Tag: pork
Cambodian Pork Omelette
Cambodian Pork Omelette
It is definitely an American thing to only eat omelettes for breakfast. But in every Asian culture, omelettes are looked at as a main course and are eaten at anytime of the day. This Cambodian pork omelette is the perfect combination of sweet, savory, and salty. The filling consists of ground pork, onions, green onions, and a small amount preserved cabbage; seasoned with mushroom soy sauce, sugar, and black pepper. Serve this omelette with steamed rice, cucumber, and tomatoes.
Ingredients
- 2 tbsp vegetable oil
- 1/4 large onion finely chopped
- 1 tbsp preserved cabbage
- 1/4 lb ground pork
- 2 tsp sugar
- 1/4 tsp black pepper
- 2 tsp mushroom dark soy sauce plus 1/2 tsp
- 3 large eggs beaten
- 1 green onion finely chopped
Garnish
- cilantro chopped
To Serve
- steamed rice
- cucumber thinly sliced
- tomato thinly sliced
Instructions
- Heat up 1 tbsp of vegetable oil in a nonstick sauté pan over medium high heat. Sauté the onion and preserved cabbage for a minute.
- Add in the ground pork and brown for 6-7 minutes until cooked through.
- Season the pork with the mushroom soy sauce, sugar, and black pepper. Cook for another minute and remove from the pan.
- Beat together the eggs and 1/2 tsp of mushroom soy sauce.
- Heat up the other tbsp of oil in the same nonstick pan over medium heat. Pour in the eggs. Let set for 2 minutes.
- Add the ground pork mixture down one side of the omelette. Top with green onion.
- Fold the other side over the pork.
Hmong Sausage with Purple Sticky Rice
Hmong Sausage with Purple Sticky Rice
This sausage and purple sticky rice is unbelievably good and really easy to make. All of the sausage ingredients get mixed together and formed onto skewers, much like making kofta or koobideh kabobs. You can either broil or grill the sausage skewers for 6-7 minutes a side. The sausage skewers and sticky rice get served with tiger sauce, which contains cilantro, garlic, Thai chilies, lime juice, oyster and fish sauce. It’s actually really spicy, but goes very well with the sausage. This is a great appetizer for parties and is equally great as your main course.
Equipment
- food processor
- metal skewers
- sticky rice steamer basket
- cheese cloth
Ingredients
Hmong Sausage
- 1 1/2 lbs ground pork
- 2 tbsp ginger
- 2 tbsp lemongrass
- 2 tbsp garlic cloves
- 2 tbsp fish sauce
- 2 Thai chilies
- 1 tsp oyster sauce
- 1 tsp salt
- 1 tsp black pepper
Purple Sticky Rice
- 1 1/2 cups sticky rice
- 1/2 cup black sticky rice
Tiger Sauce
- 1 bunch cilantro chopped
- 4 garlic cloves minced
- 3 Thai chilies minced
- 1/4 cup lime juice
- 2 tsp fish sauce
- 1 tsp oyster sauce
Instructions
Tiger Sauce
- Add all of the ingredients to a food processor.
- Process until all of the ingredients are incorporated with each other.
- Refrigerate until ready for use.
Purple Sticky Rice
- Soak the white and black sticky rices in water for at least 8 hours.
- Bring 2” of water to a boil in the bottom of a sticky rice steamer. Line a sticky rice bamboo basket with cheese cloth. Pour in the rice. Fold over the cheesecloth to cover. Place a cover on the steamer basket. Steam for 45 minutes.
Hmong Sausage
- Add the ginger, garlic, lemongrass, and chilies to a food processor.
- Process until evenly chopped.
- Mix in all of the ingredients to the ground pork.
- Depending on the size you’re looking for, form the sausage into 6-8 equal sized meatballs.
- Form each of the meatballs into the shape of a sausage on metal skewers.
- Turn on the oven’s broiler. Place the skewers on a wire rack on a baking sheet lined in foil.
- Broil the sausage for 6-7 minutes a side. Alternatively, you can grill the sausage for the same amount of time.
Char Siu Pork Belly
Char Siu Pork Belly
It’s no secret that I’m obsessed with char siu. So why not apply the marinade to pork belly?! It might take 3 days to marinate, but once ready to cook, the pork belly is ready in under 30 minutes. The skin on the bottom turns crispy while a portion of the fat renders out, making the pork belly super tender and flavorful. Thinly slice and serve as an appetizer or as a main course over steamed rice with a vegetable.
Ingredients
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 red bean curd cube plus 1 tbsp of the juice
- 1 tbsp shaoxing cooking wine
- 1 tbsp honey plus 1 tbsp for the glaze
- 2 tsp 5 spice powder
- 1/2 tsp sesame oil
- 1 garlic clove grated
- 1/4 tsp white pepper
- 1/4 tsp red food coloring
- 2 skin on pork belly slabs 1/2-3/4lb each
Instructions
- Mix all of the marinade ingredients together.
- Marinate the pork belly for 3 days in a storage bag, making sure to squeeze out all of the air.
- Preheat the oven to 400 degrees. Place the pork belly on a wire rack on a baking sheet lined in foil. Bake for 15 minutes.
- While pork belly is baking, add the extra marinade to a pot with a tbsp of honey. Simmer for 5 minutes over medium heat, constantly whisking until it becomes a thick glaze.
- Take the pork belly out of the oven. Brush with the glaze. Return to the oven and bake for 5 minutes. Do this process a total of 3 times.
