i made a 回锅肉doublecooked pork collar + long beans in nonya sauce for teban gardens community service centre’s friday community breakfast on 10.6.2016. ^^
this my 13th friday breakfast community meal at teban gardens community service centre.
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.
for the long beans (quite a lot about 1 kg) i just fried with chopped garlic, cut chilli padi & a bit of gimson nonya sauce. i added oyster sauce & fish sauce & fried a bit more.
then i added some stock & covered to cook the long beans.
i reduced & tasted the dish, then off fire, added 1 tbsp of nonya sauce & mixed.
very tasty dish with unique flavours imparted by the nonya sauce.
for the 回锅肉doublecooked pork collar, i had about 1.3kg for 4hrs in a 90degC oven.
usually 回锅肉 uses belly pork. as some of my friends pointed out, belly pork kind of fatty for the older folks so i switched to pork collar.
i used a marinade or brine – 4tbsp shaoxing cooking wine, 2 tbsp mirin 1 heap tbsp sugar, 1 flat tbsp salt. i then fried 2 cinnamon bark & 4 star anise till fragrant & added the marinade mix. then i marinated the pork collar & placed in a oven-proof dish in the oven.
i use this method also to make “mock kurobuta” steak!
just fry the pork collar on high heat to brown the meat & serve like usual steak. 🙂
for 回锅肉doubecooked pork collar, it means to return to the wok & cook a second time, i sliced & fried the pork over high heat for 1/2min.
i added a tsp+ of the mala 麻辣sauce (& some oyster sauce) to flavour the pork a bit more. the older folks cannot take too spicy so i added very little just to give it colour & flavour, just as i added just 1 cut chilli padi to 1kg of long beans. 🙂