Wednesday, 31 December 2014

Happy New Year 2015

*This is a scheduled post while I am still away vacationing*
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I am still not back from my winter holidays, so, here's a scheduled post of simple warm wishes to all my beloved followers and readers.

Till then, see you soon in a better year of 2015!




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Wednesday, 24 December 2014

Seasons Greetings and Sincere Warm Wishes From Me To You

It's that time of the year again and I hope that this Christmas will bring you a cheerful ending to the year and a great beginning to a happy new one.

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It's the time of eggnog, candles, cakes, songs, reindeer, carols, laughter – and most importantly LOVE. Merry Christmas and Happy New Year!!
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For your info, I will be away and be back after New Year. Till then, Wishing you all the best this New Year with all that you set out to achieve!!
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Tuesday, 9 December 2014

Easy Peasy Homemade Crispy Roast Pork Belly 脆皮烧肉 using Happy Call Pan

Roast pork belly or 烧肉 (sau rou) is in fact not that difficult to prepare.  Almost everyone can achieve it if you can get the right technique.  You can either use oven, non-stick pan or any of your preferred pan.  As for me, I used Happy Call Pan. To me, searing roast pork using Happy Call pan is a breeze.... no splattering of oil and cleaning the pan is also hassle free!
I adapted this simple homemade 脆皮烧肉 from Agnes Chang's Cookbook 'Let's Eat'.  However, instead of using oven for roasting, I used my treasured Happy Call Pan.  No regrets and I strongly recommend you to use HPC if you have one at home.  

Crispy Roast Pork Belly 脆皮烧肉
Marinade adapted from Let's Eat pg 24 (my modification in red)
- 1.3kg (600gm) pork belly with skin (whole block)
- 1 tsp cooking oil
Marinade (mixed)
- 3pcs (1/2 pc) fermented bean curd (nam yee) - mashed
- 1 tsp (2 tsp) five spice powder
- 2 tbsp chopped garlic (1 tsp garlic powder)
- 2 tbsp chopped shallots (I omitted)
- 1 tsp pepper
- 2 tbsp (1 tbsp) vinegar (for rubbing the skin)
- 3 tbsp (1 tsp) salt for rubbing the skin
Method :
1)  Wipe skin with kitchen towel to remove any water.  Then, using a sharp pin holder or knife, poke the skin all over as shown above.
2)  Rub vinegar all over the skin and followed by salt.
3)  Then, rub marinade all over the meat.  
4)  Leave the marinated meat in a covered container overnight in the refrigerator.
5)  Remove marinated meat from the refrigerator.  Sprinkle and rub some five spice powder onto the meat.  I prefer extra five spice powder for that extra ommph flavor!
5)  Heat 1 tsp cooking oil in your HPC.  Place marinated pork belly on the HPC with the skin side up.  Close the lid and cook over medium heat until cooked.  Do the same to the skin and all four sides of the meat.
6)  Remove  from HPC and leave it aside to cool completely.
 
 7)  Using a sharp knife, chop it into your preferred serving size.
The meat is tender and juicy
 and the skin is crispy and crunchy
Give this a try and you will be surprised that your homemade roast pork belly is in fact better than those store bought ones.
Happy Trying and hope you have an enjoyable week :)



I am linking this post with Cook-Your-Books #19 @ kitchen flavours



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