Pork and Prawn dumplings


300g raw prawns, peeled and deveined (you can buy frozen raw prawns and defrost in the fridge overnight)
250g pork mince
3 stalks shallots
1/2 cup canned bamboo shoots (sliced)
2 tablespoons soy sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine


BBQ Pulled Pork


Pulled pork
¼ cup brown sugar
¼ cup sweet paprika
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon garlic powder
Salt and pepper

~2kg pork shoulder/neck
1 cup BBQ sauce of choice (I used the Sweet Baby Rays Hickory and brown sugar)

1. Mix up the rub and quarter the pork
2. In a large bowl get the rub all over the pork.
3. Optional: wrap the pork in cling wrap and put it in the fridge overnight (I didn’t do this for yesterday’s pork)
4. Put the pork in the slow cooker and pour the BBQ sauce over the top evenly
5. Cook for 9-13 hours on low (5-6 on high) OR 1 hour in the pressure cooker
6. Move pork pieces into a large bowl, add a cup of the braising liquid from the slow cooker, and pull apart with two forks

Chinese Braised Pork Belly (Hong Shao Rou)




From The Woks of Life


Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Yield: Serves 6



2 slabs pork belly, cut into 1 ½ inch thick pieces (totaling about 1 ½ -2 pounds) between 700 – 900g
4-5 eggs
3 tablespoons sugar
½ cup shaoxing wine
2 tablespoons dark soy sauce
2 tbsp soy sauce
1 cup water (plus more, if needed)
1 package tofu puffs

Start by cutting up your pork belly.

Then fill a pot with cold water and submerge your eggs. Put the pot on the stove and gently bring it to a boil. Once it’s boiling, boil the eggs for 5 minutes. Take them out and put them into a bowl of ice water to cool for 5 minutes before peeling.

After that’s done, boil some more water in a large pot. Add the pork to the boiling water and blanch for about 3 minutes to get rid of excess fat and other impurities. Drain and rinse the meat.

Make sure your wok is clean and dry. Over medium low heat, add about 3 tablespoons of sugar to the dry wok (no oil) and toss the sugar around. You’ll see it start to turn an amber color. Let it melt until it becomes almost a syrup.

Add the meat to the pan in 1 layer (still no oil necessary). Let the meat brown on all sides, about 10 minutes.

Then add ½ cup shaoxing wine, 2 tablespoons dark soy sauce, 2 tablespoons regular soy sauce and a cup of water. Stir.

Cover the wok and simmer over medium-low heat for 1 hour. Check it periodically to make sure that it’s not too dry, adding a little water when necessary.

By then, your eggs should be cooled off. Peel them and score them lengthwise to let the sauce into the crevices of each hard-boiled egg. Add them to the pan and gently coat them in the sauce, being careful not to break them up. Simmer for another 15 minutes (add water if needed) and then take the eggs out of the pan. Taste the sauce at this point for salt. If it needs a little more, add a dash of soy sauce 1 teaspoon at a time, until it’s right. We found that you didn’t need much more beyond the initial 2 tablespoons, but use your own judgment.

Then add your tofu and stir in gently. Simmer for another 20 minutes.

Give everything another stir and add your eggs back in.