Browsing Category: "Pork"

General Tso’s Pork Ribs in Crock Pot

Pork July 24th, 2008

general tso pork ribs

I still had some General Tso’s Glaze Sauce in my fridge and last weekend was another culinary experimental journey for me. I went to the market in the morning with the aim of cooking a simple lunch of chicken porridge followed by dinner comprising stir-fried spinach with garlic and a meat dish. I duly settled for pork ribs. As I intended to take a nap in the afternoon, I decided that I was going to just marinate the pork ribs and place it into the crock pot (some call it a slow cooker) and allow it to cook whilst I proceed to dreamland. This dish is simple and fuss free just like most of the other recipes on this site.

However, I do understand that General Tso’s Glaze Sauce might not be available worldwide, even in Malaysia. A thoughtful reader of this site, Reese, bought me a bottle all the way from Boston! Based on the sample recipe found on the label of the sauce, roasted pork ribs which were marinated in the sauce is supposed to be good and I believe it should be. I don’t have an oven with me and I decided that slow cooking would also be suitable.

I asked the butcher for meaty and tender parts of the pork ribs. That was the description I gave to the butcher. Unfortunately, I don’t know what it is called in English. Perhaps spare ribs? Anyway, I complimented the pork ribs with baby corns (I simply love their natural sweetness) and chunks of plump carrots and finally added a handful of chinese celery to give it a slightly herbal taste. Perfect! I had two big helpings of steamed white rice and ended up very pleased with what I cooked. If you can get hold of General Tso’s Glaze Sauce, try this recipe. It’s a no-brainer!

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Pumpkin and Luncheon Meat Combo

Pork, Vegetable July 3rd, 2008

pumpkin luncheon meat

I had a small quarter of pumpkin the other day and we all know how sweet pumpkins are. But I was bored of stir-frying pumpkin with dried prawns and needed a change. After rummaging through my kitchen cabinet, I found a can of luncheon meat and I thought “why not?”. The sweetness from the pumpkin would complement the slightly saltish luncheon meat and that could be a good combo. So, what I did was to cut both ingredients into equal sized cubes and stir-fried them to make this pumpkin and luncheon meat combo. It turned out quite alright 😀

For this recipe, I cut the pumpkin and luncheon meat into cubes. You can cut them into slivers if you prefer it that way. Somehow, I could not resist the use of dried prawns to give it a slight seafood bite. If you are unable to get hold of dried prawns, I would recommend just omitting it altogether. Do take care with the seasoning as the taste depends on how sweet your pumpkin is and how salty your brand of luncheon meat is. So, use salt judiciously. Otherwise you will have to take extra helpings of steamed white rice and a double dose of water to flush them out 😛

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Napa Cabbage Rolls

Pork, Vegetable May 28th, 2008

napa cabbage roll

I once ate something similar from a chinese take-away and decided to give it a try. The Napa Cabbage used in this dish is also known as Chinese White Cabbage (大白菜) or similar to Kimchi. It is longish and sweet in taste and widely used in East Asia. Though I usually stir fry this dish or use them in soups, this is my first attempt at steaming them after rolling them up like popiah.

There are 3 main steps to this dish. Preparing the stuffing, softening the cabbage and steaming the cabbage rolls. This recipe makes about 10 to 12 rolls with each roll using a single napa cabbage leaf. Actually, the stuffing can be left to your creativity. I used pork and prawns here. You can use fish paste, chicken meat or even beef or lamb mince depending on the seasoning applied.

The result was good and I was happy with how it turned out. The stuffing was nice and firm (and does not crumble) whilst the napa cabbage leafs were not overcooked and retained a slight resistance when bitten. Rather healthy dish, I must say. Tasted great with steaming white rice and a favourite with the kids. I should cook this for Chinese New Year Eve Dinner 😀

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Chilli Pork

Pork February 17th, 2008

chilli pork

If you are looking for a delicious pork recipe which tastes sweet and hot, Chilli Pork might just be what you are looking for. Using dried chillis for a fiery taste and dark soya sauce, this dish is guaranteed to whet your appetite and make you ask for second helpings of rice. Best of all, it is a simple dish to cook and can be attempted by a beginner.

I use pork belly for this recipe due to the texture of this part of the meat. Containing layers of fat and meat, each bite will give you a nice blend of slightly chewy meat in contrast with the smooth fat. No, it is not that healthy to be consuming this dish but once a fortnight or month should be fine. LOL! Again, just like the other recipes on this site, you don’t have to follow all the measurements of ingredients to the dot. If you like it more spicy, add more dried chillis or vice versa. Most of all, cook this and be blown away by its tastiness! Highly recommended!

This is my recipe for Chilli Pork Read the rest of this entry »

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