马铃薯粉蒸排骨

 

做法取自: 食在蒸美味 pg 28

材料
小排骨 2支
蒸肉粉 1包
马铃薯 2小粒 (也可改用芋头或地瓜)

调味
料理酒 1大匙
豆瓣酱 1小匙
甜面酱 1/2大匙 (我没加)
糖 1/2大匙 (我没加)
水 4大匙

做法
1. 将小排骨洗干净沥干, 加入所有调味料腌20分钟或更久. 之后加入蒸肉粉拌匀

2. 马铃薯去皮切成小块,铺在蒸盘垫底之后摆上排骨. 蒸约40分钟

 

 

http://abbymonster.blogspot.sg/2013/01/blog-post_11.html#

 

 

 

 

Pork & Kim Chi Stir-Fry *

 

The amount of belly pork to kim chi is up to you. The pork must be quite fatty.


You can add some oil to the pan but I prefer not to.


This is overdone. Fry the pork until just done.


Add the kim chi and fry at medium low heat so that the kim chi flavor gets onto the pork.


Add the scallions and drizzle some sesame oil over.



Pork & Kim Chi Stir-Fry
1 cup thinly-sliced skinless pork belly
3/4 to 1 cup kim chi, cut same size as the pork
1/4 cup scallions, cut into short lengths
sesame oil

1. Arrange the pork single-layer on a non-stick pan and turn on the heat to medium high. Turn over when half done and fry both sides until lightly golden and just cooked. Do not overcook or the belly pork will be tough and dry.

2. Pour as much oil from the pan as possible, keeping the pork in the pan. Return the pan to the stove, add the kim chi and stir to mix the pork and kim chi over medium-low heat for about 2 minutes.

3. Add the scallions and drizzle some sesame oil over. Plate up and serve with hot plain rice.

 

 

http://hungerhunger.blogspot.sg/2011/11/pork-kim-chi-stir-fry.html

 

 

 

Seaweed in Pork Roll 紫菜猪肉卷

Ingredients:

• 10 slices Shabu Shabu Pork Slices
• 10 slices Japanese Nori (seaweed)
• 1-2 pinch Salt
• a dash Garlic Powder
• a dash Ground Black Pepper (optional)
• 1 Egg, beaten
• Cornflour for dusting
• Panko or Breadcrumbs for coating

How to do it:

1. Dab pork slices dry and season with salt, pepper and garlic powder.
2. Place a slice of seaweed on top.
3. Start rolling from one end till completely rolled up.
4. Dust with cornflour, dip in beaten egg and coat with panko.
5. Deep fry till golden brown.
6. Drain on paper towel.
7. Serve with your favourite dipping sauce.

http://wokkingmum.blogspot.sg/2013/01/seaweed-in-pork-roll.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+wokkingmum+(Let's+get+Wokking!)
 

 

KCA (Korean-Chinese-American) finger-licking ribs

KCA Finger-Licking Ribs
Serves 3-4

Ingredients
2kg pork ribs (baby back or spareribs work well)

For the marinade2 tablespoons light soy sauce
2 tablespoons Shaoshing wine (or dry sherry in a pinch)
2 tablespoons agave nectar (or honey)
6 cloves garlic, finely minced
1 tablespoon toasted sesame oil

For the glaze
1-2 tablespoons hoisin sauce
1 tablespoon agave nectar (or honey)
1 teaspoon chili powder for those who like it hot (optional)

Directions
1. Combine all marinade ingredients in a freezer bag, put in the ribs, massage to make sure ribs are well-coated and let sit for at least a few hours or even overnight, turning the ribs every so often to ensure they are evenly marinated.

2. When ready to cook, preheat oven to 150°C. Dump the ribs and marinade into an oven pan, top up with enough water to cover the ribs ¾ way, cover tightly with foil and cook for an hour or until ribs are tender.

3. Combine glaze ingredients in a small bowl and get a brush ready.

4. At the end of the cooking time, remove the ribs from the cooking liquid and place the ribs on a foil-lined tray. Turn the oven up to grill. Brush the pork with the sweetened hoisin sauce and put under the grill until the ribs start to char and look sticky. You may want to brush the ribs a couple of times for more intense flavour.

