December 4, 2019

Pork lettuce wraps

Pork lettuce Wraps

Persons

Ingredients

680g ground pork - mix with 2 tbsp chinese shaohsing rice cooking wine or cooking sake or white cooking wine
2 garlic cloves - finely chopped
20g fresh ginger - finely chopped
1 carrot - cut into about 5mm cubes
200g canned bamboo shoot or canned hearts of palm - cut into small pieces about 5mm
3 brown mushrooms - chopped

For the seasoning

1 1/2 tbsp chicken bouillon powder
1 tbsp sugar
1 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp katakuriko/potato starch dissolve with 3 tbsp water
1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.

Instructions

0.!Preparation step if you are going to add vermicelli:
Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
Serve the pork in lettuce cups!

September 23, 2019

Pork dandan noodles

Persons

Prep Time

30 hours

Cook Time

30 hours

Total Time

60 hours

Ingredients

600g ground pork
3 garlic cloves - finely chopped
a thumb-size piece of ginger - finely chopped
1 tbsp doubanjiang
40g cashew nut - roughly crashed
1 tsp szechuan peppercorns - roughly crashed
1 leek - half chopped to fry, half stripe to garnish

Ingredient A

3 tbsp tianmian jiang (sweet bean sauce)
1 tbsp dark soy sauce
2 tbsp chinese cooking wine
1 tsp chinese black vinegar
1/2 tbsp sichuan peppercorn oil
1 tsp brown sugar
dash of kosher salt

For the soup

1600ml water
3 tbsp chinese chicken powder
2 tbsp garlic cloves - finely chopped
1 tbsp sesame
20g cashew nut - finely chopped
2 tbsp sesame paste
1/2 tbsp soy sauce
1/2 tbsp chinese black vinegar
1/2 tbsp sichuan peppercorn oil
dash of salt
ramen noodles or thick egg noddles for 5 persons

Instructions

1. In a frying pan, heat 1 tbsp vegetable oil and cook garlic and ginger until fragrant. Add doubanjian and cook.
2. Add cashew nut and szechuan peppercorns and cook.
3. Add ground pork and cook until no longer pink. Add chopped leek and cook lightly.
4. Season with ingredient A. Cook for a few minutes and turn off the heat. Set aside.
5. For the soup In a large saucepan, heat 1 tbsp oil, and cook garlic until fragrant. Add sesame, cashew nut and sesame paste and cook. Then add soy sauce and black vinegar. Set aside.
6. In the prepared water (1600ml), add chicken powder to melt.
7. In a large saucepan, add the soup from #6 gently. Bring to a boil. Then add sichuan peppercorn oil.
8. Add dash of salt to your taste.
9. All together now Cook noodles according to the package instructions and divide them between serving dishes and top with pork and leek/striped.
10. Pour the soup over the noodles with some chili oil, if desired.

June 18, 2019

Pork noodles (udon)

Persons

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

1 tbsp vegetable oil
2 onion - thinly sliced
2 carrots - thinly sliced
400g - thinly sliced pork - cut into bite sizes
1 tbsp katakuriko/potato starch
1500ml water

Seasoning

2 tbsp sake or cooking white wine
60g soy sauce
40g mirin
1 tsp kosher salt
3 tsp dashi powder

Instructions

1. In a sauce pan, heat 1 tbsp oil and cook onion and carrot until wilted. Add the pork and cook for a few minutes. Add the katakuriko/potato starch and mix well.
2. Add the water and all the seasoning ingredients. Bring it to a boil and simmer for about 10 minutes. That's your soup.
3. Bring a big pot of water to a boil. Once boiling, cook the udon until cooked through.
4. Using a fine sieve to drain water and transfer to serving bowls.
5. Pour the hot soup from #2 over the udon / noodles in the serving bowls. Try to put the meat and vegetable on top of the udon to decorate.

March 24, 2019

Baked Pork Chops

Persons

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

4 medium pork chops
salt and pepper
some plain flour (T45 or cake flour)

For the sauce

1/2 onion - finely chopped
3 tbsp soy sauce
2 1/2 tbsp sugar
1 tbsp oyster sauce
50ml water
1 tbsp ketchup
1/2 tbsp maple syrup
1 tbsp mirin
1/2 tbsp vegetable oil
2 garlic cloves - finely chopped
25g fresh ginger - finely chopped

Instructions

1. In a small bowl, add all the sauce ingredients and mix. Set aside.
2. Make light cuts on the surface of the pork with the tip of a knife. Season them with salt and pepper. Set aside.
3. In a skillet, heat some oil over medium heat. When the skillet is hot, place the pork chops gently. Sear until golden, turning occasionally. The cooking time will depend on the thickness of the meat.
4. Pour all the sauce in one go onto the pork and simmer for about 2 to 3min.
5. Serve hot!

July 5, 2018

Pork and Cheese gyoza

Serving Size

4 to 5 people

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

430g minced pork or boneless pork(cut into small pieces)
150g cheese - cut into small pieces
120g leek - roughly chopped
1 tbsp soy sauce
a dash of pepper
5 to 6 garlic cloves ( about 45 g )
60ml milk
40ml water
1 tbsp olive oil
1 tsp fine salt
1 to 2 pack of gyoza wrappers

For the sauce

2 tbsp rice vinegar / apple cider vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1/4 tsp sugar

Instructions

1. In a small cooking pot, add milk and water and cook the garlic until wilted. Drain and smash the garlic with a folk (or your hand blender). Mix with olive oil and salt. Set aside.
2. In a bowl, add pork, cheese, chopped leek, pepper, soy sauce and garlic (from No.1) and mix well.
3. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 100 to 120ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
For the sauce In a small cup, add all the sauce ingredient and mix. Set aside.
5. Serve hot with steamed rice!

June 14, 2018

Japanese-style ginger grilled Pork (Shogayaki)

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Japanese-style ginger grilled Pork (Shogayaki)

Ingredients

800g sliced pork
50ml white cooking wine or cooking sake
1 tsp fresh ginger - grated

- For the ginger sauce -

30g fresh ginger with skin - grated
2 tbsp sugar
2 tbsp white cooking wine or cooking sake
3 tbsp mirin
4 tbsp soy sauce
2 tsp ketchup
Shredded cabbage - as much as you want

Instructions

1. Place the sliced pork in a tray and soak with cooking sake (50ml) and 1 tsp grated ginger.
2. In a small bowl, add the sauce ingredient and mix. Set aside.
3. In a skillet, heat 2 tbsp vegetable oil over medium high heat and cook the sliced pork on both sides until heated through.
3. Add the ginger sauce from #1 to the pan, cook for a few minutes, stirring continuously to coat the pork with sauce.
4. Serve hot with shredded cabbage, mayonnaise and steamed rice!