Tag: main course
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.
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.
Bessara
Bessara
Bessara is Moroccan puréed fava beans served 2 ways: as a soup or as a dip. If the puréed fava beans are going to be thin using all of the bean stock, it will then be a soup. If you want the purée to be thick, use only half of the reserved bean stock. Then it will be a dip served with crusty bread. Both deserve to be drizzled with olive oil, a dollop of harissa, and lightly crushed cumin seeds as condiments.
Equipment
- immersion blender
Ingredients
- 28 oz canned fava beans peeled; bean broth saved
- 1/3 cup olive oil
- 8 garlic cloves minced
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp salt
- 2 tbsp lemon juice
Condiments and Garnishes
- olive oil
- harissa
- crushed cumin seeds
Instructions
- Add all of the ingredients to a pot over medium heat. Simmer for 10 minutes.
- Turn off the heat. Purée with an immersion blender.
