Category Archives: Pork

Roasted Pork Belly 脆皮燒肉

Pork F1

Pork J12


  • 1.5 lb pork belly
  • 1 tablespoon vinegar
  • 2 teaspoon shaoxing wine
  • 1 teaspoon sugar
  • 2 tablespoon salt
  • 1/2 teaspoon soy sauce
  • 1 tablespoon five spice powder

Pork A12Pork B1Pork C1Pork D1Pork E1


  1. In a pot of boiling water, blanch the pork skin for 30 seconds.  Pat dry with a paper towel.
  2. Using a small fork, pierce little holes all over the skin.  This will let the water out so the pork skin will be crispy. Make sure that the entire area of the skin is covered with holes and that the holes are very densely located to each other.
  3. Brush on a thin layer of vinegar on the skin.
  4. Combine the wine, sugar, salt, soy sauce and five spice powder in a shallow dish.
  5. Carefully combine the marinade with the pork on the meat side but do not let the skin touch any of the marinade.
  6. Refrigerate without lid for at least 4 hours, preferably overnight for the best flavor.
  7. Place the pork on a roasting grill rack/pan.  Roast for 30 minutes at 400 degrees. Then broil for 5 minutes until the skin cracks up and becomes crispy.
  8. Let the pork sit for 15 minutes or until cool before slicing into bite sized pieces.

Source: 脆皮燒腩仔

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Posted by on March 1, 2015 in Chinese, Pork


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Pork Shogayaki

Pork Shogayaki, which literally means ginger grilled pork, is a classic Japanese dish that is great to make for a casual meal. The preparation time is short, but the dish can also be made to look fancy and tastes great. Ginger and pork go really well together, as you will be able to appreciate if you try out this recipe. Enjoy!


  • 3 pork chops
  • 2.5 tablespoons soy sauce
  • 2.5 tablespoons Mirin
  • 3 tablespoons ginger juice
  • 2 teaspoons sugar
  • 1/2 teaspoon corn starch
  • 1 onion, optional


  1. Clean and dry the pork chops. Using a meat mallet, pound pork chops until they are about 1/2 inch thick.
  2. Combine soy sauce, mirin, ginger juice and sugar in a small bowl.  In another bowl, mix the corn starch with 2 tablespoons of water.
  3. Heat oil in a medium size skillet and saute chopped onions.  Cook 6 minutes stirring occasionally or until onions are golden brown.
  4. Heat oil in skillet over high heat.  Pan fry pork chops until it is almost cooked, pour in the sauce and bring everything to boil.  Remove the pork chop.  Add the corn starch and water to thicken the sauce

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蜜汁叉燒肉 Honey Roasted Pork

Honey roast pork, or char siu in Cantonese, is one of iconic dishes of Cantonese cuisine. It is a type of “siu mei”, which is a general term for roasted meats (typically roasted pork, duck, or chicken). “Char siu” itself literally translates into “forked roast”, which alludes to how it is prepared traditionally – strips of pork that is skewered and roasted over a fire. In fact, a rough benchmark for how “authentic” a Chinese restaurant is can be determined by how the “siu mei” is served. If it is skewered up and prominently displayed in the front window, that is usually a good sign of the quality of the food served in the restaurant.

Nowadays, it is very easy to make your own roasted pork at home now with pre-made Chinese Barbecue sauce. But since I have all the necessary types of sauces at home, I decided to make the sauce from scratch.  After marinating for 8 hours and roasting in the oven for 35 minutes, the meat was still very tender and flavorful.  I thought the color also looks great without using any food coloring.


  • 2 tablespoons soy sauce or dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon rose cooking wine – 玫瑰露酒 or rice wine
  • 3 tablespoons sugar
  • 2 cloves minced garlic
  • 4 tablespoons honey
  • dash of salt
  • 1 square/bricks Red Fermented Bean Curd 南乳
  • 1/2 teaspoon Five Spice powder
  • 0.7 lb of pork tenderloin


  1. Combine all ingredients above except pork in a small bowl.
  2. Pour the marinade over the pork. Allow the pork to marinate for at least 8 hours in refrigerator, preferably overnight for the best flavor. (You may want to pierce the pork with a fork to allow the marinade to seep as deep as possible into the pork.)
  3. Place the pork on a roasting grill rack/pan.  Roast for 20 minutes at 350 degrees. Make sure you have some kind of pan underneath to catch the drippings.
  4. Flip it over, apply 1/2 teaspoon honey and roast for another 10 minutes.
  5. Apply 1/2 teaspoon honey and roast for 3 more minutes.
  6. Let the pork sit for 15 minutes or until cool before slicing into bite sized pieces.
  7. The liquid left from the marinade can be cooked and used as a dipping sauce.


