Materials

• 200g Pork Belly
• 1 Leek
• 1 tbsp peppercorn
• 7-8 slices of ginger
• 2 tbsp fermented bean paste
• 1 tsp cayanne pepper / gochugaru
• 2 tbsp cooking wine
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp soy sauce

Instructions

1. Put the pork belly, ginger slices, and cooking wines into a pot, submerged in cold water. Bring the pot to boil with high heat, then turn heat down to medium
2. Cook until you can easily poke a chopstick into the pork belly, and no visible blood leaves the pork when the chopstick is retrieved. Then take the pork out of the pot
3. Slice the pork into thin slices, make sure each slice has both lean meat and fat
4. Chop the leak into long pieces
5. Add a tiny bit of oil to wok, turn heat to high. Stirfry the cooked pork until it curls up and the fatty part becomes transparent.
6. Put the pork to one side, add in peppercorn, fermented bean paste, and cayanne pepper. Stir fry the sauce until the oil turns red. Then combine with the pork
7. Add in leek, salt, sugar, soy sauce. Combine well and plate.

Comments

Step 5 can feel like a game of chicken - when you fry the pork a lot of oil will jump out and if you don’t constantly stir fry it the pork might stick to the bottom of the wok. But for the best texture make sure you stick it through. The pork should be nice and crispy in the end.

In step 7, you can also add in chopped bell peppers as another vegetable if you want a more ‘balanced’ meal.

Source

Originally from here

Materials

• 300g pork tenderloin
• 1/4 of a pineapple (or just slightly less pineapple than pork)
• 2 colorful bell peppers
• 2 tbsp soy sauce
• 1 tbsp salt
• 1 egg
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• starch
• pepper to taste
• 3 tbsp ketchup
• 2 tbsp white vinegar
• 3 tbsp sugar
• water

Instructions

1. Cut the pork, pineapple, and bell peppers into bite sized pieces
2. Mix well in a bowl: pork, 1 tbsp of salt, 2 tbsp of starch, 2 tbsp of soy sauce, 1 tbsp of cooking wine, 1 tbsp of oyster sauce, 1 egg, 1 tbsp of oil, pepper to taste
3. Marinate pork for 30 min
4. Mix the sweet & sour sauce by combining the following: 3 tbsp of ketchup, 3 tbsp of sugar, 2 tbsp of vinegar, 2 tbsp of starch, half a bowl of water, mix well
5. Cover each pork piece in starch, air fry the pieces at 400F for ~17 min
6. In the last few minuts of the air frying (or after the air frying if you’re patient), add oil to wok, when oil is hot, add in the bell peppers and stir fry until cooked
7. Add in the cut pineapple & sweet and sour sauce
8. Tuen the heat to high and bring everything to a boil
9. When the sauce is feeling viscous, add in the pork pieces
10. Mix well, covering the pork pieces with the sweet & sour sauce
11. Keep the heat high to boil out the excess moisture, when the sauce is dense and sticky, remove pan from stovetop and plate.

Comments

I used to order this at restaurants back home and loved it as a child. I never really knew where this dish came from. Upon doing some research it turns out this is a Cantonese dish created in the Qing dynasty because foreigners did not like the fact that sweet & sour spare ribs had bones in it…

Source

Originally from here

Materials

• 500g of pork belly (五花肉), preferably one long slab
• 30g of sugar
• 20g of cooking wine
• 7g of soy sauce
• 1 thumb sized piece of ginger - cut into slices
• A small section of leek
• 2 star anises
• 4 bay leaves
• 2 sticks of cinnamon
• cooking oil
• salt
• seaseme
• green onion

Instructions

1. Cut the pork belly into two equal sized pieces, put in a pot submerged in cold water, add half of the ginger slices, 10g of cooking wine, bring to boil
2. Upon boiling, skim the floating foams off of the top, let boil for 2 min
3. Remove the pork from the pot, cut into 3cm/1in cubes
4. In a separate pot, add a bit of cooking oil, place over low heat
5. Add sugar into the pan, slowly wait for it to melt. Upon melting and the formation of bubbles, add in the pork
6. Turn the heat up to medium-low, add in cooking wine quickly stir fry for 30s, add in star anise, bay leaves, cinnamon, ginger, leek, stir fry for 30s.
7. Add boiling water until everything is submerged. Turn heat down to low, simmer for 50min
8. Turn the heat up until the water boils away and the sauce is thick
9. Garnish with seaseme and green onion

Comments

It is unreasonably hard to find pork belly in American grocery stores… But almost all the Asian ones (big chains like HMart) have them.

