Tag: main course
Shaking Beef (Bo Luc Lac)
Shaking Beef (Bo Luc Lac)
Bo Luc Lac literally translates to shaking beef. They shaking refers to how you move the pan once the tomatoes are added. This recipe couldn’t be easier to prepare. You want to make sure that you choose a tender enough steak when preparing this. Ribeye, NY strip, or top sirloin all will work well. When adding the steak to a hot pan, make sure to not move it. You want the meat to sear on one side well before you stir it. I know it’s tempting to not touch. DON’T TOUCH IT! Once you add the tomatoes, let the beef shaking begin.
Servings: 1
Ingredients
- 8 oz Steak (ribeye, ny strip, top sirloin)
- 1/2 tbsp fish sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp sugar
- 2 garlic cloves minced
- 1 tbsp vegetable or canola oil
- 1/2 cup grape or cherry tomatoes
Instructions
- Mix together the soy sauces, fish sauce, oyster sauce, sugar, and garlic.
- Pick a tender steak of your liking. I used a ribeye. Ny strip, or top sirloin work well.
- Cut up the steak into 1” cubes. Let marinate for 10-15 minutes.
- In a hot skillet, add the beef. Do not stir. Let sear for 2 minutes.
- Add the tomatoes. Now you can stir. Cook for 3 more minutes.
- Enjoy this shit!
Pork Belly braised in Coconut Water
Pork Belly braised in Coconut Water
Yes, I have an obsession with pork belly. This is a great Vietnamese dish that is very simple to make. This dish is very similar to a Thai dish one of my old roommates used to make, but pork shoulder was used instead of pork belly. I must admit, I think drinking coconut water is pretty gross. But when used as a braising liquid for pork belly, it is something magical when commingling with pork fat. I also love how the hard boiled eggs absorb some of the braising liquid, giving it a nice dark color.
Servings: 2
Ingredients
- 1 lb sliced pork belly 1″ pieces
- 4 hard boiled eggs
- 3 shallots sliced
- 4 garlic cloves minced
- 4 dried chilies
- 2 cups coconut water
- 2 tsp dark soy sauce
- 5 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable or canola oil
- 1 bunch green onions chopped
Instructions
- In a large sauté pan over medium high heat, add the cooking oil. Sauté the shallots and garlic for 2 minutes.
- Add in the pieces of pork belly. Brown on both sides.
- Add in the coconut water, dark soy sauce, fish sauce, dried chilies, and brown sugar. Bring to a boil.
- Once boiling, add the hard boiled eggs. Cover. Reduce the heat to low. Simmer for 90 minutes to 2 hours.
- The last 5 minutes of cooking, turn up the heat to medium high to help thicken the sauce. Add in the green onions.
- Before serving, remove the eggs and slice in half.
- Serve with steamed rice.
Dong Po (Chinese Braised Pork Belly)
Dong Po (Chinese Braised Pork Belly)
Dong Po is braised pork belly that was named after the Song Dynasty poet and gastronome, Su Dongpo. This pork belly is sweet and rich in flavor. The pork is traditionally cut into 2″x2″ cubes. For this recipe, I use sliced skin on pork belly since my local asian market didn’t have any whole belly to cut. The hard boiled eggs are not traditional, but I added them because I like the texture complexity that hard boiled eggs add with pork belly. Dong po can be served over steamed rice, rice noodles, or just by itself.
Servings: 2
Ingredients
- 1 lb skin of pork belly sliced, cut into chunks
- 4 slices of ginger
- 1 cup rice cooking wine
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 1/2 oz rock sugar
- 4 hard boiled eggs
Instructions
- Blanch your pork belly for 1 minute to get rid of any impurities. Drain and set aside.
- In a large skillet, sear the pork belly pieces. Remove from skillet.
- In the same skillet, stir in the light and dark soy sauces, cooking wine, and ginger. Bring to a simmer and add in the rock sugar.
- Make sure all of the rock sugar is dissolved. Add in the pork belly. Simmer covered on medium heat for 90 minutes.
- Uncover. Add the hard boiled eggs and simmer for another 15-20 minutes,
- After the final simmering, the sauce should have reduced and thickened. This can be served over rice, noodles, or just by itself.
