Siew Yuk (Crackling Roast Pork)

Serves 3 - 4 persons

Ingredients:
For Pork
800g pork belly, skin on
1/2 cup sea salt
1 tablespoon vinegar, for brushing
For Marinade (mix well in a small bowl):
2 tsp five-spice powder
1 tablespoon sea salt (cooking salt)
1/4 tsp white pepper
1 tsp sugar
1 cube red fermented beancurd
1 tsp vegetable oil

Directions:
1. Clean the skin of pork belly by using a sharp knife to scrap top layer of gunk off and also using tweezers to pull out any remaining hair on the skin.

2. Rinse the pork under the tap and drip dry. Then, pat dry all over with a few paper towels. Place on a chopping board, and poke holes all over the skin, as many as you possibly can using the tip of a sharp knife.

3. Turn the pork over skin side down. Rub the marinade all over the meat, including the sides of the pork.  Avoid getting any on the skin.

4. Carefully turn the pork over onto a clean plate, skin side up. Check that the skin is dry, if not pat well with paper towel.  Rub 1 tablespoon salt all over the skin until evenly covered.  This will draw out the moisture. Place the pork in the fridge, uncovered, for 2-4 hours.

5. Preheat oven to 220°C. Place a large piece of aluminum foil onto a baking tray and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.

6. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes.

7. Take the pork out of the oven and remove the top layer of sea salt from the pork belly. Turn oven to grill function, and position a roasting rack in the lowest position. Unfold the foil, place the pork belly on the rack and put it back into the oven for 15 minutes to crisp up.

8. When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 15 minutes, and then slice (with a very sharp cleaver). Serve hot.

Sweet and Sour Fish

Serves 3 - 4 persons

Ingredients:
For fish:
600g boneless fish fillet (cut to 1"-2" pieces)
2 tablespoon corn flour
2 tablespoon flour
2 cups cooking oil

For sauce:
1 cup pineapples (cubed)
60g cucumber (cubed)
60g capsicum (cubed)
40g onions (quartered)
2 cups tomato sauce
1/2 cup chili sauce (optional)
1/4 cup rice vinegar
1/2 tablespoon Worcestershire sauce 
1 tablespoon sugar
1/2 cup water 
1/2 tablespoon corn flour

Directions:
1. In a large mixing bowl, coat fish fillet pieces with flour and corn flour evenly.

2. Heat oil in wok, then deep fry fish fillet pieces for 8 minutes or until golden brown. Turn them half way to ensure even cook. Remove fish fillet pieces onto a plate laced with disposable kitchen towel to absorb excess oil. Leave about 2 tablespoon of oil in wok and discard the rest.

3. Heat wok again to medium and saute onions for 1 minute. Add capsicum, cucumber and pineapples and stir fry for another 3 minutes.

4. In a bowl, add all the other ingredients for sauce and mix well. 

5. Add sauce to the wok and cook for 4-5 minutes until sauce thickens.

6. Add fried fish fillets to wok and stir fry, making sure everything is coated evenly with sauce. Plate and serve.

Oriental Pork Patty

Serves 4 - 5 persons

Ingredients:
450g pork mince meat
2 tablespoon light soy sauce
2 tablespoon corn flour
1 tablespoon Worcestershire sauce
1 tablespoon sweet soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon coriander (chopped finely)
1 teaspoon sesame seed oil
1/4 teaspoon salt
1/2 teaspoon white pepper
4 tablespoon cooking oil

Directions:
1. In a big bowl, combine all ingredients except cooking oil.

2. Using hands, make patties and place them on baking paper. Depending on preferred size, you should get about 5 patties.

 

3. Heat cooking oil in pan and reduce heat to medium. Fry patties for 4 minutes each side.

4. Remove from pan and place on plate. Serve with a sauce on the side of your choice. Here I made a garlic and scallion with soy sauce.