Thursday, February 2, 2012


pork (I like to use 'chung chui yoke' in cantonese-part near the neck), Chinese radish/Daikon, red chillies, cinnamon bark and star anise. Here I cook the pork in big slices 1 inches thick and cut into bite size when serving where the pork retain its juice when cook in chunks.

Also added some chicken feets and a whole clove of garlic and tung choi (preserved vegetable as in picture below)

I also added 6 nos of eggs.

Serve with rice.


1kg pork (can use any of this: pork neck, pork belly, pig trotters)
1 no radish/daikon- cut into chunks
2 red chillies - halves
3 inches cinnamon bark
3 star anise
1 no garlic
3 tbsp 'tung choi' - washed
1/2 - 1 cup of soya sauce (adjust according to your taste)
1 tbsp dark soya sauce
Chicken feets (as you wish)
Eggs (as you wish)
Water (enough to simmer the pork or more to serve like soup)
Seasoning-pepper, salt and chicken stock.

Method: Put everythings into a sauce pot and simmer until pork tender, remove any scum and season to taste. Serve.

Note: I like to cook my stew pork in the morning and leave it to soak in the stock until dinner time to reheat before serving. Normally I just boil it for about 10-15 minutes in low heat then off the stove, put the covered sauce pot aside.
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