Trotter and ginger in sweetened black vinegar 姜醋猪手

Pig trotter and ginger stewed in sweet black vinegar is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. Also many Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells and some some chicken cooked in homemade rice wine, all

Pork fillet with black pepper sauce 黑椒豬柳

黑椒豬柳 Hak jiu gee lau (Cantonese), or Hēi jiāo zhū liǔ (Mandarin) - Pork fillet with black pepper sauce
Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered.

Sichuan style spicy lap cheong 川味麻辣香腸

Chuan wei ma la xiang chang (in Mandarin) 川味麻辣香腸

川 = Sichuan    味 = flavoured    麻 = numbing
辣 = hot   香 = fragrant    腸 = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) 臘腸
lap / la  臘,  in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.

I have been making my own lap cheong many times now I no longer buy

Tea smoked cured belly (bacon) 茶熏五花肉

Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of  meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.



1. Curing

Ingredients 
1.5 kg