[Lunch]
Lui rice paper rolls
Filling: - 500g pork mince - 1 small brown onion - Some ground black pepper - 1/2 tsp salt - 1.
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[Dinner]
Bamboo pork stew
500-600g pork rasher 450g bamboo shoots 2.5 tsp sugar 3 medium garlic cloves 2.
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[Dinner]
BBQ pork ribs
Pork: - 2kg pork ribs (membrane removed) Seasoning: - 2 teaspoons garlic powder - 2 teaspoons garlic powder - 2 teaspoons paprika - 2 teaspoons salt - 1 teaspoon cracked black pepper - 1/2 teaspoon cumin - 1 teaspoon chili powder - 2 tablespoons olive oil Sauce: - 2 cups (500ml) smoky barbecue sauce - 3 tablespoons minced garlic - 2 tablespoons olive oil - 1 tablespoon Worcestershire sauce - 1/2 - 1 tablespoon cayenne pepper - 1 teaspoon salt Step 1 Preheat oven to 180C.
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[Dinner]
Filipino Sinigang
~600g pork rashers or spare ribs 1 brown onion 2 Tbsp vegetable oil 3 Tbsp fish sauce 3 tomatoes 300g daikon radish 3 long green chillies 1 pack sinigang mix 250g okra 250g spinach (or kang kong) Step 1 Cut tomatoes and onion into wedges.
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[Dinner]
Steamed black bean spare ribs
4 servings: 500g pork spare ribs 2 Tbsp Lee Kum Kee Black Bean Garlic Sauce 1.
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[Dinner]
Char siu noodles
4 servings: 500g pork rasher Chinese egg noodles Chinese broccoli OR bok choy Jalapeno (optional) Marinade: - Lee Kum Kee char siu sauce (120g) - 1 Tbsp oyster sauce Sauce for noodles: - 1 Tbsp soy sauce - 3/4 Tbsp dark soy sauce - 1 Tbsp oyster sauce - 1 tsp sesame oil Step 1 Marinate pork with charsiu sauce and oyster sauce for at least 20 mins.
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