Tag: pork
Dong Po (Chinese Braised Pork Belly)
Dong Po (Chinese Braised Pork Belly)
Dong Po is braised pork belly that was named after the Song Dynasty poet and gastronome, Su Dongpo. This pork belly is sweet and rich in flavor. The pork is traditionally cut into 2″x2″ cubes. For this recipe, I use sliced skin on pork belly since my local asian market didn’t have any whole belly to cut. The hard boiled eggs are not traditional, but I added them because I like the texture complexity that hard boiled eggs add with pork belly. Dong po can be served over steamed rice, rice noodles, or just by itself.
Servings: 2
Ingredients
- 1 lb skin of pork belly sliced, cut into chunks
- 4 slices of ginger
- 1 cup rice cooking wine
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 1/2 oz rock sugar
- 4 hard boiled eggs
Instructions
- Blanch your pork belly for 1 minute to get rid of any impurities. Drain and set aside.
- In a large skillet, sear the pork belly pieces. Remove from skillet.
- In the same skillet, stir in the light and dark soy sauces, cooking wine, and ginger. Bring to a simmer and add in the rock sugar.
- Make sure all of the rock sugar is dissolved. Add in the pork belly. Simmer covered on medium heat for 90 minutes.
- Uncover. Add the hard boiled eggs and simmer for another 15-20 minutes,
- After the final simmering, the sauce should have reduced and thickened. This can be served over rice, noodles, or just by itself.
Filipino Adobo with Pork Belly and Caramelized Pineapple
Filipino Adobo with Pork Belly and Caramelized Pineapple
So what is adobo? when you think of adobo you think of Spanish, Portuguese, and Mexican cuisines. It’s literally Spanish translation is marinade. It was used as a preservation by using vinegar. Ever see cans of chipotle peppers in adobo sauce? The peppers are sitting in a mix of pureed tomato, peppers, garlic, salt, and vinegar. So how did it make it’s way to the Philippines? Spanish colonialists settled in the Philippines in the 16th century. The difference in Filipino adobo is salty, sweet, and sour, while Spanish and Mexican adobo uses tomato, chilis, paprika, oregano, and will be a lot spicier.
Servings: 4
Ingredients
- 2 lbs skin on pork belly
- 1/2 medium white onion diced
- 8 garlic cloves minced
- 1/2 cup coconut milk or cream
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 2 tbsp sugar
- 1 tsp black pepper
- 3 bay leaves
- 2 cups cubed fresh pineapple
- vegetable or canola oil
- 3 green onions chopped
Garnish
- cilantro chopped
Instructions
- In a large skillet over medium high heat, add the cooking oil. Sear the pork belly for 4 minutes a side. Place pork belly in a bowl and set aside.
- In the same skillet, sauté the onions for a minute.
- Add the garlic and cook for another minute.
- Add the coconut milk/cream. Scrape off all of the brown bits from the bottom of the pan.
- Stir in the soy sauce, vinegar, sugar, black pepper, and bay leaves. Then add in the pork belly. Simmer on low for 90 minutes.
- While the pork is simmering, heat up an oiled skillet over medium high heat. Add the pineapple.
- Sauté for 5-6 minutes a side until you get some color out of the pineapple.
- After the 90 minutes of simmering of the pork belly, stir in the caramelized pineapple. Simmer for another 10 minutes.
- Turn off the heat. Stir in the green onions.
- Serve with jasmine rice, Garnish with cilantro.
Japanese Curry with Pork Tonkatsu
Japanese Curry with Pork Tonkatsu
Have you ever gone grocery shopping and walked down the international aisle and have seen a box on the top shelf that says “Golden Curry”? Up until a couple of months ago, I had no idea what it was. I was google mapping in L.A. looking for restaurants to eat at and I stumbled across one that specializes in Japanese curry. I had never heard of Japanese eating curry before, so I went and gave it a try. This place was hoppin. They had what seemed to be an endless combination of how to eat this curry gravy; over rice, udon noodles, with every type of meat you can think of. I saw one on the menu with pork tonkatsu and an omelette over rice covered in the curry gravy. So that’s what I ordered. It was brought out to me on a very large plate. It was definitely enough for 2+ people. It was so tasty, I just had to learn how to make it. So I did some research in to how to make this curry. It just so happens that Japanese curry is extremely popular in Japan and is typically eaten with sticky white rice. Reading further on, most people buy Golden Curry roux cubes. So that’s what that box was that I’ve been seeing my whole life, not knowing what the hell it was. The first time I made Japanese curry, I bought a box of Golden Curry, medium heat. It was really good, but a little too salty. It is very addicting. Has a great pepperiness to it. I looked into making the curry roux homemade. Possibly the easiest thing to make. No reason to ever buy the remade curry roux cubes again. It turned out amazing. Less salty but really flavorful. You can adjust the heat with cayenne. I recently made this again with chunks of bone in Japanese fried chicken thighs. After eating this, you will make sure that you always have garam masala and curry powder in your cupboard.
Servings: 2
Ingredients
Pork Tonkatsu
- 2 pork cutlets (sirloin or loin) 6-8 oz each
- 1/2 cup flour
- 1 large egg beaten
- salt and pepper
- 1 cup panko bread crumbs
- vegetable or canola oil for frying
Japanese Curry
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2-1 tsp cayenne
- 4 cups water
- salt to taste
- rice for serving
Omelette
- 2 large eggs beaten
Instructions
Pork Tonkatsu
- If needed, hammer down your pork cutlets to 1/2″ thickness. Season both sides with salt and pepper.
- Prep your flour, egg, and panko bread crumbs. Dredge your pork cutlet in flour on both sides first. Then into the egg on both sides. Then finally the panko bread crumbs. Shake off any excess.
- In a large sauté pan, adda 1/4 cup of cooking oil and tea over medium high heat. Add the pork cutlets. Fry for 5-6 minutes on the first side.
- Flip the cutlet. Cook for another 5-6 minutes. Let rest on a paper towel.
Japanese Curry
- In a large sauté pan on medium heat, melt the butter. Add in the flour and cook for 2 minutes.
- Stir in the garam masala, curry powder, and cayenne. Cook for 1 minute.
- Whisk in 4 cups of water.
- Let the curry simmer for 12-15 minutes on medium low until it thickens to a gravy consistency.
- Cook the beaten egg in a pan into an omelette. Put the omelette on top of rice. Put the cutlet next to that. Ladle over the Japanese curry over everything.
