Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Tag: pork
Authentic Bolognese Sauce
Authentic Bolognese Sauce
Originating from Bologna, Italy, authentic bolognese sauce has these required components: a mirepoix, ground beef and pork, tomato and paste, white wine(not red), beef stock, and milk. Unlike what you’d think of when you hear of Italian food, there is no garlic, basil, or oregano. Traditionally, bolognese sauce is served with tagliatelle, but spaghetti, bucatini, or any heavier pasta will work. The main difference between a bolognese and a ragout is the type of meat used and the time it takes to simmer the sauce. A bolognese uses ground meat; taking anywhere between 2-4 hours to simmer. A ragout uses beef and pork ribs and other braising meat; taking at least 6 hours to simmer.
Ingredients
- 2 olive oil
- 1 medium carrot small dice
- 1 rib celery small dice
- 1 small yellow onion small dice
- 8 oz ground beef
- 8 oz ground pork
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1 cup beef stock
- 3 cup canned tomatoes
- 1 cup whole milk
- 1 lb tagliatelle, spaghetti, bucatini cooked al dente
- parmesan cheese grated
Instructions
- Heat up olive oil in a large saucepan over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the ground beef and pork. Cook until browned; about 8 minutes. Season with salt and pepper.
- Stir in the tomato paste. Cook for 2 minutes.
- Pour in the white wine. Cook for 2 minutes, scraping up the brown bits. Add in the canned tomatoes and beef stock. Cover. Reduce the heat to low and simmer for 3 hours.
- Uncover and stir in the whole milk.
- Stir in the cooked pasta. Cook for 2 minutes. Turn off the heat.
- Serve with grated parmesan cheese.
Vietnamese Pork Rib Soup
Vietnamese Pork Rib Soup
To me, this pork riblet soup is the ultimate Vietnamese comfort food. The ingredients can be found at any grocery store and it’s very easy to make. You will be able to find riblets at every Asian market; either cut from spare or baby back ribs. If shopping at an American grocery store, you will most likely have to ask the butcher at the counter to cut a rack of ribs into individual bite size pieces for you; about 1.5” thick. Not a fan of pork? You can use flanken style beef ribs or even bone-in chicken parts as a substitute. The key to making this soup so flavorful is the bone; so no boneless meat.
Ingredients
- 1 tbsp vegetable oil
- 1 shallot finely chopped
- 6 garlic cloves minced
- 3 green onions white and green parts separated; finely chopped
- 1 lb pork riblets
- 6 cups water
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp mushroom bouillon powder or chicken bouillon powder
- 1/4 tsp cracked black pepper
- 1 large carrot sliced
- 1 large potato cubed
- 1/2 head cauliflower broken into florets
Instructions
- Add cooking oil to a large pot over medium heat. Sauté the shallots, garlic, and white part of the green onion for 3 minutes.
- Toss in the riblets. Sauté for 10-12 minutes until the riblets are browned.
- Pour in the water. Simmer for 45 minutes. Skim off any of scum from the top of the pot.
- Stir in the salt, mushroom bouillon, fish sauce, and black pepper. Add in the potatoes, carrots, and cauliflower. Cover and simmer over low heat for 15 minutes.
- Turn off the heat. Add in the green part of the green onion.
Texas Twinkie
Texas Twinkie
The Texas Twinkie is homage to how fat America is in the bestest way possible. Invented in 2013 at Hutchins BBQ in McKinney, Texas; this appetizer consists of large jalapeños stuffed with cream cheese and smoked brisket, wrapped in bacon, and brushed with bbq sauce. In addition to this base recipe, I mixed in cheddar, horseradish, and chopped parsley to the cream cheese/brisket filling. You can bake the in the oven like I did or smoke them in your smoker for 2-3 hours at 250°.
Equipment
- toothpicks
Ingredients
- 6 large jalapeños
- 4 oz cream cheese softened
- 4 oz smoked brisket finely chopped
- 4 oz cheddar cheese
- 2 tbsp horseradish
- 1/4 cup parsley finely chopped
- 6 slices thin cut bacon
- bbq sauce
Instructions
- Preheat your oven to 400°. Line a baking sheet in parchment paper. Slice a T: halfway across the top and down the center of each jalapeño. Roast for 8 minutes. Let the jalapeños cool and remove the seeds.
- In a bowl, mix together the cream cheese, brisket, cheddar cheese, horseradish, and parsley.
- Stuff each jalapeño liberally with the cream cheese mixture.
- Stretch out the bacon without tearing and wrap around the jalapeños. Secure the bacon with toothpicks. Bake for 20 minutes.
- Pull out of the oven and brush with bbq sauce. Return the pan to the oven and bake for 5-10 more minutes; depending on the size of the jalapeños.
- Let cool for 10 minutes and remove the toothpicks.
