Honey Mustard Pork Loin

Another recipe I created on my own *pat on the back*

I find the pork was a tad tough, I guess it's due to the thick cut of meat I'm using. Maybe I should use pork chop in future. However, the meat and gravy was yummylicious and Chris loved it.

Ingredients

2 pcs pork loin or pork chops

3 tsp honey

3 tsp red wine vinegar

1 tsp sugar

2 tsp wholegrain mustard

1/2 onion, sliced

salt & pepper

1. Marinade pork with salt and pepper, honey, red wine vinegar, mustard and sugar.

2. Leave in the fridge for a few house or overnight for more intense flavour.

3. Heat oil and cook pork over medium heat for 2 mins on each side until lightly browned.

4. Pour about half the marinade over the pork and reduce heat to low. Cover and simmer for 5-6 minutes. Remove pork.

5. Pour remaining marinade into pan and add in onions. Cook uncovered for 2-3 minutes until reduced to thick gravy consistency.

6. Spoon over pork and serve.

Tau Eu Bak (soya sauce pork)

This is C's favourite dish growing up. And according to C, his mum makes the best tau eu bak..so he says :p

So i learned from her..she did not tell me the exact amount of ingredients to use, so i just agak as long as it tastes good, yes?? There are many versions to this tau eu bak, C's mum version has a watery gravy and my aunt's version, the gravy is thick. Both are just as delicious!!

Ingredients

250g pork belly, cut into big pieces

6 pcs garlic, crushed

5 star anise

6 pcs mushroom, soaked

4 hard boiled egg, shells removed

Seasoning

2 tbsp oyster sauce

1 tbsp light soya sauce

4 tbsp dark soya sauce

1/2 tsp salt

1 tbsp sugar

500ml water

1. In a pot, heat some oil and throw in crushed garlic. Saute until fragrant.

2. Add in pork and star anise. Continue cooking until the pork is brown in color on the outside.

3. Mix in seasoning and stir until pork is well coated. Add water, mushroom and hard boiled egg.

4. Simmer on low heat for 15-20 minutes or longer depending on the tenderness of the meat.

The longer you cook, the softer the meat will be.

5. Dish up and serve with rice.

* The seasoning is an estimation. Increase or decrease the portion to suit your taste. If you prefer the gravy to be darker, add more dark soya sauce etc.
I will usually add in 1 piece of beancurd (taukua) but I forgot to get one today.