pork
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Pan Con Chicharron | St. Turibius of Mogrovejo
Season pork belly (cut however way you want — cubes, slices, big chunks) with salt, pepper, a teeny bit of vinegar, and garlic powder. Bake/roast in 375F degree oven, turning frequently and discarding fat rendered (or save it for another… Continue reading
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Hot and Sour Soup
It’s supposed to be spring! It’s 37 degrees F outside. I want my salad and my fruit and my cold soups. Instead I’m back to this. But at least I can eat it by a sunny window. Gotta be thankful… Continue reading
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Pork Tenderloin Scallopine with Lentil-Vegetable Salad
To make the salad: 1 1/2 cups lentilles de Puy (or use regular lentils)4 tablespoons butter, divided usesalt and freshly ground black pepper to taste3 small carrots, or 1 large, diced1 small zucchini, diced1 medium onion, diced2 ribs celery, diced2… Continue reading
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Sausage and Kimchi Bao
Yup. Sausage and kimchi because that’s what’s in it, not Char Siu (or Cha Siu, or Char Siew, or however you want to spell it). I got the idea off a food mag years ago, but I forgot where, and… Continue reading
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Braised Fresh Ham, Szechwan Style
Feeds a family of 7, easy. For at least 2 meals. Perhaps more if you accompany with rice or steamed bread and LOTS of vegetables. In the Philippines we have a somewhat similar dish called Pata Tim, though that one’s… Continue reading
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Chop Suey, a repost
A recipe I originally posted in 2005 at b5media’s Noodles and Rice (now Blisstree). Chop Suey has long been rumored to be an American creation rather than a Chinese one. A search around the ‘net will show you just how… Continue reading
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Cambodian Eggplant and Pork Stir-Fry (Cha Traop Dot)
For 4-6 servings 1 pound eggplants 2 tablespoons canola oil 3 tablespoons minced garlic 1 pound ground pork 1 pound shrimp, shelled, deveined and minced 1/4 cup fish sauce 1 1/2 tablespoons sugar 1/2 teaspoon freshly ground black pepper 3… Continue reading
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Making Jiaozi (A Repost), Part 2: Dumpling Wrappers
This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well. Mix dough ingredients in a bowl… Continue reading
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Ground Meat Recipes
One of the moms at 4Real asked for ground beef recipes, so I thought I’d put several simple ones here — not really recipes but more like guides. We’ve been having more ground meat lately because they made up the… Continue reading
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Making Jiaozi (A Repost)
I’ve had it on my list for a while to repost this N&R entry here — next to brazo de mercedes and puto, it seems like siomai is the #3 request on this blog. The recipe here isn’t exactly for… Continue reading
