Artistic Archives

Recipe #2

Pork Rashers

Ingredients

0.5 kg Pork Rashers

Coriander (Head is recommended)

1 garlic or half a large one

Ham Slices

Cleaver

1 Chinese Cabbage

Regular Chinese Alcohol

Soy Sauce

Olive oil

Drainer ⇐

White Vinegar

Oyster Sauce

Preserved Mustard/Char Choy

Steps #1:

Wash the pork with cold water.

Place it in a pot with cold water filled to a third.

Put it over a fire and add coriander.

Wait until it starts to steam.

Flatten garlic and remove the shell/skin.

Dice it and put it on a plate somewhere.

Slice the ham.

Steps #2:

Wash the Chinese cabbage and separate them into leaves.

Cut them into small piece (around 3cm width).

Pour the pork out into a clean sink when it is steaming and wash with cold water then place onto a cutting board.

Put ½ - ¼ of water into the same pot until it is steaming.

Slice the pork into bite-size pieces.

Place the pork in a pan or any container (not on the fire).

Put in a teaspoon of salt and a tablespoon of olive oil.

Mix around with chopsticks for a few seconds, put the lid back on and wait for it to steam.

When it is steaming, place in all of the cabbage and make sure all of them are covered in water with your chopsticks and put the lid back on.

Wait for it to steam then wait for around 4 minutes while it is still steaming.

Pour the cabbage into the drainer in the sink.

Put to the side.

Step #3

While the pan is on the stove, turn to high heat until it starts to sizzle.

Add the garlic while moving the pork around with a spatula until golden brown.

Put in a tablespoon of Chinese alcohol and white vinegar.

Spread 2-3 tablespoons of soy sauce.

Put on low heat and put on the lid.

After 2 minutes, stir fry/move the pork around again and place the lid back on.

After another 2 minutes, move the pork around again to avoid it sticking to the pan.

Add in the ham and mix again.

Add preserved mustard.

Add cabbage and oyster sauce.

Mix again.

Done!

I have to admit that this is a lot better than the last recipe.