Sticky Soy Glazed Pork Ribs – 紅燒排骨

sticky ribs

I’m going full veggie this month, and I’m actually looking forward to it. As someone who used to be veggie and is now with someone who I can only describe as a Carnivore, I’m happy to cut back on the meat to be honest! I am however *very* surprised that they are going veggie with me too. Over valentines as well. This should be interesting!

This is obviously a meat recipe, but I’m a bit behind and I’m requested to cook these quite often. So here they are, some yummy sticky ribs..

Serves 4.

Sticky Soy Glazed Pork Ribs:
700 g baby pork ribs, separate the ribs
2 tbsp dark soy sauce
1 whole head of garlic
2 tbsp vegetable oil
1 cinnamon stick
2 star anise
3 tbsp light soy
55 g Chinese rock sugar (or Demerara is good)
175 ml water and more to cook if needed

Marinade the pork and the dark soy for at least half an hour.

Break up the garlic head into individual cloves with skins still intact.

Wok on medium-high heat. Once hot add the oil. Wait a bit for the oil to get hot and add the garlic cloves – toss for 1 minute. Now add the cinnamon and star anise and fry for another minute. Once lovely and fragrant add the pork ribs and lightly brown, then add the light soy sauce, sugar and water. Keep stirring until the sugar has dissolved.

Bring the heat low and gently simmer lid off for 30 minutes. Keep and eye on it and stir frequently to keep the meat from sticking to the bottom. Then cover and simmer for an hour or so. Do keep checking on the ‘Sticky Factor’ you want the sauce lovely and thick. Sprinkle with sesame seeds and a sprig of coriander if you’re being fancy. I’m probably too busy eating these with my hands to care!

Lotus Root & Braised Pork Belly in Fermented Tofu Sauce – 蓮藕燜豬肉

lotus root braised pork bellyThere are times when the evenings are too cold in London, work is too stressful and I just feel a bit homesick and really miss Hong Kong. At times like these, it’s always that taste-of-home-like-mum-makes-it which really hits the spot. This particular dish is a Cantonese staple and a huge favourite of mine. It’s salty, saucy and you have to eat it with rice. The lotus root is a vegetable that has starchy potato like qualities whilst also keeping a satisfying bite, and the fermented tofu sauce has a strong umami flavour. I’ve read that it’s been likened to cheese, but I guess it’s just one of those things that I’ve eaten from childhood so it’s just fermented tofu flavour to me. So first things first you’ll probably need to get your mitts on some fermented tofu (紅腐乳) from your local oriental supermarket. There are also dried mushrooms in this dish, so you will need to pre-soak these in a bowl of water with another bowl stacked on top to fully rehydrate them for at least an hour.

Lotus Root & Braised Pork Belly:
500 g pork belly
500 g lotus root
6 dried shitake mushrooms, pre-soaked and halved
2 inch knob of ginger
3-4 cloves of garlic
1 tbsp vegetable oil
2 bricks fermented red bean curd (紅腐乳)
2 star anise
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice wine
1 tbsp sesame oil
pinch of salt
pinch of sugar

Cut the pork belly into 2-3 inch chunks. Set aside. Peel the piece of ginger and with the large flat side of a meat cleaver SMASH IT FLAT, peel the garlic and repeat the smashing (if you don’t have a big meat cleaver, a meat tenderiser is fine). Peel and cut the lotus root into similar sizes to your pork and give the occasionally large piece a similar smash with the side of the cleaver (violent hey? Good for de-stressing this). My mum tells me it’s to get more flavour in, I think she just likes smashing things. Rinse off the lotus root and add leave them in a container full of water and a bit of salt to stop them from discolouring.

You now want to make a simple marinade. In a separate mixing bowl (large enough for all the pork) add the light soy, dark soy, rice wine, sesame oil, salt and sugar. Stir thoroughly and set aside.

Get your wok on medium to high heat and when the wok is nice and hot add your vegetable oil, once this is piping hot add the ginger then the garlic and flavour that oil but be careful not to burn the garlic. Remove the garlic and ginger and set aside. You now want to sear the pork belly, it’s okay not to thoroughly cook it at this stage as it will go through a lot of braising, just carefully brown each side of the pork.

