What to cook with what you bought.

Ingredients

• 1 kg pork spare ribs, chopped soup size
• 500 g pork soup bones
• 1 bak kut teh herb packet
• 2 whole bulbs garlic, unpeeled
• 1 tbsp white peppercorns, lightly crushed
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2.5 litres water
• Salt to taste

Method

1. Blanch the ribs and bones in boiling water for 3 minutes, then rinse off the scum.
2. Put the water, herb packet, garlic and peppercorns into a pot and bring to the boil.
3. Add the ribs and bones. Lower the heat and simmer, half covered, for 1½ hours.
4. Season with both soy sauces and salt. Simmer 15 more minutes, until the meat pulls easily from the bone.
5. Serve with rice, you tiao and a dip of chopped chilli in soy sauce.

Ingredients

• 1 kg pork collar, cut into strips 4 cm thick
• 3 tbsp hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing wine
• 3 tbsp sugar
• 1 tsp five-spice powder
• 3 cloves garlic, minced
• 3 tbsp maltose, warmed with 1 tbsp hot water

Method

1. Mix everything except the maltose. Coat the pork and marinate in the fridge overnight.
2. Heat the oven to 220°C. Set the pork on a rack over a tray of water.
3. Roast for 25 minutes, turning once and brushing with the leftover marinade.
4. Brush with the maltose and roast 10 more minutes until the edges char.
5. Rest for 5 minutes before slicing.

Ingredients

• 1.2 kg pork belly, one slab, skin on
• 1 tsp five-spice powder
• 1 tbsp salt, plus 2 tbsp coarse salt for the crust
• 1 tsp sugar
• 1 tbsp Shaoxing wine
• 1 tsp white vinegar

Method

1. Blanch the slab for 5 minutes, pat dry, then prick the skin all over with a fork.
2. Rub the meat side (not the skin) with five-spice, salt, sugar and wine.
3. Brush the skin with vinegar and leave uncovered in the fridge overnight.
4. Pack coarse salt over the skin and roast at 180°C for 1 hour.
5. Scrape off the salt crust, then roast at 230°C for 25 minutes until the skin puffs and crackles. Rest 15 minutes before chopping.

Ingredients

• 1 kg pork trotters, chopped
• 300 g old ginger, smashed
• 750 ml sweet black vinegar
• 250 ml water
• 80 g palm sugar, or to taste
• 1 tbsp sesame oil
• 6 hard-boiled eggs, peeled (optional)

Method

1. Blanch the trotters for 5 minutes and rinse.
2. Fry the ginger in sesame oil in a clay pot until fragrant and dry at the edges.
3. Add the trotters, vinegar, water and sugar. Bring to the boil.
4. Simmer covered for 2½ hours, stirring now and then. Add the eggs for the last hour.
5. Taste and adjust sugar. It tastes even better the next day.

Ingredients

• 600 g pork collar or shoulder, in 2 cm cubes
• 1 egg
• 4 tbsp cornflour, plus more for coating
• 1 tbsp light soy sauce
• 1 onion, 1 capsicum and ½ pineapple, cut into chunks
• 4 tbsp tomato ketchup
• 2 tbsp plum sauce
• 2 tbsp sugar
• 2 tbsp white vinegar
• Oil for frying

Method

1. Marinate the pork with soy sauce and egg for 20 minutes, then toss in cornflour.
2. Deep-fry until golden. Rest 2 minutes, then fry again for 1 minute so it stays crisp.
3. Mix ketchup, plum sauce, sugar, vinegar and 4 tbsp water.
4. Stir-fry the onion, capsicum and pineapple for 1 minute, pour in the sauce and let it bubble.
5. Toss in the pork and serve straight away.

Ingredients

• 1 kg pork collar, cut in 2 cm cubes
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp honey
• 1 tbsp lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tsp white pepper
• 1 tbsp oil
• 20 bamboo skewers, soaked

Method

1. Mix the marinade and coat the pork. Chill for at least 4 hours.
2. Thread 5 to 6 cubes on each skewer, keeping the pieces the same size.
3. Grill over medium charcoal for 8 to 10 minutes, turning often.
4. Brush with leftover marinade in the last 2 minutes for a glossy finish.
5. Serve hot with chilli sauce and cucumber.