Chow Times » Pork

Pork Jowl Stirfry with Green Bean

Suanne — Fri, 30 Oct 2009 22:00:51 +0000

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

Suanne — Thu, 08 Oct 2009 20:00:52 +0000

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.
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Claypot Rice with Minced Pork and Salted Egg Yolk

Suanne — Fri, 04 Sep 2009 00:00:12 +0000

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

More after the jump. Click to read the rest of Claypot Rice with Minced Pork and Salted Egg Yolk (195 words)

Island Pork Tenderloin

Suanne — Sat, 18 Jul 2009 13:00:30 +0000

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.

More after the jump. Click to read the rest of Island Pork Tenderloin (185 words)

© suanne for Chow Times, 2009. | Permalink | 5 comments
Post tags: Community Kitchen, Pork, Recipe

Italian Wedding Soup

Suanne — Wed, 22 Apr 2009 23:00:38 +0000

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

More after the jump. Click to read the rest of Italian Wedding Soup (103 words)

© suanne for Chow Times, 2009. | Permalink | 3 comments
Post tags: Community Kitchen, Recipe, Soup

Italian Meatballs

Suanne — Wed, 22 Apr 2009 14:00:05 +0000

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

More after the jump. Click to read the rest of Italian Meatballs (115 words)

© suanne for Chow Times, 2009. | Permalink | One comment
Post tags: Community Kitchen, Meatball, Recipe

Making Pizza from Scratch: Sausage, Fennel and Olive Pizza (Part 5 of 5)

Suanne — Sun, 22 Mar 2009 02:30:45 +0000

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

More after the jump. Click to read the rest of Making Pizza from Scratch: Sausage, Fennel and Olive Pizza (Part 5 of 5) (130 words)

© suanne for Chow Times, 2009. | Permalink | No comment
Post tags: Community Kitchen, Fennel, Pizza, Recipe, Sausage

Pork Pancake

Suanne — Fri, 06 Mar 2009 15:00:16 +0000

While Lucy still have time a couple of weeks before her pharmacy course starts in the middle of March, we are fortunate to have her to show us how to make Pork Pancake. She brought some of these Pork Pancake to the Gilmore Park Church Community Kitchen for us to try and we enjoyed it very much. So, we pleaded her to show us how to make these pancakes in the South Arm Community Kitchen while she still can attend the community kitchen.

These Pork Pancakes are popular in the northern park of China. These pancakes are great for school lunch as it’s portable and filing. You can filled these pancakes with your choice of meat like ground chicken, ground turkey, ground beef or ground lamb. You can even make a sweet version of these pancakes with ground peanut and sugar. I will have to try the sweet version one day.

This is a great demonstration as you can see that all the participants have hands on in making their own pancakes.

Ingredients

For the dough:

4 cups (1000ml) flour

2 cups (500ml) water

2 teaspoons instant yeast

For the filing:

2 lbs ground pork

1 teaspoon five-spice powder

2 teaspoons salt

4 tablespoons light soy sauce

3 to 4 green onions, finely chopped

2 fresh shiitake mushroom, finely chopped (optional)

a little cooking wine, optional

1 egg for egg wash, optional

sesame seeds for topping, optional

More after the jump. Click to read the rest of Pork Pancake (615 words)

© suanne for Chow Times, 2009. | Permalink | 4 comments
Post tags: Community Kitchen, Pancake, Pork, Recipe

Mui Choy Braised Pork Belly

Suanne — Sat, 31 Jan 2009 15:00:29 +0000

This recipe has different names like Mui Choy Khaw Yok, Stew Pork Belly with Preserved Vegetable, etc. I had did a steam version here. I just learned another method which directly cook the the dish on the stove from a Chinese cook show called “So Far So Good”. Gourmetbride, this post is for you.

I like this version because the pork is so tender that it melts in your mouth. It is also more convenient as I do not have to worry about adding water to my steamer. I find that the steam version is not as tender.

Mui Choy Braised Pork Belly is best served with steamed rice. My family loves this dish. They can just have one dish and have no complaints.

Ingredients

One slab of pork belly, about 1 1/2 lbs

One package of Mui Choy

1 tablespoon sugar

few drops of sesame oil

4 tablespoons dark soy sauce

4 tablespoons light soy sauce

few pieces of rock sugar to taste

Instructions

Soak the mui choy for 15 minutes to wash of any sands and salts, squeeze dry and cut into small pieces.

Bring a pot of water to a boil and blanch the whole pork belly for few minutes until it turns white, remove and cut into chunks, about the size of mah jong.

In a large pot, dry fry the mui choy for a few minutes until fragrant. Add the sugar and sesame oil and fry for another few minutes.

Add the pork belly and soy sauces and stir fry for a minute or two.

Add enough water and rock sugar and bring to a boil. Lower heat to medium low and cook for 45 minutes.

Switch off the stove and let stand for 30 minutes.

Switch on the stove and bring the stew back to a boil and lower heat to medium low and cook for another 30 minutes. You may adjust the taste of the dish along the way according to your preference.

Switch off the stove and let stand for another 30 minutes.

Skim off the fats.

Serve with steamed rice.

© suanne for Chow Times, 2009. | Permalink | 7 comments
Post tags: Pork, Preserved Vegetable, Recipe

Baked BBQ Pork Ribs

Suanne — Sat, 10 Jan 2009 15:00:53 +0000

This is my family’s favourite BBQ Pork Ribs. Since we cant do real BBQ in winter, this baked version is handy any time of the year. This recipe is adapted from Sweet Little Pig Ribs.

This Baked BBQ Pork Ribs is kind of east meets west marriage flavour. It has the tanginess from the western BBQ sauce and the sweetness from Chinese Hoisin sauce.

Ingredients

Pork Rib (whole slab)

any store bought BBQ sauce

Hoisin sauce

garlic powder

brown sugar

Click on Read More for the instructions.

More after the jump. Click to read the rest of Baked BBQ Pork Ribs (97 words)

© suanne for Chow Times, 2009. | Permalink | One comment
Post tags: Pork, Recipe