Slow roasted pork belly with crackling

This recipe is not for the faint heartened! It takes overnight preparation and 3 hours of tender roasting care to make the perfect crackling; not to mention the calories that you will be putting on. But hey, life is too short to waste it on bad tasting calories so make sure it is really good before biting into it. This slow roasted pork belly is perfect for Sunday family roast or cut and served in individual portions for a fine dining experience at home. Cooked this for the Chiu family dinner on Sunday and it seemed to have pleased everyone in the family especially my father-in-law who gave a reassuring nod of approval after he has tasted it...I think!

At a decent restaurant, a small portion of this delicious and sinful piece of pork belly will set you back $25-$38. I bought 1 kg of pork belly from a good butcher for only $20. Now on with the recipe!

Preparation
1. Score the skin of the pork belly into cubes (1kg serves 6 persons)
2. Season whole pork belly thoroughly with salt & pepper.
3. Make sure you massage salt & pepper into the cracks that you have scored on the pork belly skin
4. Use hairdryer (yes, a hairdryer!) to blow dry the skin for 15-20mins
5. Set aside on a plate, uncovered & leave it in the fridge for min 6 hours or better still, overnight

Roasting
6. Slice 3 bulbs of garlic into halves & place them in a roasting tray
7. Lay handful of thyme on halved garlic bulbs & drizzle with olive oil
8. Remove pork belly from fridge, rub olive oil all over & place it on top of garlic bulbs & herbs
9. Heat oven to 250C & shove pork belly in for 30-40mins
10. Remove pork belly & pour 2 glasses of white wine into tray. Be careful not to splatter onto skin
11. Turn oven down to 170C & roast for another 2 hours
12. Turn the oven back up to 250C to perfect the crackling for 15mins
13. Remove pork belly &  set aside

Sauce
14. Remove any charred bits & deglaze the roasting pan with sherry vinegar
15. Add a cup of chicken stock & bring it to a boil
16. Add teaspoon of creme fraiche to thicken the sauce

The key to perfectly crisp pork crackling is to keep the pork belly skin as dry as possible and hence the need for the hairdryer and overnight refrigeration treatment. This is not a dish that you would eat often but if you do try it, make sure the calories are worth it! Serving it on a bed or caramelised onions and carrots will help to mitigate the guilt a bit. Enjoy and cook with lots of love! Have a super blessed long weekend!

Prep time: 30mins     Cook time: 3hrs     Level: Tok Kong!

Spaghetti with shrimps, olives & capers

Just came back from one of my favourite places on earth and saw in real life one of marine world's most elusive animal; the hammerhead shark! What a privilege! Things from nature are always best when it is simple. Like good food, it is always best to let the fresh produce impress your family and friends. Most restaurants tend to over complicate a good plate of pasta; sometimes I guess to justify the hefty price tag for it. To me, a delicious plate of pasta is simply made with fresh produce, lightly seasoned and allows the ingredients to show their true worth. It is not complicated, very fresh and surprisingly easy to make. Just made this pasta for lunch and is one of my favourites when I just want a simple plate of home made goodness! 

1. Cook spaghetti in boling salted water & olive oil for 11mins till al dente
2. Saute chopped 1 garlic, 1/4 red onion, 1/4 chile & 3 anchovies for 2mins in hot pan of olive oil
3. Add sliced black olives, capers,  cherry tomatoes & shrimps
4. Season with salt & pepper. Stir for a few more mins. 
5. Toss with spaghetti and serve with chopped sweet basil
6. Drizzle with good quality olive oil & serve

Prep time: 15mins     Cook time: 15mins     Level: Confirm can!

Homemade tomato pasta sauce with fresh basil

Back from London and finally recovered from the horrible jet lag and the crab in the office. To get myself into the cooking mood again, I decided to do something simple today. Something which I could keep in the freezer for the coming weeks to spruce up a plate of pasta or some pizzas. Nothing fancy, just a whole pot of home made goodness.

When I first started cooking pasta, I would buy ready made pasta sauce from the supermarkets, cook the pasta, add some meat and pour in the sauce. It was subsistence cooking that satisfied my cravings for pasta. After I learnt to make my own pasta sauce, I never looked back and bought another can of ready made pasta sauce ever! There is just so much more complexity and goodness in homemade pasta sauce than even the most expensive ready made ones that you can buy from supermarkets!

It is simple and easy to make. Freeze it and it is good for use for 14 days on any pasta or pizza night out with family and friends.

1. Stir fry handful of chopped garlic till golden brown in pot of olive oil
2. Add 1 box (250gm) cherry tomatoes & stir fry for 2mins
3. Add 1 can of diced tomatoes & 1 can of tomato puree
4. Cover pot and simmer for 1 hr. Stir every 15-20mins to prevent burning
5. Season with salt & pepper when cherry tomatoes have turned soft
6. Add two & a half tablespoons of sugar to balance tartness
7. Add roughly chopped sweet basil in sauce to finish

If you can, use a cast iron pot as they are really good in sealing all the rich flavours in. If not, a regular metal pot will do just fine. I cooked this sauce with a heavy Le Creuset french oven that Wifey carried all the way from Bicester Village into central London all by herself as my birthday present! Respect and lots of love! 

