Teriyaki Pork Rolls with Enoki (Air Fryer Recipe)

To make your pork rolls moist and tender, simply add cornflour to your teriyaki sauce when you marinate them.

Use a thumb size ginger and chop it finely.

Mix ginger, 1 tsp heaps of cornflour, 4 tbsp soya sauce, 4 tbsp mirin and 4 tbsp brown sugar.

Stir until sugar dissolved.

Bought these frozen pork belly slices from Fairprice supermarket.

One small packet of enoki mushrooms make about 10 pieces.

I had one leek left in the fridge so I slice them up and wrapped it too.

I made about 20 pieces in total.

Roll the pork belly around to coat them with teriyaki sauce.

Chill for 30 mins in the fridge. 

Bring to room temperature before grilling.

Roll the pork belly in the marinade again before placing them on a grill pan.

Air fry for 8 minutes at 180 degrees on a grill pan.

In a small sauce pan, simmer the rest of marinate and add 4 tbsp of water. The sauce will thickened slightly. Switch off fire and add spring onions.

Pour teriyaki sauce over the grilled pork rolls.

Enjoy!

Orange Hoisin Pork Fillet

Thanks to Michelle Heng for sharing this recipe at Singapore Home Cooks!

Ingredients

350gm pork fillet, cut into bite size cubes

Half cup freshly squeezed orange juice
Some orange zest

2 tbsp hoisin sauce
1 tbsp honey

2 tbsp plain flour for dredging pork
1 tsp corn flour with 1 tbsp water for thickening sauce

Method

1. Dredge pork fillet cubes in plain flour and deep fried till golden browned. Set aside.
2. Simmer orange juice, hoisin sauce, honey and cornflour water.
3. Toss pork fillet with sauce until evenly coated and sauce reduced.
4. Garnish with some orange zest.

Stir Fried Leek with Roasted Pork Belly & Tau Kwa

Ingredients

3 leeks, remove green leafy part and slice diagonally
3 thick asparagus, remove skin and slice diagonally
1 small carrot, slice thinly
1 tau kwa, cut into 1.5 cm thickness and dried on paper towel
200 gm homemade roasted pork belly (recipe)
2 cloves of garlic, minced
1 tsp corn flour mixed with 3 tbsp water

Seasoning
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp chinese wine
1 tsp sesame oil
1/2 cup chicken stock
Few dashes of pepper


Method

1. Grill your roasted pork belly in a toaster to remove excess oil
2. Set aside
3. Deep fry your tau kwa until golden brown
4. Set aside
5. In a wok, fry carrot until cooked
6. Push carrots aside and fry garlic till fragrant
7. Add leek and asparagus
8. Stir fry for a minute
9. Add seasoning and stir well
10. Add roasted pork belly
11. Add corn flour water to thicken the sauce
12. Stir well until sauce has dried up and coated all ingredients evenly
13. Serve immediately

Note

• You can use your favourite choice of asparagus, broccoli, sweet peas, sweet corn or cauliflower

Granny's Roasted Pork Belly 婆婆的烧肉

I recalled vividly how I sat at the steps of my grandparents' kampong house in Tanjong Rhu, watching them grilled pork bellies using charcoal and a huge barrel. Grandpa had to stand on a stool and lift slabs of pork bellies hung on hooks into the barrel to grill them. Oh I miss him so so much … *held back tears* My grandpa retired and lived a good life for 20 years in Haikou until he passed away peacefully. His funeral wake was in red.

Many had commented how greasy and smoky can grilling a pork belly gets. I have been putting this off for the longest time until I saw this recipe which have many encouraging results. I thought the method of using vinegar to brush the skin was brilliant in helping to remove excess oil off the rind for a crispy skin. Back then, my grandparents grilled their pork belly vertically so the excess oil from the skin could dripped off during grilling.

I studied the recipes and found many similarities like poking the rind when it's half-cooked and airing the rind. For marination, my granny used to purchase spices from traditional chinese hall, and she could only recalled five spices powder and coriander powder.

I finally attempted my granny's roasted pork belly today.