5. Remove carefully from the oven, cut the slabs into individual ribs and serve with lots of napkins!
Note: If you want to do all of this on an outdoor barbecue, you can cook the ribs over low heat after removing from the marinade. Or just use the grill to cook them at the end, at step 4.
And if you like a lot of sauce with your ribs, feel free to cook the marinade liquid down till it is very reduced and syrupy.


http://chubbyhubby.net/recipes/ribs/#more-2252

Steamed spare ribs with preserved black beans

Steamed spare ribs with preserved black beans
(recipe source: adapted from Flavours lifestyle food magazine with minor changes)

550g spare ribs


Marinade
2tbsp sugar
1tsp salt
1 and 1/2tsp chicken stock powder
Pepper
1tsp sesame oil
1tbsp chopped garlic
1 Chinese salted plum, crushed
3tbsp potato flour

1 red chili, julienned
Pumpkin, sliced (optional)
1tbsp preserved salted black beans, soak with water for 5mins

Method
1. Cut the spare ribs into small and bite sized cubes. Soak with 1/2tsp baking soda with some water for 1/2hour, wash it and drain (this is to tenderizing the meat)
2. Combine the marinade ingredients in a mixing bowl, toss ribs in the marinade.
3. Add in potato flour and toss to coat the ribs well.
4. Cover the bowl with cling film and set aside for 1 hour in the refrigerator.
5. Place pumpkin slices on a steaming plate, top with marinated spare ribs, preserved black beans and chili, steam over rapidly boiling water for 10mins. Serve hot.

http://nasilemaklover.blogspot.sg/2012/05/steamed-spare-ribs-with-preserved-black.html

Tomato Sauce Pork Chop

Ingredients:

Meat
2 slices of pork chop, deboned
salt and pepper
2 tsp of sesame oil
2 tsp of Hua Tiao wine
1 egg
6 pieces of cream crackers/plain biscuits - crushed into fine crumbs

Sauce
5 tbsp of tomato sauce, mixed with 3 tbsp of sweet chili sauce and 3 tbsp water
1 tsp corn starch
2 small onions, cut
1 slice of canned pineapple, keeping 2 tbsp of syrup

Some oil for frying

 

Method:
After adding seasoning to meat, dip the meat into egg
After dipping into egg, place meat onto biscuit crumbs and ensure all parts of meat is covered

Heat oil in wok and start frying meat when oil is hot
Once meat is cooked, remove and drain away oil.
Cut into strips.
Prepare for sauce.

SAUCE PREPARATION
Mix the sauce together including pineapple syrup (except pineapple pieces)
Fry onion till lightly browned
Pour in the sauce and cook over heat
Add in pineapple pieces
After stirring for a few min, remove and pour over the meat
Dish is ready to serve
Frying both sides to make sure meat is thoroughly cooked.


http://sweetcrumbs.blogspot.sg/

五香春卷

 材料：

（A）

500g 肉粹

6朵香菇浸软（切粹）

300g 虾仁（切碎)

150g 马蹄（切碎)

1条胡萝卜（切碎）

2 小辫蒜头（切碎)

一大把芫荽（切碎)

一粒蛋黄

1小匙粟米粉

（B）

腐皮一张

调味料：

1茶匙盐

2 大匙耗油

2 大匙生抽

1小匙五香粉

1小匙胡椒粉

1小匙鸡粉

少许麻油

做法：

1. 将（A）搞拌至起胶质， 加入调味料。

2. 把混合料包进腐皮，蒸至刚熟。

3. 吃之前煎香即可。

 

贴心建议：

1.可以把蒸过的春卷放进冰库里。 要吃时解冻，然后煎香即可。

 

 

http://li-shuan.blogspot.sg/search/label/Cooking?updated-max=2012-04-12T12:02:00%2B08:00&max-results=20&start=13&by-date=false

 

 

 

Pig Trotters Bee Hoon (猪脚米粉)

 

Pig Trotter : Narcissus brand (水仙花牌). It's obviously taste better to me.
Bee Hoon : Tai Sun brand (太山米粉) - The one with two big chilli. Bee hoon texture is better.

