This is another simple dish that my mum used to cook during my growing up years and I really liked it a lot…

Salted boiled pork

It was one of those dishes where whenever there was any left over from lunch and kept for dinner, when evening fell and it was time to sit down and eat, there would not be very much left. Don’t look at me! I’m innocent, I swear!!! Muahahahahahaha!!!

Nothing can be easier to cook than this, take my word for it! All you have to do is to put the slabs of pork in some water in a pot…

Salted boiled pork 1

…and bring it to boil. Let it simmer for as long as you can, say, around half an hour, at least, to make sure that it is cooked inside.

Pour the water into another pot…

Salted boiled pork 2

You can save that stock for soup or to cook with vegetables or whatever else.

Add around half a teaspoon of salt to the meat and sprinkle a pinch of msg all over it. You may add more, if you do not mind those things – lately, I’ve been cutting down on them so I just put a bit of each. Cover the pot and shake vigorously to mix the meat with the seasonings added…

Salted boiled pork 3

Keep the pot covered and let it stand till it is time to sit down and eat. The heat in the pot will enable the salt and the msg to seep into meat to enhance its taste. You may shake it again once or twice, if you wish.

Going back to the the stock, add some water to it to dilute it a little and bring it back to boil. Add a pinch of salt and msg to it and garnish with chopped spring onions and fried sliced shallots…

Salted boiled pork 4

…and serve it as soup.

Cut the meat into thin slices…

Salted boiled pork 5

…and serve.

Well, there is salt added and also a bit of msg but at least, there is no frying involved, no added oil and the best part, of course, would be the fact that it is so very easy to cook and yet so delicious to eat!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

23 thoughts on “Boiling…”

  1. Why don’t you use the mask? I apply facial mask once a month too πŸ˜›

    You do? No wonder your facial skin is as smooth and supple as a baby’s backside. Muahahahahahaha!!!! That’s how they always put it, right? πŸ˜€

  2. Ooh. It looks delicious and easy to cook thanks for the recipe. Usually what my mum do is just rub some salt all over meat and steam them. Then slice and you eat with soy sauce dipping.

    It’s nice just to boil, even…and eat, dipped in soy sauce with cut chili…or with sambal belacan.

  3. Isn’t it fun remember childhood favourites. I cannot reproduce though ever to taste just like my mum’s.

    Mum’s always the best. I think the meat then was different, nicer…and people then used VeTsin powder, not the crystals that we have these days.

  4. Ooohhh, “kam ngam” !! *monkey dance* My mum also makes this all the time, especially when we go back to her place for dinner.. My favourite.. We call it “chue zhang” (pork slab).. She would boil the slab in the soup, take it out, cut into pieces like yours, then serve with cili padi+soy sauce.. Can have two plates of rice with just the meat and cili padi..

    Now, now…control yourself!!! LOL!!! πŸ˜€

  5. Eh the pork add into the ramen SUper sedap lah.

    Last night I baru cooked the ramen…added chicken ham…fulamak…delicious…. πŸ™‚

    Ok, will wait till my girl comes home – dunno enough to go round or not. If not, just let her eat and enjoy. Papa sayang bah…

  6. Oh yes, my mum used to do in this way. My childhood favourite and till now I still love it this way. Easy, simple & delicious. Hmm, received goodies again. How blessed you are, Arthur. Enjoy your long weekends.

    Yes, you too. Daughter’s coming home this afternoon and Monday is off as well, so nice! πŸ™‚ Yes, I am truly blessed, all the kind and generous friends all over. Ahhh…mum’s recipe, the favourite of many! πŸ˜‰

  7. Waiting for you to post the ramen after you have cook it, hehe…

    Wait lah, wait long long time. I have scheduled posts right up till the end of the month. That is why I use postscripts (P.S.) for “urgent matters”.

  8. Aiyo ! So fat ! I guess the meat can ‘dance’ when you pick it up on your chopstick ! Lol

    Be like my missus. Peel patiently and leave all the fat behind. πŸ˜‰ But looking at you, not so thin also leh despite everything…almost like me. Muahahahahaha!!!

  9. Oooo that sounds really simple!

    It is. These old school recipes are all very easy. Maybe the mums at the time had to do all the chores in the house and everything, could not be spending that much time cooking…and we only had special more-tedious-to-prepare dishes on special days. All very nice though.

  10. Oh yea, my mom cooks this too. If we can’t finish it, the next day she will stir fry the meat with soy sauce and caramel and some sugar to thicken the sauce.

    Hmmm…so far, in my case, no question of cannot finish one…which explains my shape and size. Leftovers not so nice mah, and it’s a sin to waste. Hehehehehe!!!!

  11. Alrite…those pork slices..I would love to eat with the sambal belacan! hehe…
    Wow…that’s a lot of gifts… πŸ™‚

    Yes, all the way from Japan. πŸ˜‰ Yup…goes so well with sambal belacan. Slurpssss!!!!!

  12. So, this pork is boiled just like that, seasoned and sliced. So simple! I think it would go well with the sambal belacan.

    Yes, so easy to cook – great with soy sauce & cut chilies too. They say they eat with the sauce of those fermented tiny crabs, very nice…but I’m allergic to that. Will itch badly. 😦

  13. my mami tried to cook this before but she let the pork simmered too long until the meat was so hard and rough 😦

    Oh? Maybe it’s the meat – have to ask the butcher which part is nicer, not so hard. Usually pork belly meat is good but it is too hard. Ribs would be better.

  14. Sooooo easy even I can dish this out! Haha. Can it work on chicken as well?

    Never tried chicken but I do it a little bit differently with beef. Maybe I’ll cook that one of these days and blog about it. πŸ˜‰

  15. Seeing the boiled meat reminded me of what my mom used to do too.. buy a bigger slab and put it in the soup.. but before we put in, we normally boil it in hot water… to take out the “extra smell” then only soak it in the soup… then cut it up like what you did and dip it in chillie padi with sauce! Yummss!

    Seems some people do that – boiling first and use for cooking later. Much of the sweetness would have been lost in the boiling. Our pork here, not a problem – no smell. I hear the ones overseas smells bad…and they need to add ginger to boil to combat the horrible smell.

  16. Oooo…I love this type of meat too……so nice to dip them into soy sauce and eat with plain rice. Normally, MIL will boil that slab of meat with old cucumber or water spinach. 2 in 1.

    Ahhhhh!!!! So there will be extra flavours in the soup. I wonder if the taste of the meat will be affected too or not.

  17. Oh we had this when I was little too!

    Tastes good with the mushroom soy sauce (nearly forgot about that until you mentioned it). πŸ™‚

    We never buy any other soy sauce – been having that since my younger days, nicer than the usual, I think.

  18. I don’t remember i had this. But my mother in law do this often at home. Usually we will have soup daily and she will add one slab of meat in there, and eat it with soy sauce. I don’t really like it, only father in law like. kekekkeke

    LOL!!! To each his/her own. A lot of people like. πŸ˜‰

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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