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.

Ingredients

  • 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!

Baked Souffle Pancake

Baked Souffle Pancake

I love pancakes that are light, fluffy and especially jiggly. So that is what I’ll be presenting you today, a jiggly pancake! I prefer to use the oven instead of the stove as with the oven I can just leave it and do other things while it is baking. My soufflé’s risen so much, but as you know it has to be served and eaten quickly though I was so busy plating that it deflated. (Oops! Hahaha)

Ingredients

  • 117g egg white
  • 55g egg yolk
  • 45g sugar + extra for coating the ramekin
  • 3/4 tsp pure vanilla extract
  • 57g sifted All purpose flour
  • 50g melted butter + extra for brushing the ramekin
  • 95g buttermilk
  • 1 tsp lemon juice

Prepare your ramekin, melt some butter and lightly brush the inside, coating it with some sugar, this will help to more easily release your pancake. Tap out excess sugar, and avoid using too much butter, you do not want to end up having an oily and too sweet pancake. I prefer to use sugar instead of flour because I do not want to see any white residue when I release the pancake from the ramekin. Preheat your oven to 190 degree celsius.

Now beat the yolk, vanilla extract, melted butter, and buttermilk altogether. Mix it until all are incorporated. Then add in your sifted flour. Beat it all together until no lumps or white residue from the flour can be seen.

Now prepare your meringue. Start by adding your egg white with the lemon juice. Use your mixer to beat until foamy. Gradually add in the sugar in 3 portions then continue beating until soft peak. Remember to not over beat!

Soft peak

Now fold in the meringue into the egg yolk batter in 3 batches. I prefer to use the whisk to slowly mix it instead of a spatula, but do it gently. You do not want all the air to pop.

Now scoop the mixed batter into your ramekin. Fill it up to 3/4 full. Bake it for about 18 minutes. Your soufflé’s should have risen nicely. Now flip your ramekin to release the pancake onto your serving plate. Sprinkle some snow powder on top for presentation.

look at the texture!
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