Prep time: 15mins     Cook time: 70mins     Level: Steady lah!

Baked chicken with peppers & herbs

Wifey is off to Bali for her girlies' bachelorette party tomorrow! Not too sure if I should be delighted or sad. Anyway, thought I will give her a treat today by cooking something that is delicious, savoury and easy to make considering that it is a working day for the both of us. Made a quick trip to the supermarket as I like to buy and cook my produce on the same day to ensure its freshness and taste. 

1. Sear the chicken leg / breast, skinned side down in pan of hot olive oil for 3-4mins
2. Flip over and sear other side for 2-3mins. Set aside
3. Use remaining oil in pan to stir fry chopped 2 shallots, 3 garlics, thyme & rosemary
4. Add sliced red, green and yelllow peppers; 1 each into pan
5. Add one glass of white wine and reduce
6. Add in half a can of diced tomatoes. Add 1 tablespoon of sugar to balance tartness
7. Heat oven to 190C. Place chicken back in pan and shove it into the oven for 20mins

Once done, spread some good quality gourmet rotisseur mustard and serve! 

Prep time: 15mins     Cook time: 30mins     Level: Steady lah!

Searing steak

Key to searing your steak properly is to leave it alone! Yes, put it into a really hot pan and stop fudging it. From the last post, a few have asked me how long to sear a steak if you want it medium or well done. The answer really depends. It depends on the thickness of the steak and the temperature of your pan. You will get better once you have more experience searing your own steaks but here is a guide from simplyrecipes.com to speed up the learning process. Use your finger and poke at the steak while it is being cooked in the pan. Match it to the tenderness of your palm as it is pinched below.

Honestly, for me I would not recommend cooking a good juicy piece of steak anywhere beyond medium rare. Have fun and enjoy cooking for your loved ones!

Steak & sweet potato mash in bearnaise sauce

The first "Tok Kong" recipe! A dish that is destined to impress your loved ones! Not many french restaurants in Singapore serve this dish anymore so will be a real treat if you can make your own. Trust me the effort is more than worth it cause it tastes really delicious! Served with sweet potato mash, it is heavenly. Just cooked this for Wifey and I trust, she has a sophisticated platte.  

When you grill the steak, make sure you have a really hot pan because you want to sear the meat, not boil it. Turn the steak only after 1min on each side cause you want the sugars on the meat to caramelise. When you bite into it, it will be mmmm....

1. Boil sweet potato in hot water till soft. Drain and mash it up
2. Season with salt, pepper & dollop of butter. Set aside
3. Season rib eye on both sides with salt & pepper
4. Corn oil in hot pan. Wait for steam and sear rib eye on one side for 1min for medium rare
5. Add 2 gloves of crushed garlic, rosemary and thyme into pan
6. Sear the other side for 1 min. Add a dollop of butter and baste
7. Remove steak and let it rest for 5mins before serving
8. Remove burnt herbs from the pan and drain out any excess oil
9. Glaze the pan with a splash of sherry vinegar. 
10. Add chopped shallots and mushrooms into pan to make sauce
11. Add a dollop of creme fraiche to thicken. Season with salt and pepper
12. Add handful of chopped tarragon and chervil into sauce
13. Lay steak on plate and drizzle with sauce
14. Add dollop of creme fraiche into sweet potato mash, mix and serve

Prep time: 15mins     Cook time: 20mins     Level: Tok kong!

Scrambled eggs with chives on toast

Blessed Easter morning to all as we remember our good Lord who sacrificed for us on this faithful day two thousand years ago! Not sure what the relation is between Easter, bunny and eggs but here is a simple and delicious eggy way to start this long weekend morning.

1. Crack 4 eggs (serves 2 toasts) into cold pan
2. Add a knob of butter, season with salt & pepper
3. Mix eggs in pan over low heat.
4. When eggs are runny, add a dollop of creme fraiche
5. Place eggs on hot toast and sprinkle with chopped chives

When cooking the eggs, be careful not to overcook it. I like my eggs to be runny and soft. You are making scrambled eggs, not fried eggs! Take the pan off the heat and continue to stir if you find the eggs are cooking too fast. Add smoked salmon for a more meaty breakkie. 

Cooked this for poor Wifey before she has to return to office on this Easter morning. Hope that she gets her work done soon and we can enjoy this blessed weekend together! Have a blessed time with family and friends and God bless!

Prep time: 5mins     Cook time: 15mins     Level: Confirm can!

The beautifully hand cut slate you see above where the morning breakkie is served on is a wonderful gift from our friend, Jamie who is living in London. It is hand crafted in Scotland and makes a great companion to morning breakfast or an assortment of fine cheese. Thanks Jamie!