 

Ingredients (Serves 3 hungry adults)

• 200g Bee Hoon 米粉 (Rice Vermicelli) - 200g is that is half packet of it.
• 1 Nariscuss Canned Pig Trotters
• 120g Choy Sum 菜心 (Literally càixīn in Mandarin)
• 60g Fresh Shitake Mushroom, cut into slices
• 2 sprigs Spring Onions, cut into 2 inch length
• 35g Carrot, jullienned
• 1 Chilli, julienned
• 3 cloves of Garlic, minced
• 1 tbsp Oyster Sauce
• 1 tbsp Light Soya Sauce
• few dashes of Pepper
• 100ml Water (to give moisture during stir-frying)

Note 1 : You could substitute Fresh Shitake Mushroom with Chinese Dried Mushrooms.

Note 2 : The colorful veggies (Carrot, Spring Onions and even Chillis), they are optional. You can just go without them. It's really up to you.

Method

1. Soak Bee Hoon in water for 30mins and prepare all the veggies (wash and cut) accordingly.
2. Give the Bee Hoon a few scissors cut. Drained and set aside.
3. Heat wok, add a tablespoon of cooking oil, fry minced garlic till fragrant.
4. Add in Carrot and mushrooms, and give it a quick toss.
5. Add in Canned Pig Trotters, stir. Then add in Choy Sum and Bee Hoon, stir well.
6. Add in Oyster Sauce, Light Soya Sauce and dashes of pepper, stir well. Add water to give it more moisture. If you want it more wet, just add more water. When you see the Bee Hoon is soft and all the liquid are almost absorbed, add in Spring Onions, give it a quick toss, heat off and dish up.
7. Garnish and serve.

Here's something that you need to TAKE NOTE :

1 ) If you are using dried chinese mushroom, do ensure you soak them in water in advance till soften.

2 ) This dish supposed to cook under high flame. I did it. But if your hand is not fast enough, remember to control the fire. Just turn to medium heat if you are slow in adding ingredients.

3 ) DO NOT discard the oil that floating on top of the Canned Pig Trotters! The oil and the sticky sauce gives really good flavor. Just close your eyes and pour the whole can of sinful thing in the wok. And then, tell yourself that you have lots of veggies in this dish! And you will feel better. Hehe...

4 ) If more water is added during stir-fry, you might need another half tbsp of Light Soya Sauce to adjust the taste.

5 ) I didn't use all the julienned chillis and spring onions. I leave some behind for garnishing before serve.

6 ) Giving Bee Hoon a few scissor cut is to make stir frying easier to handle, easier to serve and easier to eat too.

 

http://annieliciousfood.blogspot.sg/search/label/Chinese

 

Easy No Bake Char Siew

Ingredients: 600g skinless pork belly [I used 400g]
2tbsp Lee Kum Kee light soy sauce
1tbsp Lee Kum Kee dark soy sauce
1tbsp Chinese Rose Wine (Mei Gwei Lu)
100g water
3tbsp sugar

Method:
1/ Arrange the pieces of pork belly flat in a heavy based pot.
2/ Put in soy sauces, salt and rose wine, then add enough water to cover pork belly.
3/ Bring to a boil and lower heat to smallest flame before covering pot to simmer belly for 30 minutes.
4/ Flip to simmer the other side of the pork belly.
5/ Check for doneness after 20 minutes to see whether the pork fat has turned softer. Else simmer for another 10 minutes.
6/ When pork belly has slightly softened, turn to high heat and add in sugar.
7/ Remove pot cover and cook until gravy is greatly reduced to a syrupy consistency before turning off the heat. *Be careful when reducing gravy, it'll burn easily due to the high sugar content.*
8/ Leave char siew in pot to cool down. When char siew has totally cooled down, some oil can be seen and the gravy's consistency is that of thick honey.
9/ Slice char siew (ONLY when cool because if it is still hot, meat will crumble).

Dh found this char siew good, but he suggested trying to char those edges a bit because those were the precious part he likes. Will try this recipe and give it a light roast in the oven to burn the edges.

This is how Chinese Rose Wine (Mei Gwei Lu) looks like, it is a clear spirit. The bottle in which it came was cute as well, reminds me of those kungfu movies where the kungfu master will drink this to get drunk and high before executing his moves.

The other 2 helpers in making this easy fuss-free char siew.

