Archive for the ‘Hakka’ Category

* Pork Belly with Wood Ear and Nam Yue Tofu

Posted on February 2nd, 2018 by Linda. Filed under Braise, Chinese, Cuisine, Deep Fry, Hakka, Malaysian, Pork.


Hakka cuisine is known for being salty and fatty (in a very good way). Yet it is also incredibly complex, owing its unique depth of flavor to the relatively large proportion of preserved ingredients that are a result of the cuisine’s migratory heritage.   Nam Yue is tofu that is fermented in rice lees.  It’s rich, savory, and full of umami.

 

Pork Belly with Wood Ear and Nam Yue Tofu
Serves 8

2 lbs pork belly, skin on if preferred, cut into 1 X 1 X 2 inch pieces
1 teaspoon sugar
1 teaspoon five spice powder
1/2 teaspoon white pepper, ground

Batter:
3/4 cup all purpose flour, or more
2 cubes red fermented tofu (nam yue )
2 Tablespoons nam yue pickling juice
2 Tablespoons shao xing wine
2 eggs
2 Tablespoons water
Sauce:
4 cloves garlic
2 cups dried wood ear mushrooms, rehydrated into 4-5 cups
4 cubes nam yee, mashed
Water

Mix sugar, five spice, white pepper and flour together.   Mash nam yue and mix with pickling juice, wine, water and eggs into a thick batter.  Make a well in the center of the dry ingredients, and add in wet ingredients and mix till just combined.  Do not overmix.  Add some water if needed.    Add marinated pork, and toss to combined till pork is coated.

Heat oil 350F and deep fry marinated pork belly until golden brown.  Pork does not need to be cooked through.

Place deep-fried pork, garlic, black fungus and nam yue for gravy into a pot.  Add water to barely cover and bring to boil.  When boiling, lower heat and braise for another hour until pork is tender, stirring occasionally.

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* Sugar-Pickled Mustard “Mui Choy” Pork

Posted on June 3rd, 2009 by Linda. Filed under Chinese, Hakka, Pork.


This is a very typical Hakka dish.  The “Hakka” people (translated as “guest people”) are migrants from the countrysides of Guangdong and several central Chinese provinces and settled in a small area near the east river in Guangdong.  The Hakka cuisine incorporates a lot of pickled and fermented produce (given refrigeration and fresh produce a luxury when you are movig from place to place).

My mom is visiting from Malaysia and she is sharing her recipe.  Over the course of dinner last night, I found out how much “Hakka” heritage I have.  My maternal grandfather is Hakka from “Kah Hing Zhou” group, and my paternal grandfather, who was adopted into a “Hokkien” aka Fujianese family, was originally also from a Hakka family, too.

Chef’s tip: There are two kinds of pickled mustard.  One is sugar-pickled, the other is salt-pickled.  This recipe calls for the sugar-pickled mustard, which is lighter in color.  Of course, you can only find these in Asian grocery stores.

4 bunches sugar-pickled mui choy (pickled mustard), about 1 lb
1 lb pork belly
3 cloves garlic
2 Tablespoons canola oil
1 teaspoon dark soy sauce
2 cups water

1. Soak and rinse pickled mustard under several changes of cold water until no more sandy.
2. Drain and squeeze dry.  Chop into 1/2 inch pieces
3. Cut pork into  thick slices about 1/2 inch thick
4. Smash whole clove garlic lightly, with skin on, leaving garlic somewhat whole
5. Heat oil in a heavy saute pan, add garlic and pork and saute for 3 minutes until fragrant, then add chopped mustard.  Stir together, cook for 5 minutes.  Add dark soy sauce.
6. Add water, cover, bring to boil, then simmer under low heat for 30 minutes. (or if you use a crock pot, simmer for 2 hours).

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