Braised pork in soy sauce (Kong Tau Yew Bak)

Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs. Like all dishes, variations are bound to exist because cooking is a very individual thing. Some prefer their Kong Tau Yew Bak light and soupy like the Teochew version which usually comes with […]

Vietnamese pork and eggs stew (Thịt kho tàu)

Pork and eggs stew (Vietnamese: Thịt kho tàu) or Caramelized pork and eggs,  is a Vietnamese traditional dish consisting of marinated pork and boiled eggs (usually duck eggs) stewed in fish sauce and coconut water with some other ingredients. Although it is a normal everyday dish, in southern Vietnam. it is one of the traditional foods during TẾT (Vietnamese New Year or lunar new year). In […]

Bak Kut Teh (Herbal pork ribs soup)

Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê, Teochew dialect: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like Riau Islands and Southern Thailand. The name literally translates from hokkien(dialect) as “meat bone tea”, […]

Pork adobo (Adobong Baboy)

Pork Adobo or Adobong Baboy, made with succulent pork belly braised in vinegar, soy sauce, garlic, and onions. A delicious balance of salty and savory, this hearty stew is the Philippines national dish for good reason! As many and as diverse are the islands and dialects in the Philippines are the many ways the Filipino […]

Bún thịt nướng (Vietnamese grilled pork with rice vermicelli)

Bún thịt nướng (Vietnamese: [ɓǔn tʰìt nɨ̌əŋ]), rice noodles with grilled meat) is a popular Vietnamese cold rice-vermicelli noodle dish topped with grilled pork, fresh herbs like basil and mint, fresh salad, Giá (bean sprouts), and chả giò (spring rolls). The dish is dressed in NƯỚC CHẮM (fish sauce with sugar, lime juice, garlic, chili, […]

Tonkatsu

Tonkatsu (豚カツ, とんかつ or トンカツ, [tonꜜkatsɯ]) pork cutlet, is a Japanese dish which consists of a breaded, deep-fried pork cutlet. There are two main types, fillet and loin. It is often served with shredded cabbage. In Korea, tonkatsu is known as don-gaseu (돈가스) or don-kkaseu (돈까스), which derived from a transliteration of the Japanese word. RECIPE: Ingredients: 2 ½”-thick lean boneless pork loin chops (at least […]

Banh canh gio heo

BÁNH CANH GIÒ HEO or Vietnamese thick-rice noodle (Called BÁNH CANH, See BANH CANH recipe) soup with pork trotters. It is usually for breakfast and now they enjoy any time in a day. RECIPE: Ingredients: For soup base: 2kg Pork, chicken bones 2nos ONION, cut halves 2nos CARROT, peeled, cut MIREPOIX 2nos DAIKON, peeled, cut […]

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