Once this is done, remove the pork and place it in the marinade, coat evenly and set aside.

With your wok still on, add back the ginger and the garlic and stir fry until fragrant again. Add to this the mushroom halves. Once they start smelling lovely add the fermented tofu with a cup of water and use the wok spatula to flatten and mix the blocks into a paste. Sieve the lotus root from the water and add the root to the wok. Stir stir stir. Coat coat coat. Now add the pork belly and all the marinade from the bowl. Finally add the star anise and enough water to just coat everything. Take the heat down to a simmer and leave for 2 hours always making sure to stir everything up occasionally and top up the water if needed. Test the pork, once this is soft and tender you’re ready to go. I hope you made some rice with that.

Pot Stickers – 鍋貼

Pot Stickers

Right! Here we go. The quintessential dumpling post that any Chinese person worth their salt needs to have up their sleeves.

These were made on the day of Chinese new year, and thank goodness for my friends helping to wrap! The meat and veg are easily interchangeable, be it pork, chicken or even lamb, with some sort of leafy cabbagey veg (pak choi, Chinese leaf, cabbage). I’ve gone for the absolute staple combo of pork and pak choi.

The wrapping technique I’ll be showing you here isn’t actually my preferred technique, but it’s your ‘this is what a dumpling looks like’ so it’ll be nice to start there before we advance to other styles right? I can actually make the wraps for this, but for the purposes of simplicity get yourself some wraps from your local Chinese supermarket. I’m also teaching you the Chinese style of pot stickers, not the Japanese ones. Which, to be fair is only really a difference in dumpling skin thickness. The nice thing about the Chinese thicker wraps is that they’re a bit more forgiving with the wrapping and can be boiled vigorously for a delicious water/soup variety of dumplings (水餃). The following makes around 30.

Pork and pak choi dumplings:
1 packet of thick dumpling skins (not the thin gyoza ones)
250g minced organic pork (not too lean)
100 - 150 g pak choi (baby ones better)
50 g spring onions (about half a bunch)
2 tbsp grated fresh ginger
1/4 tsp white pepper
2 tbsp light soy
1 tsp dark soy
3 tpsp sesame oil

Finely chop all your veg. Get everything (bar your dumpling skins obviously) into a mixing bowl and mix and squeeze everything with your hands. No messing about with a spoon or whatever. It’s quite hard to give you guys ‘proper’ veg weights as I like to eye ball my proportions. But basically you want a meat to veg ratio of around 60:40. The more veg the better I think, but you want there to be enough meat to bind it all together. Mix with your hands for around 5 minutes.

Ready to wrap? Get a shallow bowl of water and a tray dusted with rice flour ready. Let’s go:

How to fold pot stickers

1. Place a wrap flat on your hand.

2. Add about 1 tablespoon of mix in the centre.

3. Dip your finger into the water and make a ring all the way around the edge for your seal. Fold in half. Seal it and make sure there are no air bubbles.

4. Pleat!

5. Pleat-pleat-pleat-pleat. All done.

6. Take your dumpling by the pleats and gently press it onto your work top to form that flat base and curve it so it looks more crescent like. Yay! Dumplings.

So now that you’ve got all your dumplings, let’s turn them into delicious pot stickers. I hope you have a really decent non-stick frying pan with a lid, because you’ll need that lid to steam. The key to these is to NOT TOUCH THEM. I can’t emphasise that enough. Just trust that they are cooking okay? You can only move them when they are cooked and have a firm enough base to move. They aren’t called pot stickers for nothing.

Heat at medium high, frying pan on. When at heat, add a tablespoon of vegetable oil (corn or rapeseed good) and evenly coat the base. When the oil is nice and hot, add some dumplings. Space them out a bit they’ll expand, I also like to add them in a clockwise array just so I know which ones have been taking the heat longest. Now you’ll want to not touch these and let the bases take on a bit of colour, maybe 3-5 minutes? Now add enough water so that there’s a centimetre of liquid in the pan. Lid on. Heat up. Bring that liquid to a boil to create a load of steam. Steam for around five minutes.

