Tag: pork
Sai Ua (Thai Sausage)
Sai Ua (Thai Sausage)
I was a butcher for 14 years. Sausage making was definitely my specialty. I’ve been wanting to make this recipe for quite sometime. I first had this Northern Thai sausage years ago at a local a Thai restaurant. Holy shit was it good! Super spicy. It was served with slices of cucumber and sticky rice. I’ve had it a few times since then, but have never made it at home. If you have the right equipment, it’s fairly easy.To make the curry paste, simply mix all of the ingredients together in a food processor or with an immersion blender. A nice tip when making curry paste: if the paste has turmeric in it, mix that separately in a bowl in last so you don’t permanently dye your food processor yellow.If you are able to grind your own pork, I recommend that you do so. When I make a pork sausage, I like to grind the pork once through on a medium grinding plate. If you don’t, you’ll have to ask your local butcher to do this for you. You can also use fatty ground pork, but that is ground twice through. Either honestly work. I just have my personal preference in texture of sausage.Mix the curry paste into the ground pork along with finely chopped lime leaves, green onion, and cilantro stems. Put on a soaked sausage casing on the sausage horn. Feed the sausage through the sausage horn attachment, keeping the sausage firm but not so tight that you can’t twist it. Pinch the end of the first link. Measure out by hand about 6”. Crimp with your left hand. Twist forward 5-7 times to create your first link. Move down another 6” and crimp, twisting the sausage backwards in the opposite direction. Repeat this process crimping every 6”, twisting forward one link, backwards the next, until all of the sausages have been twisted. You should yield 10-12 sausages. Let the sausages settle for 2 hours before cutting and cooking.There are a couple of different ways you can cook these sausages. You can either grill, broil, or pan fry the sausages. They will only takes 5-6 minutes a side. I highly recommend to not par boil the sausages. Par boiling boils out a lot of the fat and seasoning, ultimately making the sausages dry. I prepared mine on the stove top. To make sure that they get cooked all the way through, put a cover on your pan. I served these with slices of cucumber. The cucumber helps cut through the heat of the sausages.
Equipment
- Kitchen Aid mixer with grinder and sausage attachment
- Food processor or immersion blender
Ingredients
Curry Paste
- 24 dried arbol chilies seeded and ground
- 9 slices galangal chopped
- 3 stalks lemongrass bottom half, chopped
- 1 tbsp ground turmeric
- 1 cup shallots chopped
- 1 head garlic peeled
- zest of 1 lime
- 3 tbsp fish sauce
- 3 tsp shrimp paste
Thai Sausage
- 3 lbs fatty pork shoulder
- 15 lime leaves finely chopped
- 15 cilantro stems finely chopped
- 3 green onions finely chopped
- pork sausage casings
Instructions
- Mix all of the curry paste ingredients together in a food processor or immersion blender. Set aside.
- If using a Kitchen Aid grinder attachment, cut pork shoulder II to small strips. Grind the pork once through using the medium grinding plate.
- Mix in the curry paste, lime leaves, green onion, and cilantro stems.
- Using the sausage stuffer attachment on the Kitchen Aid mixer, put on a soaked sausage casing on the sausage horn. Feed the ground sausage through the stuffer, keeping the links firm, but not over stuffed.
- Pinch the end of the first link. Measure out by hand about 6”. Crimp with your left hand. Twist forward 5-7 times to create your first link. Move down another 6” and crimp, twisting the sausage backwards in the opposite direction. Repeat this process crimping every 6”, twisting forward one link, backwards the next, until all of the sausages have been twisted. You should yield 10-12 sausages. Let the sausages settle for 2 hours before cutting and cooking.
- Heat up 1 tbsp of cooking oil in a small sauté pan over medium high heat. Add in the sausages.
- Cook for 5-6 minutes a side. If you are concerned about the sausage being cooked all the way through, cook with a cover. Let rest for 10 minutes before cutting.
Binagoongan Baboy
Binagoongan Baboy
Binagoongan Baboy is cubed pork belly cooked in shrimp paste, then stewed in vinegar, water, tomatoes, and chilies. It is rich in flavor with a certain funk of pungency in the bestest way possible. Just a warning: making this dish is going to stink your place up. If you live in a 4 plex like I do, the hallways will smell like a pig queefed mists of shrimpy vinegar. While some might be turned off by the smell, I’d stand right behind that pig. This dish is always served with heaping piles of steamed rice and sautéed egg plant.
Ingredients
- 1 tbsp vegetable oil
- 2 lbs skin on pork belly cubed
- 1 medium onion diced
- 6 garlic cloves minced
- 2 tbsp shrimp paste
- 2 medium tomatoes seeded and chopped
- 1/4 cup vinegar
- 1 cup water
- 5 Thai chilies chopped
- 1 tbsp sugar
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Brown the pork belly on all sides; about 8 minutes.
- Add in the onions and garlic. Sauté for 4 minutes.
- Add in the shrimp paste, making sure to coat all of the pork belly. Cook for 2 minutes.
- Add in the tomatoes. Cook for 2 minutes.
- Pour in the vinegar. Simmer uncovered without stirring for 4 minutes.
- Add in the water, chilies, and sugar.
- Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Uncover. Season with salt and pepper. Simmer 0ver medium high heat for 5 more minutes, allowing the sauce to thicken.
Roast Pork and Pineapple
Roast Pork and Pineapple
Pork is the most popular meat in all Latin countries. This recipe consists of dry rubbing the pork and roasting with fresh pineapple and sweet onions. The pork generates a lot of pan juices that gets turned into a pork/pineapple gravy. The gravy is then ladled back over the pork. What sounds better than this? The recipe calls for 4-5lbs of a pork loin roast. I always recommend using bone in, but boneless will work too. I happened to have 4lbs of bone in country style ribs, so I used that instead of a roast. Country style ribs aren’t actually ribs, but the rib end of a pork loin, cut in half to slightly resemble a rib. Both will cook the same way.
Ingredients
Spice Rub
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
Roast Pork and Pineapple
- 1 tbsp olive oil
- 4-5 lbs pork loin roast or bone in country style ribs
- 1 small pineapple cored and sliced into 1/2” thick rings
- 1 sweet onion sliced
- 2 cups pineapple juice
- 3 tbsp butter
Gravy
- 2 cups pan juices from roasting strained
- 1/4 cup heavy cream
- 1 tbsp cornstarch
Garnish
- cilantro chopped
Instructions
- Mix together all of the dry spices.
- Rub the pork down with olive oil and the spice dry rub.
- Preheat the oven to 400 degrees. Lay the pork down the center of a roasting pan. Arrange the onions around the perimeter of the pork, with the pineapple layer across the top. Pour in the 2 cups of pineapple juice. Roast uncovered for 45 minutes.
- Take the pork out of the oven. Cover with foil. Turn the oven down to 300 degrees. Roast for 1 hour. Baste with the juices half way into the hour.
- Take out of the oven and uncover. Place the butter across the top of the pork and let rest for 10 minutes.
- Strain 2 cups of the pan juices into a small pot. Simmer for 10 minutes.
- Mix together the heavy cream and cornstarch. Whisk into the pan juices to make a gravy.
- Serve with mashed potatoes. Ladle the gravy over the pork and potatoes. Garnish with cilantro.
