Tag Archives: pork

Pork and Celery Salad in Spicy Lime Dressing (หมูยำ ใส่ขึ้นฉ่าย)

My mum used to make this all the time for breakfast. It’s one of our favourite breakfast items!

Serves: 2

What you need

  • 300 g Pork belly
  • 1 tsp Salt
  • 3 Celery sticks, sliced thinly
  • 1 tsp Garlic, pounded
  • 1 tsp Chillies, pounded
  • 1 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1/2 tsp Sugar
  • 1 Tbsp Chinese preserved cabbage (ตั้งฉ่าย)

How to put this together

  1. In a pot, add enough water to cover pork belly. Add salt. Bring to boil.
  2. When the water is boiling, turn down the heat to low-medium. Simmer for 10 mins
  3. Make the dressing sauce by mixing together pounded garlic + chillies + fish sauce + lime juice + sugar. Taste & season
  4. In a bowl, add sliced celery pieces
  5. Take the pork out from hot water, slice them thinly. Add them to the bowl.
  6. Mix together pork & celery. Add preserved cabbage. Mix well
  7. Add dressing sauce. Mix well.
  8. Taste & season
  9. Serve with plain congee or steamed rice.

Eggs and Pork Belly Braised in Sweet & Salty Sauce (ไข่พะโล้)

The most aromatic thing you’ll cook in your kitchen, and tastes so satisfying!

Serves: 3-4

What you need:

  • 500 g pork belly, cut into 1 inch cubes
  • 6 eggs
  • 10 cloves garlic
  • 5 coriander roots
  • 1 tsp white pepper powder
  • 1 Tbsp oil
  • 3 Tbsp palm sugar
  • 4 star anise
  • 2 inch cinnamon stick
  • 2-3 Tbsp soy sauce (+ more to taste)

How to put this together:

  1. Place eggs in a pot, add enough water to fully cover the eggs. Put on high heat, when the water starts to boil start the timer for 10 mins. Take off heat, pour out hot water, top up with tap water. Leave to cool. Peel off the shells.
  2. On medium heat, dry roast the star anise + cinnamon stick until fragrant
  3. Pound together garlic + coriander roots + white pepper powder
  4. Heat oil, add the paste above, fry until fragrant
  5. Add palm sugar, keep stirring, you want to caramelise it without burning it. Be very careful. You want a nice brown colour, but not burnt!
  6. Add pork belly, mix well to coat the paste
  7. Add 750ml water + roasted star anise + cinnamon stick
  8. Bring to boil, then pressure cook for 15 minutes
  9. Add hard boiled eggs (alternatively, if you don’t have pressure cooker, you can simmer the pork belly + eggs together for 1 – 1.5 hours)
  10. Season with soy sauce. Taste & season. The flavour should be sweet & salty
  11. Simmer on low flame for 30 minutes
  12. Serve with steamed rice!

Note: this tastes better each time you re-heat it as the flavour gets deeper & the colour gets darker

Braised Pork with Chinese Spices (หมูตุ๋น)

Serves: 6

What you need:

  • 1-1.2 kg pork (I use 500g thick-cut pork steak + 700g pork ribs)
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots (optional)
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

How to put this together:

  1. On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  2. Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  3. Remove pork & pork ribs from the soup
  4. Drain the soup through a sieve to remove spices bits
  5. Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  6. Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  7. Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  8. Put pork back into the bits-free soup
  9. Simmer for another 5 minutes
  10. Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!

Print

Braised Pork with Chinese Spices

Course Main Course, Soup
Cuisine Chinese
Keyword Chinese, Pork, Soup
Prep Time 0 minutes
Cook Time 1 hour
Servings 6 people

Equipment

  • Pressure Cooker

Ingredients

  • 1-1.2 kg pork I use 500g thick-cut pork steak + 700g pork ribs
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots optional
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

Instructions

  • On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  • Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  • Remove pork & pork ribs from the soup
  • Drain the soup through a sieve to remove spices bits
  • Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  • Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  • Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  • Put pork back into the bits-free soup
  • Simmer for another 5 minutes
  • Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!