Steam Minced Pork with Salted Fish & Salted Egg by Mary Koh

Marinate in a steaming plate :minced pork (or chicken) with cubed salted fish, black and white pepper, sesame oil, shao xing wine, ginger juice, a tea spoon of the balanced minced ginger, corn starch, 2 tablespoon of water, 1 egg and 1 salted egg white. (the rest of the qty as desired)

Stir/slap the meat dough until a little gluey, use spoon to even out the surface. Use a teaspoon to scoop tiny bits off the salted egg yolk and spread on the surface evenly.

Put in fridge for an hour, remember to cover with a plate or foil.

Take out from fridge for 15min, steam with high heat for 7-10 min with a plate or foil.

Garnish with spring onion.

Meatballs in Oyster Sauce by Wang Xing Hui

Recipe Link : http://xinghuimeiweiqingyuan.blogspot.com/2014/06/meat-ball-in-oyster-sauce.html

BBQ Pork Ribs by Wendy Wong

Recipe Link : http://wendyempire.blogspot.com/2014/06/my-best-ever-barbecued-pork-ribs.html

Honey Pork Belly by Jaymee Chan

Recipe Link : http://www.justonecookbook.com/recipes/honey-pork-belly/

Luncheon Meat by Mary Koh

Ingredients:
450gm minced pork
60gm egg whites (approx 2 eggs)
20gm corn flour
20gm cake flour (or self raising flour)
1 tbsp plain water

Seasoning:
1 tbsp light soy sauce (can increase to another 1 tbsp if you prefer saltier)
1 tsp sugar
1 tsp five spice powder
1 tsp red yeast rice powder (for coloring)
1 tbsp fresh ginger juice
2 tsp sesame oil
1/4 tsp white pepper

Method:

1) Combine all seasoning with minced pork and mix well.

2) Add in egg whites and stir till mixture binds together.

3) Add in corn flour (to stick) and cake flour (to rise), and stir till mixture is in sticky form. Stir vigorously in one direction for about 1-2mins, you can slap the meat dough into the bowl if u want, this will break down the protein hence will produce the sticky form.

4) Add in water in between the stirring.

5) Lightly grease a steaming bowl, spoon in meat mixture in 3 batches, each time spread and press out the layer evenly to remove any air bubbles.

6) Cover the bowl with a plate and steam over preheated steamer for 35 mins or until cook through.

7) Cool down completely before slicing. For serving, pan-fry the slices till golden brown or chill the remaining in fridge for 3-4 days. You can freeze if you want to.

Taste : if you are preparing for adult, please increase the soya sauce to two tablespoons.

Notes: 

- You can buy the red yeast rice bran from medical hall and blend into powder at home. The shop sell only minimum of 50 cents which was more than enough for me to make more than 5 batches if I want to.

- The above luncheon meat recipe was extracted from the internet and I have improvised a little here and there.

- Do note this recipe will not be as "yummy" as the canned version for reasons you know why. I guess we need to compromise a little so that we can "eat a little more".

Char Siew (BBQ Pork) by Cynthia Chong

Ingredients:
Skinless Pork Belly (the whole strip)

Marinate sauce:
Soya sauce
Vegetarian oyster sauce
1/2 tbsp Rice wine
1/4 tsp Salt
3 tbsp Brown sugar

Garnishing:
Japanese cucumber

Method:

1. Marinate pork belly with the sauce and leave it in the fridge covered with cling wrap overnight.

2. Remove pork belly from the marinate sauce and place on baking tray. Bake at 200°C (my oven is a small oven, temperature varies depend on ur oven size) until one side is crispy dark brown then turn the pork belly to another side and continue to bake until the meat is cooked.

3. Slice the pork belly accordingly and place it on a plate served with japanese cucumber.

As for the marinate sauce, heat it up until boiled and serve with char siew as sweet sauce.

