Kau Yuk is a Hakka dish of triple cooked pork belly. It’s a complex dish to make but luckily I know Kimleng Kittikhoun who cooks this for festive occasions. Thomas documented the entire cooking method which follows below. This recipe will make 2 large bowls, or enough for 6 people. Scale up the recipe as…… Continue reading kau yuk
Category: pork
pork and holy basil stir fry
This ubiquitous Thai dish called pad kra pao (pad gaprao, pad krapow), is traditionally a stir-fry of ground meat (Thomas made this with pork), lots of Thai holy basil and lots of chilies. It’s always served on rice and usually has a crispy fried egg on top. In a mortar and pestle pound 4-5 hot…… Continue reading pork and holy basil stir fry
black beans with pork and chorizo
Here’s a hearty and flavoursome stew with Spanish roots. Serve it with crusty bread and a fresh green salad. You can soak the black beans overnight or use the following quick-soak method. Add 1½ cups of black beans and 6 cups of water to a pot or pressure cooker and bring to a boil. Simmer…… Continue reading black beans with pork and chorizo
northern Thai sausage
Sai Ua (ไส้อั่ว) are an iconic dish in Northern Thailand. These sausages are made with fatty pork and packed with aromatic herbs and spices. Grilled over hot coals, they are served with sticky rice and other dishes or as a snack. You will need coarsely ground pork with a fat content of 30%. For each…… Continue reading northern Thai sausage
kimchi jjigae
Kimchi jjigae (김치찌개) is a staple in Korean households. This stew, made with aged kimchi, is a hearty and delicious one-pot meal. Choose a casserole dish with a lid and add 300g of chopped pork short ribs or skinless pork belly, ¾ of a cup of roughly chopped aged kimchi, 1 finely sliced brown shallot,…… Continue reading kimchi jjigae
grilled lemongrass pork cheeks
Pork cheeks or jowls are fatty and delicious. You’ve probably heard of guanciale, a smoked Italian meat similar to bacon, which is made from this cut. In Thailand pork cheeks are popular marinated and grilled over hot charcoal. In a food processor combine 6 cloves of garlic, 5–6 stalks (without leaves) of coriander (cilantro), 2 tablespoons of chopped…… Continue reading grilled lemongrass pork cheeks
mapo tofu 2.0
I used to cook a delicious (but not very authentic) Mapo tofu or Grandma’s beancurd. Since I’m now more familiar with Sichuan food, here’s a more authentic and spicy version. You will need some Sichuan pantry staples – Sichuan peppercorns, spicy bean paste (doubanjiang) and homemade chilli oil – for this recipe. If you don’t…… Continue reading mapo tofu 2.0
lion’s head meatballs
Lion’s head meatballs (Shizi Tou 獅子頭) originated in Yangzhou and Zhenjiang but travelled to Shanghai with migrants in the 19th and early 20th centuries and is now considered a classic of Shanghai cuisine. These meatballs are thought to have acquired their name due to a similarity in appearance to the head of Chinese garden lions.…… Continue reading lion’s head meatballs
pork loin roast with onions and honey
Here’s a simple but impressive roast recipe that yields tender juicy pork with a delicious sauce to boot. Dry the pork sirloin. For a 2kg (4 – 5lb) roast combine 1 tablespoon of oil with 2 teaspoons of sweet paprika, 1 teaspoon of brown sugar, ½ -1 teaspoon of chilli powder, 1 teaspoon each of garlic and onion powder, 2 teaspoons of salt…… Continue reading pork loin roast with onions and honey
congee with pork and corn
Congee is a staple dish in China which varies from region to region. White rice is boiled in 10-12 times its weight in water until it breaks down and becomes a thick porridge. Considered the ultimate comfort food, congee is eaten at any time of day. Savoury congee is often cooked with flavourful ingredients and…… Continue reading congee with pork and corn
michelle picker cooks 