Recent Posts
Char Siu Pork Belly
Char Siu Pork Belly
It’s no secret that I’m obsessed with char siu. So why not apply the marinade to pork belly?! It might take 3 days to marinate, but once ready to cook, the pork belly is ready in under 30 minutes. The skin on the bottom turns crispy while a portion of the fat renders out, making the pork belly super tender and flavorful. Thinly slice and serve as an appetizer or as a main course over steamed rice with a vegetable.
Ingredients
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 red bean curd cube plus 1 tbsp of the juice
- 1 tbsp shaoxing cooking wine
- 1 tbsp honey plus 1 tbsp for the glaze
- 2 tsp 5 spice powder
- 1/2 tsp sesame oil
- 1 garlic clove grated
- 1/4 tsp white pepper
- 1/4 tsp red food coloring
- 2 skin on pork belly slabs 1/2-3/4lb each
Instructions
- Mix all of the marinade ingredients together.
- Marinate the pork belly for 3 days in a storage bag, making sure to squeeze out all of the air.
- Preheat the oven to 400 degrees. Place the pork belly on a wire rack on a baking sheet lined in foil. Bake for 15 minutes.
- While pork belly is baking, add the extra marinade to a pot with a tbsp of honey. Simmer for 5 minutes over medium heat, constantly whisking until it becomes a thick glaze.
- Take the pork belly out of the oven. Brush with the glaze. Return to the oven and bake for 5 minutes. Do this process a total of 3 times.
Bacon Cabbage Stir Fry
Bacon Cabbage Stir Fry
This is a great recipe if you have a head of cabbage sitting in your refrigerator waiting to be used. What better wat to prepare that cabbage then to sauté it with bacon, chilies, and oyster sauce. This stir fry only has 5 ingredients, requires minimal prep work, and is ready in less than 15 minutes. Serve the stir fry with steamed rice.
Ingredients
- 1 small green cabbage
- 12 oz bacon diced
- 3 green onions chopped
- 3 Thai chilies finely chopped
- 2 tbsp oyster sauce
Instructions
- Sauté the bacon in a wok or sauté pan until cooked over medium high heat.
- Add in the cabbage and sauté for 5 minutes.
- Stir in the chilies and oyster sauce. Sauté for 1 minute. Turn off the heat and stir in the green onions.
Green Chili and Hominy Stew
Green Chili and Hominy Stew
Corn, beans, and chilies are important staples of Indigenous tribes of the southwest. This stew contains a base of onions, garlic, and celery, with roasted chilies, hominy, and pinto beans simmered for an hour. It’s simply seasoned with cumin, coriander, and sea salt. Then at the last minute of cooking, spinach and cilantro are stirred in. This stew is very filling and full of flavor considering that it’s vegan and contains no colonialist ingredients.
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1 medium onion diced
- 2 stalks celery diced
- 4 cups hominy
- 2 cups pinto beans
- 2 poblano peppers
- 2 fresno chilies
- 1 small green bell pepper
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 4 cups water
- 2 tsp salt
- 1 bunch spinach washed and chopped
- 1/2 cup cilantro chopped
Instructions
- Place the peppers on a wire rack. Broil in the oven for 4-5 minutes a side until the skins have been charred. Peel the skins. Seed. Dice all of the peppers. Set aside.
- Heat up the oil in a large pot over medium high heat. Sauté the onions, garlic, and celery for 10 minutes.
- Add in the hominy, beans, diced peppers, cumin seeds, and ground coriander.
- Pour in the water. Season with salt. Simmer for 10 minutes. Cover. Reduce the heat to low and simmer for an hour.
- Stir in the spinach and cilantro. Cook for a minute, then turn off the heat.
