Tag: pork
Lion’s Head Meatballs
Lion’s Head Meatballs
In China, there are many different versions of lion’s head meatballs. Some are braised in a soy sauce mixture; some are served in chicken broth instead of with rice. This version is browned in a sauté pan, then steamed. The meatballs turn out extremely tender and flavorful, considering a lot of the fat has been cooked out. Assembling the meatballs is quite easy, as long as you follow the steps of adding the ingredients in the specific order. The meatball mix is going to be a lot wetter than what most people are used to. Use a 1/3 cup measuring cup to equally divide out the meatball mix. Gently roll them into large meatballs. If they are too wet, add a little more breadcrumbs.Since these meatballs are a lot larger then normal, they won’t cook through when they are being browned. That is all right. As long as they are browned on all sides, they will finish cooking in a steamer pot for the last 30 minutes. These meatballs can be stacked on top of each other if the steamer pot isn’t large enough to have a single layer. Serve the meatball with steamed rice.
Ingredients
- 1 lb ground pork
- 4 tbsp water
- 4 tbsp shaoxing cooking wine
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 3 tsp salt
- 1 tbsp sugar
- 1 tsp ginger grated
- 3 green onions finely chopped
- 1 tbsp cornstarch
- 1 cup water chestnuts diced
- 2 large eggs
- 1 tbsp sesame oil
- 1 cup panko breadcrumbs
- 2 tbsp vegeyable oil
Instructions
- Mix the ground pork with the water.
- Mix in the cooking wine, soy sauces, salt, sugar, ginger, cornstarch, and green onions.
- Mix in the eggs and water chestnuts
- Mix in the sesame oil and panko breadcrumbs.
- Using a 1/3 cup measuring cup, scoop up the pork mixture and gently roll into meatballs.
- Heat up cooking oil in a large sauté pan over medium high heat. Brown the meatballs for 5-6 minutes on each side.
- Bring up a large steamer pot to a boil. Line with parchment paper. Add in the meatballs. Steam covered for 30 minutes.
Five Spice Pork Loin Roast
Five Spice Pork Loin Roast
This recipe uses a very basic Chinese spice blend of five spice powder, salt, brown sugar, garlic, and cayenne. This dry rub is great on pork, chicken, beef, lamb, numerous types of fish and seafood, as well as tofu.Let’s talk about pork anatomy. The pork loin can be found bone in or boneless, with boneless being more common. The rib end of the pork loin starts at the very bottom of the shoulder and runs down the whole back of the pig on both sides of the spine. It eventually ends at the top part of the butt, the sirloin. If this was a cow, it would be the ribeye turning into a ny strip turning into sirloin. Take the bone in loin and cut 1” thick chunks out of it, you get bone in pork chops. Starting half way down the pig’s back going towards the butt, on the other side of the rib bone, is the pork tenderloin. The bones that the pork loin sat upon are the baby back ribs.While I do prefer a bone in pork loin roast, you usually have to have them custom cut. There happened to be a sale on boneless pork loin in the bag for $1.99lb, so I really couldn’t pass that up. This pork loin was 4lbs, taking about 80 minutes to roast(20 minutes per lb.) Roasting on a rack helps cook the roast more evenly. Once finished, let rest for 15 minutes before slicing. Leftover pork is great in fried rice, omelettes, tacos, sandwiches, plus countless other uses.
Ingredients
- 4 lb boneless pork loin roast
- 1 1/2 tbsp five spice powder
- 1/2 tbsp brown sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
Instructions
- Mix all of the spices together.
- Preheat your oven to 350 degrees. Rub the spice blend all over the pork loin roast. Place the roast on a rack on a baking pan lined in foil. Roast for 20 minutes per lb.
- Let rest for 15 minutes before carving.
Plum Sauce Spareribs
Plum Sauce Spareribs
Ribs are my specialty. And holy shit…these plum sauce ribs are pretty amazing. These ribs happen to be very sweet. The plum sauce glaze at the end caramelizes on the ribs, giving it a sugary crust. These ribs don’t require any marinating. The sauce that’s poured over the ribs goes on right before you put them in the oven.You can use spareribs or baby backs. It’s up to you. Baby backs are leaner, but spare ribs have more meat on the bones. Both are great in book. Cook baby backs for only 2 hours before you brown them under the broiler. These can also be browned and finished off on a grill. I would put the tin foil rib package on the grill indirectly and let them steam for 2 hours. Take them out of the foil. Then brown them meat side down for 6-8 minutes. Pull them off to the side. Brush with a thick layer of the plum sauce and let that glaze caramelize for the next 20 minutes.
Ingredients
- 4 lb rack of spareribs riblet removed
- 4 green onions cut into 3
- 10 slices ginger
- 1/2 black plum thinly sliced
Plum Sauce Marinade
- 1/4 cup plum sauce
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1/2 tsp 5 spice powder
- 1/4 tsp cayenne pepper
Glaze
- plum sauce
Instructions
- Mix together all of the sauce ingredients.
- Preheat the oven to 300 degrees. Line a baking pan with multiple layers of foil; enough to fold over and completely cover the ribs. Cut the rack of ribs in half. Pour the sauce over the ribs. Place slices of ginger, plum, and green onions over the ribs. Fold the foil over the ribs, making sure that they’re completely covered. Cook for 2 1/2 hours.
- Take ribs out of the oven. Discard all of the toppings.
- Turn the oven to broil. Cook the ribs for 8 minutes, 6” away from the broiler.
- Take the ribs out of the oven and brush them with a generous layer of plum sauce. Turn the oven back down to 300 degrees. Cook for another 20 minutes.
- Damn, son.
