Ingredients Jump to Instructions ↓

  1. 2 strips of belly pork with rind preferably

  2. 2 inches wide x

  3. 8 inches length

  4. 4 bamboo skewers

  5. 1 tsp salt

  6. 1 tsp sugar

  7. 1 tsp garlic powder

  8. 1 tsp five spice powder

  9. 1 tsp black pepper

  10. 1 tbsp oil

  11. 2 cups water

  12. 2 tbsp vinegar(for scalding the rind)

  13. 40-45 pieces wontonn wrappers Enough oil for deep-frying Filling

  14. 100g shelled prawns, minced(make sure that prawns are wiped really dry)

  15. 200g shoulder pork, minced

  16. 50g water chestnuts, chopped finely

  17. 1 tbsp finely chopped carrot

  18. 1 tbsp chopped spring onion

  19. 1 egg yolk Seasoning:

  20. 1 tbsp light soy sauce

  21. 1/2 tbsp oyster sauce

  22. 1/4 tsp salt

  23. 1/4 tsp sugar Pinch of pepper

  24. 1/2 tsp ground dried sole

  25. 1/2 tsp sesame oil

  26. 1 tsp corn flour Dipping sauce (combine):

  27. 3 tbsp chilli sauce

  28. 2 tbsp tomato sauce

  29. 1 tbsp plum sauce

  30. 1 tbsp sugar

  31. 1 tbsp lemon juice

  32. 1 tbsp toasted sesame seeds

  33. 6 large Eggs

  34. 2 1/2 cups Water

  35. 3 - 4 ozs rock sugar

  36. 2 inch knob ginger(grate and squeeze)

Instructions Jump to Ingredients ↑

  1. Skewer the belly pork strip. Bring 2 cups of water + 2 tbsp vinegar to a boil in a wok. Scald the rind only. Wipe dry. In a dry wok, fry salt, garlic powder, 5 spice powder and pepper for a few minutes to marry the flavor. Mix in the sugar and rub this mixture onto the meat. Leave uncovered, rind side up in the refrigerator overnight to dry out the rind. Turn on oven to 450 f, rub the rind with oil, and bake for 20 minutes rind side up. By now the meat should be cooked and the rind is soft enough. Use a carving fork and poke into the soft rind as much as possible. Turn on the grill and broil the rind at least 4 inches away from the elements. It will take at least 20 - 30 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes. Let the roast rest for 10 minutes before serving. Serves Read More... Mix all the ingredients for the filling together with the seasonings until well combined and leave in the fridge for 1/2 - 1 hr. Place one teaspoon of the filling in the centre of each wonton wrapper. Seal the edges of each wrapper with a bit of water Fold into a triangle. Wet one end of the longest side of triangle and let the other end meet. Pinch to seal. Repeat until all wrappers are done. Heat enough oil in a wok until just hot. Put in wonton in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wonton with the dipping sauce or mayonnaise. To prepare the sauce: Ccombine all the ingredients for the sauce and mix well. This sauce is also ideal for any other deep-fried foods. Serve the crispy wonton in soup of your choice. Serves Read More...

  2. Dissolve rock sugar in the water, cool a little.

  3. Beat egg lightly,stir in syrup and ginger juice.

  4. Transfer egg mixture to containers.

  5. Steam over medium low heat for 6 minutes until set.(Time may vary to different containers). Read More...


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