pork collar 回锅肉+chap chye (cabbage+long beans+taupok+tanhoon)

made pork collar 回锅肉 & chap chye (cabbage+long beans+taupok+tanhoon)  this morning on 18.6.2016. ^^

this my 7th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.

chap chye (cabbage+long beans+taupok+tanhoon)

both dishes were quite simple to make.

for the chap chye, i fried cabbage & long beans with chopped garlic & 1 cut chilli padi, & added fish sauce & oyster sauce.

then i added 3 cups chicken stock & tau pok slices & reduced.

chap chye (cabbage+long beans+taupok+tanhoon)

when veg were cooked (about 15 to 20mins), i off the fire & added the tanhoon & tossed.

this chap chye dish is really tasty because of the stock & sweetness of the cabbage & taupok.

really simple yet outstanding dish! ^^

pork collar 回锅肉+chap chye (cabbage+long beans+taupok+tanhoon)

for the pork collar 回锅肉, i had the pork collar in a 90degC oven for 4.5hrs, with a brine of sugar, salt & shaoxing wine.

then i cleaned & sliced the pork & fried over high heat for 5mins, adding just oyster sauce.

i off the fire & added 1 tsp of the mala chilli sauce. i added very little as the older folks cannoy take too spicy, but the mala chilli gave the pork both the nice colour as well as a nice flavour even though it was just a teaspoonful.

i tasted the dishes. chap chye was outstanding & the pork collar 回锅肉was also pretty good dish.

c.h.e.f andy