Tag: pork
Black Bean Soup with Chorizo
Black Bean Soup with Chorizo
This is a real simple black bean soup with chorizo. I prefer to use dried black beans instead of canned. I prepared my black beans in an Instant Pot, which took 30 minutes without soaking. The bean stock that it creates will be the main stock of the soup, so don’t pour it down the drain. My favorite part of this soup is all of the toppings: fried tortillas strips, crumbled queso, Mexican sour cream, avocado, and cilantro.
Servings: 4
Ingredients
- 1 lb chorizo
- 1/2 cup white onion
- 1 large poblano pepper seeded and chopped
- 2 serrano peppers seeded and thinly sliced
- 2 medium tomatoes diced
- 4 cups cooked black beans with it’s broth
- 1 cup water
- salt to taste
- 1/4 cup cilantro chopped
Toppings
- queso fresco crumbled
- 4 corn tortillas cut into strips and fried
- avocado sliced
- Mexican sour cream
- cilantro chopped
Instructions
- Brown chorizo in a pot over medium high heat for 8-10 minutes.
- Add in the onions and continue to sauté for 2 minutes.
- Add in the poblano and serrano peppers. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Cook for 8 minutes.
- Add in the beans with it’s juices and 1 cup of water. Bring to a boil. Cover. Reduce the heat to medium and simmer for 5 minutes.
- While the soup is simmering, cut 4 corn tortillas into strips. Fry in vegetable oil until crispy and drain grease on paper towel.
Mexican Chorizo
Chorizo is one of my favorite sausages. I’ve made thousands upon thousands of pounds of it as a butcher. Chorizo’s main flavor comes form ancho chili powder, which is very mild. If you are looking to have a spicier chorizo, add cayenne pepper to the mix. Chorizo is great in tacos, eggs, soups, with potatoes, and much more. If you happen to have a Kitchen Aid mixer with the sausage attachment, you can make this into links. Chorizo is even better smoked, like myself.
Ingredients
- 3 lbs ground pork, medium grind
- 20 cloves of garlic minced
- 1 medium white onion grated
- 6 tbsp ancho chili powder
- 3 tbsp paprika
- 2 tbsp salt
- 2 tbsp Mexican dried oregano
- 1 1/2 tsp black pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 3/4 tsp cinnamon
- 3/4 tsp cloves
Instructions
- Mix all ingredients together.
- If not using within 3-4 days, wrap in freezer paper and toss in the freezer.
Spam Musubi
Spam Musubi
Hawaiian’s love Spam. Spam found it’s way to Hawaii after WW2. All Spam really is is ground pork shoulder with hotdog seasoning. This recipe has it’s roots in Japan, where sushi rice is rolled into balls and wrapped in nori; called omusubi. It is said that Japanese soldiers in interment camps created the recipe. Today, you can find musubi everywhere in Hawaii; even at gas stations in plastic containers ready to eat.There are many different variations of Spam musubi. Some have the Spam slices cooked in the soy/sugar sauce, almost making the slices candied. Others will have the sauce brushed on the rice block, then placing the Spam on top. Some recipes will have the Spam rice block wrapped in only an inch of the nori. This particular recipe has the block completely covered in the nori. If you don’t have a musubi press, cut the top and bottoms out of the Spam can and use that as your mold for the rice.
Ingredients
- 2 cups steamed rice steamed with 6 tbsp rice vinegar
- 1 can Spam sliced into 6-8 slices
- 1 tbsp vegetable oil
- 1/4 cup soy sauce
- 1/2 cup sugar
- 3-4 sheets nori
Instructions
- Mix together the soy sauce and sugar. Set aside.
- Slice the Spam into either 6 or 8 slices.
- Heat up the cooking oil on a griddle over medium high heat. Add the spam slices. Cook for 3 minutes a side.
- Pour in the soy/sugar sauce. Cook the spam slices for another 2 minutes a side, making sure the spam is coated in the sauce. Remove from the pan.
- Portion out the rice into 6 or 8 portions, depending on how many spam slices you have. Using a musubi press, press down one portion of the rice.
- The rice block should be firm and hold shape. This will only work if the rice is freshly steamed.
- Add a slice of the spam on top of a rice block.
- Slice a sheet of nori in half.
- Put a slab of rice/spam on the center of the sheet. Fold up each side up, sealing with water.
- Keep them whole if eating as a main course or slice in half if eating as an appetizer.
Authentic Moo Shu Pork
Authentic Moo Shu Pork
I love moo shu pork, but I must admit tha I’ve never had the authentic version. If you are American, you are used to eating the Chinese take out version with pork, cabbage, and wood ear mushrooms served in steamed pancakes with hoisin sauce. The real version isn’t eaten with steamed pancakes and hoisin sauce, but with just steamed rice as a stir fry. The preparation is very similar. A few of the ingredients are different. Once you prep all of the ingredients, the moo shu only takes 5 minutes to make.
Ingredients
Marinade
- 8 oz pork sirloin sliced into strips
- 1 tbsp Shaoxing cooking wine
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
Sauce
- 1/4 cup chicken stock
- 1 tbsp light soy sauce
- 1/2 tsp Chinkiang vinegar
- 1/2 tsp sesame oil
- 1 tsp cornstarch
Stir Fry
- 1/2 cup dried wood ear mushrooms
- 1/4 cup dried lily flower
- 2 large eggs beaten
- 1 small white onion sliced
- 1 tsp ginger minced
- 1/2 cucumber sliced
- 3 tbsp vegetable
Instructions
- Mix all of the marinade ingredients together. Coat the pork in the marinade. Set aside.
- Soak the dried wood ear mushrooms and lily flower in boiling water for 30 minutes.
- Mix all of the sauce ingredients together. Set aside.
- Heat up cooking oil in a wok or a large sauté pan over high heat. Add the pork. Cook for 30 seconds a side. Remove from the pan.
- Add the beaten egg. Scramble and cook for a minute. Remove from the pan.
- Add the onion, cucumber, and ginger. Sauté for a minute.
- Add in the rehydrated mushrooms and lily flower.
- Pour in the sauce. Let thicken for 30 seconds. Add back in the pork and eggs. Cook for 1 more minute.