At this point the water is evaporating out of the pan or you’ll need to take the lid off to evaporate the rest of the water away. Once the water is almost all evaporated, take a wooden chopstick or skewer and carefully run it around each dumpling to remove any access gloopy flour. Turn the heat down to medium high again (or even medium if that’s too scary) and get those bases crunchy. Another 2-5 minutes perhaps. At around this stage I like to give my pan a bit of a shake to loosen them up. Carefully lift to see what their colouring is like, you want nice and golden brown, not burnt. Keep frying them until they’re nice and crisp.

Serve up! I like having these with some Chinese black vinegar and freshly sliced ginger, but a huge jar of chilli is never too far away. If you have any spare, place them separately on a lightly floured tray in the freezer until solid. Then pack them all up in a bag. Nothing nicer than a lazy evening when you suddenly remember you have a few of these bad boys ready to go. If you’re cooking from frozen you can follow the above instructions, just have them on the first fry time a bit longer.

pot stickers cooking

Simple Cold Tofu – 冷豆腐

Cold TofuHappy Easter everyone! It’s sunny and I’ve had a pretty eventful and relaxing break. What more could you ask for? House parties, brunch, museums, coffee, catchups, drinks, potluck, cleaning, DIY, bookkeeping….*tick tick tick tickety tick*

So my excuse for the lack of posting was that I was actually in the Alps snowboarding and drinking hot wine with friends in this beautiful winter wonderland magical paradise. I’m not going to lie, it was amazing and sadly I’m already starting to forget that delicious feeling of breathing in frosty air. Prior to my week off in the snow I went to nutritionist who not only put me on a probiotic replacement therapy course, but also kindly informed me that I should avoid wheat and dairy for a month…to which I simply replied:

“But, I’m going to France!”

It was tough, but I think I did alright (a mad crazed fondue incident aside). Which brings me neatly (not really) to this popular tofu dish that I make all the time, which made not one but three appearances during my Chinese New Year shin dig. And happily for others out there who are vegetarian, wheat and dairy intolerant, you too can make and consume this dish.

Simple Cold Tofu:
A packet of silken tofu - firm or soft good
Spring onions - finely chopped
2 tbsp light soy sauce (GF if poss)
2 tsp dark soy sauce
(GF if poss)
2 tsp Sesame oil
1/2 tsp Fresh ginger - grated
1 tbsp mushroom floss
pinch chilli flakes or fresh chilli
pinch sesame seeds
1 tbsp roasted peanuts - crushed

If you have time to kill, the following will make the tofu even silkier and remove some of that out-of-a-box taste. It’s not necessary, but it’s nicer. Get it out of its packaging and place it on a small plate. Boil a pot of water with enough water to submerge your tofu. Once boiled, remove the pot from the heat and submerge the tofu and plate for 20 minutes. Drain, and set it aside to cool. You can put it over ice, or whack it in the fridge, it’s up to you.

When you’re ready to serve, slice the tofu thinly, drizzle with the soy sauces and sesame oil, get the spring onions on. Add the chilli, grated ginger, sesame seeds, peanuts and mushroom floss*…

*Okay, I probably need an aside is needed for this little addition. This is the vegetarian version of ingredient that for health/religious reasons my mum no longer really eats so I get gifted the veggie version whenever I go back to Hong Kong. But for those of you relatively au fait with Chinese or Thai snack foods, the following statement is irrefutable: Pork floss is delicious.

If you have never heard of pork floss, it is *exactly* as it says on the tin. It’s seasoned pork that’s spun into a savoury meaty candy floss. I don’t know how they do it, but it’s that kind of black food magic which makes the world go round. Go try some. Preferably on those moorish spicy rice crackers…who do I know in Thailand at the moment to get me some?…who…do…I…

…hang on. Sorry I got side tracked. Basically, you get it. This tofu dish is supremely adaptable. If you’ve got your three main flavours of soy, sesame oil and spring onions, you can add essentially anything you want. Be it crushed garlic, a splash of black chinese vinegar, a raw quail egg, natto, grated yam, umeboshi, grated carrot, a thousand year old egg, coriander. Maybe not everything I’ve listed at once. Experiment and make some: it’s simple.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3 other subscribers

Categories

All original content on these pages is fingerprinted and certified by Digiprove
%d bloggers like this: