Tag: pork
Filipino-Style Lasagna
Filipino-Style Lasagna
Filipinos have their take on lasagna, just like spaghetti. The meat sauce for the lasagna is made the same way as the spaghetti sauce: with ground beef and diced Filipino red hotdogs; with banana ketchup in the tomato sauce to give it the distinct sweetness that makes the lasagna Filipino in flavor. The noodles are layered with meat sauce and a bechamel sauce, then finely topped off with cheese. The lasagna will take 30-40 minutes in a preheated 375 degree oven. Most importantly, let the lasagna rest for at least 20 minutes before cutting into it or you’ll have a plate of slop instead of a nicely layered tower of goodness.
Servings: 8
Equipment
- 9”x13” baking pan; at least 3” deep
Ingredients
- 1 package lasagna noodles prepared according to box
- 1 cup cheddar jack cheese
Meat Sauce
- 1 tbsp vegetable oil
- 16 oz Filipino hotdogs sliced
- 1 small onion diced
- 1 red or green bell pepper diced
- 6 garlic cloves minced
- 3 lbs ground beef
- 24 oz tomato sauce
- 12 oz banana ketchup
- 1 can tomato paste
- 1 cup beef stock
- 2 tsp Italian seasoning
- 2 tsp sugar
- salt and pepper to taste
Bechamel Sauce
- 1/2 cup butter
- 1/2 cup flour
- 4 cups whole milk
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
Meat Sauce
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the hot dogs for 3-4 minutes until browned. Remove from the pan.
- Add in the onions, bell pepper, and garlic. Sauté for 5 minutes.
- Add in the ground beef, breaking up all of the clumps. Cook for 10 minutes. Drain any remaining grease.
- Add in the tomato paste. Cook for 2 minutes. Stir in the tomato sauce, banana ketchup, beef broth, Italian seasoning, sugar, salt, and pepper. Cover. Simmer on low heat for 30 minutes.
- Stir in the hotdogs . Cover and continue simmering for 10 minutes. Let cool.
Bechamel Sauce
- Melt butter in a saucepan over medium heat. Whisk in the flour until there are no remaining lumps. Cook for 2-3 minutes.
- Whisk in the milk, salt, and white pepper.
- Continuously whisk for 7-8 minutes until the sauce is thick and can coat the back of a spoon. Take off the heat.
Lasagna Assembly
- Grease the bottom of a 9×13 baking dish that’s at least 3” deep. Ladle a thin layer of the meat sauce on the bottom.
- Take 4 lasagna noodles and lay them horizontally across the pan; slightly overlapping each other.
- Ladle 1/3 of the meat sauce over the noodles.
- Pour half of the cream sauce over the meat sauce.
- Repeat these steps one more time. Once you are done layering the lasagna, there shoulad be the rest of the meat sauce on top. Cover that with the cheese. Bake in a 375 degree oven for 30-40 minutes; until the cheese is melted and slightly browned on top.
Hickory Applewood Smoked Bacon
Hickory Applewood Smoked Bacon
BACON!!! One of the 3 super meats from my favorite animal, the pig. What are super meats? Bacon, sausage, and ham as far as I’m concerned. Bacon is made out of curing and smoking pork belly. If you are looking for the best price on bellies and want to make a lot of bacon, Costco is the place to go. Whole bellies are $2.99lb. They average between 8-10lbs. A basic cure for bacon will consist of salt, sugar, and pink curing salts, plus whatever other seasonings that you may want to flavor with. The pink curing salts are necessary. Skipping this ingredient will give you smoked pork belly and not bacon. If you are concerned about consuming nitrites, fuck right off then. Go shop at Whole Foods you bloody cunts. The belly will need to be dry rubbed and let to cure in gallon sized storage bags for 1 week. You will need to flip the bag each day while the belly cures to redistribute the marinating juices in the bag. After curing for a week, the bellies will need to dry out for 1 day in the refrigerator.When ready to smoke, let the bellies rest at room temp for an hour. Preheat your smoker to 250 degrees. You can use really any type of wood for smoking bacon. I chose to use a combination of hickory and applewood. Once preheated, throw in your bellies and reduce the smoking heat to 225 degrees. Using a probe thermometer to monitor the internal temperature, smoke the bellies until they reach 150 degrees internal temp. This will take around 3 hours, give or take. Take the bellies out of the smoker and let cool completely. Refrigerate the bacon for a day before slicing. The bacon will keep in the refrigerator for a week and up to 6 months in the freezer.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 8-10 lbs skinless pork belly
Curing Spices
- 9 tbsp sea salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 tbsp black pepper
- 2 tbsp paprika
- 3 tsp pink curing salts
Wood Chips
- hickory wood chips
- applewood chips
Instructions
- Mix together the curing spices.