Fried Bee Hoon (Rice Vermiceli) with Stewed Pork by Lilian Liong

Recipe Link : http://www.noobcook.com/fried-bee-hoon-rice-vermicelli-with-stewed-pork/

Pork Bone Stew by Yvonne Shee

Recipe Link : http://www.maangchi.com/recipe/gamjatang

For baby: I soak 1kg pork bone with cold water for 2 hour, then boil for 7 mins to clean the impurities, remove and boil with 10 cups water, 2 tbsp korean miso, 1 medium onion, 2 dried shitake mushroom for 1.5 hour.

For adult: I add bean sprout, napa cabbage, mushroom, kimchi, potato and boil for 20-30 mins.

Pork Chop by Vivian Tan

Ingredients:
600g pork chops

Marinade:
1 tbsp oyster sauce
1 tsp sugar
1 tsp salt
1 tsp sesame oil
1 egg
2 tbsp plain flour
1 tbsp custard powder
1 tsp bicarbonate soda
200ml water
200g corn flour, add in last

Sauce:
2 tbsp tomato sauce
1 tbsp chilli sauce
1 tsp worcestershire sauce
1 tsp curry powder
1/2 tbsp sugar
1/2 tsp salt
1 tsp light soya sauce
3 tbsp water

Method:
1. Cut pork chop into 1cm thick and pound with the back of knife until tender. Add in marinade, mix well and season for 30 minutes. Add in corn flour and mix well.
2. Heat up oil for deep frying. Put in pork chops and deep fry until golden brown and cooked. Dish and drain.
3. Leave 1 tbsp oil in wok, pour in sauce and cook until thick. Add in fried pork chops and mix well. Dish up and serve.

No Bake BBQ Pork (Char Siew) by Luyi Tey

Recipe Link: http://wendyinkk.blogspot.com/2009/03/no-bake-cha-siew.html?m=1

Porky Prawn Nugget by Jaimy Chan

Season minced porky, roughly chopped prawn (peeled, remove dirt), chopped water chestnut, finely chopped carrot, finely chopped parsley (can replace with spring onion / chives / onions / spinach / etc), sesame oil, light soya sauce, pepper, hsiaohsing wine for at least an hour or so.

Then add in free range egg, scoop/shape using spoon, panfry til golden brown.

Char Siew (BBQ Pork) by Pj Yap Pei Jin

Method:

1. Marinate 3 chan yuk 三层肉 with some soy sauce, oyster sauce, sugar, sesame oil, garlic powder, white rice wine (optional)

2. Marinate for 2 hours

3. Pressure cook 2 big pcs of marinated meat for 45 mins, then stir fry/grill them till all the sauce is absorby the meat.

Note: to do it the simple way, you can use 1 tablespoon char siew sauce & 1 tablespoon hoisin sauce (can buy at supermarket)

Char Siew Pao by Wang Xing Hui

Chinese Bun Dough

Ingredients ：

Plain flour 300g ( I use pao flour)
Sugar 50g
Baking powder 4g
Instant yeast 4g
Shortening 18g （change to corn oil)

Method:

1. Put plain flour, sugar, baking powder, instant yeast and shortening in a mixing bowl. Gradually add water and stir until smooth. Set aside to rise for about 10 minutes.

2. Punch to deflate the dough.

3. Roll dough into a long strip and cut into equal size ( I made into 50g / pcs). Use a rolling pin to roll dough into a round disc, make sure that the centre is slightly thicker. 

4. Put minced pork stuffing on a piece of dough. Use your thumb and index finger to draw edges up into the center to enclose the filling. Pinch top to seal. Place on a paper lining with sealed top facing up. Set aside to rise for about an hour. Transfer to the steaming basket.

5. Bring water to boil. Steam buns over medium heat for about 7 minutes.

Fillings ：

I use the ready char siew, minced into small pieces, add in chopped onion, shallot, saute until fragrant, season with oyster sauce, dark soy sauce, sesame oil, and sugar, thicken with 1 tsp of corn starch.