Posted by on January 21, 2012 in Chinese, Meat & Poultry Recipes, Pork


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高升排骨 Braised Pork Ribs

The Chinese name of this dish literally translates into “high rise” spare-ribs and has the meaning of rising up in power or position in increments. This naming is chosen because of the key seasonings used:  1 tbsp wine, 2 tbsp vinegar, 3 tbsp sugar, 4 tbsp soy sauce and 5 tbsp chicken broth. It has the symbolism of progressing or building up from low to high, and is often a dish that is served in Chinese New Year because of the symbolism to success and prosperity.

Regardless of the origins of the name, it is a great dish that looks and tastes good. Make sure that you allow enough time for the braising process so that you have the most tender meat that falls right off the bones.


  • 2 lbs of pork ribs
  • 4 tablespoons soy sauce
  • 1 tablespoon corn starch
  • 3 garlic, chopped
  • 5 slices ginger
  • 2 tablespoons cooking wine
  • 4 tablespoons vinegar
  • 6 tablespoons sugar
  • 4 tablespoons dark soy sauce
  • 1 can of chicken stock


  1. Marinate the ribs with soy sauce for 30 minutes.  Add corn starch and marinate for an hour or more.
  2. Heat oil in a skillet over medium-high heat.  Add ginger and garlic, cook until fragrant.  Add pork ribs, wine, vinegar, sugar, dark soy sauce and chicken broth.
  3. Bring it to boil, then cover and simmer over low heat until all the liquid are gone.  (about 45 minutes)
Related Post:

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蒜香排骨煲仔飯 Garlic Spare Ribs on Claypot Rice

This is the third clay pot rice we had in one month.  We love it so much for weeknights because it is so quick and easy to make.  Simply marinate the pork ribs and cook the rice.  Once you learn to cook it, you’ll find the rice taste so much better in the clay pot and do not want to go back to electric rice cooker.

And note the only difference with this dish compared to the other two clay pot recipes is the addition of corn starch to the spare ribs after marinating for 30 minutes.  This allows the ribs to absorb the flavors and keep the juices inside, so that meat is more tender after cooked.

The baking soda is used as a tenderizer for the ribs.  However, some people do not like its taste, so you may want adjust as needed.


  • 2 cups rice
  • 2 cups water
  • 1/2 lb of spare ribs
  • 1/2 teaspoon salt
  • 1 tablespoon garlic, minced
  • 1 tablespoon cooked garlic
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon chicken seasoning powder
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1/2 tablespoon corn starch
  • 1 scallion/green onion, chopped
  • 1 red birdeye chili
Sweet Soy Sauce for Claypot Rice: In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.

Garlic Spare Ribs on Claypot Rice:
  1. Wash and drain spare ribs pieces
  2. In a small bowl, combine ribs with cooked and raw minced garlic, baking soda, sesame oil and sugar.  Marinate for 30 minute.  Add corn starch and mix well.
  3. Rinse the rice with water until the water comes out nearly clear; drain completely.
  4. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect.) Heat over medium-high heat.  Add the rice and water and cover.  Bring it to boil, then lower the heat and simmer for 5-7 minutes.
  5. Turn the heat to high; add spare ribs.  Cook over low heat for 10-13 minutes.  Turn off the heat and cover for another 5-8 minutes or until the ribs are cooked.  Add scallions, red chili and drizzle sweet soy sauce mixture over the rice to serve.

More Claypot Recipe:

鲜蝦煲仔飯 Claypot Rice with Garlic Shrimps

田雞煲仔飯 Claypot Rice with Frog Meat and Shiitake Mushroom

北菇滑雞煲仔飯 Claypot Rice with Chicken and Shitake Mushrooms

粉絲蟹煲 Crab with Vermicelli in Claypot





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涼伴手撕茄子肉片 Shredded Eggplant with Pork

Try this refreshing and appetizing summer cold dish!  Eggplant shredded in matchstick-style and tossed with a garlicky soy sauce vinaigrette.

Raw eggplant absorbs oil like a sponge, so it is not preferable to cook it directly with oil as otherwise you will oil-soaked eggplant, which isn’t very appetizing.  Steaming is one of the best way to cook eggplant. It allows better absorption of flavorings and quicker cooking.

Serve as an appetizer or side dish with BBQ meat or simply as a main dish with rice or noodles.


  • 2 medium Chinese eggplant
  • 1/2 lb pork, sliced
  • 1 teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon sugar
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons dark soy sauce 老抽
  • 1 1/2 tablespoons light soy sauce 生抽
  • 1 tablespoon Zhenjiang vinegar 鎮江醋
  • 1/2 tablespoon sugar
  • 1 teaspoon sesame oil or chili oil
  1. Marinate pork using 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, 1 teaspoon sesame oil, and 1 teaspoon corn starch for 30 minutes.
  2. Heat oil in wok over medium-high heat.  Add pork, cook for 5 minutes, or until cooked through.  Set aside and cool.
  3. Cut the eggplant in half and steam over high heat until softened (about 5 minutes). Remove from the heat and cool.
  4. In a bowl, combine the sauce ingredients.
  5. Use hands to tear eggplant into strips.  Top with pork and cilantro.  Then pour the sauce over to serve.

