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16 Oct 2012

Monday, 13 August 2007

Tung Por Yuk


I've a Tung Por Yuk (sorry I don't know how to translate this) recipe to share today. Errr it's one of Esquire Kitchen's must order dish to go with mantous. Originated from my 3rd Aunt but my mother managed to pick it up from her. In turn, I've asked my mother for the recipe and I got scolding for asking her to repeat whilst jotting down. She said so simple also need to jot down! Haishhh...

This bowl is done by my sifu, glistening under the light. Hubby said the fat is perfectly melt in the mouth texture. She had always been cooking this but I never bothered to ask her how to cook it. Not sure why it pricked my interest suddenly to ask for the recipe.

Tung Por Yuk (my mother's)

My version, looked much leaner but in actual fact the fatty pieces are all hidden underneath plus my butcher gave me a less fatty piece of meat. Taste wise pretty similar cos I don't think one can go wrong with that few ingredients just that hubby said the fatty parts do not melt in the mouth. Well I won't know cos I will usually spit out all the fatty parts hehe...

Tung Por Yuk (mine)

Recipe as follows:

Tung Por Yuk

600gm pork (far yuk with skin intact)
Dark (thick) soy sauce
1 bowl Shao Xing Hua Diao (a type of Chinese cooking wine)
water, enough to cover meat
oyster sauce to taste
1 small piece of dried mandarin orange peel, soak and scrape off the white pith with knife
1 piece star anise
sugar to taste
cornflour mix with a bit of water to make a light cornstarch solution

Blanch the meat in hot water to get rid of the scums, then wash to clean it further. Dry the meat with paper towels before rubbing with just enough dark soy sauce to coat the meat thoroughly. In a non-stick pan, add in some oil and sear the meat both sides quickly. Watch the heat as the dark soy sauce will caramalised very quickly.

Let the meat cool down a bit before slicing them into smaller pieces. (For my version, I only did the cutting towards the end of cooking which resulted the not-so-melt-in-mouth texture of the fatty parts.) Place meat in a pot, pour in the wine. Add in water till it covers the meat pieces. Simmer in low heat till soft.

Add in orange peel and star anise. Next, pour in a bit of oyster sauce and sugar (not too much, maybe around 1 tbsp or less) to taste. Continue to simmer until the meat is really tender. Stir in a light cornstarch solution to slightly thicken up the gravy. Serve hot with plain rice or mantou.

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Lyrical Lemongrass said...

This is one of my favourite dishes in Esquire Kitchen. :-) But so sinful, hor, so cannot order all the time.

Big Boys Oven said...

Ain't they look so beautiful and so invitng.

wmw said...

Love this dish...yah, I only eat this dish at Esquire with the "fah guin" mantou! Yumz!

Beans said...

I love this dish but I don't like fatty bits never know what to do with them...

Julian said...

babe_kl: "I will usually spit out all the fatty parts hehe..."

Oh My God... what a waste! Dat's de bestest parts!!!

Babe_KL said...

lemongrass, yalor cos the Esquire Kitchen one very fatty. Try homemade one hehe less fatty.

big boys oven, yes they do it you love pork.

wmw, ya ya i can just mop up the gravy without eating the meat!!!

beenee, bite them off and throw them away haha

eeekkk julian, i can't! too geli :p

sc said...

babe, thanks so much for sharing! and you are right, the recipe sure looks easy! i can try cooking this..woohoo!

Babe_KL said...

good luck and have fun sc!

Angeleyes said...

Hey Babe!

Thanks for the recipe!!! I was looking high and low for it as my hubby likes it very much after tasting it at one of the restaurant in Queens Park.

Angeleyes said...

Hey Babe!

I've tried it and it turns out quite nice but I twisted the recipe a little as I do not have the orange peel and I only have half the required meat.

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