Succulent Pork Chop Homemade Style

I like to eat pork chops, like my (late) father, it is also one of his favorite food. But I usually don't cook them as I am worried that the cut of meat may turn out to be like "rubber tires" after cooking. 

Homemade pork chop with mixed vege and chicken teriyaki stick

But the latest finding at this warehouse for MMMMM Meat Shop at 6 Chin Bee Crescent really adds to my delight! I bought this 'black pork' in pack of 2 slices (costs about $10 each) and the fragrant and texture is just superb. Yes, black pork comes from black pigs from Taiwan. Interesting right? OK here's the recipe:

Step 1: Marinate pork chop

• generous pinch of salt and fine white pepper
• light sauce (tiger brand)
• dash of sesame oil
• leave for about 15 minutes
• herbs (optional)

Step 2: Cook meat while maintaining tender texture and juiciness

• heat pan and add 2 tbs olive oil till hot
• add pork chop pan-fry till slightly golden brown both sides (do not fully cook meat)
• scoop up meat and place in an aluminum foil sheet
• close the aluminum sheet and leaving some gap for heat to further brown exposed surface
• turn oven heat to about 200degrees for about 10 mins.
• 3-4 slices of pork chop and be stacked together in a foil)

Step 3: Stir fry mixed vegetables

2 large pieces of  zucchini (yellow and green)

1 large brocoli

carrots

• Wash and cut vege into 2 inch cubes
• blanch vege into hot water for faster cooking time.
• heat wok/pan, add 1 tbs vege/olive oil and a clove of garlic
• add vege and some water.
• 1 tbs oyster sauce (Lee Kum Kee) or  1 tsp fish soy sauce (knife brand) can be added
• plate when ready on to a slice of pork shop.

OPTION:

Ready-madeTeriyaki chicken stick is available at the MMM warehouse outlet at $1.90 for 4 sticks. Taste quite good. My daugther said that the canteen at her school sells a similar stick at $1 each. 

To prepare, wrap a bunch of them with aluminum foil and tuck them into the oven at about 200 degrees for about 10 minutes.  

Desert:

I was so blessed, my colleague bought me few tubs of ice cream and I managed to find some left over waffles from the freezer.

We had crispy warm waffle topped with durian flavored ice-cream!!!

Mmmmmmm... happy and satisfied meal!!

Enjoy!! Happy dining ! 

20-MINUTE CLAYPOT HEARTY MEATBALLS PORRIDGE

This week was real hectic, reaching home like 7.30pm. Cooking a full balanced dinner sounds impossible within 20 minutes. So I decided to use the clay pot to cook a quick simple meal for a late dinner to aid easy digestion and quick washing. Here is it:

For a 4 person dinner portion:

Meat balls marinate:

• 1 tbs salt and 1/2 tbs pepper 
• 1 tbs light soya sauce (tiger brand)
• 1 tsp sesame oil (try the korean metal tin type its real fragrant)
• water  (adjust accordingly)
• 1tsp corn starch (butterfly brand)

COOKING 1-2-3

1. Wash 1 1/2 cups of rice and fill clay pot at least 3/4 full water

• Boil at hi-heat.
• Wash and cut broccoli into smaller petals 

While waiting for porridge to be cooked, shape and marinate meatballs.

To achieve hearty and jumpy meatballs, I used my bare hands! (make sure you wash them!)

     2. Making meatballs

• Use about 400g of minced pork (belly pork mixed with lean pork) and place in a large bowl.
• use hands and mix marinate into meat and gently squash meat with fingers.
• add salt slowly and whip meat by scooping meat into palm and throw back into bowl.
• repeat action and you will find meat ball paste become more sticky.
• set aside till porridge is cooked.

      3. Complete porridge :

• When porridge is almost cooked, add broccoli.
• use spoon and shape meat balls into round pieces and drop into porridge
• lower heat and cover till all ingredients are cooked.

TIPS: if porridge becomes dry and sticky, add water anytime during cooking. Also to keep porridge from sticking to pot base, stir frequently esp when it is boiling in the beginning!!

To add nutritional value:

add an egg into porridge and cover before serving.

MEAT CHOICE:

chicken, beef, pork.

ROAST PORK RIB WITH BAILEY'S IRISH CREAM

INGREDIENTS:

about 600g or more of fresh pork ribs

•  MARINATE :
• 1teaspoon salt (try sea salt)
• 1pinch of sugar 
• plenty (Lee Kum Kee) oyster sauce (panda picture label)
• 1 tablespoon (Tiger brand) light sauce
• course ground black pepper (like Mc Comik)
• 3 tablespoons olive oil (NTUC brand can do)
• 5 tablespoons Bailey Irish Creme

STEP 1

Wash and dry pork ribs (with kitchen roll)

Place on marinating tray/deep plate

score some lines(with knife) on top and bottom of pork rib (allow marinate penetration)

STEP 2

Rub salt on pork and leave about 5 minutes

add oyster sauce,light sauce,sugar and course pepper. Make sure well coated 

Pour bailey Irish Creme

Top with olive oil

use kitchen shrink wrap and place whole tray into fridge over-night  (not freezer)

STEP 3

Heat oven using 220 degrees C (preferably with convection fan)

Place pork rib (on grill tray) 

lower heat to 200 degrees C after about 15 minutes.

turn pork rib around and roast another 15 minutes.

turn again and roast till golden brown.

ENJOY!

TIPS:

always use freshly bought pork ribs from market to achieve best pork texture.

deep frozen meat are not so tender in texture and deep in taste.

Dedicated to busy moms and hungry babies at home

WELCOME TO 1-2-3 Cooking!

Home cooking is always enjoyable and therapeutic for me after a day or week's busy and stressful working. Juggling with cooking and providing healthy diet to family members is really time consuming and needs effort from the whole family.

This recipes are quite brief and require you to test and trial.

So get your hands oily and start cooking as a family!

Wish you all healthy eating and healthy living!

With lots of love

June Tan