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橙醬豬扒 Pork Chops with Orange Marmalade

Pork chop is a versatile ingredient that can work with many different types of flavors. An interesting combination is with orange marmalade.


  • 2 pork chops
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon corn starch
  • 2 tablespoons orange marmalade


  1. Cut pork chops into strips.  Marinate pork chops with garlic, soy sauce, oyster sauce, sesame oil and corn starch for at least 30 minutes in the fridge.
  2. Heat oil in skillet over high heat.  Pan fry pork chops until both sides are golden brown and done.  About 4 minutes on each side.  Top with orange marmalade.

Pork chop orange marmalade with Vegetables


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Teriyaki Pork Chops with Apple Chutney

Eastern and Western cuisines sometimes surprisingly agree on preparation and flavor combinations of certain ingredients. Pork chops is a good example. Most cuisines seem to agree that pork chops are best matched with some sort of sweet and or tangy flavor. On the Eastern side you have the Chinese sweet and sour pork or 糖醋排骨, Japanese katsu don, which is typically served with egg and onion cooked with sweetened dashi, and the Vietnamese grilled pork chops, served with a sweet fish sauce. On the Western side you have pork chops with apple sauce, and pork chops with barbecue sauce. In this recipe, Eastern flavors, such as mirin, Chinese five-spice powder, and ginger, are combined with Western styles, such as using apples and apple cider vinegar. The result is a juicy and slightly sweet pork chop that has very intense flavors. Give it a try sometime!


  • 2 pork chops (about 8 oz each)
  • 1 apple, peeled, cored, and diced
  • 1/2 onion, diced
  • 1 tablespoon grated fresh ginger
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tsp Chinese five-spice powder
  • 2 tablespoons sugar
  • Salt and pepper to taste

Terikyaki Marinate:

  • 1/3 cup mirin (Japanese sweet rice wine)
  • 1/3 cup soy sauce
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sesame oil
  • 4 teaspoons white sugar
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger


  1. Marinated pork chops with teriyaki sauce for at least one hour.
  2. Remove pork chops from marinate and set aside. Heat oil in a saucepan over medium-high heat.  Add onion, ginger, and cook for about 2 minutes, until the onion is translucent.  Add the apple, sugar, vinegar, teriyaki marinade, and five-spice, and stir to combine.  Lower the heat and simmer for about 10 minutes, until the fruit is softened and the liquid has thickened enough to cling lightly to the apples.
  3. Preheat a grill, cast iron skillet or pan.  Grill pork chop for 4 to 5 minutes on each side until lightly charred and firm.  Serve each chop with a scoop of the apple chutney.

Other Teriyaki Recipe:

Baked Teriyaki Recipe


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青紅蘿蔔豬展湯 Green Radish and Carrot with Pork Soup

A soup recipe that is especially good during winter time.  It helps to remove phlegm, stops coughing, and heals sore throat.  And even if you don’t have any of the symptoms, the soup is delicious, nourishes your internal organs, gives you energy and helps you sleep better.


  • 1.5 lb carrots, cubed
  • 3/4 lb green radish, cubed
  • 1/2 lb pork, cubed
  • Dried tangerine peels – 3 peels
  • 2 candied dates 蜜棗
  • 7 cups water


  1. Peel and cut green radish and carrots into cubes
  2. Clean pork, cut into cube.  Blanch pork in large pot of boiling water for 10 seconds.  Drain and set aside. (See picture below)
  3. Soak and clean orange peel.
  4. Rinse candied dates.
  5. In a pot of boiling water, place all ingredients in there.  Bring it to boil and reduce to low heat and simmer for 1.5 hours.


Posted by on March 24, 2011 in Chinese, Pork, Soup Recipes


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Honey and Spice Glazed Pork Chops

Honey and Spiced Glaze Pork Chops is an excellent quick weeknight dinner. All you really need to have beforehand is the porkchop. If you have frozen porkchop in the freezer, just make sure to take it out to the fridge before going to work! This recipe is adapted from the Cooking Light magazine.


  • 4 tablespoons Honey
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 boneless center-cut loin pork chops (1 lb) – about 1/2 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Combine first 5 ingredients in a bowl
  2. Sprinkle pork with salt and pepper.
  3. Heat oil in a skillet over high heat.  Cook pork for 2 minutes on each side or until browned.  Reduce heat to medium-low and add honey mixture.  Cook 10 minutes or until done, turning pork once.

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