- Pat dry the whole pork belly.
- Cut the belly in half. Rub the entire belly with the curing spices.
- Place in gallon sized storage bags. Cure in the refrigerator for 7 days. Flip the bags everyday.
- After the bellies have cured for a week, take out of the storage bags. Place on a rack on a baking pan in the refrigerator. Let the bellies dry out for a day before smoking.
- When ready to smoke, let the bellies sit out at room temperature for an hour. Preheat your smoker to 250 degrees according to the manufacturer’s directions. Once it reaches that temp and the wood chips are smoking, throw the bellies in the smoker and turn the temp down to 225 degrees.
- Using a probe thermometer to monitor the internal temperature, smoke the bellies until they reach 150 degrees. This will take around 3 hours, give or take.
- Let cool completely before refrigerating.
- Refrigerate for 1 day before slicing.
- Slice your bacon to the desired thickness of your liking. I slice mine at 1/8”.
Tips For Smoking Bacon
- Pat your pork belly dry before dry rubbing.
- Do not skip adding the pink curing salts to the dry rub. Without them, you will just have smoked pork belly and not bacon.
- Store and cure the bellies in gallon sized storage bags. Cure for a week, flipping the bags everyday to redistribute the marinating juices.
- After 1 week of curing, let the bellies dry out in the refrigerator for 1 day.
- Let the bellies rest at room temperature for an hour before smoking.
- Any type of wood will work for smoking bacon. Whatever you choose will help determine that bacon’s flavor.
- Smoke the bellies at 225 degrees until they reach an internal temperature of 150 degrees. This will take around 3 hours of smoking.
- Let the bacon cool completely before refrigerating.
- Refrigerate for 1 day before slicing.
Canadian Bacon
Tips For Making Canadian Bacon Brine the pork loin for 3 days. You need to add the pink curing salts. If you skip adding them, you will have smoked pork loin and not the hamminess of Canadian bacon. Dry out the pork loin in the …
Smoked Pork Shoulder (Dry Rubbed)
Tips For Smoking A Dry Rubbed Pork Shoulder Rub the pork shoulder in a thin layer of mustard. The mustard acts as a binder, allowing the dry rub to stick better to the pork shoulder. Marinate the shoulder overnight in the refrigerator. Use a bone …
Stir Fried Green Beans with Ground Pork
Stir Fried Green Beans with Ground Pork
This is another great dish that takes minimal effort to prepare and only 10 minutes to cook. Add all the marinade ingredients to the pork. Sauté it for 5 minutes. Add the green beans, bean paste and sugar and sauté for a few minutes more. Serve over steamed rice or noodles.
Ingredients
- 8 oz ground pork
- 2 tbsp Shaoxing cooking wine
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp ginger grated
- 1 tbsp vegetable oil
- 1/4 cup green onions chopped
- 8 oz green beans trimmed and cut into 1” pieces
- 2 tbsp fermented bean paste
- 1 tsp sugar
Instructions
- Season the ground pork with the cooking wine, soy sauces, and ginger.
- Heat up the cooking oil in a sauté pan over medium high heat. Sauté the green onions for a minute.
- Add in the ground pork. Cook for 5 minutes.
- Addin the bean paste, sugar, and green beans. Sauté for a minute.
- Cover. Turn the heat down to medium low. Sauté for 3 minutes.
