Tag: pork
Pork Belly Rice Bowl
Pork Belly Rice Bowl
If you live on a tight budget and but don’t want to sacrifice eating a quality meal, have I got the recipe for you. The pork belly is marinated in a Korean soybean paste based marinade for only a half an hour, then grilled and eaten over steamed rice with a soft boiled egg. This couldn’t be simpler to make.Let’s talk about the price points of this recipe of the main ingredients: – The pork belly that I bought is $3.99lb. Costing $3 for 12 oz. – The rice cost $1.49 for a 1lb bag. I used half of it. $.75. – I bought a dozen eggs on sale for $.49, costing $.04 an egg = $.08 – The green onion cost $.50 a bunch. Needing only 1, it cost $.10. All the other ingredients are something that I always have on hand because I eat this type of food for every meal almost everyday. So, for 2 large servings of this rice bowl, it cost around $4 to make. You can’t find food of this quality for this price eating out anywhere. With very minimal investment needed, buy some of these ingredients that you might not normally use like rice cooking wine, soy sauce, soy bean paste, and sesame oil. This particular marinade works on pretty much any type of meat. If you want to add in more vegetables, please do. Carrot, onion, cabbage, bok choy, mushrooms, would all be great additions.
Servings: 2
Ingredients
- 3/4 lb skin on pork belly 1/4” thick
- 1 1/2 tbsp doenjang soy bean paste
- 2 tbsp soy sauce
- 2 tbsp rice cooking wine
- 2 tbsp honey
- 2 tbsp grated onion
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tsp minced ginger
- 1 tsp cracked black pepper
- 2 soft boiled eggs
- 1 green onion finely chopped
- 4 cups steamed rice 2 cups per serving
Instructions
- Mix all of the marinade ingredients together.
- Add in the pork belly pieces. Marinate for at least 30 minutes.
- While the pork belly is marinating, bring a pot of water up to boil. Add in 2 eggs. Boil for 6 minutes. Remove from the water and put in an ice bath. Set aside.
- Heat up cooking oil in a grill pan or a griddle over medium high heat. Shake off the excess marinade from each pork belly slice, add them to the griddle in a single layer.
- Cook the pork belly slices for 4-5 minutes a side, until they are almost crispy.
- Add 1 cup of steamed rice to a bowl. Fan out slices of the pork belly around the edges of bowl. Carefully slice the soft boiled egg in half and place in the center. Garnish with green onions.
Toyomansi Pork Spareribs with Calamansi Banana Ketchup Glaze
Toyomansi Pork Spareribs with Calamansi Banana Ketchup Glaze
Seriously, one of the best rib recipes I’ve ever made. I’ve been obsessed with toyomansi marinade for a couple of weeks now. I was thinking to myself that this would be amazing on ribs with the calamansi/banana ketchup glaze that I put on some chicken thighs. Was I right. I am always partial to spare ribs over baby back ribs, but both will turn out delicious whichever ones you choose. Cook baby backs for 2 hours instead of 2.5 hours before you broil them. These ribs are also great on the grill. Cook them indirectly first, wrapped in foil. Take them out of the foil when you are ready to char them, cooking directly over the flames. Then move them back to the side cooking indirectly. Brush on several layers of the glaze every 10 minutes.
Ingredients
Toyomansi Marinade
- 2 cups calamansi juice
- 1 cup soy sauce
- 6 garil cloves minced
- 2 tsp black pepper
- 3-4 lb rack of spareribs
Calamansi Banana Ketchup Glaze
- 1/2 cup calamansi juice
- 1/2 cup banana ketchup
Instructions
Toyomansi Marinade
- Mix together all of the marinade ingredients.
- Cut your rack of ribs in half. It will be easier to manage this way.
- Place your ribs and the marinade ina gallon sized ziplock bag. Marinate for 24 hours.
Toyomansi Pork Spareribs
- Preheat your oven to 300 degrees. Line a baking sheet with a couple layers of foil. Place the ribs on the foil like so, making sure to not overlap.
- Wrap the ribs up in the foil like a package. Bake for 2 1/2 hours.
- Take the ribs out of the oven. Open up the foil package.
- Turn on your oven’s broiler. Move the oven rack 6” away from the broiler. Broil your ribs for 8-10 minutes until they get a slight char.
- While the ribs are broiling, mix together the calamansi juice and banana ketchup to make your glaze.
- Turn your oven back down to 300 degrees, putting the oven rack back in the center of the oven. Brush on a thick layer of the glaze. Bake for 10 minutes. Glaze the ribs again and bake for another 10 minutes.
- Take the ribs out of the oven and brush with one more layer of glaze. Let rest for 10 minutes before serving.
- Cut in between the bones. Serve with garlic fried rice.
Toyomansi Pork Chops
Toyomansi Pork Chops
Toyomansi is a classic Filipino sauce and marinade consisting of calamansi juice and soy sauce. The flavor is enhanced by adding aromatics such as garlic, shallots, or onions. While mostly used as a dipping sauce for meats, it is an amazing marinade that works well with pork, chicken, fish, and shrimp. I added a couple of Thai chilies, which isn’t traditional, to give it a little heat. Omit if you don’t want the spice.For this recipe, I used 1” thick bone in pork chops. You can use thinner or thicker chops if you’d like. That’s really up to you. Make sure to adjust the cooking time. I guess if you want to be a little bitch, you can use boneless chops. If you don’t want to broil the pork chops, you can bake them in the oven at 400 degrees for 20 minutes, flipping them half way. These chops can be pan fried over medium high heat for 6-7 minutes a side. They are even better on a grill. Cook them directly for 5 minutes a side. Regardless of how you choose to cook the pork chops, make sure to let them rest for 5-10 minutes before serving to allow the juices to redistribute.
Ingredients
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/4 tsp black pepper
- 2 thai chilies (optional) finely chopped
- 2 1” thick bone in pork chops
Instructions
- Mix all of the marinade ingredients together.
- Pour the marinade over the pork chops in a ziplock bag. Marinate for 4 hours.
- Turn on your oven’s broiler with the oven rack 6” away. Place the pork chops on a rack on a baking sheet lined with foil. Broil your pork chops for 6 minutes a side.
- Let the pork chops rest for 5 minutes before serving.
- Serve with steamed rice.