Pork bellies is crucial because we really want each piece to have both muscle and fat for optimal taste. Remember that when cutting things into cubes!

Source

Originally from here

Materials

• 1/2 lb of pork - sliced into thin stripes
• 1/2 a long english cucumber (or any other cucumber), sliced thinly
• 1 carrot and (maybe) some daikon, sliced thinly
• Green chili peppers (optional), sliced thinly
• lemongrass aioli
• cilantro
• bread (baguette, probably)
• a pinch of minced lemongrass
• 1 tbsp sugar
• 2 tbsp of fish sauce
• 2 tbsp of oyster sauce
• 1 tbsp of sesame oil
• 1.5 tbsp of pepper
• 2 cloves of garlic, peeled and minced
• 1 tbsp of cooking wine

Instructions

1. Mix the pork and marinade together (everything in the ingredient list after bread), marinade for at least 30 min (2 hr+ for best results)
2. Add oil to a flat pan, when oil is simmering, grill marinated pork on the grill. Cook until pork is nicely charred on both sides.
3. Construct the sandwich in the following order (from bottom to top): bottom bread, lemongrass aioli, pork, spicy peppers, cucumber, daikon/carrots, cilantro, top bread.

Comments

This is really a recipe on how to season pork more than anything else. So please let it marinate, be patient.

One should technically use baguette… But experimentation might yield results you personally enjoy.

Source

Originally from here

Material

• 100g of pork - sliced into strips
• 250g of garlic stalk - cut into 3cm pieces
• 2 cloves of garlic - minced
• soy sauce

Instructions

1. Add oil into a wok, heat until smoking
2. Add in minced garlic, stir fry until aromatic
3. Add in the sliced pork, stir fry until golden brown
4. Add in garlic stalk, stir fry until covered with oil
5. Add in soy sauce, stir until well mixed

Comments

It is kind of hard to obtain garlic stalk in American supermarkets. Apparently they’re sometimes called “garlic scapes”. Just go to a Chinese supermarket.

This dish works well with rice (to no one’s surprise…), but also works amazingly as filling between two pieces of toast.

I wrote “garlic stalk” for this, but that can be substituted for by “garlic flower”, “leek”, or “leek flower”, or even “onion”. Although I doubt everything other than the last one is only available in Asian supermarkets.

Sources

N/A. Family recipe.

Materials

• 200g of pork - sliced into strips
• 2 cloves of garlic - minced
• 1 bag of spicy radish
• 3 baby bok choy
• a handful of noodles
• 1 chicken Bouillon cube

Instructions

1. Add oil to wok, heat until smoking
2. Add in minced garlic, stir fry until aromatic
3. Add in pork strips, stir fry until fully cooked
4. Add in spicy radish, stir fry for a few seconds
5. Add in water and Buillon cube, bring to boil, then bring to simmer
6. Add in noodles, cook as instructed
7. Add in baby bok choy, cook until slightly softened

Comments

The cook time is surprisingly short, and the homely taste is great for a comfort meal.

It’s very easy to make a lot of this dish, and it’s tempting to meal prep it. While it certainly can work when mealprepped, the noodles will likely soak up a lot of the liquid and become less chewy as a result, making the 2nd eating experience significantly worse than the first.

Source

N/A. Family recipe.

Materials

• 10g of ginger - minced
• 2 cloves of garlic - minced
• 1 stalk of green onion - minced
• 3 small cucumbers - grated
• 200g of raddish - grated
• half an onion - sliced
• 200g 五花肉 - sliced into strips
• 3 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoon 甜面酱
• 2 tablespoon 豆瓣酱
• 1 tablespoon sugar
• 1 tablespoon starch
• water
• 1 handful of noodles

Instructions

1. Grate the cucumber and radish, chop the onion, set aside
2. Mix all the sauce (except 豆瓣酱) together in a small bowl, add water and mix well
3. Prepare the noodle as instructed
4. Add oil to pan on high heat, heat until smoking
5. Add green onion, garlic, and ginger, stir fry until aromatic
6. Add in pork, stir fry until cooked
7. Add in 豆瓣酱, stir fry until aromatic
8. Add in the sauce mixture, wait for boiling
9. Turn to a simmer, wait until the sauce thickens
10. Pour sauce over noodle, add in raw garnish, and serve

Comments

One can also add beanstalk on top.

Source

Originally from here (Only works on mobile).