All Entries in the "Pork" Category
Pork Jowl Stirfry with Green Bean
I have a piece of the pork jowl left in my freezer. I decided to use it to stirfry with green beans for the vege dish for dinner. Ben’s requirement for dinner is a meat dish. a vegetable dish and a soup.
This is a very simple stirfry dish. You can use other meat like chicken to substitute the pork jowl.
Ingredient:
- a slice of pork jowl, about 5 to 6 oz, thinly sliced
- a tablespoon light soy sauce
- a tablespoon oyster sauce
- a tablespoon rice wine
- a teaspoon sugar
- a drizzle of sesame oil
- a sprinkle of ground white pepper
- a teaspoon corn starch
- 3 cloves of garlic, minced
- salt to taste
- a bunch of green beans, trimmed both ends and sliced at an angle
Instructions:
- Marinate the pork jowl with the soy sauce, oyster sauce, rice wine, sugar and white pepper for at least 30 minutes
- Add cornstarch to the meat and blend well just before frying
- Heat a frying pan with a tablespoon of oil
- Saute garlic until fragrant
- Stir fry the marinated pork jowl for a few minutes or until almost cooked
- Add the green beans and stir fry to combine
- Add a few tablespoons of water and cover to simmer for another 5 minutes or until the green beans are tender.
- Add a pinch of salt to taste
- Serve with steamed rice
Pork Jowl (Pork Cheek) Char Siu
Pork Jowl is the cheek cut off the face of a pig, hence it is also called Pork Cheek. It is rich with plentiful amounts of fat with a few layers of meat. It is expensive because each head only yields a small amount of pork cheek. I saw the butcher trimmed off the pork jowl on the spot. I bought the following pork cheek at a butcher at $8.80 per pound.
I marinated the pork jowl overnight with a lemon grass sauce which I bought from the butcher place too. The Lemon Grass Sauce is good with chicken or pork. I used it to marinate pork chop or boneless chicken leg which I pan fried them. Nanzaro loves the pan fry boneless chicken leg marinated in lemon grass sauce.
Since the pork jowl is very thin, it’s takes very little time to pan fry them in medium heat. You can use an indoor grill to grill them too.
Although the pork cheek is fatty, it has a springy texture. The lightly charred and caramelized part is the best. More on following page. Click here to continue reading
Claypot Rice with Minced Pork and Salted Egg Yolk
My family likes claypot rice. We always order claypot rice when we are in a Chinese restaurant or dim sum place like the following:
This is my take of Claypot Rice with Minced Pork and Salted Egg Yolk. We had this in Hot Pot One and we found that the salted egg yolk’s taste and texture complements the minced pork very well. It’s something different from the regular combination of minced pork with salted fish.
Ingredients
- 2 – 2 1/2 cups long grain rice (I meant measuring cup for rice)
- 3/4 to 1 lb minced pork
- 2 salted egg yolk, cut into half
- bak choy
Marinate for pork:
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- drizzle of sesame oil
Sauce for rice:
- 2 tablespoons of hot water
- 2 teaspoons sugar
- 2 tablespoons light soy sauce
- 2 drops of sesame oil
Island Pork Tenderloin
The South Arm Cooking Club for Seniors celebrated the month of June with a theme of salad. There are 5 salad recipes in this meeting. In view of the number of salad we had, Charlene decided to cut short this original recipe of Island Pork Tenderloin Salad to just the tenderloin part only.
Sdyney and Lorna partnered up to make this dish.
This Island Pork Tenderloin is adapted from Gourmet. It’s a main course and it serves 6 to 8. Charlene loves this recipe and whenever there is a sales for tenderloin, she will make this Island Pork Tenderloin. You can store the cooked tenderloin in the fridge for up to 5 days and it’s good with sandwiches or wraps.
Ingredients
- 2 pork tenderloin (2 1/4 to 2 1/2 pounds total)
- 2 tablespoons olive oil
Spice Rub:
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
Glaze:
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco
P/S: the Dijon mustard is not supposed to be in the photo above.
Italian Wedding Soup
While the meatballs are in the oven, Sydney is busy preparing the vegetables for the Italian Wedding Soup. The term ‘wedding soup’ is originated from the Italian language, minestra maritata which literally means ‘married soup’. It is referred to the green vegetables and meats which go well together.
Joyce was jokingly saying that it’s great to work with Sydney again on this recipe as both of them were working on the Pavlova Roll with Passionfruit Cream with great success at the previous cooking meet. However, she continued to say that she does not need another wedding as she enjoys her single and free life now.
The Italian Wedding Soup is very flavourful and is rich with lots of vegetables, especially the escarole which has a very mild hint of bitterness in it. With the addition of pasta in this soup, it is very filling too and can be a meal by itself. It is also great to serve the soup with some bread sticks which I will blog later.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/4 teaspoon salt
- 4 cloves garlic, minced
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- pinch of nutmeg
- 8 cups low-sodium chicken or beef stock (we used a combination of both)
- 1 medium can diced tomatoes
- 1/2 cup small pasta, such as ditalini, orzo, or stars
- 1 12 oz. bag of spinach, or 1 bunch kale, chard, or escarole (broad leaved endive), chopped
- additional parmesan for serving
Italian Meatballs
Back in the South Arm Cooking Club for seniors, Charlene prepared three recipes for the seniors to cook. The usual menu will consists of a main dish, a side dish and a dessert. For the main dish, the seniors will be making Italian Wedding Soup. There are two parts to this soup; the first part is to make the Italian meatballs and the last part is to make the soup which the meatballs will be part of the ingredients. Joyce, Karen and Sydney are the main participants for this recipe but others also help out in rolling the meatballs.
The Italian meatballs have a little spiciness in it. The are made with ground chicken meat and Italian sausage. The parsley adds freshness and fragrance to the meatballs.
This recipe is adapted from Ina Garten and it serves 6.
Ingredients
- 3 tablespoons milk
- 1 egg, lightly beaten
- 2 slices white bread, torn into small pieces, with crusts removed
- 1/2 lb. ground chicken or turkey
- 1/2 lb. Italian sausage, casings removed
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
Making Pizza from Scratch: Sausage, Fennel and Olive Pizza (Part 5 of 5)
Out of the four pizzas that the seniors made in the South Arm Cooking Club for seniors, I like this most. Perhaps, it’s the cooked sausage and sauteed onions and fennels which gives this pizza a lot of flavours. Joyce, Karen and Sydney worked together to make make this pizza.
Although I’m not a fan of olives, I find that the taste of these black olives is quite mild. I love the sweetness from the sauteed fennel and onion and a hint of spiciness from the Italian sausages. This Sausage, Fennel and Olive Pizza gets the thumbs up from me.
Ingredients
- 2 Italian sausages
- 1 red onion, sliced
- 1 fennel bulb, sliced
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 pizza dough
- 1/2 cup pizza sauce
- 1/3 cup black olives, sliced
- 1 cup shredded mozzarella cheese