 

 

http://jottingsoflife.blogspot.sg/2010/06/easy-no-bake-char-siew.html

 

 

 

MELT IN YOUR MOUTH BBQ RIBS

Source: Daily Affairs

Ingredients:
700g pork rib slab (Ask for 3 ribs joined together and have the butcher halved them)
1.5 liter Coca-Cola
1 bulb garlic
Sufficient tomato ketchup

Method:
1.  Place everything into pot and bring it to a boil till meat is fork-tender.

2. Remove the pork rib from the pot and slather some ketchup over the top and grill them in the oven to crisp till a lovely brown.

This is really so easy and yummy!


http://jottingsoflife.blogspot.sg/2011/07/melt-in-your-mouth-bbq-ribs.html

Baked Beans with Minced Pork and Potatoes

 

Ingredients

• 1 tin of baked beans
• 50 grammes pork mince
• 1 medium sized potato (diced)
• 1 medium sized onion (chopped)
• 1/2 tin of water (use baked beans tin to measure)
• 2 tablespoons Cooking oil (palm oil)

Seasoning

• 2 teaspoons tomato ketchup
• a pinch of salt

Method

Heat oil in wok and fry potatoes till golden brown. Remove fried potatoes and set aside. Remove oil and leave just about 1 teaspoon of oil in the wok.

Fry the onions till aromatic. Add minced pork and stir fry till cooked. Add baked beans and return the fried potatoes into the wok. Stir well.

Add water and seasoning and bring to boil prior to serving.

 

 

http://www.deliciousasianfood.com/2007/02/06/baked-beans-with-minced-pork-and-potatoes/

 

 

 

 

 

 

叉烧酥 - Char Siu Sou

 

Serves 2-4

Ingredients

For the filling:
==============
1/4 teaspoon dark soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
1 teaspoon caster sugar
30 ml water (approx 2 TB)
1 teaspoon cornstarch
1 tablespoon peanut oil or canola oil (etc.)
1 shallot, sliced
85 g barbecued pork, diced (char siew , 3 oz)
.

For the pastery:
===============
90 g all-purpose flour (approx 3/4 cup)
1/2 teaspoon baking powder
1 tablespoon custard powder
25 g icing sugar (approx 3 tablespoon)
45 g butter, cubed (approx 3 tablespoon)
1 egg, lightly beaten
.

For the egg wash:
===============
1 egg
1 teaspoon water
1 pinch salt
seasame seeds

Directions

1. Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
2. Heat oil in a pan, once hot, fry shallot till fragrant.
3. Slowly pour in the sauce mixture and cook until sauce thickens.
4. Add diced char siew to the sauce, stir to coat well and set aside.
5. Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
6. Cut in the butter until mixture resembles coarse breadcrumbs.
7. Stir egg into the flour mixture to make a pliable dough.
8. Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
9. Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
10. Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
11. Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
12. Brush the pastries with egg wash (lightly beat egg, water and salt together) and top with seasame seeds.
13. Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
14. Serve while they are still hot or warm.

http://digitalgourmet.blogspot.sg/2009/04/char-siu-sou.html

Chinese Roast Pork Recipe with Step-by-Step Photos (烤肉)

Marinating time: 30 minutes to 1 hour

Serves 4

 

Ingredients:

500g of pork belly (3-layer)

1 tbsp coarse salt

1 tsp five-spice powder

2 tbsps rice vinegar mixed in with 1/2 tsp regular salt

Method:

 

Firstly, rinse the pork belly well and pat dry with kitchen towels. You have to make sure that the pork belly is really pat dry enough as we don't want moisture that will create steam inside the oven, this will not allow to skin to get all crispy and crackly and that's the opposite of what we want.

 

Next, rub the coarse salt into the pork well. Allow to marinate for 30 minutes at least.

Meanwhile, pre-heat your oven to about 220 C (428 F). Prepare a tray for the pork to roast on by lining with some aluminium foil. Lightly grease the foil.

After the pork has marinated in the salt, rub the five-spice powder onto the pork.

 

Place the pork belly on the tray and roast for 5 minutes skin-side up. Remove from oven and pierce the skin all over with a fork or skewer, the piercing will enable the skin to turn crackly once roasted.

 

Brush the vinegar mixture on top of the skin.

 

Roast for another 25 minutes in the oven. Remove from oven and allow to rest for about 10-15 minutes. Slice and serve.