Ingredients
2 kg of pork belly
3 tbsp salt for marinating rind
2 tbsp white vinegar for brushing rind
2 tbsp chinese wine for marinating meat

Seasoning for meat side
2 tbsp salt
2 tbsp sugar
2 tbsp coriander powder
1 tsp five spices powder


Method

Marinating the pork belly

1. Blanch the pork belly
2. Pat dry with paper towel
3. Poke the rind all over using a pork sticker
4. Brush the meat side with chinese wine
5. Rub the seasoning all over the meat side
6. Turn the pork belly with skin side up and make sure it's as dry as possible
7. Rub salt all over the rind
8. Wrap with an aluminium foil leaving the skin exposed
9. Chill overnight in fridge

Grilling the pork belly

1. Remove the pork belly from fridge
2. Let the pork belly come to room temperature by sitting on the baking rack for an hour
3. Line your baking tray with aluminium foil to collect the oil
4. Preheat your oven to 200 degrees
5. Place your baking tray with aluminium foil at the lowest rack
6. Grill the pork belly at middle rack with fan grilled mode for 20 mins
7. Switch to top grill mode and adjust pork belly one rack higher
8. Brush white vinegar on the rind
9. Grill the pork belly with top grill mode for an hour or until skin bubbled
10. Use a paper towel and tong, dabbed the liquid forming on top of the skin every 5 to 10 mins
11. When the entire skin is dark brown, switch off oven
12. Let pork belly cool completely
13. Scrap off any burnt parts
14. Chop into chunky slices

Pork sticker for poking the pork belly

After first 20 mins of grilling with fan grill mode

After 1 hour of grilling with top grill mode

My granny's roast pork belly

Granny's tip: Poke all over the meat side to allow the marination penetrate deeper into the meat side.

Buy from a trusted butcher and hope to get a piece of good quality meat with even layers of fats throughout.

Shrimp Dumpling Soup

Thanks to Kymm Lee for sharing this recipe at Singapore Home Cooks!
This recipe make 24 large wantons or 30 small wantons


Ingredients

100 gm pork shoulder butt with some fats, finely chopped

100 gm fish paste

10 pcs tiger prawns, diced, set aside head for stock
5 water chestnuts, skin removed and diced

1 stalk spring onion, diced

Dumpling skin

Seasoning for wanton
1 tbsp fish sauce
1 tbsp chinese wine
1 tsp sesame oil
A pinch of salt and pepper

Stock
10 pcs of chicken feets
3 litres of water
6 cloves of garlic
30 gm of ginger, sliced
A handful of caixin, chopped into 1 inch length
1 stalk spring onion for garnish
Salt and pepper to taste


Method

Preparing stock

1. Simmer chicken feet with garlic and ginger for 1.5 hours
2. Add salt and pepper to taste
3. Discard chicken feet and prawn heads
4. Add caixin and boil for 2 mins
5. Set aside

Preparing shrimp dumplings

1. Mixed minced pork, shrimp, water chestnuts, fish paste, spring onions and seasoning together
2. Wrapped with dumping skin and seal the sides with water.
3. Placed them on a lightly floured surface
4. Bring a pot of water to boil
5. Add a few pieces of dumplings at a time to prevent over crowding
6. Boil for 2 to 3 mins
7. Transfer cooked shrimp dumplings into soup bowl
8. Pour chicken stock over shrimp dumplings
9. Served with spring onions and pepper

Other attempt

White dumpling skin is a better option. Taste better, easier to wrap and does not need water to seal the sides.

To prepare wanton noodles, mix dark soya sauce, hoisin sauce or oyster sauce, chinese wine, sesame oil and small amount of stock. Bring to a simmer. Toss cooked one portion of egg noodles with 2 to 3 tablespoons of sauce. Serve with blanched caixin and a bowl of wanton soup.

Roasted Pork Belly in Beer

Thanks to my lovely neighbour, Rina for this recipe! Always making sure I get a bite of whatever came out of her kitchen! Muaks!


