Pork & Mustard Green

~ Pork with a bit of fat
~ Sour mustard green in brine
~ Red bean curd (aka nam yee) - one cube
~ Splash of water

Vary the quantities of the ingredients according to the number of people you are serving.

Fold everything together in a pan.

Simmer for 30 minutes.


Black Bean Spare Ribs / 豉汁排骨

~ Spare ribs - in mouth sized pieces
~ Dried black bean
~ Ginger
~ Garlic
~ Red chilli (optional)
~ Salt  
~ Sugar
~ Dark soya sauce
~ Cornflour - two teaspoons
~ Oil

Make sure the dried black bean; ginger; garlic and red chilli are finely chopped.

Bind the finely chopped ingredients together with the spare ribs; salt; sugar and dark soya sauce.

Add the cornflour, and lastly, the oil.

For optimum flavour, marinade overnight (this step is optional).

Place in a suitable dish and steam for 30 minutes.


Chinese Dried Pork / 豬肉乾

~ Pork mince - 500 grams
~ Dark soya sauce - one tablespoon
~ Oyster sauce - two tablespoons
~ Light soya sauce - two tablespoons
~ White sugar - 140 grams
~ Chinese Rosehip wine - one tablespoon

Mix everything together really well.

Flatten onto a sheet of buttered greaseproof paper and place on a wire rack.

Let it marinade overnight.

Dry it out a bit.

Make sure there is another tray underneath when you place in oven.

Oven 180/190 degrees - cook for less than eight minutes.

Let it cool down before cutting and eating.

Store in refrigerator.

Chinese Dried Pork