In a previous post, I mentioned about my mum cooking without proper measurements. I realized that one of the reasons I never picked up on cooking Chinese is because she always estimated her ingredients and that put me off.
I am one who had to have my weighing machine, my liquid measuring jugs and measuring spoons (both Japanese and US standards) and recipe available before I get cooking.
I found that by taking detailed pictures of her cooking, I could easily follow and re-make her recipes! What a Gem I found in Smilebox!!! Yipeee!!!
I showed mum the first slide show I made on her Salted fish bones and vegetables curry and she was tickled! She cooked Soy Sauce Pork for dinner and I asked to post the recipe again. She was a little trilled, I think! Both of us are having fun!!
This is it, the recipe:
Approximately 600 grams of pork belly and lean pork marinated in 2 Tbsp of dark soy sauce.
Season for 15 minutes.
A handful of garlic
half a Star Anise
1 inch of cinnamon
1 tsp of crushed white pepper
1 piece of rock sugar (to caramelize the pork to give it a glossy look)
Half ladle of cooking oil
- Heat up half a ladle of cooking oil
- Fry cinnamon stick, star anise and cloves and then add garlic
- Add crushed pepper corns
- Add marinated pork
- Saute and toss pork and add the rock sugar
- Add half a soup bowl of water
- Bring to boil and cook on medium/low fire for 15 minutes
- Add 3 Tbsp of soy sauce (Mum used the dinner spoon - she says it's the same!@#?!!)
- Add a ceramic soup spoon into the pork (this is to tenderize the pork)
- Add 1 Tbsp of dark soy sauce for darker color
- Continue to cook for another 15 minutes on medium/low fire (leave the ceramic soup spoon in the pot!)
- Taste and add soy sauce to taste if not sufficient
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