Twice cooked belly pork recipe

It has been ages since I last blogged, actually it has been almost a year!!!! *gasp*…. Blame the exams. I had been busy preparing for my GP specialist Part 1 exams which I have passed!!! woohooo!!! Hence, I am back blogging, for a while before things crack up again! Problem is I have another part 2 practical exam to sit for sometime next year 2016….*sniffles*…which means at some point, the blog will be ‘abandoned’ again until the exam torture ends!

I have loads of dishes which I have cooked and collected many amazing recipes over the last year, hopefully, I will get the chance to blog them all!

Anyway, christmas had just came and went! I felt tremendous urge to blog and share about this wonderful pork which I cooked for the Christmas dinner at my sister’s house! Totally moist and melt in the mouth! Skin was thin and crispy!

Of course once you learn how it is cooked and you know how sinful it is (slow cooked in fat!), this will successfully stop you from being overly greedy when it comes to eating it! I always thought confit is for duck, but heck, it taste brilliant with pork too!

Just had to blog about it cuz it taste toooo gooood!! Even better than the chinese siu yuk!

I would call it the british version of the chinese siu yuk.

The pic below shows the final result of the recipe for the Twice cooked belly pork! It is sitting on onion apple veloute and you can find the veloute recipe in the link just below. My recipe below has been tweaked from the original Gordon ramsay recipe but results are still fantastic!

Original recipe from Gordon Ramsay:

Ingredients for belly pork:
Handful of thyme
Handful of rosemary
1 tbsp sea salt
few pinches of 5 spice powder
1 1/2 kg belly pork (no ribs, try to get the thinner half)
800g goose fat
1) Season the pork on both sides with sea salt and 5 spice powder. Leave it overnight if you have time!
2) Scatter the herbs at the bottom of an ovenproof dish (I used a Le Cresset cast iron casserole to cook this).
3) Place the pork skin side up in an overproof dish on top of the herbs.
4) Heat the oven to 150 C/gas 2/ fan 130C.
5)Empty the goose fat into a saucepan and heat until liquid and starting to simmer.
6) Ladle the fat over the pork. Add sunflower oil to cover if you need to.
7) Cover the casserole with a foil.
8) Cook the pork in the oven, undisturbed, for 3 hours
9)Remove the dish from the oven, leave to settle for 10 minutes.
10) Line a tray with greaseproof paper.
11) Carefully lift the pork from the fat and take off any herbs.
12)Lay it on the paper, skin side down.
13) Cut another piece of paper and lay it over the pork.
14) Cover with a tray, weigh it down with a couple of cans and leave in the fridge overnight.
This is how it looked after being rested overnight.
15) The next day, when you are ready to cook the pork, heat a drizzle of oil in a large non-stick ovenproof pan (I use a Le creusset anodised non-stick frying pan which is ovenproof as well. Totally worth the investment! Cost £90 for one pan and that’s not including the lid!)
16) Lay the pork, skin side down, and leave for a few minutes to crackle, then place in the oven to cook for 20 minutes.
17) Remove from the oven and check to see that the skin has blistered, then carefully flip it over and cook the underside for 3 minutes just to heat through.
18) Lift out onto a board and cut with a SHARP cleaver. Serve on a chinese spoon or whichever way you prefer!
End product before slicing it up!


Wan ton noodle recipe

I had an undying craving to eat wan ton mee today. Unfortunately, none of my friends could make it for dinner. So had to enjoy this alone. *sniffles* Ok…blame my random cravings which can be utterly spontaneous that no one can ever respond rapidly to my last minute invites.

Was definitely heavenly enough to fulfil a malaysian craving for wonton noodles…

Wan ton mee craving…

Recipe adapted from Famous street food of Penang: a guide & cook book.

