somewhereintime

1# zuesel

最靚豬腩肉

somewhereintime

This pork belly was lean and fresh! The layers between muscles and fat were divided very evenly!! Only draw back was the hair wasn't removed completely. I had to pluck them out (no good for my carpo ...
zuesel 發表於 2009-11-5 10:55

Ask your hubby to burn them off with Blow Torch, most guys enjoy doing that, and it takes seconds only

somewhereintime

I'm not Hakkasan, I do my porc  differently:
1. Burn away any hair with blow torch
2. Rub the belly with  滴珠油, roast 20 minutes in 425F oven
3. Rinse under cold water for 1 hour
4. Cut into 1/5 inch slices, arrange in wide month earthenware bowl
5. Place  seasoned Mui Choi on pork, steam 1 hour
5. Invert onto plate or refrigerate for further use
I used to deepfry the belly when I served my apprenticeship, now I do most cooking by roasting in oven, eggplant dishes and Szechuan Spicy Green Bean etc.
There are more than 1 way to prepare any food, as long as if work for you

somewhereintime

13# yoursecret


We are not debating who is the authority here, just sharing what good food would be like

somewhereintime

15# zuesel

Deepfrying would make the belly more eye appealing, same idea applies to 鳳爪， 八寶鴨，圓蹄.
rinsing would rid of the fat and make the meat QQQ. the rinsing water does not get absorbed
into the meat.
It is a home style food, relatively easy to cook and any leftover would improve.
Back in 60's  steamed rice with a little mui choy and pork lard  is typical lunch.

somewhereintime

18# B仔
Well, last night I taught  20 Caucasian students Szechuan  Twice  Cooked Pork , they cleaned out all
belly and 2 big pots of rice.

somewhereintime

26# B仔
Relax, it is just cooking for your hubby and yourself.
Do it with a flair.

somewhereintime

25# sheep


So you're a photographer?

somewhereintime

I like to steam 扣肉
sheep 發表於 2009-11-6 21:28

扣肉 literally mean arrange the food in the bowl, steam to take on the shape of the bowl,
Then  INVERT onto the plate

somewhereintime

扣肉
最經典既係
一件件五花腩切蝴蝶雙飛
中間夾一件沙葛
用南乳醃
跟住放入瓦砵
蒸到D肥油出哂泥
冚上做底既生菜
嘩 猪油香 猪腩肉化
諗起都流口水 ...
sheep 發表於 2009-11-9 22:05

Is it supposed to be 粉葛 instead of  沙葛 ?  I like mine with 芋頭