We tried this simple and delicious recipe: http://steamykitchen.com/26666-how-to-cook-chinese-sausage-recipe-video.html The gist of the video is you prepare dry rice and measure water as you normally would, but then you add a few Chinese sausage links on top just before starting the rice cooker. Cook as you normally would, then remove the sausage links and cut them… Continue reading One-pot Chinese sausage and rice
Tag: pork
Korean spicy stir-fried pork (dwaejigogi-bokkeum)
Recipe from Maangchi’s Real Korean Cooking cookbook. Nearly identical recipe on Maangchi’s blog: http://www.maangchi.com/recipe/dwaejigogibokkeum. We used thinly sliced pork loin and white sugar instead of brown. (June 2015)
Japanese minced pork with green beans (ingenno hikiniku itame)
Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes cookbook, available at: https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (May 2015)
Japanese ginger-soy pork over sautéed bean sprouts
The marinade is 3 Tbsp soy, 2 Tbsp mirin, and 1 Tbsp microplaned ginger for 2/3 lb thinly sliced pork (preferably pork butt, but shabu shabu-style pork belly is OK, too). Dip each slice in marinade, one at a time, then pan fry in cycles until complete. Separately, clean and trim root ends off of… Continue reading Japanese ginger-soy pork over sautéed bean sprouts
Korean three-mushroom rice with minced pork topping
We had some leftover enoki and bunashimeji mushrooms, so we tried this recipe: http://www.beyondkimchee.com/mushroom-rice-bowl/. Because the amount of heat was higher than expected and the sauce very salty, we recommend reducing the pepper flakes and fresh pepper by half and reducing the soy sauce from 7 Tbsp to 4 Tbsp. Other modifications: first, to make… Continue reading Korean three-mushroom rice with minced pork topping
Burmese pork with bamboo shoots curry (wet-tha hmyit hin)
This recipe is from Flavors of Burma by Susan Chan.
Mexican pork, hominy, and ancho chile stew (pozole rojo)
Using a large Dutch oven, saute 2 chopped onions in a little canola oil, sprinkle with a little salt. When translucent, add 5 cloves minced garlic. Place large chunks of bone-in pork shoulder (here, 4 ½ lb pork butt) in pot, browning on each side (about 8 mins). Add 14.5 oz canned, diced tomatoes, 6… Continue reading Mexican pork, hominy, and ancho chile stew (pozole rojo)
Shanghai Lion’s Head (Chinese pork meatballs with bok choy)
Combine the following: 1 ¼ lb minced pork, 2 chopped scallions, 1 minced garlic clove, 30 water chestnuts (diced), 1 tsp microplaned ginger, 1 Tbsp each soy sauce and cooking sherry, and 1 large egg (beaten). Slowly add enough cornstarch, 1 Tbsp at a time (and up to 3 Tbsp) to bind the meatball mixture.… Continue reading Shanghai Lion’s Head (Chinese pork meatballs with bok choy)
Chinese golden egg dumplings
This dish, which I learned from my friend Amy, involves three components. First, the filling: mix ¼ lb minced pork with 1 tsp Chinese cooking wine, 1 ½ Tbsp water, 1 ½ tsp cornstarch, 1-2 cloves garlic (minced), ½ tsp microplaned ginger, ¼ small onion (minced), and a dash of salt. Second, the egg mixture:… Continue reading Chinese golden egg dumplings
Thai minced pork with sweet basil (pad kaprow mu)
Heat some oil in a wok, then sauté 6 cloves minced garlic and 5 thinly sliced shallots on medium-high heat. When fragrant, add 1.5 lb minced pork. Once pork loses its pink color, add 6 bird’s eye chilies (chopped). Then add 2 Tbsp oyster sauce and fish sauce as well as 1 tsp each soy sauce and brown sugar, coating… Continue reading Thai minced pork with sweet basil (pad kaprow mu)
Cooking Adventures 