Tag: pork
Taiwanese Meat Sauce over Rice
Taiwanese Meat Sauce over Rice
Lo bah png is simply a Taiwanese meat sauce that is served over steamed rice. Ground pork is sautéed with shallots and wood ear mushrooms, then simmered in a salty and sweet soy based sauce for an hour. Classic Taiwanese home cooking.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 3 dried woodear mushrooms rehydrated; chopped
- 5 shallots chopped
- 1 lb ground pork
- 2 cups water
- 1/2 cup light soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tsp sugar
- 1/2 tsp 5 spice powder
Garnish
- cilantro chopped
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Sauté the shallots for 3 minutes.
- Add in the ground pork and the wood ear mushrooms. Sauté until the pork id cooked through; about 8 minutes.
- Pour in the water, soy sauce, cooking wine, sugar, and 5 spice powder. Bring to a boil. Reduce the heat to medium and simmer for 1 hour.
Longanisa Sausage
Longanisa Sausage
Longanisa sausages are a staple of Filipino cuisine. You typically see them eaten for breakfast with heaping mounds of garlic fried rice and fried eggs. They have the flavor of pork tocino, sugary and savory, but inside a hog casing. The ingredients in the sausage are your common everyday ingredients that just about every kitchen has, minus the pork casings. Once they are stuffed and twisted, simmer the sausages in water until it evaporates. Then let the sausages brown in their own fat for a few minutes a side.
Equipment
- sausage stuffer
Ingredients
- 3 lbs coarse ground pork
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp rice cooking wine
- 1 head garlic peeled and minced
- 1/2 cup brown sugar
- 1 tbsp salt
- 2 tsp paprika
- 2 tsp black pepper
- sausage casings
Instructions
- Mix the dry ingredients together. Mix the wet ingredients together.
- Add the wet and dry ingredients along with the garlic to the ground pork. Mix by hand for a couple of minutes making sure that everything is incorporated. Refrigerate for an hour before stuffing.
- Stuff the sausage into the casings. Twist to either 4” or 6” in length.
- Let the sausage rest for an hour before cutting.
- Add a cup of water to a sauté pan with the sausages. Simmer until the liquid has evaporated.
- Allow the sausages to brown in their own fat for a couple of minutes a side.
Filipino-Style Pineapple Glazed Ham
Filipino-Style Pineapple Glazed Ham
Since buying a smoker, I’ve really enjoyed curing my own hams. It costs a fraction of the price and tastes so much better then anything store bought. This particular recipe poaches the ham with pineapple juice, 7up, and dark beer, then bakes in the oven with a thick pineapple glaze. It’s fairly straight forward in preparation. The most important part of the recipe is to make sure that the ham is completely submerged when poaching to ensure that it gets the full flavor equally throughout.
Ingredients
- 1 bone-in ham between 4-8lbs
- 6 cups pineapple juice
- 3 cups 7up or Sprite
- 2 cups dark beer
- 1 cup brown sugar
- 2 tbsp salt
- 1 head garlic
- whole cloves
Pineapple Glaze
- 2 cups ham poaching liquid
- 1 cup crushed pineapple
- 3/4 cup brown sugar
- 1/4 cup Dijon mustard
Instructions
- In a large stock pot, bring the pineapple juice, 7up, dark beer, garlic, brown sugar, and salt to a boil.
- Add in the ham. Simmer over medium heat for 1 hour.
- Place the ham on a rack on a baking sheet lined in foil. Stud the ham with whole cloves.
- To prepare the pineapple glaze, mix all of the ingredients together in a small pot.
- Simmer over medium heat for 15-20 minutes until the glaze has thickened.
- Preheat the oven to 350 degrees. Pour the glaze over the entire ham. Bake for 30 minutes.
- Let the ham rest for 15 minutes before carving.
