Chinese Harm Ha Pork Recipes

SMALL KID TIME FAVORITE PORK WITH ONG CHOI

Small Kid Time Favorite Pork With Ong Choi image

One of my all-time favorite dish from my childhood. Still today, I have people asking me about Ong Choi. I never knew how else to describe it other than to say, that the stems are hollow. Ong choi translates in Chinese to "hollow vegetable."It is sometimes called water spinach or swamp cabbage, but is not related either spinach or cabbage. We had this dish very often in our household and it brings back fond memories of being in the kitchen with mom. Feel free to omit the harm ha.

Provided by Deirdre K Todd

Time 35m

Number Of Ingredients 6

Ingredients

2 tsp. peanut oil
3 cloves garlic, crushed
1/2 lb. boneless pork, thinly sliced
2 tsp. oyster sauce
2 tsp. harm ha (fermented shrimp paste/sauce)
1 medium bunch ong choi, 2-inch pieces

Steps:

In a wok over medium high heat; stir-fry garlic and pork in oil.
Add oyster sauce, harm ha and ong choi stems; stir-fry 2 minutes.
Add ong choi leaves. Cover; cook 2-3 minutes until tender.
Mommy's original recipe was without harm ha.

CHINESE PORK HASH

CHINESE PORK HASH image

YUMMY, YUM, YUM!!! I remember when I was very young, my mom and dad used to wake me up early Saturday or Sunday morning to watch my younger brothers, so that they could go to Chinatown and pick up some dim Sum, pork hash and manapua for breakfast. I grew up eating these wonderful chinese foods. Now we go and get them and bring...

Provided by Jo Anne Sugimoto

Categories Other Side Dishes

Number Of Ingredients 13

Ingredients

1/2 lb ground pork
1/4 lb shrimp, cleaned, deveined, minced
salt and pepper to taste
3 Tbsp cornstarch
1 egg white
2 tsp sugar
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp garlic, minced
3 Tbsp waterchest nut, minced
1/2 tsp sesame oil
1/2 c green onion, finely chopped
1 pkg won ton pi (wrappers)

Steps:

1. Except for won ton wrappers, combine all the ingredients into a mixing bowl and incorporate very well.
2. Place a spoonful of the mixture onto the center of the pi, bring up the sides to form a little cup around the filling, do not seal the top (photo).
3. Place the dumplings in a bamboo steamer over boiling water and steam for a full 30 minutes.
4. Turn off the heat and remove the pork hash from the steamer, be careful, it's hot!
5. CHINESE HOT MUSTARD SAUCE: Chinese mustard powder, water and soy sauce. Use 1 tsp of the powder and mix with 1 tsp of water, mix till paste is smooth then add 1 tsp of soy sauce or more for your taste.

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