Versatile Braised Pork Belly


Braised pork belly is fundamental to dishes, sliced and it is a topping for Japanese ramen noodle, sliced and it is sandwiched between Chinese bun for Taiwanese “Gua Bao” (Taiwanese Pork Belly Bun),  or just eat as it is!

I use high pressure cooker for braising, as I don’t have to watch it closely.  I throw everything in the pressure cooker, set a timer, and the tender pork belly is ready for me!

Here is the versatile recipe, that taste great and simple to execute.

Braised Pork Belly

  • Servings: 4-6
  • Time: 2 hr
  • Difficulty: easy
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METHOD

Prepare 1 lb of pork belly:  In a pot, bring 4 cups of water to a boil.  Add 1 inch of smashed ginger, 1/2 cup of Chinese cooking wine/Sake, and pork belly.  Bring to a boil, then reduce the heat; simmer uncovered for 45 minutes.

Remove pork belly and discard the liquid.

Braising Liquid:

2 cups water
1 cup soy sauce
3/4 cup sugar
2 pieces of Star anises
1 tsp whole white or black peppercorns
1 cinnamon stick
1 inch thick of fresh ginger, peeled and smashed

Combine all ingredients as above in a high pressure cooker pot.  Add the pork belly to the braising liquid and set the pressure cooker to high pressure for 45 minutes.  Braise till the pork belly is very tender but not falling apart.

Slice according to your preference, and serve with your favorite noodle or eat as it own.

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Japanese Style Seared Steak with Miso Marinade (日式牛排)


I love Harumi’s cookbook!  Her recipes are delicious and easy to prepare.  My recent book of hers is “Everyday Harumi”.  I am sharing this recipe of her “Sirloin Steak in a Miso Marinade”.  Best enjoyed with a cup of my homemade soup “Leek and Potato Soup” & a bottle of red wine.  I have added few important tips in this recipe, and do read the tips before cooking! 

DSC00115   

Important tips:

(1)  Before cooking, allow steak to come to room temperature.  Scrape off the excess miso marinate from the steaks using butter knife or spatula, and pat dry the steaks with paper towels. 

(2)  When pan frying or grilling the steak, do not touch or move the steak even if you are tempted to!  This step is important to ensure good searing of the steaks. 

(3)  After the steaks are cooked, let them REST on a plate covered with foil for 10 minutes or so. 

INGREDIENTS

T-bone steak or your favorite cut of steak
 
4 tbsp of Miso Marinate for each steak  (click here for miso marinate recipe)
 

METHOD

(1)  To prepare the steak, apply 2 tbsp of miso marinate on each side of the steaks using a spoon. 
(2)  Cover the steaks and let the steaks marinate for overnight in the refrigerator.
(3)  Before cooking, allow steak to come to room temperature.  Scrape off the excess miso marinate from the steaks using butter knife or spatula, and pat dry the steaks with paper towels. 
(4)  Heat a pan with 1 tbsp of olive oil.  Gently add the steaks on the hot pan.  It takes about 7 – 10 minutes on each side, depending on the size and thickness of the steak.  When pan frying or grilling the steak, do not touch or move the steak even if you are tempted to!  This step is important to ensure good searing of the steaks.  
(5)  After the steaks are cooked, remove them from the pan and let them REST on a plate covered with foil for 10 minutes or so.  
(6)  Serve and Enjoy! 
 

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Korean Fried Chicken in Spicy Sauce (韩国辣鸡翅)aka Momo chicken


I first tried this spicy fried chicken in South Korea, where my parents-in-law ordered fried chicken for home delivery.  Love at first bite!  Crispy fried chicken covered with sweet, sticky and super spicy chilli sauce.  Addictive!  I have been making this spicy fried chicken with many variations, such as toppings like freshly chopped spring onion, roasted peanuts, or sesame seeds.

Korean Fried Chicken in Spicy Sauce

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: medium
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INGREDIENTS

  • 1 lb of chicken wings (or chicken meat of your choice)
Marinate ingredients for chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cooking wine
  • 1 tsp cornstarch
 
Coating ingredients
  • 1 cup plain flour + 1/2 cup rice flour + 1/2 cup cornstarch (this combination of different flours create the crunchy chicken)
  • little salt and pepper
 
Sauce Ingredients
  • 2 tbsp Korean red pepper paste (gochujjang) adjust accordingly
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seeds
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp Korean corn syrup
  • 1 tbsp mayonnaise
  • 1/2 onion, finely chopped
  • 1 tbsp minced garlic
  • dash of cooking oil
 

METHOD

(1)  Marinate chicken wings with marinating ingredients, and set aside for 1 hour or more.
(2)  Combine the coating ingredients and mix well.  Add to the marinated chicken wings.  Combine well with hands.  The texture of the batter should be thick and sticky.
(3)  Heat frying oil in a deep frying pot.  In a hot oil, slowly add coated chicken wings and deep fry till crispy.   
(4)  Repeat for the whole batch of chicken wings.  Remove and drain the fried chicken wings.
(5)  Reheat the frying oil, and fry the chicken wings for the SECOND TIME.  DOUBLE FRY is a must! 
(6)  Combine all sauce ingredients in a saucepan.  Heat the sauce under medium heat.  Stir well.
(7)  Coat each fried chicken wings in the spicy sauce, and set aside on a serving plate.
(8)  Garnish with your favorite topping, for instance toasted sesame seeds.
 

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