 

Roast pork is great served hot.

http://www.smokywok.com/2011/10/chinese-roast-pork-recipe-with-step-by.html

Stir-fried Macaroni with Ground Pork

Ingredients:
1 packet of macaroni
1/2 pound of ground pork
3 cloves garlic, minced
2 tbsps worth of sliced carrots (optional)
3 stalks green onions, sliced

For flavouring:
3 tbsps light soy sauce
1 tsp fish sauce
Dash of sesame oil
White pepper, to taste

Method:
First, cook the macaroni (this can also work with other kinds of pasta or noodles) according to package instructions.

Heat about 1 tbsp of vegetable oil in a wok until hot. Saute the garlic and green onions till fragrant.

Add the ground pork and stir-fry around briskly. Add the flavourings and stir-fry the ground pork until cooked.

Finally add the cooked pasta or noodles and stir around to mix evenly. Add more soy sauce if needed and mix well. Add the carrots before the noodles if like the carrots softer or you can also just sprinkle the carrot slices on top of the macaroni after cooking according to your preference.


http://www.smokywok.com/2008/11/stir-fried-macaroni-with-ground-pork.html

Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面

Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面
Serves 5

Ingredients:
600g yellow noodle, blanched in boiling water
bean sprout
200g minced pork
5 stalks of chives, cut into 1.5” length
2 florets of black fungus, soaked, drained and cut into strips
5 leaves of napa cabbage, cut into strips
3 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
2 Shiitake mushroom, soaked, drained and cut into strips
cooking oil

Seasonings (Mix-up):
2tbsp of dark soy sauce
1 tbsp of oyster sauce
2 tbsp of chili paste
4 tbsp of light soy sauce (or adjust to taste)
dashes of white pepper powder
150ml water

Steps:
1. Heat up oil in a wok.
2. Add minced pork and leave it to fry for a while before stirring. Fry and get the minced pork separated.
3. Add onion sauté for a few minutes, stir in garlic to sauté till fragrant.
4. Add mushroom, black fungus and napa cabbage. Stir-fry for few minutes.
5. Toss in yellow noodle and bean sprout. Add seasoning to mix well. Stir-fry for a few minutes.
6. Add chives to mix well with the noodle. Stir-fry for another 2 minutes before done.

 

 

http://eatingpleasure.blogspot.sg/

 

 

 

 

 

Egg Dumplings in Oyster Sauce

Ingredients

4 medium-sized eggs, beaten

100g ground pork

Seasonings for meat

1 tsp soy sauce

pinch of salt

pinch of ground pepper

few droplets of sesame oil

2 tbsp finely chopped spring onion (I love a lot in the fillings)

Oyster sauce

2 tsp oyster sauce

2 tsp olive oil

1 tsp sugar

pinch of salt

1 cup of water (stock should not be necessary as it will overpower the taste of oyster sauce)

1 tsp dark soy sauce

1/2 tbsp corn starch mix well with 2 tbsp water for thickening

 

Method

Mix well all seasonings in ground pork as fillings. Heat wok or pan with half table spoon of oil over low heat. Gently ladle in about one table spoon of beaten egg in wok. Then immediately put in one tea spoon of the filling (a,b). I do mean immediate because you will need to get the dumpling sealed when the ‘egg skin’ is still moist. Folder the skin in half as in (c). Slightly press down the dumpling to seal its edge (d) and fry each side to slightly brown. Repeat from oiling the pan for the remaining beaten egg and fillings, which altogether makes about twelve egg dumplings.

 

 

Mix well all ingredients (except dark soy sauce and corn starch) for oyster sauce and bring them to boil in a pan. Put in all dumplings and simmer for 5 minutes. Then add in dark soy sauce, check the taste, and thicken the sauce with corn starch paste.

 

 

We may actually choose to eat the egg dumplings before stewed (left) or after stewed (right). Should you prefer not to simmer them, then add one to two spoons of soy sauce in the beaten eggs and replace the pork by beef to make sure both the fillings and eggs are well-done but not over-cooked. Whichever, enjoy.



http://www.tastehongkong.com/recipes/egg-dumplings-in-oyster-sauce/



 

Char Siew (non-bake version)

Char Siew

Ingredients:
500 gm pork (wu hua)
70 gm sugar
¾ tsp salt
1 tbsp light soy sauce
1 tbsp dark soy sauce
300 ml water
a little red colouring powder
2 tbsp oil

Method:
Mix sugar, salt, light soy sauce, dark soy sauce, water and colouring in a mixing bowl.

