Hakka Braised Pork Belly With Black Fungus (客家炸肉)

Ingredients:

500g belly pork, cut into pieces
50g black fungus, soaked in warm water until softened, cut into pieces
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tsp chopped ginger



Marinade:

1 tbsp light soy sauce
1 tsp five spice powder
1 tsp pepper 
1 tsp sesame oil
2 tbsp nam yue (red fermented beancurd) liquid 
1 egg
3 tbsp cornflour

Gravy - Combine together:

2 pieces nam yue (red fermented red bean curd) - mashed
1 tbsp nam yue liquid
2 tbsp light soy sauce
1 tbsp Shao Xing wine
1 tsp sugar
1 tbsp oyster sauce
1/2 tsp five spiced powder
1 tsp sesame oil
dash of pepper

 Method:

• Blanch pork in boiling water for 30 seconds.  Drain well and season the meat with marinade ingredients.   Set aside.
• Deep fry the marinated pork.   Transfer to a plate.  
• Stir fry fungus for a minute.  Dish out and set aside.
• Saute minced garlic, shallots and ginger  until fragrant.  Stir in the ingredients for gravy.   Bring to the boil. 
• Add pork and fungus.  Stir fry for a minute.  Then add enough water to cover the pork and fungus.  Bring to the boil.  Then simmer for about one hour or until pork is soft.  

Gyoza (Japanese Potstickers)

Gyoza, the Japanese version of  the Chinese Dumpling, Jiaozi (饺子) which consist of ground meat and vegetable filling wrapped in a thinly rolled piece of dough.  Jiaozi can be cooked in different ways  - boiled (水餃) , steamed (蒸餃) or pan-fried (鍋貼) which is also known as potstickers.

Filling:  Combine all ingredients together and refrigerate for 30 minutes.

(Makes 100 dumplings)

1 kg minced pork

200g Chinese chives (or chinese cabbage) - chopped finely

1 1/2 tsp salt

1 1/2 tsp sugar

1 1/2 tbsp minced garlic

1 1/2 tbsp minced ginger

1 1/2 tsp pepper

2 tbsp soy sauce

2 tbsp Chinese cooking wine

1 tbsp sesame oil

1 egg

2 tbsp cornstarch

To make dumplings:

1 pack of Gyoza wrappers (1 kg)

1 tbsp cornflour + 2 tbsp water

• Place a teaspoonful of the filling in the centre of the gyoza wrapper.  Brush a little cornflour mixture around the edge of the wrapper, then fold and pleat the dumpling. Make sure edges are sealed tightly. 
• Place the dumplings, seam-side up onto a tray (lined with baking paper) and gently press to flatten bottom.  Cover with dampened tea towel to prevent from drying out.   (At this point, you can freeze them on a tray. When they are frozen, transfer them into a sealed freezer container or resealable  bag. This method will keep them from sticking together).

To pan-fry the potstickers:

• Heat about 1 - 2 tbsp cooking oil in a frying pan over medium high heat. 
• Arrange dumplings in the pan and pan-fry until the bottom of the dumplings turn golden brown and crisp.  (Do not move or  turn the dumplings over)
• Add about 3/4 cup of water (so that dumplings are partially submerged)  and cover the pan immediately.  Cook under medium heat until liquid is absorbed - this will take about  8 minutes.  (The purpose is to steam the dumplings). 
• Uncover the pan.  Lower the heat and cook the dumplings for another 2 minutes.  This process gives the dumplings a crispy bottom, slightly chewy soft top and juicy filling.
• Using a spatula, transfer the dumplings onto a serving plate  and serve hot with dipping sauce.

Dipping sauce - Combine together:

Chinese black vinegar or Japanese rice vinegar (I prefer to use Balsamic Vinegar instead)

Soy sauce

Chilli oil (optional)

Turmeric Chicken

My own simple version of Turmeric Chicken ...

Ingredients:

600g skinless chicken thigh, cut into biteable sizes

Marinade:

1 tbsp grated palm sugar

1 tbsp turmeric powder

1 tbsp light soy sauce

2 tbsp fish sauce

1/2 tbsp garlic powder

1/2 tsp pepper

1/2 tsp chilli powder or finely chopped fresh chillies (optional)

1 tbsp cornflour

2 tsp lemon/lime juice

• Marinate the chicken for at least 1 hour in the refrigerator.   
• Shallow fry the chicken pieces under medium to low heat until they are cooked through. 
• Drizzle some more lemon juice before serving if preferred.