Tag: pork
American Chinese Moo Shu Pork
American Chinese Moo Shu Pork
This recipe is the American Chinese version of moo shu pork that you will find at a Chinese takeout restaurant. The ingredients, prep, and cooking are very similar to the authentic version, with cabbage and bamboo shoots replacing the lily flower and cucumber. Once the moo shu is finished cooking, it is served on a moo shu pancake with hoisin sauce. Eat the moo shu like a taco, or eat it as is with steamed rice.
Ingredients
Marinade
- 8 oz pork sirloin sliced into strips
- 2 tsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
Sauce
- 1 tbsp sweet bean paste
- 1 tsp shaoxing cooking wine
- 1 tsp soy sauce
- 1/4 tsp sugar
Stir Fry
- 3 tbsp vegetable oil
- 2 tbsp dried wood ear mushrooms rehydrated
- 2 large eggs beaten
- 1 small white onion sliced
- 1 tbsp ginger minced
- 1/2 cup bamboo shoots
- 1 cup cabbage chopped
Serving Options
- steamed moo shu pancakes
- hoisin sauce
- steamed rice
Instructions
- Mix all of the marinade ingredients together. Set aside.
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a wok pr large sauté pan over high heat. Add in the pork in a single layer. Cook for 30 seconds a side. Remove from pan.
- Scramble the beaten eggs for a minute. Remove from pan.
- Sauté the onions for 1 minute.
- Add in the ginger. Sauté for 30 seconds.
- Add in the bamboo shoots, cabbage, and wood ear mushrooms. Sauté for a minute.
- Pour in the sauce. Let thicken for 30 seconds. Add the pork and eggs back in.
- Cook for 1 more minute.
Adobong Puti
Adobong Puti
This is another Filipino pork belly adobo recipe, except salt is used in place of soy sauce. Instead of having the soy flavor, the salt will help accentuate the vinegar and garlic. Serve this adobong with steamed rice. Garnish with lots of fried garlic bits.What’s great about this recipe other than the flavor is the price. The pork belly costs $4/lb at my asian market. The onion was $0.50. The rice was about $0.50 worth. The fried garlic bits $1. All of the other ingredients are pretty standard to have in your pantry. My point is that you can eat high quality food for less than the price of fast food. Put in the effort to cook more at home and eat out less.
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium white onion sliced
- 6 garlic cloves minced
- 1 lb pork belly cut into large cubes
- 1/2 cup vinegar
- 3/4 cup water
- 2 tsp salt
- 2 tsp black peppercorns
- 3 bay leaves
- 1 tsp sugar
Garnish
- fried garlic bits
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions and garlic, sautéing for 5-6 minutes.
- Add in the pork belly. Brown on all sides for 10 minutes.
- Pour in the vinegar. Simmer for 5 minutes without stirring.
- Add in the water, bay leaves, salt, and peppercorns. Simmer for another 5 minutes.
- Cover and reduce the heat to medium low, simmering for 50 minutes. Uncover and mix in the sugar.
- Cook for another 5 minutes.
Filipino-Style Spaghetti
Filipino-Style Spaghetti
I have to say, when I first learned about this recipe, I was kind of turned off. Hotdogs in a bolognese sauce??? Banana ketchup??? What high ass would come up with such a thing? I was really curious about how this would taste. So I kept an open mind and prepared it. Hands down this is one of the best spaghetti sauces I’ve ever eaten. The sauce is a lot sweeter than traditional Italian bolognese from the banana ketchup. The hotdogs add a smokey, salty, porkiness that is so necessary to the flavor. Give this recipe a try. Seriously, some of the best comfort food that I’ve had in a long time.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 4 Filipino hotdogs sliced
- 1 medium onion diced
- 6 garlic cloves minced
- 1 bell pepper diced
- 1 lb ground beef
- 2 cups tomato sauce
- 1/2 cup tomato paste
- 1 cup banana ketchup
- 1 cup beef stock
- 1 tbsp sugar
- salt and pepper to taste
- 1 lb dry spaghetti noodles cooked
Instructions
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the Filipino hotdogs for 4 minutes. Set aside.
- Sauté the onions, garlic, and bell peppers for 5 minutes.
- Add in the ground beef, breaking up all of the clumps. Brown for 8 minutes.
- Stir in the tomato sauce, tomato paste, banana ketchup, beef stock, sugar, salt, and pepper. Simmer covered over medium heat for 30 minutes.
- Add back in the hotdogs. Simmer for another 10 minutes.
