Wash the pork belly carefully and then put in a large pot with water, ginger slices, scallion sections and cooking wine. Bring all the content to a boiling and further cook for around 15 minutes until 70% done (No blood water after inserting a chop sticker). Transfer out, rinse under running cold water and drain with kitchen paper.
Use prods or toothpicks (or anything similar) to poke some holes on the rind. The more the better and then denser the better!
Sprinkle salt on the surface evenly, and then scribble baking soda too. Turn the pork belly over, pour soy sauce firstly and then sprinkle the other seasonings. Set aside for around 2 hours (in a cool place).
Wrap the lean meat with silver paper and expose the skin surface only (This can avoid the meat to be burn during the process)
Preheat the oven to 250 degree C and then roast for 30~40 minutes until the skin becomes to crackle. And then bring the pork belly out, remove anything burned and brush some vegetable oil on the surface and continue to roast until enough crackling with 220 degree C.
500 grs of small shrimps
1 red bell pepper
5 garlic cloves
Sesame oil or groundnut oil
Freshly grated ginger
Salt (to taste)
1/3 teaspoon of cumin powder
1/3 teaspoon of cloves powder
Wash, and use only peeled shrimps. Clean the bell pepper and slice it in stripes. Salt the shrimps, the bell pepper and the garlic and let it air-dry for 8 days. After 8 days, pound the mixture, the remaining spices and the oil with a pestle and mortar in order to make a paste. Store it in the fridge and use whenever is necessary.
250g mix of minced pork and beef
15 gr Jew's ear (fungus) - chopped
2 Shallots - chopped
1 Clove garlic - minced
Spring onion - chopped - to taste
2 Tablespoons of lard/oil
2 Tablespoons of light soy sauce
Potato - diced
Pepper, Salt & Sugar - to taste
2 teaspoons of cornstarch/potato starch
125g Portuguese chorizo minced (optional)
1 Fried Egg
Mince the meat with sausage (optional). Season with pepper,
salt, sugar, light soy sauce and cornstarch.
Fry the minced garlic the oil until it’s golden and remove from the pan/wok. Add
the spring onions, the shallots and the meat to the pan, tossing and pressing
it to separate the meat. Cover the pan and simmer, stirring occasionally.
Add the Jew’s ear fungus 2 to 3 minutes before it’s done.
Finally, add the deep-fried potato cubes.
This dish is usually served with steam rice and a fried egg.