Chinese Roast Pork with Vegetables, photo by JMorton
This recipe is in two parts.
First of is making the Chinese roast pork and it then sliced and cooked/stir fry with the seasonal vegetables (widely available vegetables in whatever season) Substitute or add any or more vegetables in available in your fridge.
Chinese Roast Pork with Seasonal Vegetables Stir-fry
2-3 Lbs. pork loin or belly1/4 cup.Hoisin Sauce
1/4 cup Rice Wine Vinegar
1/4 cup Honey
1/4 cup dark Soy Sauce
1 inch Ginger, peeled and chopped
4 cloves garlic, peeled and chopped
1 tbsp. Sriracha (you can get it now in Tesco, Sainsbury, Asda and Oriental supermarket
1/2 tbsp Sesame Oil
1/2 tbsp Onion Powder
1 tsp.Red Food Colouring (Optional.)
1 tsp. Chinese 5 Spice
Directions for the Chinese Roast Pork
Mix together all the ingredients except for the pork in a large shallow bowl, like a covered pyrex dish or a flat casserole.
When all the ingredients are incorporated, Stir in the pork, ensure that all sides are drenched with the marinade.
Put a lid on the the bowl, using its on cover or with a cling film and leave to marinate in the fridge overnight or at least for two to three hours.
Preheat the oven to 180 degrees C. Using a large roasting pan with a rack, fill the bottom of part of the roasting pan with water. Ensure the water does not touch the top of the rack.
Carefully arrange the the pork into the rack (don’t let it touch the water, so as not to dilute the marinade that had been absorbed by the meat).
Put the roasting pan into the middle shelf of the oven and cook for 45 – 60 minutes. Remove from the oven after thirty minutes and brush with the marinade on both sides of the pork. return to the oven and continue to cook.
Once done, remove from the oven and allow to cool slightly before slicing into half inches thickness.
Seasonal Vegetable Stir-fry
1 tsp minced garlic
2 tsp cornstarch
1 tbsp oyster sauce
1 cup green bell pepper,sliced
1 cup baby corn, cut in half
1 cup red bell pepper, sliced
100 g mushroom, quartered
1 cup broccoli florets
i cup mung bean sprouts
1 cup carrots, sliced
1 cup onion, diced
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
salt and pepper to taste
In a large wok, saute the garlic and onion until golden (do not burn to prevent any any bitter taste)
Stir in the carrots, green and red bell peppers and baby corn.
Add the broccoli.
Stir in the sliced pork.
Mix in the oyster sauce.
Pour in the shrimp juice and 1/2 cup of water and bring to a boil. The allow to simmer for 3 minutes.
Dilute the cornstarch with the rest of the water then pour mixture in the wok. Mix well.
Tip in the mung bean sprouts and cook for 2 minutes.
Check the seasoning by adding salt and pepper according to taste.
Transfer into a serving bowl and eat hot with freshly boiled rice or some noodles.
Salt beef is a delicious main or a starter with some salad and buttered bread. If you are partial to salt beef, like I am, then why not make your own salt beef and enjoy in the comfort of your home.
Salt beef is also perfect for making sandwiches.
Here is an easy to follow recipe.
Homemade Salt Beef Recipe
1.7 kg rolled beef brisket (slow roast cut)
250g muscovado sugar
350g sea salt
1 tsp whole black
4 bay leaves
2 medium carrots, peeled and chopped,
1 large white onion, peeled and quartered
Method of Preparation:
1.Bring a large casserole pan with enough water to cover the rolled beef brisket completely (do not put the beef brisket just yet!) to a boil.
2. Stir in the sugar and salt until fully dissolved. Add in the 2 bay leaves and the whole black peppercorns. Simmer for a couple of minutes then turn of the heat and allow this syrup to cool down.
3. Carefully place the beef brisket into the casserole. Ensure that the beef is submerged into the syrup. Place a smaller lid to the casserole that you can push down and therefore can weigh down the beef completely into the syrup.
4. Leave the beef marinating into the syrup for 7-8 days inside the fridge.
5. Rinse out the beef and discard the marinade.
6. Place the beef in a large clean pan. Cover the beef with water and bring to a boil.
7. Add the carrots and onions. Turn down the heat and leave to gently simmer for 5 hours or until soft all over.
8. To test for doneness, insert a skewer in the middle (highest) part of the beef. The skewer should go through easily.
10. Salt beef can be served hot but allow it to settle for perfect succulence by setting it aside for half an hour before carving.
To be truthful, I have not really tasted chicken feet before but Peter had. He said it was taste but rather rubbery. I’ll take his word for it. 🙂
1-2 lbs chicken feet, cleaned thoroughly
1/2 cup soy sauce
1 cup cider vinegar
½ teaspoon whole peppercorn
3 bay leaves
1/2 tablespoon sugar
5-6 cloves garlic, crushed
1 tsp dried chilli
3-4 tbsp vegetable oil
1½ cups water
Method of Preparation:
Clean the chicken feet thoroughly and trim all claws. Butchers usually would have trimmed the scary claws already. 🙂
Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
Also add the bay leaves, peppercorn, sugar and half of the crushed garlic. Do not stir. Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
Remove the chicken feet from the remaining liquid. Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok. Pour in a container and set aside.
Clean the wok and heat.
Add the oil. Stir in the remaining garlic and fry until fragrant.
Add the dried chilli.
Stir in the fried chicken feet and fry until sizzling hot.
Pour in the liquid sauce and heat for a minute or two.
Transfer into a serving bowl and enjoy with a few beers.