made pork belly and pork collar pieces with carrots and onions for teban gardens community breakfast this morning on 24.5.2019.^^
i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.
this my 93rd friday breakfast community meal dish 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.
used 2x400g packets pork neck small cuts $3.95 each and 1x400g pork belly small cuts from sheng shiong $4.35…
cleaned, marinated with 3tbsp fish sauce and 3 tbsp shaoxing wine, added water to cover and put in 130degC oven for 3hrs to make the tender texture..
filtered out the juices and put pork in fridge overnight to dry…the juice very tasty.
this morning, deep fried pork in 2 batches in large wok about 1cm very hot oil..removed, drained on kitchen towel…
fried carrots and onions..added 1tbsp oyster sauce…strained and added the juice from the pork, covered and cooked the carrots.
then added back pork, mixed thoroughly and off fire.
pork was tender inside and slight crispy outside, the texture i wanted to achieve.
put in aluminium carrier in 40degC oven to keep warm..
then bring to teban gardens….