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Thai Basil Pork

Thai Basil Pork 
  • Minced Pork  – 500 gms
  • Garlic – 1 clove
  • Basil – 1 cups
  • Red Onion –1/2
  • Thai chilli or Serrano pepper – 1/2
  • Chicken Stock – 1 cup
  • Green curry paste – 1 teaspoon
  • Fish Sauce – 1.5 tablespoons 
  • Soy sauce – 1.5 tablespoons 
  • Brown Sugar – 1 tablespoon
  • Canola oil – 1 tablespoon 
  • Procedure 

    1. Heat the oil in the pan over high heat and add in the chopped onion. 
    2. Add in the garlic and let it cook for a minute. 
    3. Toss the pork in and once it’s almost cooked, add the chopped chilli, curry paste, fish sauce, and brown sugar. 
    4. Pour in the chicken stock and cook until the sauce is slightly thickened. 
    5. Throw in some basil and it is ready to be served! 

    Serves: 2 



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    Hakka Fermented Fried Pork - Market Boy

    Hakka Fermented Fried Pork

    If you are of Hakka descent, you will definitely have tried this amazing dish! Its savoury taste coupled with crispy bite is simply gets you hooked! Personally, I eat this dish without rice and as a snack whenever I feel like indulging :D In this version of the recipe, our contributor used pork belly but you can also try using pork jowl or pork collar! 

    Ingredients:

    1. Pork Belly / Pork Jowl / Pork Collar
    2. Fermented Beancurd Paste (南乳) 2 1/2 pcs
    3. Salt
    4. Pepper
    5. Chopped garlic

    Preparation Step: 

    1. Marinate meat for at least 3 hours or overnight

    Cooking Instructions:

    1. Coat marinated meat with corn flour for deep frying
    2. Alternatively for a healthier option, try air frying it too!

    Contributed by: Jen Yew

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    Braised Soya Meat - Market Boy

    Braised Soya Meat

    One of the staple dinner dish that my mother cooks, braised soya meat! The soft and tender texture resulted from the braised coupled with a piping hot bowl of rice makes the perfect, heartwarming dinner! 

    Ingredients:

    • 1 chicken or 1 kg of pork
    • Taupok (depends on how many u want)
    • Eggs (depends on how many u want)
    • 2 pieces of rock sugar (half a finger size each)
    • 2 tablespoons of oil
    • 1 liter of water
    • Aromatics:
      • 1 bay leaf
      • 2 Cardamon 
      • 1 star anise 
      • 1 clove
      • 8 shallots
      • 1 piece of ginger (half a finger size, no need to slice it)
    • Seasoning:
      • 2 tablespoon of light soya sauce
      • 2 tablespoon of dark soya sauce
      • 2 tablespoon of oyster sauce
      • 4 tablespoon of sweet soya sauce or Kecap Manis

    Cooking Instructions

    1. Fry rock sugar till it turns liquid and brown

    2. Add oil and aromatics, and fry till fragrant

    3. Add water and add seasoning. Put on boil for 15 mins

    4. Add meat, taupok and eggs. Put on boil for 30 mins for a small chicken (if pork or larger chicken may need an hour).

    Contributed by: Yi Lin

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    Char Siew (BBQ Pork) - Market Boy

    Char Siew (BBQ Pork)

    A classic dish but with a twist. In this recipe, our contributor used pork jowl, which is a fattier and chewier cut for a better texture :D Additionally, she also tried air-frying it as well as oven roasting it! 

    Ingredients: 

    1. Pork JowlPork Belly/ Pork Armpit/ Pork Fillet 500g
    2. Nan lu, fermented red bean curb 2 pieces
    3. Sugar 200gm
    4. Oyster sauce 3 tbsp
    5. Soya sauce 1 tbsp
    6. Rice wine 1 tbsp
    7. Dark soya sauce 1 tbsp
    8. Honey 1/4 cup

    Preparation Step:

    1. Mix all the sauces well and marinate the pork in it

    Cooking Instruction: (either one)

    1. Oven roast at 180 degree for 15 minutes 
    2. Air Fry 180 degree for 15 minutes

    Contributed by Florence Chui

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