Tag: pork
Meatball Congee
Meatball Congee
Congee is one of the few Thai dishes considered breakfast food, although you can eat it anytime. Congee is made by taking cooked rice and lightly processing it in a blender with stock. The rice porridge is simmered until thickened. This particular recipe contains small pork meatballs that are added the last couple minutes of cooking; releasing more porky goodness into the porridge.
Servings: 2
Equipment
- blender
Ingredients
- 3 cups cooked jasmine rice
- 4 cups pork stock
- 2 tbsp soy sauce
- 2 tsp fish sauce
- ground white pepper to taste
- 1” ginger julienned
Pork Meatballs
- 12 oz ground pork
- 2 garlic cloves minced
- 1/4 tsp ground white pepper
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 1/2 tsp sugar
- 1/2 tsp sesame oil
Garnish
- 1 green onion chopped
- 1 tsp sesame oil
Instructions
- Mix together the meatball ingredients.
- Roll into marble sized balls. Set aside.
- Place the cooked jasmine rice in a blender with 2 cups of the pork stock.
- Pulse the rice a few times until it is chopped up into smaller pieces; still slightly chunky. You don’t want the rice to be puréed.
- Pour the rice, the rest of the pork stock, fish sauce, soy sauce, and white pepper into a pot over medium heat. Simmer for 10 minutes, stirring consistently.
- Add in the meatballs. Cook for 3 minutes.
- Stir in the julienned ginger.
Tasso Ham
Tasso Ham
Tasso ham is a Louisiana specialty. Instead of using a pork leg, pork shoulder is cured, dry rubbed with what is pretty much andouille sausage seasoning, and smoked. The result is a spicy, fatty, ham shoulder that is used in numerous cajun recipes such as jambalaya, gumbo, etouffee, beans and rice, and many more.
Equipment
- Electric Smoker
Ingredients
- 5 lbs boneless pork shoulder cut into 1” thick steaks
- 8 oz sea salt
- 4 oz sugar
- 2 tbsp pink curing salt
- 1/4 cup white pepper
- 1/4 cup cayenne pepper
- 2 tbsp marjoram
- 2 tbsp allspice
- 2 tbsp garlic powder
- 2 tbsp thyme
Wood Chips
- hickory wood chips
Instructions
- Mix together the salt, sugar, and curing salt.
- Dredge each of the pork steaks in the curing mixture.
- Place the pork steaks on a baking pan. Wrap in foil and let cure in the refrigerator for 4 hours.
- After 4 hours, rinse off the cure on each of the pork steaks. Pat dry with paper towels.
- Mix together the white pepper, cayenne, thyme, garlic powder, allspice, and marjoram.
- Season both sides of the pork steaks.
- Preheat your smoker to 225 degrees. Place the pork steaks into the smoker. Smoke for 2 hours until the internal temp reaches 150 degrees.
- Let the tasso cool completely before use.
Watercress Wonton Soup
Watercress Wonton Soup
Watercress is one of the most nutrient-dense leafy greens out there. It is a popular ingredient in many dumpling and wonton recipes, where watercress is dominant, not the meat in the filling. The watercress wontons in this soup are so unbelievably flavorful, you’ll will want to make this a part of your standard diet.
Ingredients
Watercress Wontons
- 8 oz watercress washed; chopped in a food processor
- 6 oz ground pork
- 2 garlic cloves grated
- 1 tsp light soy sauce
- 1 tsp shaoxing cooking wine
- 1 tsp sesame oil
- 1 tsp salt
- 1/4 tsp sugar
- wonton wrappers
Soup Stock
- 4 cups chicken stock
- 4 garlic cloves minced
- 3 green onions chopped
- 1 tsp light soy sauce
- 2 tsp sesame oil
- chili oil optional
Instructions
- Mix together all of the filling ingredients.
- Place a tsp of the filling in the bottom center of a square wonton wrapper. Fold the bottom up half way.
- Squeeze out any air and fold up the wonton like so.
- Take each of the sides and fold underneath to the center, pinching together to seal.
- Use up all of the filling until it is used up. I yielded 45 wontons. Anything that you don’t intend to immediately use, freeze in a single layer on a sheet pan, then store in a freezer bag.
- Place the wontons in a steamer. Steam for 5-6 minutes.
- Place 8 steamed wontons in the bottom of a soup bowl.
- In a small pot, bring all of the soup stock ingredients to a boil.
