i did a black bean sauce bittergourd with sliced pork today on 29.1.2016. ^^
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
i was told by A, the deputy executive director, that for the last 2 times, attendance were 88 & 82 respectively. today the crowd looked even more, so maybe it would be near 100.
black bean sauce bitter gourd is a common teochew (& my cantonese friends said cantonese) dish & a popular dish at zi char stalls, very commonly with pork ribs or fish.
some examples –
- sliced fish with bitter gourd in black bean sauce at keng eng kee (KEK).
- pork ribs with bitter gourd at hong kong street (sin rong) at blk 325 clementi ave 5.
- teck kia fish (leather jacket) with bitter gourd in black bean sauce at ah orh at jalan bukit merah.
- black bean bitter gourd pork ribs at 香港街珍记 – Hong Kong Street Chun Kee Commonwealth Crescent
the dish can also be done standalone just as a spicy black bean sauce bitter gourd at many teochew muay stalls. i also do that for my homecooked teochew muay makans for friends. 🙂
why i called it “fake kurobuta”?
recently 6 of us RI friends toured hong kong together, a “hong kong eat & hike adventure 10 to 14jan2016”.
after returning to singapore, i got my friends together to reminiscence/relish the enjoyable food fun moments in singapore, so i recreate the dish. ^^
yue bo 鱼宝食馆 used kurobuta which was unusual. most eating places with pork ribs, sliced pork, fish.
the dish was quite well done. kurobuta was marbled & tasty.
i used a frozen pork collar (S$9.90/kg from sheng shiong) instead of lean pork for the marbling to give amore tasty pork.
pork collar of course has more connective tissues (collagen) & is tougher. so i placed it (in a water bath) in a 90degC oven for 2 hrs to help convert the collagen to flavourful gelatine.
i did all these the night before & kept the pork in the fridge.
then i cut the pork collar in very thin slices…by cutting very thin, we severe the connecting tissues & thus tenderise the meat.
it was a very tasty dish & suitable for these community meals – no bones, meat were very tender & tasty, & so was the bitter gourd.