Crackling Roasted Pork Belly (Siu Yuk)

Ingredients:

1/2 kg pork belly

3/4 tsp five spice powder (bumbu ngohiong)

1 1/2 tsp salt

2 tsp sugar

3/4 tsp white pepper

For the skin: 

3 tbs vinegar

2 1/2 tsp salt

1. In small bowl mix the five spice powder, salt, sugar, pepper until well combined. 
2. In another small bowl mix 1 1/2 tbs vinegar and 1 tsp salt until well combined.
3. Prepare the pork belly, pat dry the skin with kitchen towel. With a tooth pick, jab the skin from the pork belly evenly to absorb the marinade better and help the skin creates crispy crackling texture.
4. In a plate or a cutting board,  place the pork belly skin side down, with a knife cut the meaty part (not the skin) about 1 cm deep along the length, be careful not to cut through. Rub the meat with five spice powder mixture.
5. Flip the pork belly and now rub the skin part with half of the vinegar mixture. Marinate for about 6 hours or overnight.
6. Prepare baking sheet, line with aluminum foil. Preheat oven to 200 °C, upper heat.  First place the pork belly skin side down. Roast the meaty part for about 15 to 20 minutes.
7. In a small bowl mix the rest ingredients for the skin 1 1/2 tbs vinegar and 1 1/2 tsp of salt until well combined. 
8. Take the pork belly out of the oven, turn it around so now the meaty part side down and the skin part side up. Pat dry with kitchen towel, brush evenly with half of the vinegar mixture and roast it for about 20 minutes. Take it out, pat dry one more time and brush the skin again with the rest of the vinegar mixture, roast again for about 15 minutes or until the skin is crisp golden brown.
9. Take it out and let it cool for at least 10 to 15 minutes before cutting.

I love to enjoy this dish with steamed rice or Hainan rice, garlic chili sauce and cucumber slices.

Garlic Chili Sauce (Sambal bawang putih)

Ingredients:
2 to 3 big red chillies
Red bird's eye chillies, as desired (i used 3 for this recipe)
2 cloves garlic, peeled and bruised
Enough water to boil the chillies
1 tsp chicken stock powder
1 tbs sugar
1 tsp white vinegar
Salt to taste

• In a cooking pot bring enough water to a boil, add your chillies, boil them for about 5 minutes or until they are tender. Reserve about 2 to 3 tablespoon water, depends on how thick you want the sauce will be.
• In a food processor, add the chillies, garlic, chicken stock powder, sugar, salt, vinegar and reserved water. Process all the ingredients but not too smooth, i like to leave some texture to the sauce. Adjust seasoning if needed.

Babi Panggang Merah (Char Siu)

Ingredients:

1/2 kg pork fillet

2 cloves garlic, bruised

1 tbs whole annatto seeds (angkak), grind them with mortal and pestle

2 tbs hoisin sauce

2 tbs Chinese cooking wine

2 to 3 tsp sugar

1 tbs honey

Salt and pepper to taste

Extra honey to drizzle

• Before marinating you want to jab the meat with a fork on various location to absorb the flavors better.
• In a mixing bowl, mix together garlic, annatto seeds, hoisin sauce, Chinese cooking wine, sugar, honey, salt (about 1 tsp) and pepper. Stir until well combined. 
• In a zip lock bag pour the marinade over the meat, make sure that the meat is well covered. Refrigerate for at least 6 hours or overnight.
• Preheat oven to 190°C upper lower heat (ober-unterhitze). Place the meat with the marinade on a baking pan, cover the pan with aluminum foil. Bake for about 50 minutes. Flip the meat in between cooking time.
• Take the meat out of the oven, set the oven to 200°C upper heat (oberhitze). Prepare a baking tray, line it with aluminum foil and place a baking rack on top of it. Place the meat (without the marinade sauce) on the rack, bake for about 13 minutes on each side or until the sides slightly charred. Drizzle the meat with extra honey, brush until evenly coated. Slice the meat before serving.

Fried Rice with Pork Jerky (Nasi Goreng Dendeng)

Ingredients:
2 cups left over rice
3 tbs cooking oil
2 eggs
1 large shallot, sliced
2 cloves of garlic, minced
2 stalks spring onions, sliced
1 red chili, sliced
1 cup of sliced white cabbage
1 tbs fish sauce
1 tbs oyster sauce
1 tsp chicken stock powder
Salt and pepper to taste
100g jerky or as desired, in this recipe i'm using Singaporean pork jerky, cut into bite size pieces
Shrimp crackers for garnish (optional)

• In a wok or a large pan preheat 3 tablespoon coking oil over high heat, fry the shallot, garlic until fragrant and then add spring onion and sliced chili. Cook for another 2 minutes or so. 
• Leave some space on the pan, add the eggs, let it for about a minute and then stir until scrambled. 
• Add the cabbage, stir until all combined, let it cook for about 2 to 3 minutes or just until the cabbage just tender and slightly crunchy.
• Add the rice, fish sauce, oyster sauce, chicken stock powder, salt and pepper. Adjust seasoning as desired. Stir until all well combined. Remove from heat.
• Add in the jerky and mix them well. Garnish with shrimp crackers (optional)

Fried Satay (Sate Goreng)

Ingredients:

500g chicken breast, cut into small cubes (bite size pieces)

2 medium shallots, thinly sliced

2 1/2 tbs sweet soy sauce

1 tsp garlic powder

1 tbs peanut sauce

2 tbs cooking oil

Salt and pepper to taste

Others:

Peanut sauce

Fried shallots

Indonesian pickle

• Marinate all the ingredients except cooking oil for at least 1/2 hour. 
• Preheat 2 tbs cooking oil on a non stick pan over medium high heat, cook the chicken until golden brown and slightly charred. 
• Serve it with peanut sauce, Indonesian pickle and steamed rice, sprinkle on top with fried shallots.