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Pork Belly and Ginger Stir Fry
Pork Belly and Ginger Stir Fry
This is the first Hmong recipe on stonedsoup.net! Pork belly ginger stir fry is a classic Hmong dish that is easy to prepare and is ready in 15 minutes. All you need to do is dice up some pork belly. Sauté it until brown. Add in garlic and lemongrass and sauté. Then a chilies, lime leaves, and large amount of julienned ginger. Cook that for 5 minutes. Stir in your oyster sauce. Turn off the heat and stir in cilantro and green onions. This whole meal costs about $10 to make and can serve up to 4 people.
Ingredients
- 1 1/2 lbs pork belly diced
- 1 1/2 tsp salt
- 3 lemongrass finely chopped
- 8 garlic cloves mincdd
- 1 cup ginger peeled and julienned
- 8 lime leaves finely chopped
- 2 Thai chilies finely chopped
- 1 cup cilantro chopped
- 1 cup green onions finely chopped
- 2 tbsp oyster sauce
Instructions
- Sauté the pork belly in a sauté pan over medium high heat for 8 minutes. Season with salt.
- Add the garlic and lemongrass. Sauté for 2 minutes.
- Stir in the ginger, chilies, and lime leaves. Sauté for 5 minutes.
- Add in the oyster sauce. Cook for 1 minute.
- Turn off the heat. Stir in the cilantro and green onions.
Cocada Venezolana
Cocada Venezolana
There is not enough insulin in the world to save a diabetic if they drank this amazingly sweet smoothie. Cocada venezolana is a popular Venezuelan coconut smoothie that is drunk during the summertime. This dairy bomb contains whole milk, coconut milk, and sweetened condensed milk blended with frozen shredded coconut meat, vanilla, and some ice cubes.
Servings: 2
Equipment
- blender
Ingredients
- 12 oz frozen coconut meat
- 1 cup whole milk
- 1/4 cup coconut milk
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 1 pinch salt
- ice cubes
Garnish
- 1 pinch cinnamon
Instructions
- Add all of the ingredients to a blender and purée.
Moroccan Offal Kebabs
Moroccan Offal Kebabs
Skewers of grilled organ meat are a common Moroccan street food. Typically you’ll see skewers of heart, kidney, and liver; beef or lamb; marinated with paprika, cumin, salt, and cayenne. Sometimes the each organ will be on it’s own skewer; sometimes they’re combined. Since the organ meats are fairly lean, pieces of fat trimmed from the kidneys are put in between each cube of meat on the skewer. This adds some flavor, adding to the richness of the offal.
Equipment
- metal skewers
Ingredients
- 2 lbs heart, kidney, and liver beef or lamb; trimmed; cut into cubes
- kidney fat
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- Marinate the organ meat for an hour.
- Skewer the organs in this particular order: heart, fat, liver, fat, kidney, fat, heart, fat, liver, fat, kidney.
- Turn on your oven’s broiler. Place the kebabs on a rack on a baking sheet lined in foil.
- Broil for 10-12 minutes in total; turning every 2-3 minutes to ensure even cooking. Alternatively, you can grill the kebabs the same way over grey charcoal.
