did a doublecooked belly pork 回锅肉with onions & leek for teban gardens community breakfast this morning on 18.8.2017. ^^
this my 38th 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.
回锅肉 simply means returning to the wok, which means the pork has been cooked once already before cooking again in the wok. so in english, it is translated as doublecooked pork. 🙂
there are of course many such preparation in all cuisine types – western, middle eastern, indian of chinese, asian etc…in teochew cuisine for example there is 半煎煮 usually for fish like 1/2 shallow-fry, then braise…
anyhow i was wondering what to cook for this morning. last evening went to sheng shiong at tanglin halt past 10pm & bought 4packets = 1.6kg of frozen belly pork. after defrosting, scalding & cleaning, covered with water & placed in sealed oven dishes in 90degC oven past midnight for 5hrs overnight.
this morning got up at 7am (alarm set) & prepared the meat & vegetables.
belly pork was very tender, gelatinous & also less oily because much oil had been rendered out in the water & discarded.
i did not count but there should be like around 140 slices….these days teban gardens attendance on the rise (for today it might have exceeded 130pax).
i cut 4 large red onions & 3 stalks of leek. i wanted to save my chopped garlic so browned a whole bulb of peeled garlic cloves instead to flavour the oil.
then fried the onions & garlic, added oyster sauce & covered.
added very little water, & covered to help cook the leek so that the green parts are not tough & “siap”.
tasted & vegetables were tasty on their own.
i then fried all the belly pork slices in the bit of garlic oil left, and added a bit oyster sauce. this one no water & no cover, just fried over medium heat, to brown & careful not burn. i tasted, pork was tender & very tasty.
then added back the vegetables & tossed. i added just a little fish sauce after tasting. it was quite perfect. then plated it.
the dish looked beautiful & tasted as much. and not really that much effort.
i have been cooking larger & larger quantity as the attendance increased. today there were like 5 or 6 people who were last in the queue & i had served out all the food. 🙂