Roast Pork (Siew-Yoke)

Ingredients A:
1.5kg pork belly

Ingredients B:
2 tbsp vinegar
1 tbsp salt

Ingredient C:
1/2 tsp pepper
1/2 tsp Chinese five-spice powder
2 cubes of red fermented beancurd / tau chu or nam yee (well mashed)
1/2 tsp sugar

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Sweet & Sour Ribs

Ingredients:
600g ribs (halve to make butterfly shape)
Oil for deep frying

Condiments:
300ml water
3 tsp soda powder
1 tbsp corn flour

Seasoning:
100g sweet & sour sauce
½ tsp five spice powder
50g red onions
50g chopped garlic (blend into sauce)
1 tsp salt
2 tsp sugar
1 tsp chicken stock granules
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Stir-fried Pork Liver

Ingredients A:
3 cloves garlic (finely chopped)
30g ginger (finely shredded)

Ingredients B:
300g pork liver (sliced)

Seasoning:
2 tbsp oyster sauce
½ tbsp sesame Oil
2 tbsp Chinese Hua Tiao wine
½ tbsp sugar
¼ tsp ground pepper
1 tsp corn flour

Ingredients C:
50g spring onions (cut into short lengths)
2 nos. red chillies (sliced)

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Ingredients A:
500g pork shoulder (cut into cubes)

Ingredients B: (Marinade)
½ tbsp sugar
1 tbsp oyster sauce
1 tbsp sesame oil
½ tsp pepper
1 tbsp hua diao wine
1 tbsp corn flour1 tbsp red wine residue

Ingredients C:
100g tapioca flour

Gravy:
3 cloves garlic(chopped)

Seasoning (mix well):
½ cup water
½ tbsp vinegar
1 tbsp sugar
½ tsp salt
1 tbsp chilli sauce
3 tbsp tomato ketchup
1 tsp corn flour

Other Ingredients:
1 pc cucumber (cut cubes)
1 pc red chilli (slice)

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Ingredients:
12 Quail’s Eggs
200g Minced Pork
4 Water Chestnuts, minced finely (fresh or tinned)
6 Salted Crackers, finely crushed
Lettuce Leaves for garnishing

Seasoning Ingredients:
2 tsp minced Spring Onions
1 Tbsp Oyster Sauce
2 tsp Cornflour
Dash of Pepper
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Ingredients A:
1 bottle good-quality black glutinous rice vinegar
1 bottle water
150g ginger cut into pieces, smashed
150 – 200g brown sugar

Ingredients B:
Sesame Seed Oil
150g ginger (remove skin, slice)
1 pig’s trotter, cut into serving pieces
(Blanch pig’s trotter in hot boiling water and drain.)

Method:
1. Boil Ingredients A in a claypot for 10 min
(best to cook 1 day in advance to reduce the strong taste).
2. Heat up wok, pour some sesame seed oil.
3. Add in ginger, fry ginger till fragrant.
4. Add in pig’s trotters, stir fry till fragrant.
5. Transfer pig’s trotter to claypot, use medium-low heat
stew till tender, (about 40 min) add salt or sugar to taste.