Category Archives: pork

Roast pork chow fun

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chow fun is a cantonese noodle dish. bery good and filling
ive included the recipe for the roast pork (char siu)

14 oz wide dried rice noodles
1 1/2 lbs roast pork thinly sliced (see below)
2 baby bok choi chopped
1/4 lb fresh shitake mushrooms,stems removed and sliced
2 tsp minced garlic
2 tsp minced fresh ginger
2 tbsp fermented black beans (available at a chinese market,sometimes called salted black beans)

seasoning sauce
3 Tbsp chinese rice wine or dry sherry
2 Tbsp oyster sauce
2 tsp sesame oil
1 tsp sugar

while the pork is cooking (recipe below)soak the dried noodles according to the package directions
mix the seasoning sauce ingredients and set aside
heat 1 Tbsp oil in a wok until very hot. add teh garlic and ginger and stir fry 30 seconds. add the bok choi ,fermented beans and shitake mushrooms. stir fry 4 minutes. remove and set aside
heat 2 Tbsp oil in the wok until hot. add the noodles and seasoning sauce. stir fry 4 minutes. return the vegtables to the pan as well as the roast pork. saute 2 more minutes
serves 4

Roast pork recipe
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

chinese roast pork (char siu)

Standard

this can be served as a main course or used as an ingredient in another dish
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

Larb

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Larb is  a laotian pork salad also found in northern thailand  very easy to make and oh so good

Boston lettuce leaves

Filling
1 Lb ground pork
2 tsp sugar
2 tsp fish sauce
8 garlic cloves,thinly sliced
2 thinly sliced cayenne or thai chiles
1/2 thinly sliced red onion
1/4 cup each fresh basil,cilantro and mint,roughly chopped
2 Tbsp rice
1 Tbsp oil
1 kaffir lime leave thinly sliced (optional)

for the dipping sauce
6 Tbsp fresh lime juice
2 Tbsp sugar
4 Tbsp fish sauce
2 Tbsp water
4 thinly sliced cayenne or red thai chiles,thinly sliced

in a small bowl mix the sauce ingredients together and set aside

filling
cook the rice over medium high heat in a dry skillet until golden brown. remove,let cook and grind into a powder in a spice grinder. set aside
heat the oil in a skillet until hot. add the sliced garlic and the lime leave (if using) and cook over medium heat until lightly browned add the sugar and cook 30 seconds more add the pork and cook until browned and no pink remains.
add the fish sauce and stir to mix.
remove from the heat
stir in the sliced onion,basil,mint and cilantro
sprinkle with the toasted rice powder.

spoon into the lettuce leaves  and serve with the dipping sauce

serve with rice

serves 4

7-6-5 grilled pork tenderloin

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a very easy recipe for a gas grill

1 pork tenderloin about 1 pound
1/2 cup kosher salt
1/2 cup sugar
4 cups water
your favorite BBQ rub

1 hour before cooking stir the salt and sugar into the water until dissolved in a medium bowl. submerge the pork in the brine,if needed place a small plate on top to keep the pork submerged.
place in the refrigerator for 1 hour.

preheat the BBQ under high heat 15 minutes
remove the pork from the brine coat with your favorite rub.
place the pork over direct medium heat and close the lid. let cook 7 minutes
turn over and let cook 6 minutes more.
turn off the burners and let cook for 5 more minutes under residual heat with the lid closed
check the temperature with a meat thermometer. it should be around 145-150 degrees. if not quite done keep on the warm grill 2-3 more minutes.

Thats it.
serves 2-3

Smoked Ribs

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a true texas classic.  takes a long time but worth it

Full slab spare ribs 6-7 lbs
BBQ rub
apple juice
dijon mustard

BBQ rub:

1 cup brown sugar
1/4 cup papriks
1 tbsp salt,ground pepper,garlic powder,onion powder,chile powder,dry mustard
1/2 tsp cayenne
mix well and store in a sealed container

for the ribs.
the day before cooking remove the tough membrane on the underside of the ribs. Cut off the extra flab of meet so the meat is about equal thickness.
spread a thin coat of dijon mustard on both sides of the ribs. apply the rub and press into the meat. refrigerate overnight.

to smoke:

smoke at 225 for 6-7 hours or so mopping every 90 minutes with the apple juice. The ribs are done when the have pulled back about 1/2 inch or so from the edges of the bone.
wrap in aluminum foil and let rest for 30 minutes. if necessary they can be furthered wrapped in towels and placed in an ice chest for 2-3 hours.

serves 4

Breaded pork chops

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fairly simple,very good. tara loved them

4 thick bone in loin pork chops

Breading
2/3 cup panko crumbs
1/3 cup grated parmesan cheese
1 Tbsp chopped fresh rosemary
1 Tbsp fresh chopped basil
1 tsp dried oregano
1/4 tsp garlic power

egg wash
1 egg
1/4 cup milk

Preheat the oven to 325

in seperate bowls mix the breading mix and the egg wash

run each chop through the egg wash and the breading mix in succession pressing the breading into the chops
in a large oven proof saute pan heat 2 tbsp olive oil and 1 tbsp butter until hot
add the breaded chops to the saute pan and cook over medium high heat 5 minutes. flip over and cook 5 minutes more.
place in oven and cook 15-20 minutes until the chops are cooked through

serves 4