Ingredients
2 kg pork belly
2 cans of beer
Sea salt

Method

1. Dry your pork belly
2. Make as many incisions all over the pork belly skin with a knife or a pricker
3. Rub a generous amount of salt all over the pork belly skin
4. Place the pork belly onto baking dish
5. Pour 1 can of beer into the baking dish without touching the pork belly skin
6. Roast at 180 degrees for 30 mins
7. You will find that the meat had shrunk and liquid has reduce abit. Pour the other can of beer into the baking dish
8. Continue to bake for 2 hours
9. Switch to 220 degrees and roast for 30 mins to grill the skin until crisp and deep golden brown
10. Transfer the pork belly onto a clean chopping board not meant for handling raw food
11. Cool it before slicing into chunky pieces
12. Use some of the remaining pork lard to mix into sambal belacan and lime for the dipping sauce
13. Serve with dipping sauce

Note

1. The pork belly should not be fully submerged into the beer.
2. The skin should be kept dry throughout the roasting process.
3. If you are making 2 kg of pork, please slice into 1 kg each.

Used some pork lard left in the baking tray to mix with sweet dark soya sauce, sambal belacan and lime as dipping sauce.

Glutinous Rice with Pork & Mushrooms (Rice Cooker Recipe)

When I saw Dinomama's Castella Sponge Cake baked in rice cooker, I thought mine was the most under-utilised equipment in my household as it has always been cooking rice only. To learn more about what rice cooker can do, we decided to hold a 'Rice Cooker Recipe' contest. Check out my pinned post for contest details in Singapore Home Cooks.

I decided to make this glutinous rice with pork and mushrooms using the rice cooker at the last part of cooking instead of steaming it the usual way. Usually, I took about 45 mins to an hour of steaming and it's always unevenly cooked cos the sides will be dryer. Using the rice cooker did it in about 15-20 mins and cooks evenly! Here's my recipe.

Ingredients
2.5 cups of glutinous rice, rinsed and drained
3 tbsp dried prawns, rinsed and drained
6 dried mushrooms, retain water and sliced thinly
1 chinese sausage, sliced thinly
200gm pork fillet, sliced thinly and marinate with 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soya sauce, 1 tsp chinese wine, some pepper and salt.
4 cloves of garlic, minced
6 shallots, sliced thinly
1 stalk spring onion, sliced
2-3 tbsp caramel sauce

Method

1. Using half cup of oil and small fire, fry shallots till golden brown
2. Set aside fried shallots and leave its oil in the wok
3. Add dried shrimps and dried mushrooms
4. Fry till fragrant
5. Add chinese sausage and garlic
6. Fry till fragrant
7. Add glutinous rice
8. Stir fry and mix well
9. Transfer to rice cooker
10. Add water from dried mushrooms
11. Top up with more water until the cooker's water level indication for 3 cups
12. Lay pork fillet over the glutinous rice
13. Switch on your rice cooker and let it cook
14. Once the switch flips, fluff up the rice by stirring 
15. Add spring onions, fried shallots and caramel sauce 
16. Mix evenly
17. Served warm

Notes

• Pork fillet can be replaced with boneless chicken leg
• The amount of oil to fry shallots is little so you have to stir consistently in small fire

Watch video

Minced Pork & Caixin

This is a very appetising dish with salty flavour from the black fermented beans and crunchy caixin. Goes really well with porridge.

INGREDIENTS

250 gm pork fillet, finely chopped and marinate with 1 tsp cornflour and 1 tsp fish sauce.

You can also use pork shoulder butt too.

1 jar of preserved caixin, reserve 2 tbsp of its water

Amount of caixin is up to your preference

1 tbsp black fermented beans

2 stalks spring onions, chopped

3 cloves of garlic, minced

1 tbsp caramel sauce

METHOD

Fry garlic till fragrant and stir well with fermented black beans.

If you like it spicy, add some chilli padi but do remove the seeds to avoid choking on them.

Add pork

Stir fry the pork until 90% cooked.

Add water from preserved caixin

Add spring onions and stir well

Add caramel sauce and stir well.

Caramel should be added last to avoid burning.

Switch off fire. Add caixin and stir well.

Serve with porridge along with other dish like Cabbage and Egg Stew.