Aka 咸蝦焖豬肉 in Cantonese. Most people will use pork belly or lean pork meat, but I will try with shoulder butt pork meat.
Since it's on weekday Monday lunch, so I usually will only cook within an hour including preparation and actual cooking. Start with hammering the pork to tenderise it but I didn't put in baking soda. After that I sliced it into small pieces though my knife skill is not good enough to make it thinner. Maybe should try using those already sliced pork belly for shabu shabu.
Followed by marinate the 250gm of shoulder butt pork with 1 tablespoon of Lee Kum Kee fine shrimp paste and 1 teaspoon of sugar, some white pepper. Left it in fridge for about 2 hours.
Now I start to cook porridge enough for my wife and I. After 2 hours, I started to steam the shrimp paste pork till the water is boiled. Seems like I have over cooked it as the pork was not tender and a bit hard to chew on as I let it continued steaming for another 10mins after the water boiled.
Well overall I rated it 6/10 on my 1st attempt. Next time maybe I should use the already sliced pork belly meat, and not to over steam it. Also should try another brand of shrimp paste as I found one brand from Hong Kong in NTUC supermarket. Anyway good to have plain porridge with some preserved vegetables and canned peanuts. This time I tried with the AAA canned peanuts but think I should try the other brand.
You may watch this youtube if you wanted to try it too (not mine video);
https://www.youtube.com/watch?v=ufOIPIY_mpY
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