Tag: main course
Tonteki
Tonteki
Tonteki is a sautéed pork loin chop served over shredded cabbage covered with a garlicky brown sauce gravy. This recipe couldn’t get any easier. It is recommended that you use at least 1” thick pork chops. If you use thinner, it is easier for the pork chops to dry out. With 1” thick chops, cooking for 4 minutes a side will result a perfect medium before you slice into them. Drizzling the remaining sizzling brown sauce over the slices will finish cooking them a little more.
Equipment
- Spice grinder
Ingredients
Pork Chops
- 3 boneless pork loin chops 1” thick, 8-10oz each
- 1 tsp salt
- 1/2 tsp white peppercorns
- 1/2 tsp black
- 1 tbsp olive oil
Sauce
- 2 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 2 tbsp water
- 2 tsp sugar
Garnish
- 3 garlic cloves sliced thin
- 1 cup shredded cabbage
Instructions
- Score both sides of the pork chops with a knife. Put the salt, black and white peppercorns in a spice blender. GRIND! Rub both sides of the pork chops generously with the salt and pepper mix. Let sit for 10 minutes at room temp.
- While the pork chops are marinating, mix together all of the sauce ingredients. Set aside.
- Heat up olive oil in a large sauté pan over medium heat. Add in the garlic. Cook until it is brown, but not burnt, 3-4 minutes. Remove from the pan and set aside.
- Turn up the heat to medium high. Add in the pork chops.
- Cook for 4 minutes a side.
- Add in the sauce. Coat the pork chops in the sauce. Cook for 1 more minute. Remove the pork chops from the pan.
- Continue to cook the sauce for 1 more minute of until it slightly thickens.
- Slice the chops into 1/2”thick slices. Fan out on a bed of shredded cabbage. Spoon the sauce over the pork chops. Garnish with the fried garlic.
Pork Belly Rice Bowl
Pork Belly Rice Bowl
If you live on a tight budget and but don’t want to sacrifice eating a quality meal, have I got the recipe for you. The pork belly is marinated in a Korean soybean paste based marinade for only a half an hour, then grilled and eaten over steamed rice with a soft boiled egg. This couldn’t be simpler to make.Let’s talk about the price points of this recipe of the main ingredients: – The pork belly that I bought is $3.99lb. Costing $3 for 12 oz. – The rice cost $1.49 for a 1lb bag. I used half of it. $.75. – I bought a dozen eggs on sale for $.49, costing $.04 an egg = $.08 – The green onion cost $.50 a bunch. Needing only 1, it cost $.10. All the other ingredients are something that I always have on hand because I eat this type of food for every meal almost everyday. So, for 2 large servings of this rice bowl, it cost around $4 to make. You can’t find food of this quality for this price eating out anywhere. With very minimal investment needed, buy some of these ingredients that you might not normally use like rice cooking wine, soy sauce, soy bean paste, and sesame oil. This particular marinade works on pretty much any type of meat. If you want to add in more vegetables, please do. Carrot, onion, cabbage, bok choy, mushrooms, would all be great additions.
Servings: 2
Ingredients
- 3/4 lb skin on pork belly 1/4” thick
- 1 1/2 tbsp doenjang soy bean paste
- 2 tbsp soy sauce
- 2 tbsp rice cooking wine
- 2 tbsp honey
- 2 tbsp grated onion
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tsp minced ginger
- 1 tsp cracked black pepper
- 2 soft boiled eggs
- 1 green onion finely chopped
- 4 cups steamed rice 2 cups per serving
Instructions
- Mix all of the marinade ingredients together.
- Add in the pork belly pieces. Marinate for at least 30 minutes.
- While the pork belly is marinating, bring a pot of water up to boil. Add in 2 eggs. Boil for 6 minutes. Remove from the water and put in an ice bath. Set aside.
- Heat up cooking oil in a grill pan or a griddle over medium high heat. Shake off the excess marinade from each pork belly slice, add them to the griddle in a single layer.
- Cook the pork belly slices for 4-5 minutes a side, until they are almost crispy.
- Add 1 cup of steamed rice to a bowl. Fan out slices of the pork belly around the edges of bowl. Carefully slice the soft boiled egg in half and place in the center. Garnish with green onions.
Mustard Green Soup with Pork Riblets
Mustard Green Soup with Pork Riblets
This Vietnamese soup is very simple to make and is versatile with protein. I used pork riblets that I saved in the freezer from all of the rib recipes that I make. You can also use a chicken carcass, beef short ribs, sirloin, ground pork, or shrimp.
Ingredients
- 2 lbs pork riblets
- 2 tsp pork stock powder
- 2 tsp sugar
- 1 tbsp vegetable oil
- 1 small onion diced
- 4 garlic cloves minced
- 3 quarts water
- 1 tbsp pork stock powder
- 2 tsp sugar
- 1 bunch mustard greens
- 8 oz shiitake or portobello mushrooms sliced
- fresh cracked black pepper
Instructions
- Par boil the pork riblets for 5 minutes. This will help remove any impurities.
- Strain the riblets in a colander and wash in cold water. Marinate with 2 tsp pork stock powder and sugar for 30 minutes.
- Heat up cooking oil in a large stockpot over medium high heat. Add in onions and garlic, cooking for just a minute.
- Add in the riblets. Cook for 5 minutes.
- Add in 3 quarts of water. Bring to a boil. Season with pork stock powder and sugar. Reduce heat to medium low and simmer for 40 minutes. Skim off any scum that floats to the top.
- Add in mustard greens and mushrooms. Cook for 1o more minutes.
- Finish with fresh cracked black pepper. Serve with steamed rice.
