Chinese Cuisine

Braised Pork In Dark Soy Sauce with Leeks

Braised Pork In Dark Soy Sauce

This dish is quite common in my mom’s kitchen. Her’s was made particularly with lots of patience and love and I’ll tell you why. When she added leeks to her braised pork, she would shred them ever so thinly. During those times, she did not have any tools for shredding, so she had to manually use knife for this rods and lengthy process. I never thought that it would be so much work until I was doing it myself. It has always been one of my favourite dishes, but I never tried to learn it when she was still alive, primarily I did not have the interest to learn, thinking that my mom will always prepare it for me anyway. Sadly she passed away in 2003. It was sudden. When she left, I started to crave all the things that she had cooked for me, So slowly one by one, I try to recreate the dishes she made. I am glad to say that I was able to make it the same way as she did, it might not be 100 percent but quite close. This dish also became my children’s favourite.


  • 3 Big bunch of leeks
  • 1000g pork shoulder cut into cube
  • 125g Chinese cooking wine or huatiaojiu
  • 90g Superior Soysauce or Jiangqing
  • 55g Light soy sauce
  • 33g Dark soy sauce
  • 5g salt
  • 12g sugar
  • 6 hard boiled eggs
  • 1 pack tofu puff ( optional)
  • 2 packs fried gluten (optional)

First , clean your leeks leaf by leaf. Remove all the dirt and put it into the strainer.

Shred the leeks into thinner strips. I used to use scissors as well but was lucky to find a multi-blade cutter at Daiso and it was quite useful for me.

My children are quite sensitive to spring onion taste, but they love leeks, because their first encounter with leeks was cooked in this way so i’m sure your children will love this dish too.

Now heat up your Wok until it is hot, drizzle 3 tbs of oil, then sauté your leeks until soften, set it aside.

Using the same wok, put in all your meat cubes. Sauté it for about 3-4 minutes.

Pork Shoulder

Now add in the sautéed leeks, pour 1400ml of water, add in all the seasonings. When it starts to boil, add your hard boiled eggs, tofu puffs and fried gluten. Cover your wok and let it simmer at low fire until the meat becomes tender, this will take about an hour to an hour and a half. Turn up the heat a bit high to reduce the liquid as to your liking. You may use your thermal pot or slow cooker to cook this dish too.

This dish is best serve with a bowl of steaming hot rice. Yum!!

These leeks that goes well with a scoop of rice.

Hope you will enjoy this recipe! Til my next post. Hasta La Vista!

Easy Ma Lai Koh (马来餻)

This is a steamed cake commonly found in dim sum restaurant, and of course it has always been in my order list. According to an article I have read, real chefs in Hong Kong would use a starter dough or levin to create this. However for the convenience of most home cooks I experimented instead with an instant yeast. I will experiment on my next cake using starter dough, and compare the difference between the two. So watch out for my post.


  • 240g sifted plain flour
  • 6g instant yeast
  • 200 ml warm water
  • 60g custard powder
  • 190g brown sugar
  • 256g eggs (equivalent to 4 large eggs, my egg is 64g each)
  • 3g sifted baking powder
  • 3g sifted baking soda
  • 60g melted butter
oops sorry I forgot to include my butter in the picture, sign of old age …

Now, prepare an 8 inch square pan lined with baking paper, set aside. Mix in all your ingredients except the baking soda, baking powder and butter. Ensure all ingredients are incorporated with no visible lumps from flour or sugar. Set aside and let it proof for an hour.

See the difference of the bubbles? This is what you should see after proofing.

Scoop some batter into a separate bowl (about 100g), add in your melted butter, baking powder and baking soda. Mix well. Then pour it back to the batter. Ensuring all are mix well. Mix gently as you do not want all the air bubbles popped. Transfer it to your pan. Tap your pan gently on your table a few times to pop off some big air bubbles. You want your cake to have more uniform texture. Steam for 45 minutes to an hour on medium high heat or do a skewer poke test. Poke the skewer at the center of your cake, if your skewer comes out clean then it is ready. Avoid opening the cover for the first 30 minutes.

As I do not have a big cloth to use for covering my steamer to prevent steamed water going in, I just cover my square pan with an aluminium foil. It works perfectly for me.

Now the most awaiting moment!… tan tan tan tan….

If you like my recipe, or you made the steamed cake using my recipe, please let me know, I would love to see it. Thanks for checking on my blog!

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