Tag: pork
Five Spice Pork Chops
5 Spice Pork Chops
5 Spice powder is used a lot in Chinese and Vietnamese cuisine. So what is 5 spice powder? It is a combination of cloves, fennel, cinnamon, star anise, and peppercorns. I can’t think of anything better to put 5 spice on than pork! When choosing pork chops, I like to use 1″ thick bone in chops. They tend to dry out easier if they are thinner. It is really up to your personal preference though. I will also recommend to not use boneless pork chops. You are doing a disservice to the pig that gave it’s life for you to eat and to yourself. Bone in cuts are more flavorful and are more moist than boneless. So gnaw on that bone. Do it.
Ingredients
- 2-3 1″ thick bone in pork chops
5 Spice Marinade
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1/2 tbsp pork boullion
- 1/2 tsp 5 spice powder
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 2 star anise pods
- 1 stalk lemongrass finely minced
- 2 garlic cloves minced
- 1 shallot minced
Instructions
- Mix together the fish sauce, soy sauce, sugar, pork bouillon, 5 spice powder, sesame oil, and black pepper is a bowl.
- In a mortal and pestle or food processor, pound the garlic, lemongrass, and shallots into a paste.
- Add the paste to the rest of the marinade.
- Pour the marinade over the pork chops. Add the star anise. Marinate for 2 hours, preferably overnight.
- When ready to cook, preheat your oven to 350 degrees. Place your pork chops on a rack on a baking sheet covered in foil.
- Bake for 25 minutes or until the pork reaches an internal temperature of 150 degrees. Let rest for 5-10 minutes before serving.
- Get in my belly!
Caramelized Pork Riblets
Caramelized Pork Riblets
Caramelized pork ribs is a classic Vietnamese dish. It is fairly simple to make. I decided to use pork riblets, since they are $1.99lb. You can use spare ribs or baby back as well. Make sure to cut them in-between the bones to help speed up the cooking process.One of the most important steps in making the ribs is to blanch them for a couple of minutes before marinating. If this step is skipped, your ribs will have a layer of scum film over them. I’ve noticed this step is used in pretty much all Asian cuisine when braising pork ribs. This gives the pork a “cleaner” taste and presentation.
Servings: 2
Ingredients
- 2 lbs pork riblets
- 1 large shallot minced
- 3 garlic cloves minced
- 1 tbsp pork boullion
- 2 tbsp fish sauce
- 1 tsp black pepper
- 3 tbsp sugar
- 1 cup coconut water
- 1 green onion chopped
Instructions
- Cut the pork riblets into individual bite sized pieces in-between the bone.
- Place the riblets into a pot of boiling water for 3 minutes. This will allow the scum and other impurities to float to the top.
- Drain the riblets and run under cold water, individually washing each riblets of any scum film.
- In a large bowl, mix together the shallots, garlic, pork bouillon, fish sauce, black pepper, and 1 tbsp of sugar.
- Add in the riblets, among sure they are evenly coated with the marinade. Marinate for at least 2 hours, preferably overnight.
- In a large sauce pan over medium heat, add 2 tbsp of sugar.
- Constantly stir the sugar until it starts to caramelize. Make sure it doesn’t burn.
- Stir in the marinated riblets with all of the juices and marinade. Add 1 cup of coconut water.
- Bring to a boil. Cover. Reduce the heat to low. Simmer for 30 minutes.
- After the 30 minutes is up, uncover the sauce pan and simmer for at least another 20 minutes, allowing the sauce to thicken. Garnish with green onion.
- Enjoy with a side of chili oil stir fried rice noodles.
Pork Riblets in Salsa Verde (Instant Pot)
Pork Riblets in Salsa Verde (Instant Pot)
Another great recipe featuring the Instant Pot. Pork riblets in salsa verde is a fairly easy and very inexpensive meal to make in 1 pot. Pork riblets are cut from the baby back and spare ribs. They are sold for $1.99lb at my local asian market. This meal cost less than $10 to make and serves 2-3 people. If you want to use spare ribs or baby backs, please do. They cost a little bit more, but do have more meat on them. I recommend cutting the ribs in-between the bone so you have individual ribs. They also cook a lot faster.If you don’t have a pressure cooker, you can make this in a large sauce pan on the stove top. The ribs will have to simmer covered for at least an hour instead of 30 minutes in a pressure cooker. Either way, it’s a win/win in the end.
Ingredients
- 3 lbs pork riblets, spare ribs, or baby backs
- 6 garlic cloves
- 1/2 medium onion
- 1 tbsp vegetable or canola oil
- 2 cups chicken stock or water
- 2 cups roasted salsa verde
- 1/2 cup pork riblet braising liquid
- 2 tsp black pepper
- 2 tsp salt
Instructions
- Turn your Instant Pot to the sauté setting on high heat. Add 1 tbsp of cooking oil. Cut your ribs into individual bones. Add the ribs, onions, and garlic to the Instant Pot. Cook until browned, 8-10 minutes. Add the chicken stock. Turn the Instant Pot to the pressure cooker setting on high or 30 minutes.
- After 30 minutes, the ribs should be very tender.
- Drain the riblets of the cooking liquid, saving about a 1/2 cup, Turn the pot back to the sauté function on medium heat.
- Add in 2 cups of salsa verde, salt, and pepper.
- Simmer for 5 minutes.
- Try not to eat all 3lbs of ribs at once!
