Tag: main course
Toyomansi Pork Chops
Toyomansi Pork Chops
Toyomansi is a classic Filipino sauce and marinade consisting of calamansi juice and soy sauce. The flavor is enhanced by adding aromatics such as garlic, shallots, or onions. While mostly used as a dipping sauce for meats, it is an amazing marinade that works well with pork, chicken, fish, and shrimp. I added a couple of Thai chilies, which isn’t traditional, to give it a little heat. Omit if you don’t want the spice.For this recipe, I used 1” thick bone in pork chops. You can use thinner or thicker chops if you’d like. That’s really up to you. Make sure to adjust the cooking time. I guess if you want to be a little bitch, you can use boneless chops. If you don’t want to broil the pork chops, you can bake them in the oven at 400 degrees for 20 minutes, flipping them half way. These chops can be pan fried over medium high heat for 6-7 minutes a side. They are even better on a grill. Cook them directly for 5 minutes a side. Regardless of how you choose to cook the pork chops, make sure to let them rest for 5-10 minutes before serving to allow the juices to redistribute.
Ingredients
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/4 tsp black pepper
- 2 thai chilies (optional) finely chopped
- 2 1” thick bone in pork chops
Instructions
- Mix all of the marinade ingredients together.
- Pour the marinade over the pork chops in a ziplock bag. Marinate for 4 hours.
- Turn on your oven’s broiler with the oven rack 6” away. Place the pork chops on a rack on a baking sheet lined with foil. Broil your pork chops for 6 minutes a side.
- Let the pork chops rest for 5 minutes before serving.
- Serve with steamed rice.
Yakiudon
Yakiudon
Yakiudon are stir fried thick white noodles made of flour, salt, and water with your choice of protein and vegetables. Beef, pork, chicken, or shrimp are all great proteins to use in this recipe. The stir fry is then seasoned with soy sauce and white pepper at the end. Simple enough. Udon noodles can be found fresh, dried, or frozen at any Asian market for relatively cheap. The best part of making this recipe is that you can make a inexpensive and healthy meal in under 15 minutes.
Equipment
- Wok or large sauté pan
Ingredients
- 16 oz udon noodles
- 3/4 lb. boneless skinless chicken thighs diced
- 1 small carrot sliced thin
- 1/2 small onion sliced thin
- 1 cup shredded cabbage
- 2 tbsp soy sauce
- 1/2 tsp white pepper
- 2 tbsp cooking oil
Instructions
- Prepare the noodles as directed on the package. The ones I purchased have to be boiled for just 5 minutes to soften up. Drain and set aside.
- In a large sauté pan, heat up cooking oil over medium high heat. Sauté the onions and chicken thigh for 3 minutes.
- Stir in the cabbage, carrots, and green onion. Cook for another 3-4 minutes.
- Stir in udon noodles. Add soy sauce and white pepper. Cook for 2-3 minutes.
Chicken and Rice
Chicken and Rice
Every Latin country has their own version of chicken and rice. This happens to be a simple Mexican variation. The recipe is pretty straight forward. The most important thing to do with this recipe is to keep the lid on the Dutch oven once the chicken pieces are added. Do not stir! Just let it be. You want to keep in all of the heat and moisture.
Ingredients
- 2 cups rice rinsed
- 4 whole chicken legs cut apart
- salt and pepper
- 3 tbsp vegetable oil
- 1/2 cup carrots cubed
- 3 green onion chopped
- 1/2 cup onion diced
- 1/2 cup peas
- 4 garlic cloves minced
- 3 roma tomatoes
- cilantro
- 1 1/2 cup water
Instructions
- In a blender or food processor, add the tomatoes, garlic, and water.
- Purée. Set aside.
- Pat your chicken dry. Season with salt and pepper. In a large Dutch oven, heat up cooking oil over medium high heat. Brown the chicken on each side for 6-7 minutes.
- Set the chicken aside.
- In the same Dutch oven, add the rice. Cook for a couple of minutes, scraping up any chicken bits with a wooden spoon.
- Add in the onion, carrot, and green onion. Cook for a couple more minutes.
- Add the tomato garlic purée. Stir, season with salt, and bring to a boil.
- Reduce the heat to medium. Add in the chicken pieces, peas, and cilantro. Cover and cook for 10 minutes without stirring.
- Turn off the heat. Keep the cover on and let rest for 15-20 minutes.
- Eat this up!
