Sunday, July 06, 2008

Twice Cooked Pork



I bought some family size pork recently. It turned out some pieces had more fat than the other. I noticed some with three layers of fat too. Normally I would cut away all the fat, but how to cut when it had three layers of fat in between? So, instead of spent too much time slicing away the fat, I just cut them into pieces. Since these were some fatty pork, I thought of preparing them like in twice cooked pork.


First, I boiled them in boiling water until cooked. Then, drained and set aside. As for the ingredients, I used red bell pepper, scallion, dried red chili, garlic, LKK premium dark soy sauce, soy sauce, sugar, white pepper and sesame oil.


Can I say YUMMY!

Do you know what this is good with, a bottle of ice cold beer!
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26 comments:

  1. ThistlemoonJuly 06, 2008 9:52 AM

    That looks seriously delicious!

    Welcome to The Foodie Blogroll!

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  2. eatingclubvancouver_jsJuly 06, 2008 11:53 AM

    That does look good: all rich and dark, and spicy like that.

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  3. AnonymousJuly 06, 2008 8:20 PM

    i think this one is good even with a glass of plain water... will definitely try this one soon... thanks for sharing...

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  4. amandaloudenJuly 06, 2008 11:02 PM

    that looks great!

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  5. UnknownJuly 07, 2008 12:55 AM

    oh goshhh that mustttt be yummy...i am clueless in terms of buying fresh pork meat...may i know which part of pork is it (and how does one say that in cantonese) hehe

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  6. Chibog in ChiefJuly 07, 2008 1:18 AM

    oh my this is definitely a "to try recipe"...my granny always tell us that the best way to cook meat is took them twice :-) i love this

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  7. Ning's MummyJuly 07, 2008 3:20 AM

    this looks yummy!

    I love fatty pork.. hehe...

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  8. AnonymousJuly 07, 2008 5:37 AM

    That looks amazing! Mmmmmm!

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  9. Little Corner of MineJuly 07, 2008 10:01 AM

    Thank you Jenn. :)

    Thanks js and sinful too. :P

    You're welcome mikky. Definitely good with white rice!

    Thanks Amanda. :)

    Rita, I'm pretty clueless myself. But I know this is called "three layers pork", the one people buy to make roast pork (siew york). I can understand Cantonese but cannot speak well, so not sure how to say that in Cantonese. Sorry。 :P Maybe you should tell the butcher you want the pork with three layers of fat that people buy to make siew york. ;)

    Then you should certainly give this a try, Dhanggit. ;)

    Hahaha Ning's Mummy. Fatty pork sure tastes good and thanks.

    Thanks Kristen. :)

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  10. ShellyHJuly 07, 2008 11:03 AM

    Welcome to the foodie blog roll!

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  11. ICook4FunJuly 07, 2008 12:13 PM

    This dish look a bit like our Hokkien dish 'hong bak' but yours look so much easier to cook.

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  12. AnonymousJuly 07, 2008 2:32 PM

    Looks amazing! The pork has such a lovely color! Delicious!

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  13. Tina ButlerJuly 07, 2008 3:08 PM

    That looks awesome. I am definitly giving that recipe a try. I love your blog.

    Mommy's Kitchen
    http://tinamommyx3.blogspot.com/

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  14. BeachloverJuly 07, 2008 3:12 PM

    it's must" 5 fah lam "pork since you said it's good for siew york!!.Usually,ppls purposely buy 5 far lam to cook 'hong bak" coz love the fats!!..I like the dark color!

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  15. AnonymousJuly 07, 2008 3:46 PM

    This really looks terrific! Of course, I would have to pair this wine, maybe even warm sake .... !

    Denise
    http://www.WineFoodPairing.blogspot.com

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  16. AnonymousJuly 07, 2008 5:18 PM

    Oh this look absolutely fabulous!!

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  17. tigerfishJuly 07, 2008 8:00 PM

    Yeh, good with rice, porridge, and chinese bun :)

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  18. daphneJuly 07, 2008 10:06 PM

    Oh Ching! That looks REALLY juicy and moist!

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  19. Retno PrihadanaJuly 08, 2008 4:50 AM

    I don´t eat pork but I like you second picture!

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  20. NilmandraJuly 08, 2008 7:17 AM

    Good idea to use those type of pork for this dish! Looks really delicious.

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  21. Little Corner of MineJuly 08, 2008 11:32 AM

    Thanks Shelly!

    Gert, what is "hong bak"? Soy sauce pork?

    Thanks Girlcanbake.

    Thanks Tina。

    Beachlover, "5 fah lam"? I'm unfamiliar with this name at all! :P

    Thanks Denise, pair it with wine and warm sake would be so nice!

    Thanks Daily Dish!

    Tigerfish, mmmm...yum yum.

    Daphne, want some? :)

    Thanks Retno.

    Thanks Nilmandra.

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  22. LiaJuly 08, 2008 10:37 PM

    i love the third photo its really nice shot, made me dream to bites :)

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  23. AnonymousAugust 11, 2008 10:19 AM

    Hey,

    In England we call it belly pork. Hope that helps!

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  24. Little Corner of MineAugust 12, 2008 10:14 AM

    Thanks Lia!

    Thanks Anon!

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  25. AnonymousDecember 31, 2011 2:16 AM

    Hi! i tried to do something similar to yours but all the time i was boiling them it seemed that the pork never turned white. for some reason it got red. i did not know how long i had to put them in for. it seemed like i cooked it for quite some time.

    did you boil them for like an hour?

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  26. Little Corner of MineDecember 31, 2011 9:15 AM

    What Anon? It turned red instead of white? That is totally weird, please make sure the pork you bought doesn't have red coloring added to it to make it looks fresh or something. For your question, I didn't boil it for a long time at all, probably only 15 minutes, just to cook the pork (can't see blood anymore).

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