FooDcrazEE cooks - Pork Rump with Garlic & Chilli Padi





NON HALAL POST



I was in the mood to cook and got an inspiration based on Lily's Wai Sek Hong, post on March 10th 2006. I was missing a lot of good food due to my border line cholestrol level and was on quite a strict diet before this. Now that my HDL level had increased due to exercise.......i cheated and wanted to eat a little pork....

Found some pork rump and went ahead to cook with some spices that we had in the kitchen. Here's the recipe for 10 person

Pork Rump - 1.5 kg. More info here
Anistar - 200 gm
Clove - 8 pieces or numbers
White Pepper Corn - 5 gm
Young Ginger - 150 gm - sliced
Hua Tiao Chiew - 3 fluid oz ( about 4 - 5 tablespoons )
Water - about 3 - 4 litres.

For Sauce

Oil - 100 - 200 ml
Garlic - 300gm - Chopped
Chilli Padi - 50 gm ( more if desired )
Sugar - 30 - 50gm ( to taste )
Salt - to taste about 30 gm
White Pepper Powder - 5 gm ( a pinch )
White Vinegar - 100 gm
Lime Juice - 50 ml

Garnishing

Spring Onion - 100 gm
Chinese Parsley - 50 gm

1) Par boiled the pork , drain and place under running water. In another pot, boil water and add in all spices, young ginger, Hua Tiao Chiew and the par boiled pork. Lower heat and simmer for one hour.
Alternately you can opt to stud the pork rump with the cloves. That way you can get more clove flavour into the pork or you can place all the spices in a muslin cloth for easier removal. add more if you think you want more spices in the meat.

2) In a wok or stock pot, heat oil and sauteed garlic and chilli till fragrant. Add in the rest of the ingredient and adjust for flavour and seasoning. Set aside. Do not burn the garlic.

3) Remove pork from liquid. Sliced and topped with the sauce. You can also sliced the pork up and then simmer in the sauce for another 5 - 10 minutes. Garnish with spring onion and parsley.

Enjoy !

Cheers !

15 comments:

boo_licious said...

Slurp!

totenkuchen said...

Sounds good - I actually think I have everything I need to make it.

I like the links to the sites explaining what some of the igredients are - nice touch!!

fooDcrazEE said...

Boo - thanx

Toten - not all readers know about Asian spices. Thanx anyway. Cook more toten....

Primrose said...

My mum's making tau eww bak tonight. Yummm!

fooDcrazEE said...

fran, u lucky girl..do blog about it, ok ? got recipe ar ?

Robin said...

1.5kg?? wah, this is what I call cheating a bit..

but yummy! and interestingly you did not add dark soya sauce to give it a little colour..

Do you serve Buddha jumps over the wall?

fooDcrazEE said...

great lawyer - whats with you and ur Buddha Jump Over the wall thingy..lolz...the 1.5kg for 10 person dude....

Primrose said...

Aiyah, when my mum cooking tau eww bak, I'm still at work ler. Got no recipe wor. I'll get her to cook on a weekend one fine day and take pics, k?

babe_kl said...

wahhh but i hardly cook pork cos my mom does them better :p

do u freeze them up and eat them over a few days or u cheated and whacked everything in one go??? kekeke

fooDcrazEE said...

babe - its for all of us......abt 8 persons meal not including couple of other veges..

mg said...

Mmmmm. Looks delicious. You cooked for 10? Wow.

5xmom ~chanlilian.net~ said...

Wow, I like anything with garlic and chili padi.

Did I hear tau yew bak? I just blogged it few days ago at my Food Haven (formely Penang Faces). The recipe is there.

eatzycath said...

goodness, chilli padi and all those spices - what a flavourful combination!

Gina said...

Gawd.. I salivated on my keyboard upon seeing this!! I love garlic.

fooDcrazEE said...

Mae - for 10 or 5 just double the ingredient. Nothing change right ?

Lilian - will check it out

Cath & Gina - cook some and blog abt them lor..