Tag: main course
Pork Shogayaki
Pork Shogayaki
Pork shogayaki is a popular Japanese dish consisting of thinly sliced pork seared then quickly cooked in a ginger sauce. The pork is served over finely shredded cabbage and drizzled with the remaining sauce. The best thing about this tasty dish is that you can make this in under 10 minutes.
Ingredients
- 8 oz pork loin or sirloin sliced 1/8” thick or thinner
- 3 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp Sake or cooking wine
- 1 tbsp ginger grated
- 1 tbsp vegetable oil
- green cabbage shredded
Instructions
- Mix together the mirin, soy sauce, sake, and ginger. Set aside.
- Heat up cooking oil in a sauté pan over high heat. Add in the pork slices in a single layer.
- Sear for 90 seconds-2 minutes a side.
- Pour in the sauce. Cook for 2 minutes, making sure that the pork is covered in the sauce.
Chicken Tagine with Chickpeas
Chicken Tagine with Chickpeas
This recipe is a basic Moroccan chicken tagine with chickpeas. The tagine cover has a well in the top. Filling it with cold water allows all of the condensation to return to the bottom of the pot. Cooking in a tagine requires very little liquid while trapping in all of the heat. The thighs are so tender that the bone pulls right out. Serve the chicken and chickpeas with couscous.
Equipment
- tagine
Ingredients
Chicken Seasonings
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger
Slow Cooker Chicken Thighs
- 2 tbsp olive oil
- 1 medium white onion sliced
- 4 garlic cloves minced
- 2 medium tomatoes diced
- 16 oz chickpeas
- 1/2 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1/2 cup chicken stock
Instructions
- Season the chicken thighs.
- Heat up the olive oil in a large tagine over medium heat. Add in the thighs, skin side down. Brown the chicken for 5 minutes a side. Remove from the tagine and set aside.
- In the same tagine, cook the onions and garlic for 5 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Add in the seasonings, stock, and chickpeas. Place the chicken thighs on top.
- Place the cover of the tagine on. Reduce the heat to medium low and simmer for 45 minutes
Pork Griot
Pork Griot
Griot de porc is the pinnacle of pork dishes in Haitian cuisine. Cubed pieces of pork shoulder are marinated in sour orange juice and herbs, then slow roasted for a couple hours. The juices are strained from the pork and reduced down. The pork is then broiled and drenched in the sour orange sauce. You most likely won’t be able to find sour oranges in the U.S. You can substitute the juice of 3 limes and 2 oranges.
Ingredients
- 3 lbs pork shoulder cut into 1” cubes
- 3 limes juiced
- 2 oranges juiced
- 1/2 medium onion sliced
- 6 garlic cloves minced
- 2 jalapeños sliced
- 2 green onions chopped
- 3 tbsp parsley chopped
- 1 tbsp fresh thyme
- 1 tsp smoked paprika
- 1/2 tsp white pepper
- 1 tbsp chicken bouillon
- salt to taste
Instructions
- Mix all of the marinade ingredients together.
- Marinate the pork in a gallon sized storage bag for 8 hours, preferably overnight.
- Preheat the oven to 325 degrees. Place the pork with all of the marinade in a Dutch oven.
- Roast for 2 hours.
- Strain the juices from the meat.
- Pour the juices in a pot over high heat.
- Reduce the juices down for 7 minutes.
- Turn on the broiler. Position the oven’s rack 6” from it. Line a baking pan with foil. Place the pork in a single layer on the pan. Try to make sure and remove any extra herbs and veggies from the pork. Spoon a couple tbsp of the juices over the pork.
- Broil the pork for 5 minutes. Spoon the rest of the juices over the pork.
