Tag: pork
The Best Italian Sausage Meat Sauce
The Best Italian Sausage Meat Sauce
I love me a good meat sauce; whether it’s ground beef or in this case, Italian sausage. Once you try this sauce, there will be no reason to buy jarred pasta sauce again. This meat sauce is obviously great over any pasta of your liking; mine being linguine; but is also a great base for lasagna and even pizza.
Ingredients
- 2 tbsp olive oil
- 1 lb pork Italian sausage
- 1 small yellow onion
- 1 head garlic minced
- 8 oz crimini mushrooms sliced; optional
- 1/2 cup tomato paste
- 2 lbs roma tomatoes diced
- 1/4 cup fresh oregano chopped
- 1/2 cup Italian basil chopped
- 2 tsp salt
- 1 tbsp crushed red pepper optional
- 1 lb linguine prepared according to box directions
- parmesan cheese shredded
Instructions
- Brown your Italian sausage in olive oil in a large saucepan over medium heat for 8 minutes. Remove the Italian sausage from the pan.
- Add in the onions, garlic, and optional mushrooms. Cook for 5 minutes.
- Stir in the tomato paste. Cook for 2 minutes.
- Add in the diced tomatoes, oregano, basil, salt, and optional crushed red pepper. Cover and cook for 10 minutes.
- Stir in the Italian sausage.
- Cover and simmer over medium low heat for 10 minutes.
Miso Marinated Pork Belly
Miso Marinated Pork Belly
In Japan, misozuke refers to the marinade being miso-based, as opposed to kasuzuke being a sake-based marinade. The natural enzymes in the miso help break down the tissue in meat, helping to tenderize. For the protein, I used thinly sliced pieces of pork belly, but you could also use thin sliced pork loin. For optimal flavor, the pork should be marinated for at least 1 day, but no more than two. There are several approaches to can go about cooking the pork. The best in my opinion is to either grill or broil. You could even pan fry the pork if you wanted. Since the pork is so thin, it will take only a couple of minutes a side to cook. My pork belly took about 4 minutes a side. Serve the pork misozuke as an appetizer or as your main course over steamed rice with a side salad to help balance out the richness.
Ingredients
- 1 lb pork belly sliced 1/4” thick or less
- 2 oz miso paste
- 1 tbsp mirin
- 2 tsp honey
- 1 tsp soy sauce
Garnish
- green onions chopped
Instructions
- Whisk together the marinade ingredients.
- Marinate the pork belly in the miso marinade for 1 day.
- Preheat your broiler. Lay the pork belly on a rack on a baking sheet lined in foil.
- Broil for 4 minutes a side. Alternatively, you can grill the pork belly over charcoal or gas for the same amount of time.
Hmong-Style Larb
Hmong-Style Larb
Larb comes in many forms and spellings. This pork salad is popular all over Southeast Asia in countries such as Vietnam, Thailand, and Laos. It is herbaceous, pungent, and has a refreshing taste. Larb is served with green leaf lettuce, eaten as a wrap. The best part of larb is the toasted rice powder that adds a slight crunch
Equipment
- Spice grinder
Ingredients
- 3/4 lb ground pork
- 2 tbsp fish sauce
- 2 tsp ginger minced
- 1 garlic clove minced
- 1 lime zested and juiced
- 1 stalk lemongrass minced
- 2 Thai chilies minced
- 1/2 tsp salt
- 1/2 tsp sugar
- 3 green onions thinly sliced
- 1 cup cilantro roughly chopped
- 1/3 cup mint
- 1 cup cucumber chopped into small cubes
- 1 drizzle sesame oil
- green leaf lettuce for serving
Toasted Rice Powder
- 1/4 cup jasmine rice
Instructions
- Add the rice to a small skillet over medium heat. Gently toast the rice for 5 minutes until it is golden brown. Allow to cool.
- Add the toasted rice to a spice grinder.
- Grind into a powder. Set aside.
- In a sauté pan, brown the pork over medium high heat for 8 minutes. Drain any grease from the pan.
- Toss all of the ingredients together in a bowl.
