwanese style. The flavour is similar to this chunky style recipe.

Cheap, flavourful and very versatile, this sauce is great with plain rice, any noodles (dry or soup), stir fries vegetables or serve with plain rice cake. I normally make a big batch, store some in fridge for up to a week or freeze till ready to use. Hard boiled

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Chinese pork jerky/ Sweet bbq pork/ Rou gan / Bak kwa/ ??

Hello and belated New Year greeting!. Apology for neglecting the blog again for many weeks, I had disappeared to California enjoying the sun and hopefully has escaped the worst of English winter.

Chinese New Year is coming soon. This year is the year of the rabbit and 1st day of CNY is next Thursday 3rd Feb.

One of my CNY favourite snack is sweet bbq pork from Singapore (and West Malaysia too).

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Jingdu ribs (Cantonese sweet & sour ribs) ???

I have recently discovered Asda pork ribs are fantastic and great value. The ribs are in big chunks and full of meat. The pack I bought last week was labelled as 800g but the actual weight was around 900g.Take a look and drool at my favourite Cantonese Jingdu ribs ??? . It's sticky, sweet, sour and finger licking good.Jingdu ribs are available in most Cantonese style restaurants. Most are quite

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Braised potato and belly pork with red fermented beancurd ???????

This is my mum's recipe and has been a favourite since I was a kid. This dish does not look very pretty but it is very tasty comfort food. The braising method is similar to hong shao pork. The meat is succulent and potato chunks are soft and absorbed all the meat and sauce flavour. I can eat this every week and still don't get tired of it.The secret to make the potato very tasty is to deep fry in

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Steamed ribs and butternut squash with black bean sauce - ???????

Had this last night it was very tasty. It's steamed pork spare ribs with black bean sauce on a bed of butternut squash. The ribs were tender and juicy coated with lots of black beans mixed with garlic, ginger and chilli. The butternut squash was soft and sweet. A recipe to keep.Here is the recipe to share with you.Ingredients:450 - 500g pork ribs**, chopped into small chunks or buy them ready cut

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Lap yuk ?? - Chinese dried bacon

I have never made lap yuk before. I made this batch of lap yuk together with the lap cheong. It's very easy just marinate and hang to dry, that's it. I am not that crazy with lap yuk like I am with lap cheong, but it is nice to know how to make this.

Here is what I did.

Ingredients:

1.75 - 2 kg belly pork
1/2 cup of light soy
1 tbsp dark soy
1/3 cup sugar
2.5 tbsp salt
1 tsp five spice
2 tsp

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DIY Lap Cheong tasting

Well the batch of homemade lap cheong is ready to eat. I had tried a little a day for the last few days, I am still here no funny tummy or illness. I am now happy to declare they are safe to eat.




Result and taste test:
Total drying (hanging) time is 1 week at room temperature. After drying the weight loss is around 30%. The outside of the sausages was a little drier and firmer than the

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Lap Cheong ?? - Chinese dried sausage

Stored bought lap cheong in UK are really tasteless, I don't really know why. I had tried so many brands and never find any I really like. It's such a shame good lap cheong from the far east are banned from import and carrying them yourself through custom. I don't buy UK lap cheong too often because they are expensive too about �5 - 7+ for a pound of meat.

Making my own lap cheong (Chinese dried

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Hakka fried pork braised with woodears ???????

Most People called this char yoke, meaning fried pork. The pork is fried then braised. It's similar braising pork like hong shao rou. The dish is flavoured predominantly with red fermented beancurd and five spice powder. Quite a simple recipe, other than the flavourings there are only two ingredients pork and woodears. Probably the only recipe that uses the most woodears in my experience. Not

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