Asparagus with Bacon

If you happen to have a kid that seldom take vegetables, try this way to attract your kid to eat more vegetables. Children always like fanciful, colourful and unique food.





Ingredients
• 8 asparagus
• 4 pieces of Butcher's Deli streaky bacon
• Cornflour
• Tomato Sauce

Cooking Instructions
• Cut the ends of the asparagus stems and skin the asparagus.
• Cut the bacon into half and wind the bacon around the asparagus.
• Use a toothpick to hold the bacon.
• Dust with cornflour.
• Pan-fry on a non-stick pan till the bacon is cook or brown.
• Serve with some tomato sauce.

Note:
If you’re not using a non-stick pan, use a teaspoon of oil. There will be enough oil from the bacon later.

Hainanese Pork Chop

Servings 4
Cook time 15 minutes

Alternate cuts
Shoulder Collar
Boneless Loin

Ingredients
• 4 Butcher’s Deli Pork Chop (400g)
• ½ cup oil for deep frying
• 1 egg, lightly beaten
• 50g golden bread crumbs
• 1 can garden peas
• 2 large potatoes
• 2 large onions, sliced

Cooking instructions
• Pound Butcher’s Deli Pork Chops with a mallet to tenderise meat.
• Season with salt and pepper. Leave aside for a few minutes.
• Dip in beaten egg and roll in bread crumbs.
• Deep fry for 3 minutes each and drain on absorbent paper.
• Peel and slice potatoes into 1 cm thick rounds.
• Slice onions. Fry potatoes in oil until brown.
• Pour off all but 3 tbsp of oil and fry onions until soft but not brown.
• Mix gravy ingredients and add to pan.
• Bring to the boil and simmer for 2 minutes.
• Add potatoes and simmer for 1 minute.
• To serve, pour gravy over Butcher’s Deli Pork Chops.

Sweet and Sour Pork

Ingredients:
• 300g pork, cubed
• Corn flour
• Oil for frying
• Corn flour mixture, thickener

Marinade:
• ½ tablespoon light soy sauce
• 1 egg, beaten
• 2/3 tablespoon corn flour
• Additional corn flour for dusting

Sauce:
• 5 tablespoon mirin
• 2 tablespoon water
• 1/3 tablespoon brown sugar
• 1 tablespoon tomato sauce

Instructions:
1. Marinate pork for at least 30 minutes
2. Heat enough oil for frying
3. Dust marinated pork with additional corn flour and fry till light brown.
4. Dish and drain.
5. Heat ½ tablespoon of oil used from frying pork in the work.
6. Stir fry vegetables if using, for 30 seconds to 1 minute if you prefer it less raw.
7. Remove the vegetable and set aside.
8. Pour in the sauce. Heat sauce till it bubbles.
9. Stir gradually in the corn flour mixture.
10. Return vegetable and pork to the sauce.
11. Stir to coat well. Dish and serve.

Deep Fried Pork Ribs with Prawn Paste

Deep Fried Pork Ribs with Prawn Paste

Ingredients:
• 700g Pork Ribs
• 2 tablespoon prawn paste (belachan)
• 4 piece Red Fermented bean curd
• 4 tablespoon cornflour
• 3 tablespoon water
• 2 tablespoon sauce from red fermented bean curd
• 2 tablespoon garlic powder or garlic paste
• 1 tablespoon Chinese cooking wine
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• ½ tablespoon light soy sauce
• 1 egg
• Oil for frying

Instructions:
1. Add all ingredients except oil, together and mix well
2. Marinade for at least an hour, best if over night
3. Heat oil and deep fry till golden brown
4. Drain and serve