Tag: eggs
Ground Pork Curry
Ground Pork Curry
Many Asian cultures have their version of a ground meat curry. This recipe is a Japanese version using Golden curry cubes; the same used in Japanese curry. But this type of ground meat curry is closer to an Italian ragout in appearance; just with Japanese flavors. You can use any type of ground protein; beef, chicken, turkey, lamb, or even impossible meat substitute. I’m always partial to ground pork. You can serve the curry over steamed rice or noodles. Both are equally good. To make this curry even better, top with a poached egg.
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground pork or any ground protein of your liking
- 8 garlic cloves minced
- 3 tbsp ginger minced
- 1 medium carrot finely chopped
- 1 medium onion finely chopped
- 1 cup chicken stock
- 1 1/2 cups water
- 4 oz Golden curry cubes
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- cayenne pepper to taste
- poached eggs 1 per serving
Garnish
- parsley finely chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Brown the ground pork for 6-7 minutes.
- Add in the carrots, onions, ginger, and garlic. Cook for 4 more minutes.
- Pour in the chicken stock, water, curry cubes, ketchup, and Worcestershire sauce. Bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
- Season with salt, pepper, and cayenne to taste.
Tasso Omelette
Tasso Omelette
Here’s another great use for tasso ham that I came up with on this Fat Tuesday, 2021. This omelette has the holy trinity of Cajun cuisine, onion, celery, and bell pepper, and some spicy homemade tasso ham as the base. Sauté them with green onions on a griddle, then pour in 3 beaten eggs. Let it set for a minute. Sprinkle cheese down the middle. Fold over the sides to the center and flip onto your plate. I also cooked up some sweet potato hash browns to accompany the omelette.
Servings: 1
Ingredients
- 2 tbsp vegetable oil
- 1/4 lb tasso ham finely diced
- 3 tbsp onion finely chopped
- 3 tbsp celery finely chopped
- 3 tbsp bell pepper finely chopped
- 2 green onions finely chopped
- 3 large eggs beaten
- 1/4 cup Monterey Jack cheese
Instructions
- Heat up cooking oil on a griddle over medium high heat. Sauté the tasso ham for 2-3 minutes until fat has rendered out.
- Add the onion, celery, bell pepper, and green onion to the griddle. Sauté for 2 minutes.
- Turn the heat to medium. Pour in the beaten eggs. Let set for a minute.
- Push the sides of the eggs to the center to form a circular shape. Put the cheese down the middle.
- Flip the right third of the omelette to the center, then the left third on top of that.
Tasso Ham
Tasso ham is a Louisiana specialty. Instead of using a pork leg, pork shoulder is cured, dry rubbed with what is pretty much andouille sausage seasoning, and smoked. The result is a spicy, fatty, ham shoulder that is used in numerous cajun recipes such as jambalaya, gumbo, etouffee, beans and rice, and many more.
Equipment
- Electric Smoker
Ingredients
- 5 lbs boneless pork shoulder cut into 1” thick steaks
- 8 oz sea salt
- 4 oz sugar
- 2 tbsp pink curing salt
- 1/4 cup white pepper
- 1/4 cup cayenne pepper
- 2 tbsp marjoram
- 2 tbsp allspice
- 2 tbsp garlic powder
- 2 tbsp thyme
Wood Chips
- hickory wood chips
Instructions
- Mix together the salt, sugar, and curing salt.
- Dredge each of the pork steaks in the curing mixture.
- Place the pork steaks on a baking pan. Wrap in foil and let cure in the refrigerator for 4 hours.
- After 4 hours, rinse off the cure on each of the pork steaks. Pat dry with paper towels.
- Mix together the white pepper, cayenne, thyme, garlic powder, allspice, and marjoram.
- Season both sides of the pork steaks.
- Preheat your smoker to 225 degrees. Place the pork steaks into the smoker. Smoke for 2 hours until the internal temp reaches 150 degrees.
- Let the tasso cool completely before use.
Oyakodon
Oyakodon
Oyakodon is a popular lunchtime dish that you won’t really find outside of Japan. Oyako means parents and children, don meaning rice. Chicken thigh and onions are simmered in a dashi stock with soy sauce, mirin, sake, and sugar. Once the chicken is cooked through, a beaten egg is poured over the dish and cooked for a minute. All of that is placed on top of a bowl of steamed rice. While the upperclass look at this as a peasant dish, oyakodon is nothing short of flavor and tastiness.
Servings: 1
Ingredients
- 1/4 cup dashi stock
- 1 tbsp soy sauce
- 1/2 tbsp sake
- 1/2 tbsp mirin
- 1/2 tbsp sugar
- 1/4 small onion thinly sliced
- 1 large boneless skinless chicken thigh thinly sliced
- 1 large egg beaten
- 1 green onion chopped
- steamed rice for serving
Instructions
- Bring the dashi, soy sauce, mirin, sake, and sugar to a simmer in a small sauté pan over medium heat.
- Add in the onion. Simmer for a minute.
- Add in the chicken. Simmer for 8 minutes until the chicken is completely cooked through.
- Pour in the egg.
- Place a cover on the pan. Cook for 1 minute.