Add in pork and marinate for at least 4 hrs.

Pour seasoning sauce in a pot and bring to a boil. Add in pork and let it boil.

Lower fire and simmer meat until tender and sauce thickens.

Lastly add in oil so that surface of char siew will be glossy.

 

 

http://bakingmum.blogspot.sg/2007/01/char-siew-non-bake-version.html

 

 

 

 

Japanese Pork Chops in Ginger Sauce

Ingredients:

• 400 gm thinly sliced pork chops
• cornflour, for coating

Seasoning:

• 1 Tbsp freshly grated ginger sauce
• 1 Tbsp Japanese cooking wine (sake)
• 1 Tbsp mirin (sweet cooking wine)
• 1 1/2 tsp soy sauce

Thickening:

• 1 Tbsp sake
• 1 Tbsp soy sauce
• 1 tsp sugar
• 2 tsp hashed ginger

Method:

1. Rinse pork chops and drain well. Tenderize them with the back of a chopper. Marinate for at least 1 hour.
2. Use a little bowl, mix seasoning ingredients together.
3. Heat 2 tablespoons of oil on a frying pan. Lightly coat marinated pork chops with corn flour and shake off the excess. Fry pork chops on medium heat until both sides are brown and cooked through (see picture 1). Pour in seasoning over pork chops. Turn heat to high level, stir well, cook until sauce dries up (see picture 2). Dish up. Serve with more hashed ginger if you like.

Read more: http://en.christinesrecipes.com/search/label/Japanese%20Recipes#ixzz2HUHXR0kg

Nam Yee Pork with Black Fungus & Tofu

Ingredients:

• 500g pork - cut into small pieces
• 1 thumb size ginger - grated
• 3 cloves garlic - pressed
• 50g black fungus - soaked till softened, cut into small pieces
• 3/4 cup water
• 1 pack silken tofu (firm) – cut into small cubes
• 1 tbs chili oil flakes
• Salt (to taste)

For marinade:

• 1 tbs light soy sauce
• 2 tsp sugar
• 1 tbs Shaoxing wine
• 1 tsp sesame oil
• 1 spoon Knorr chicken powder
• 2 cubes nam yee 南乳
• 2 tbs miso paste
• 1/2 tsp white pepper powder
• 1/2 tsp 5 spice powder
• 2 tsp corn starch

Directions:

• Mix together pork and all ingredients for marinade. Leave to marinate for at least 30 mins or better overnight.
• Heat up a bit of oil in a pot.
• Add garlic and ginger, fry until fragrant.
• Add pork, fry until lightly browned.
• Mix in fungus and water. Bring to boil then lower heat to simmer for about 20 mins or until meat is tender.
• Gently stir in tofu and leave to simmer for a further 5 mins.
• Season to taste with chili oil and salt.
• Thicken with a bit of corn starch slurry (corn starch + water) if too watery.

 

http://www.pigpigscorner.com/2010/08/nam-yee-pork-with-black-fungus-tofu.html

 

Bulgogi

Bulgogi Recipe
Ingredients:
1 pound thinly sliced pork belly (or pork shoulder)
1/2 medium onion, thinly sliced
2 – 3 scallions, roughly chopped

Marinade:
3 tablespoons Korean red chili pepper paste* (gochujang)
1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin)
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/8 teaspoon black pepper

Method:
Mix all marinade ingredients well.


Cut the pork belly into bite size pieces (about 2-inch long).


Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour.


Heat a grill pan or a skillet over medium high heat and add the pork slices. Cook until the pork is cooked through and slightly caramelized, turning over once.

*Note: The quality and taste of commercially available gochujang (고추장) varies, depending on brands. Some of the major brand names available in the U.S. are Chungjungwon (청정원), Haechandeul (해찬들), and Sampio (샘표). Each brand makes different types of gochujang, depending on the types or origin of ingredients used. Chungjungwon (청정원) is known for its Sunchang (순창) gochujang. Sunchang (순창) is a town that’s famous for making the best gochujang. Some brands note the level of spice on the package, e.g., no. 3 is medium hot and no. 4 is very hot.

http://rasamalaysia.com/bulgogi-recipe/2/