Wanton dumplings:

300g minced pork

100g prawns, minced

one stalk of spring onions, sliced into fine pieces

2 Thai shallots, sliced into fine pieces 

dash of ground white pepper

salt to taste

2 tsp sesame oil

1 egg

40 wonton wrappers

To prepare wanton,

In a bowl, combine all the ingredients except the wonton wrappers. Mix well. To wrap, place a tspful of the filling mixture in the centre of the wrapper and gather up the edges to form a bundle.

Heat enough oil in a wok to deep fry the wonton over medium heat until golden and crisp. Remove and set aside on paper towels.

For the wonton soup, (I did not make the wonton for the soup in the picture as I am eating alone and fried wontons are more than enough for me!)

Bring chicken broth to a rapid boil. Drop in the dumplings and cook for 20-30 seconds (or until it starts floating on the water). Remove with a slotted spoon and put into a soup pot. Season with salt and pepper.

Seasoning (mix together),

1/2 tsp oyster sauce

1/2 tsp dark soy sauce

1tsp light soy sauce

1 tsp sesame oil

Mix all seasoning in a clean bowl. 

Shake one portion of the noodle coil to loosen it.

Place the wonton noodles in a perforated ladle in a pot of boiling water. Cook for approximately 30 seconds. Remove once cooked and mix with the seasoning.

Pickled chillies (I did not make it as I do not eat chillies):

3 fresh green chillies, sliced.

2 tbsp white vinegar

pinch of salt

2 tbsp light soy sauce

Combine the chillies, vinegar and salt and pickle for at least 2 hours or preferably, overnight. Serve with light soy sauce.


Barbecue pork, sliced.

Choy sum (blanched in boiling chicken broth)

Ngoh Hiang recipe

Got home today and had an intense craving to eat Ngoh Hiang.

I will do anything to recreate food and they normally will work out pretty well with an intense craving.

Peel the prawns and cut them into small pieces. Approximately 300g prawns. I think I have more than 300g here.

In another bowl, add 500g of minced pork (fatty preferably). Add in 1-2 tsp of five spice powder. 1tsp ground white pepper. 3 tbsp of light soy sauce. 1tsp of fish sauce. a few pinches of fine sea salt.

Mix everything together. Add the prawns into the pork and mix well. Add in 1 small egg (beaten lightly) and mix.

Finally I can use my pestle and mortar again! Pound 10-12 water chestnuts in the mortar. Then add them into the bowl of pork+prawns mixture.

Chop one small yellow onion into fine pieces and chop spring onions into fine pieces as well.

Add them all into the bowl and mix well.

Add in 3 tbsp of self-raising flour and mix.

The bean curd skin which I bought was not as good as the one in Leeds. This was extremely fragile!

Soak the dry bean curd skin in water and arrange the prepared pork mix on the skin. Roll the skin starting with the edges closest to you. Then roll until the pork mix is enclosed in the skin. It definitely reminds me of making sushi as it is almost identical, just that for sushi, I don’t have to tuck the sides in. shows you how to roll them.

Some people steam the ngoh hiang for 8-10 minutes prior to frying them.

I just went straight for the fryer. Turned out pretty good too. Some fry until it turns dark brown but I prefer mine to look this way, less carcinogenic looking LOL! As long as the skin is crispy, it doesn’t matter. I also didn’t want the pork contents to dry out from overfrying.

Some of my ngoh hiang for photoshoot. Didn’t wait too long before they were all wiped off into my tummy.

Then, I started to crack my head thinking on what to do with the remaining ingredients.

Yes! Wonton for the students! They were incredibly happy to eat this.

What made my day was: I made a mee suah soup as well with foochow wine and add the wonton in. The students drank the soup and said ‘nostalgic. Reminds me of mee suah soup in Malaysia’ and all agreed in unison! I didn’t tell them it was mee suah soup, so I am so happy that they were able to recognise the taste and the fact that it made them nostalgic means everything to me! Haha…for those who don’t know, mee suah is the noodle which I am planning to bring onto the TV show. So that is why this totally made my day.