Did you get the title? If you’ve ever heard Chinese New Year Songs, you would most definitely get it. The Chinese New Year is in two days!! *Gasp* Where did the time go? I haven’t even started spring cleaning yet. Haha! Like I spring clean……It’s like you don’t know me at all. I do cook though. Honestly, that’s about all the CNY celebration I do around here and I’ve already started. Continue reading Dong dong dong qiang – Chinese Carrot Cake 萝卜糕 Lor Bak Gou
What’s more comforting than a piping hot meal on a cold winter day? I can’t think of much else. Except maybe hiding under the covers with all four seasons of Game of Thrones (What can I say? I caught on late). Comfort food is still top on the list though; and I have a very very long list of comfort food. From Chicken Curry to Beef Rendang to Chili fried Pork Belly. Have you ever noticed, how what we considered comfort food is almost always what we grew up with?
I make a lot of promises and when I make a promise, I never break it. Well, almost never. Unless you’re my kid. Then I break them like I break glasses. Which is all the time. Bad Mummy!
I promised like ten posts ago that I was going to post more Korean dishes. Ten posts later, here it is. It’s nothing fancy nor complicated. It’s really just another way of using kimchi.
Do you have a recipe that you turn to whenever you’ve run out of ideas for dinner? Or when you just can’t summon the energy required to think? I’ve got one. It’s just bonus that it’s comfort food too.
As a child I wasn’t a fan of this dish, mainly because I wasn’t a fan of ginger. I would pick through the dish to find every last morsel of pork and leave behind a plateful of ginger in my wake. I think ginger is a grown-up ingredient. Along with coriander and eggplants. No one ever likes them as kids but now that we’re all grown up, we can’t get enough of them. That being said, you can get my son to do just about anything if you had a jar of candied ginger. He absolutely loves it. Yeah, we’re baffled too.
My version of this dish is quite different from my Grandma’s version. My husband always jokes that I make Pork with ginger while my grandma makes Ginger with pork. The amount of ginger she uses is easily three times what I use. It’s still really really good. The empty plates can attest to that. I just prefer to let the pork hog the limelight. No pun intended. My version is also drier and its flavour more intense.
I came across a post on Facebook the other day that really spoke to me.
“My life is a constant battle between my love for food and not wanting to be fat”
I have a confession to make. I haven’t worked out in a month. *SHOCK! HORROR!* No seriously, I really need to get my ass back on the cross trainer. I was so good with my routine up till a month ago. My knee started to hurt a little so I took that excuse and I ran with it. Pun totally intended 😉 Wait, am I doing this right? Anyway, it’s a miracle I haven’t ballooned considering the way I’ve been eating. I mean, look at this Roast Pork Belly!!
How do you say no to that?? I know I can’t. Crispy skin crackling and juicy fatty flesh is a combination hard to beat. And being chinese, the way my mind works is Fat = Yumz. 1.35 billion people can’t be wrong, right? You know this dish is awesome when it’s got so many names in so many dialects and languages, and I’m just naming the four I know. Continue reading Roast Pork Belly by any other name – Siew Yoke , Siu Yuk , Sio Bak, 烧肉