Monthly Archives: July 2015

Twice cooked pork


this recipe calls for a couple of asian ingredients from an asian grocery

1 1/2 lbs pork belly
1 Tbsp fermented black beans,rinsed and lightly smashed with the side of a spoon
1 Tbsp minced ginger
2 leeks thinly sliced
1 Tbsp vegetable oil

1 1/2 Tbsp soy sauce
1 1/2 Tbsp chinese rice wine or dry sherry
1 Tbsp gochujang (korean chili past,sambal oelek may work as a substitute,I never tried it)
1 tsp sesame oil
1 tsp sugar

place in pork belly in a pot of salted water. bring to a bil and simmer 40 minutes,skimming any foam that forms
drain and let cool,pat dry with paper towels and slice into 1/4 inch slices

while the pork is cooking mix the sauce ingredients together in a small bowl and set aside

heat the oil in a wok until hot. working in 2 batches stir fry the pork slices until golden brown. remove all but 1 tbsp oil from the wok between batches. place each batch on a plate lined with paper towels to drain

reheat the wok add teh ginger,black beans and leeks, stir fry 2 minutes until the leeks are soft. stir in the pork. add the sauce and stir to mix well

serves 2


citrus and habanero marinated grilled pork chops


from bon appetit. despite the habanero it’s not very spicy at all

2 lemongrass stalks,outer layers removed and slided thin
1 habanero,seeds removed and finely chopped
2 minced garlic cloves
1/2 cup orange juice
2 Tbsp fish sauce (from an oriental market)
2 Tbsp brown sugar
4 Tbsp rice wine vinegar

4 thick bone in pork chops

in a bowl mix all the ingredients except the pork chops.
prick the pork chops all over with a fork. add to a zip lock bag along with 1/2 the marinade,reserving the rest
let marinade at room temperature 30 minutes-1 hour flipping a couple of times
heat a grill to high heat
grill the pork chops 6-7 minutes a side
drizzle the remaining marinade over the pork chops

serves 4

mustard and grilled jicama salad


a very easy salad. who knew mustard greens tasted good raw ???

from bon appetit

1 bunch mustard greens,center ribs removed
1 jicama
3 Tbsp olive oil
2 Tbsp rice vinegar
1/2 cub chopped fresh basil

peel and slice the jicama 1/4″ thick
slice the mustard greens and place in a large bowl
place the jicama slices on the grill and griil 3 minutes,flip and grill 3 more minutes
remove and chop into bite sized pieces
add to the bowl with the greens
add the basil leaves

in a small bowl mix the oil and vinegar. drizzle over the greens and toss to mix well

mussels with tomato and chorizo


based on a bon appetit recipe. its the first time i cooked mussels and it was very easy.  20-30 minutes total

2 oz spanish chorizo casing removed and sliced (do not use mexican chorizo as a replacement)
1/2 Tbsp minced garlic
1 tsp fennel seeds crushed
1 pint cherry tomatoes slided in 1/2
3/4 cup white wine
3 lbs mussles,cleaned and debearded
1 Tbsp fresh oregano
2 Tbsp olive oil
bread for dipping

in a large pot heat the oil. add the chorizo and saute until the chorizo starts to crisp 4 minutes or so
add the garlic and fennel and saute 1 minute more .
add the tomatoes ,oregano and wine,bring to a boil and reduce by 1/2 (6 -8 minutes or so)
add the mussels,cover and cook 6-8 minutes,stirring occasionally until the mussels open

discard any mussels that dont open
serve with bread for dipping in the broth

serves 2-3