Tag Archives: garlic

How to Make Garlic Pork Patties หมูก้อนทอด

Makes: 10 patties

15g Garlic
15g Coriander Roots
250g Pork Mince
1/2 tsp White Pepper Powder
1 Egg
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 tsp Sugar
1 Tbsp Cornflour
2 Tbsp Coriander Leaves, chopped
Oil for shallow fry
Vegetables for serving (e.g. gem lettuce, cucumber)

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15 กรัม กระเทียม
15 กรัม รากผักชี
250 กรัม หมูสับ
1/2 ชช. พริกไทยป่น
1 ไข่
1 ชต. น้ำมันหอย
1 ชต. ซีอิ๊วขาว
1 ชช. น้ำตาล
1 ชต. แป้งข้าวโพด
2 ชต. ผักชี
น้ำมันสำหรับทอด
ผักเคียง เช่น ผักกาดหอม แตงกวา

Dim Sum Style Steamed Pork Spare Ribs (ซี่โครงหมูนึ่งเต้าซี)

We always order this when we go to yum cha.

When you first start steaming, it’ll look quite dry. But by the end of steaming time, they should be swimming in amazing flavoursome sauce!

Serves: 2-3

What you need:
  • 700 g Pork spare ribs, cut into 1 inch pieces
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Sesame oil
  • 1/4 tsp White pepper powder
  • 3 Tbsp Corn flour
  • 1 Tbsp Water
  • 2 Tbsp Oil
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Salted black bean
  • 1-2 Fresh red chillies, de-seeded, and cut into small pieces
How to put this together:
  1. Mix together pork ribs + sugar + salt + sesame oil + white pepper powder + corn flour + water. Marinade overnight (or at least a few hours).
  2. The next day: take the pork ribs out from the fridge 30 mins before you’re ready to cook.
  3. Soak salted black bean in hot water for 5 mins, drain, then chop roughly
  4. Heat oil in a pan, add garlic + salted black bean. Fry until fragrant.
  5. Add marinated pork ribs. Fry briefly until they’re well mixed. Transfer to a plate you’ll use for steaming.
  6. Steam the pork ribs (high heat) for 30-45 mins (the longer steaming time = more tender meat). Give it a stir every 10-15 mins to ensure even steaming (and make sure the water has not gone dry). On the last stir, sprinkle over chopped red chillies.
  7. Serve immediately.

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Dim Sum Style Steamed Pork Spare Ribs

We always order this when we go to yum cha. When you first start steaming, it’ll look quite dry. But by the end of steaming time, they should be swimming in amazing flavoursome sauce!
Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Pork, Spare Ribs, Steamed
Prep Time 12 hours 15 minutes
Cook Time 45 minutes
Servings 2 people

Ingredients

  • 700 g Pork spare ribs cut into 1 inch pieces
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Sesame oil
  • 1/4 tsp White pepper powder
  • 3 Tbsp Corn flour
  • 1 Tbsp Water
  • 2 Tbsp Oil
  • 2 Tbsp Garlic minced
  • 2 Tbsp Salted black bean
  • 1-2 Fresh red chillies de-seeded, and cut into small pieces

Instructions

  • Mix together pork ribs + sugar + salt + sesame oil + white pepper powder + corn flour + water. Marinade overnight (or at least a few hours).
  • The next day: take the pork ribs out from the fridge 30 mins before you’re ready to cook.
  • Soak salted black bean in hot water for 5 mins, drain, then chop roughly
  • Heat oil in a pan, add garlic + salted black bean. Fry until fragrant.
  • Add marinated pork ribs. Fry briefly until they’re well mixed. Transfer to a plate you’ll use for steaming.
  • Steam the pork ribs (high heat) for 30-45 mins (the longer steaming time = more tender meat). Give it a stir every 10-15 mins to ensure even steaming (and make sure the water has not gone dry). On the last stir, sprinkle over chopped red chillies.
  • Serve immediately.

Mum’s Garlic Pork (หมูเจ๊เลอ)

My Mum’s take on garlic & pepper pork – the ultimate garlicky goodness

Serves: 2

What you need:

  • 350 g pork shoulder (2 thick slabs)
  • 1 tsp garlic, minced (for marinade)
  • 1 Tbsp soy sauce (for marinade)
  • A pinch of ground white pepper (for marinade)
  • 1 tsp oil
  • 1 Tbsp garlic, minced
  • 1 Tbsp soy sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Kecap Manis (Indonesian sweet soy sauce)
  • A pinch of sugar
  • A pinch of pepper

Dipping sauce (optional)

  • 2 Tbsp fish sauce
  • 1 Tbsp lime juice
  • 1-2 tsp chilli powder (as per your heat preference)
  • 1 Tbsp sprint onion, finely chopped
How to put this together:
  1. Tenderise the meat using meat tenderiser (looks like a hammer). Skip this step if you don’t have one.
  2. Marinade pork slabs with 1 tsp garlic + 1 Tbsp soy sauce + a pinch of pepper. Leave for 15 mins (or overnight)
  3. Heat a griddle on high heat. Sear pork slabs 2 mins on each side. Don’t worry about it still being rare – we’ll cook it again
  4. Rest the meat for 5 mins
  5. In the meantime, make the sauce by combining all the dipping sauce ingredients in a small bowl. Mix well. Taste. Adjust flavour to your liking.
  6. Thinly slice the meat (2-3 mm)
  7. Heat oil in a pan on medium heat. Add garlic. Fry until fragrant.
  8. Add sliced pork + any juice from meat resting & slicing.
  9. Add soy sauce + oyster sauce + kecap manis + sugar. Stir-fry until well mixed and pork slices are cooked. Taste. Adjust seasoning if required..
  10. Add pepper powder. Mix well.
  11. Serve hot with steamed rice and dipping sauce