Minced Meat Patties by Serene Khoo

Ingredients:
Half cup of minced meat (you can use chicken beef or pork)
Half cup of grated potato
Half cup of grated carrot
Half cup of minced spinach

Add all together, mix it and put 1tsp of coconut oil + 1tsp oyster sauce + a pinch of sea salt then pan fry it.

Note: you can add any vege on it.

Teriyaki Pork Burger by InnPing Lim

Ingredients:
300g minced pork meat
2 mid-sized finely chopped onions
2 cloves of finely chopped garlic
4 tsp teriyaki sauce (Can add more if you like)
Salt & pepper to taste

Method:
Just mix the above ingredients together.
Shape into patty. Cover and refrigerate for 2 hrs.
Grill about 10 mins on each side (depending on your patties thickness).

Braised Pork Belly (Dong Po Rou) by Jaimy Chan

Recipe Link : http://rasamalaysia.com/braised-pork-belly-dong-po-rou/2/

Note: The string used to tie up the pork :

Pork Stew by Liw EeGoh

1. Pork belly (san chen rou), dark caramel sauce, light soy sauce, sugar, cornstarch, shao xing wine (optional). Marinate them for about half hour or more.

2. Ginger slices, chopped garlic. Saute both of them until fragrant. Put in marinated pork belly and cook. Let it simmer for 1 hour. 

Roasted Pork by InnPing Lim

Ingredients:
Pork belly -1kg
Salt -enough to fully coat about 2mm thick onto the whole skin.

Marinate:
Shao xing hua diao wine -1tbsp
Salt -2.5tsp
Sugar -1/2tsp
Five spice powder -1tsp
Pepper -1/2tsp

Preparation steps:

• Wash pork belly and remove any hair and scrape away any impurities on the skin. Blanch in boiling water for about 15mins. Drain well and WIPE DRY with paper towels.

• Make a few slits on the meat for better absorption of marinate. Use a fruit knife/ sharp fork to poke as MANY HOLES as possible on the skin.

• Rub only the wine evenly on whole piece of pork. Let it rest for awhile. Mix all the rest of seasoning together and marinate the meat with all the seasonings evenly. Turn over again and pat skin dry if seasoning get onto skin.

• Place the pork meat with the skin unwrapped and facing upwards in fridge to air dry overnight or 2 nights before to achieve good crispy reasult.

Roasting Steps:

• Take meat out from fridge and leave out about half an hour. Pat skin dry again. Place meat on a baking tray covered with aluminium foil. Coat whole piece of skin with salt till you can't see the skin at all. This also helps to create the crispiness of skin.

• Preheat oven at 230°c for 15mins. Roast the belly in the centre of oven for 50mins.

•After 50mins, take the pork out and get rid of the top layer of salt. The salt should become one whole piece n can be easily removed with 2 forks. Poke more holes on the skin!

•Cover another pc of aluminium foil if the 1st pc has "chao da" (burnt). Now change the temperature to 210°c and roast at the highest rack for another 40mins or till the skin is crispy and slightly char. 

• After finishing, leave it to cool down before chopping up to serve! 

* To achieve best crispy result

1. Make sure skin is really dry

2. The more holes poked the better. This will create the bubbly crispy effect.

3. Coat skin with the salt to draw out the moist while roasting.

Roasted Pork by Jessy Tan

Recipe Link : https://www.youtube.com/watch?v=Fr6xswgiIyA&feature=youtube_gdata_player

Tau Yiu Bak (Soy Sauce Pork) with Beancurd by Catheryn Chuah

Ingredients:
1. Pork belly
2. Garlic bulbs
3. Peppercorns
4. Soy sauce
5. Rock sugar or plain white sugar
6. Panfried beancurd

Method:
1. Heat oil and add in garlic bulbs. Saute a short while.
2. Add in porkbelly. Let them caramelise. Shd take about 2-3 mins.
3. Add in soysauce, peppercorns, sugar and water. Simmer. Or transfer to slowcooker.
4. Half way through simmering, add in beancurd. Continue to cook for about another 10 mins till the beancurd absorbs the sauce.