Pork Liver with Spring Onions

Ingredients:

 
1 piece of pig's liver (about palm size big), thinly sliced

1 stalk of scallion/ spring onion, cut into 2" long crosswise
2 small thin slices of old ginger
2 teaspoons of Shao Hsing Hua Diao rice wine

Mix in a bowl first:

2 teaspoons of oyster sauce
1 teaspoon of light soy sauce
½ teaspoon of dark soy sauce
1 clove of garlic, minced
Pinch of sugar

1 tablespoon of sesame oil
1 pot of water (for quick blanch)

1) Bring a pot of water to a boil over high heat. Heat off when boiled. Place cleaned pig's liver slices on a strainer, and then, plunge liver in the hot water on the strainer, for 10 - 20 seconds. Shift the strainer occasionally to have the liver blanched more evenly. Drain and set aside.

2) Heat wok with sesame oil over high fire. Add garlic and ginger, stir fry till fragrant. Reduce heat to medium-low fire, add scallion adn stir-fry a little. Then, return pig's liver to wok, and pour in the sauces and stir fry quickly for about 20-30secs(to retain moisture and tenderness).

Pork Belly with Chillies

If you are facing problem on how to cut the pork into thin slices, here’s the useful tips. First, you freeze the pork for about 20 minutes. Then, you remove it from the fridge. The pork is semi-frozen, so you can easily cut it into thin slices. 

Ingredients:

300gm pork belly, sliced into ½ cm thickness
2 red chilies, seeded and cut into strips
2 green chilies, seeded and cut into strips
2 cloves of garlic, peeled and sliced
spring onion, cut into 1.5" length
1 tbsp cooking oil

Seasoning:

1 tsp light soy sauce
1 tbsp oyster sauce

Steps:

Heat up oil in s non-stick pan. Pan-fried pork slices at both sides. Add light soy sauce and stir to coat the pork slices. Dish out on a plate.
Leave about 1 tbsp of oil in the pan. Sauté garlic till fragrant. Stir in spring onion, green and red chilies.
Toss in pork slices. Stir-fry all the ingredients with oyster sauce.
Dish out and serve hot with steamed rice.

Stir-fried Pork Belly

Ingredients

• 1 pound pork belly, thinly sliced
• 1/3 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon sesame oil
• 1 teaspoon mirin (optional)/Chinese cooking wine
• 1/2 teaspoon Chinese 5-spice powder
• pinch salt and ground pepper
• red pepper flakes, for garnish
• scallions, for garnish

Instructions

1. Thinly slice your pork belly into bite-sized pieces. 
2. Whisk together your soy sauce, vinegar, sugar, sesame oil, mirin, Chinese 5-spice, salt, and pepper. Pour the sauce over the pork belly, place in an airtight container or bag, and marinate for a few hours or as long as 48 hours.
3. When you’re ready to cook, heat a pan over high heat and add in a tablespoon of vegetable oil. Pour the pork and its sauce into the pan, and stir-fry for 8-10 minutes over medium-high heat, until the pork is cooked through and the sauce is thickened slightly (although it will not thicken much). 
4. Add in some snap peas or other veggies halfway through cooking time, if you like.