~ 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.
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| Chinese Dried Pork |
