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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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 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.