Tag: pork
Pork Belly and Ginger Stir Fry
Pork Belly and Ginger Stir Fry
This is the first Hmong recipe on stonedsoup.net! Pork belly ginger stir fry is a classic Hmong dish that is easy to prepare and is ready in 15 minutes. All you need to do is dice up some pork belly. Sauté it until brown. Add in garlic and lemongrass and sauté. Then a chilies, lime leaves, and large amount of julienned ginger. Cook that for 5 minutes. Stir in your oyster sauce. Turn off the heat and stir in cilantro and green onions. This whole meal costs about $10 to make and can serve up to 4 people.
Ingredients
- 1 1/2 lbs pork belly diced
- 1 1/2 tsp salt
- 3 lemongrass finely chopped
- 8 garlic cloves mincdd
- 1 cup ginger peeled and julienned
- 8 lime leaves finely chopped
- 2 Thai chilies finely chopped
- 1 cup cilantro chopped
- 1 cup green onions finely chopped
- 2 tbsp oyster sauce
Instructions
- Sauté the pork belly in a sauté pan over medium high heat for 8 minutes. Season with salt.
- Add the garlic and lemongrass. Sauté for 2 minutes.
- Stir in the ginger, chilies, and lime leaves. Sauté for 5 minutes.
- Add in the oyster sauce. Cook for 1 minute.
- Turn off the heat. Stir in the cilantro and green onions.
Bison Fry Bread Tacos
HISTORY AND CONTROVERSY OVER FRY BREAD The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New …
Cachitos
Cachitos
Cachitos are little Venezuelan ham croissants that are eaten for breakfast. These particular croissants are closer to a dinner roll in texture, but nothing short of deliciousness.
Equipment
- standing mixer dough hook
- rolling pin
Ingredients
- 4 tbsp butter
- 4 tbsp lard
- 1 cup whole milk
- 1 tsp salt
- 1/2 cup sugar
- 1 tbsp instant yeast
- 2 large eggs
- 4 cups flour
- 1 lb deli ham cut into strips
- 1 egg white mixed with 1 tsp sugar
Instructions
- Bring the milk just to a boil. Pour over the butter and lard in the standing mixer bowl and allow to melt.
- Add 1 cup of flour, salt, sugar, and eggs. Mix with the dough hook attachment on low speed.
- Add the yeast and the rest of the flour. Beat on medium speed.
- Knead dough for 5 minutes.
- Cover the bowl with plastic wrap and allow to rise for 2 hours in a warm place.
- Punch down the dough.
- Lightly flour a clean surface. Cut the dough into 4 equal pieces.
- Roll out into an 8” cylindrical disc.
- Cut into 4 triangular pieces.
- Lay ham across the outer edge of the dough.
- Roll the dough towards the triangular point.
- You should yield 16 croissants.
- Place the croissants on 2 baking sheets. Brush with melted butter. Cover and allow to rise for another hour.
- Preheat the oven to 375. Brush with the egg white/sugar mixture. Bake for 15-20 minutes.
Chinese “Spaghetti Bolognese”
Chinese “Spaghetti Bolognese”
Here is a dish that you won’t find in any Chinese restaurants. Chinese “spaghetti bolognese” is another great example of home cooking that is whipped up in 30 minutes. You can use ground pork, beef, chicken, turkey, and even shrimp as your protein.
Ingredients
- 1 lb dry spaghetti prepared according to package directions
- 2 tbsp vegetable oil
- 24 oz ground pork or ground beef
- 1 medium onion finely diced
- 5 garlic cloves minced
- 1 tbsp shaoxing cooking wine
- 4 cups chicken stock
- 1/3 cup oyster sauce
- 1/4 cup light soy sauce
- 1 tsp dark soy sauce
- 2 tsp sesame oil
- 1/4 tsp white pepper
- 2 cups frozen peas
- 1/4 cup cornstarch mixed with 1/4 cup of water
Instructions
- Heat up the oil in a large saucepan over medium high heat. Add in the ground pork and brown for 8 minutes.
- Add in the onions and garlic. Cook for 5 minutes.
- Pour in the shaoxing wine, chicken stock, soy sauces, oyster sauce, sesame oil, and white pepper. Simmer for 10 minutes.
- Stir in the peas. Cook for a minute.
- Pour in the slurry. Let thicken for a minute or two.
- Toss the pasta with the sauce. Cook for 2 minutes.
