Updated version of the Cantonese BBQ pork 义燒

This is a revision of the same recipe.

TOFU--MAH-PAW STYLE 麻婆荳腐:

6 bricks of soft tofu; or bean curd                                          ½ lb. minced lean pork

1 tbsp. chopped green onions                                                 1 clove garlic, minced

1 tbsp. tapioca starch mixed with 3 tbsp. water                    2 tbsp. cooking oil

seasoning for pork:

            1 tbsp. tapioca starch mixed with 3 tbsp water         1 tsp. light soy sauce

            dash sesame oil

sauce:

            1 tbsp. hot & spicy bean paste                                  1 tbsp. dark soy sauce

            ¾ tsp. each salt + 1.5 tsp sugar, sugar, r

          

            red pepper flakes and ground Sichuan peppercorn--optional

Add seasoning ingredients to pork and marinate for 20 minutes. Cut tofu into ½ to 1-inch cubes.

In wok or non-stick saucepan, heat 1 tbsp. oil over high heat until very hot. Add pork and cook until no longer pink. Push pork to side of the pan. Add 1 tbsp. oil; heat it till hot and add in tofu. Very gently stir-fry tofu until heated through.

Mix sauce ingredients together and add to mixture in pan and mix in well. Bring sauce to a boil; then add starch solution. Stir and cook until sauce thickens; then transfer to serving plate immediately. Sprinkle green onion over mixture and serve right away.

This is an update of the recipe posted previously.

PORK WITH WORCESTERSHIRE SAUCE喼汁肉脯: ****

12 oz. to 1 lb. pork fillet                                                         

tapioca starch for dredging

cooking oil

seasoning:

   ½ tsp. each of salt & sugar

   1 tsp. sesame oil                                           

   ¼ tsp. baking soda                                        

   ½ tbsp rice wine or dry sherry

  1 tbsp tapioca starch

  

1 egg yolk

extra tapioca starch for dredging

sauce:

   1 tbsp. tomato ketchup                                

   1 tsp. sugar

   2 tbsp. Worcestershire sauce                        

   ¼ tsp. ground black pepper

   ½ tsp. sesame oil

Slice pork fillet into roughly 2 x 2-inch in size and 1/8-inch in thickness. Mix seasoning ingredients together and marinate for 30 minutes. Mix in egg yolk; then dredge pork pieces with tapioca starch and set aside.

In a large non-stick skillet over medium-high heat, heat 2-3 tbsp. cooking oil until hot. Add pork pieces, arranging them in a single layer in skillet. Cook in batches until golden brown on both sides, 1-2 minutes, but take care not to overcook. Remove cooked pieces to keep warm while cooking the rest, adding more oil to skillet when necessary.

Mix sauce ingredients together and add to skillet. When sauce starts to bubble, return pork to pan. Toss together until well coated; then remove from heat right away. Serve immediately

CHINESE COOKING: This is my own version of the Korean Galbi dish.

BEEF RIBS WITH BLACK PEPPER黑椒牛仔骨:

2 to 3 lb. meaty beef rib strips

marinades:

    ½ cup each light soy sauce & brown sugar

    ¼ cup water

    1/8 cup cooking wine or dry sherry

    ½ Asian pear, grated

    ½ ripe kiwi, mashed or grated

    2 tbsp. sesame seed oil

    ¼ tsp. freshly ground black pepper

    2 tbsp. minced garlic

sauce:

    1 tsp. light soy sauce

    ½ tsp. sugar

    2 tbsp. black pepper sauce, available at Chinese supermarket

    1 tsp. tapioca starch mixed with 2 tbsp. water

Rinse and dry beef ribs and cut each strip into segments, 2 to 3’ long. Mix marinade ingredients together and pour into a large zip-lock bag. Add in beef ribs; patting the meat gently to make sure it is well covered by the marinade. Refrigerate for 4-5 hours.

At cooking time, remove and drain meat, discarding marinade. Pan-fry ribs in a large skillet, 2 to 2½ minutes on the first side. Turn pieces over; then add salt sparingly and sprinkle with fresh-ground black pepper to taste. Cook for 2 minutes or until just cooked, taking care not to overcook the meat.

Cook sauce in another saucepan, adding a bit of cold water if needed, until slightly thickened. Taste and adjust seasoning, adding salt to taste if necessary. Add in beef ribs, tossing well to coat meat with sauce. Transfer to serving platter to serve.