Tag: pork
Pad See Ew
Pad See Ew
Pad See Ew is a popular noodle stir fry dish that’s indigenous to Southern Thailand. Fresh egg noodles are stir fried with pork, eggs, and Chinese broccoli, seasoned with an oyster/soy sauce mix. Once the dish is finished cooking, a chili garlic vinegar dressing is drizzled over. Once you have all of the ingredients prepped, the stir fry will only take 10-12 minutes to cook. You can make this dish vegetarian by omitting the pork.
Ingredients
Pork
- 1/2 lb pork shoulder thinly sliced
- 1 tbsp soy sauce
Sauce
- 1 tbsp oyster sauce
- 2 tsp fish sauce
- 3 tsp light soy sauce
- 1 1/2 tsp dark soy sauce
Pad See Ew
- 4 garlic cloves minced
- 2 large eggs beaten
- 1 lb gai lan (Chinese broccoli)
- 1 lb fresh egg noodles cooked
- 2 tsp sugar
- 1/2 tsp white pepper
Chili Vinegar Sauce
- 3 Thai chilies finely chopped
- 3 garlic cloves minced
- 1/2 cup vinegar
Instructions
- Marinate the pork in soy sauce for 15 minutes. Set aside.
- Place the Thai peppers, garlic, and vinegar in a blender.
- Purée and set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the marinated pork.
- Cook for 3-4 minutes. Set aside.
- In the same pan, add a little more cooking oil. Turn the heat to medium. Sauté the garlic for 2 minutes.
- Add the beaten eggs and scramble.
- Add in the gai pan and sauté for just 1 minute to slightly wilt.
- Stir in the noodles, the sauce, sugar, and white pepper. Make sure that the noodles are completely coated in the sauce.
- Add the pork back into the noodles. Cook for another minute.
- Pour some of the chili vinegar dressing over the noodles.
Pork Giniling
Pork Giniling
Pork Giniling is an easy 1 pot meal that requires minimum prep work; pretty much cutting up onions, garlic, bell peppers, potatoes, and carrots. Giniling is a ground pork stew with a variety of vegetables in a sweet and spicy tomato sauce. The pork giniling also contains quail eggs and golden raisins. I must admit, I’m not a huge fan of raisins. Once eating this dish, I realized how much I like them in the giniling. They completely rehydrate from the sauce. They’re kind of like little balls of sweetness that pop when you eat them, adding another layer of texture. The quail eggs are my favorite part of the giniling. They add a nice creaminess to this dish and make me we to find more recipes to use them in.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 1 lb ground pork
- 1 tbsp fish sauce
- 1 cup tomato sauce
- 1/4 cup banana ketchup
- 1 cup water
- 1 large potato cut into 1/2” cubes
- 2 small carrots sliced 1/2” thick
- 1 cup frozen peas thawed
- 1/2 cup golden raisins
- 1 can quail eggs drained
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Sauté the onions, garlic, red and green bell peppers for 5 minutes.
- Add in the ground pork. Cook for 8 minutes. Stir in the fish sauce, tomato sauce, banana ketchup, and water. Simmer for 5 minutes.
- Add in the potatoes and carrots. Cover and simmer for 15 minutes until the potatoes and carrots are cooked through.
- Stir in the peas, golden raisins, and quail eggs. Simmer uncovered for 5 minutes. Season with salt and pepper to taste.
Ground Pork Bulgogi Rice Bowl
Ground Pork Bulgogi Rice Bowl
Ground Pork bulgogi is not only full of flavor and inexpensive, but takes less than 15 minutes to make. If you don’t eat pork, you can use ground beef or chicken. Simply mix whatever ground meat that you desire with garlic, onions, soy sauce, mirin, sugar, plum extract, and black pepper. Brown the meat until all of the juices have been cooked up. Take off the heat. Stir in green onions, sesame seeds and oil. That’s it. This goes great over steamed rice or Kalguksu noodles. You can even use in lettuce wraps.
Ingredients
- 1 lb ground pork
- 1 head garlic minced
- 1 medium onion finely chopped
- 4 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1 tbsp plum or apricot extract
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 5 green onions chopped
- 2 tsp sesame seeds
- 1 tsp sesame oil
- steamed rice for serving
Instructions
- Mix together the ground pork, onions, garlic, soy sauce, mirin, sugar, plum extract, and black pepper.
- Heat up vegetable oil in a large sauté pan or wok over high heat. Brown the ground pork mixture for 10-12 minutes.
- Turn off the heat. Stir in the green onions.
- Drizzle the sesame oil and sprinkle the sesame seeds over the ground pork bulgogi.
- Serve over steamed rice. Garnish with more green onions and sesame seeds.
