Tag: pork
Fish Ball Mee Pok Noodles
Fish Ball Mee Pok Noodles
Mee pok are flat egg noodles that are tossed in a sweet and salty sauce and topped with a plethora of ingredients. This particular recipe has fish balls, fish cakes, and ground pork; which is a popular combo sold in Singapore food stalls.
Servings: 2
Equipment
- small mesh strainer
Ingredients
- 2 bundles egg noodles (mee pok)
- 6 fish balls
- 6 slices fish cake
- 1 cup bean sprouts
- green lettuce leaves
Stock
- 6 cups chicken stock
- 1/2 cup dried anchovies
- 1 tsp sugar
- 1 tsp salt
Ground Pork
- 6 oz ground pork
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
Noodle Sauce
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp fish sauce
- 2 tsp chili paste
- 2 tsp black vinegar
- 4 tbsp anchovy stock
Garnish
- green onions chopped
Instructions
- Bring a pot of chicken stock to boil. Add in the dried anchovies. Reduce the heat to medium low and simmer for 30 minutes.
- Strain the stock. Stir in the sugar and salt.
- Add in the fish balls and fish cakes. Simmer on low to keep warm.
Noodles and Sprouts
- Bring a pot of water to boil. Blanch the bean sprouts for 10 seconds. Run unde cold water to cool. Set aside.
- Using a small strainer, drop the noodles into the boiling water. Stir the noodles with chop sticks in strainer while they are boiling. Boil for 2-3 minutes until cooked through. Drain and run under cold water to stop the cooking process.
- Mix together the noodle sauce ingredients.
- Toss the noodles in the sauce.
Ground Pork
- Mix together the ground pork ingredients.
- Scoop a ladle of the anchovy stock over the ground pork. Let sit for 5 minutes.
- Scoop out the fish balls and fish cakes from the stock. Bring to a boil. Place the ground pork in the small strainer and drop into the boiling stock. Cook for 1-2 minutes until the pork is no longer pink.
Assembly
Dynamite Lumpia
Dynamite Lumpia
Time consuming to make-yes. Worth all the effort-absolutely! These dynamite lumpia are an excellent appetizer to make for large gatherings, since no one in their right mind would go through the trouble to make just a couple. Fingerling chilies get stuffed with ground pork, then wrapped in lumpia wrappers and fried. Serve them with your favorite sweet and sour sauce. Make sure to talk up how big of a pain in the ass these are to make to your guests. You will deserve the credit.
Servings: 36 Lumpia
Ingredients
- 1 lb ground pork
- 4 garlic cloves minced
- 3 green onions finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 36 fingerling chilies
- lumpia wrappers
- vegetable oil for frying
Instructions
- Mix the filling ingredients together. Set aside.
- Ising a paring knife, make a long slit down the center of the fingerling chilies, making sure to not cut all the way through. Scoop out the seeds with a teaspoon.
- Stuff each of the chilies with a tsp of the ground pork mix.
- You should yield about 3 dozen .
- Place a stuffed chili in the left center of a lumpia wrapper with the stem sticking out.
- Fold the right side of the wrapper over the chili.
- Fold up the bottom. Wet the top with water and roll to seal.
- Anything you plan on not cooking immediately should be placed on a baking sheet in the freezer. Once frozen, store in gallon sized freezer bags.
- Heat up 1/2” deep of oil in a sauté pan over medium high heat. Add the lumpia to the pan.
- Fry for 4-5 minutes a side until golden brown. Drain grease on a wire rack.
Roast Pork Puffs
Roast Pork Puffs
These roast pork puffs are very reminiscent of Chinese steamed pork bao, except the dough is made out of puff pastry. They are baked instead of steamed, resulting in a buttery flaky exterior.
Equipment
- rolling pin
- muffin pan with liners
Ingredients
- 1 tbsp vegetable oil
- 1/4 cup white onion finely chopped
- 1 tbsp sugar
- 2 tsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 1 1/2 tsp dark soy sauce
- 1/3 cup chicken stock
- 1 1/2 tbsp cornstarch
- 1 cup char siu roast pork finely diced
- 1 sheet puff pastry
- 1 large egg beaten
- 1 tbsp sesame seeds
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the onions for 4 minutes.
- Pour in the soy sauces, oyster sauce, sesame oil, and sugar. Simmer for a minute.
- Whisk in the chicken stock and cornstarch. Reduce the heat to medium low and allow to thicken for a couple of minutes.
- Add in the char siu. Allow the filling to completely cool.
- Roll out the puff pastry sheet on a floured surface.
- Cut into 16 squares.
- Scoop a tbsp of the filling into the center of the pastry square.
- Place another sheet over the top. Crimp the edges with a fork.
- Put each pork puff into a greased muffin liner in a muffin pan. Brush the tops with the egg wash.
- Sprinkle the top with sesame seeds.
- Bake the pork puffs in a preheated 400 degree oven for 15 minutes until golden brown.
Char Siu (Chinese BBQ Pork)
If I was put on death row and asked what the last thing on Earth that I'd like to eat, my final meal, char siu would be on the top of the list. I have loved this bbq pork ever since I was a little kid. My family would order everything with bbq pork in it from the Chinese restaurant that we got take out from. I love this pork so much, I snuck some of the pork in the picture into the movie theatre in a ziplock bag.Char siu is typically made out of pork shoulder. It can be made out of pork sirloin, pork loin, or tenderloin; but they tend to be less juicy than pork shoulder. Fat is a good thing here. You will want a 3lbs. piece of boneless pork shoulder. I purchased a whole bone in shoulder and processed out the coppa roast and the flat iron, If the coppa roast was a beef cut, you'd know it as a chuck eye roast. You don't have to go to this extreme. You can use any part of the shoulder. I just happen to know how to cut these muscles out of the shoulder and use them. Cut the pork shoulder into 2" in diameter chunks with the grain. The char siu gets its color from the red bean curd. If you've ever seen this pork really red, the color will be coming from red food coloring. But I want to avoid food coloring as much as possible. The red color in the bean curd comes from a natural fungus. This pork needs to marinate for at least 3 days.When ready to cook the pork, preheat your oven to 400 degrees. Yes, 400 degrees. Normally when you think of cooking pork shoulder, you cook it low and slow. Not here. It will be tender. Trust me. I was skeptical the first time I tried making this. Roast this for 15 minutes. Pull it out of the oven and brush on the glaze. Roast for 7 minutes. You want to do this for 3 times total. The honey will caramelize the outside while the bean curd juice will give it a nice red color. Once done roasting, let sit for 10-15 minutes before slicing.
Ingredients
- 3 lbs boneless pork shoulder
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 3 red bean curd cubes + 2 tbsp liquid
- 1 1/2 tbsp Chinese 5 spice powder
- 3 tbsp honey
- 3 tbsp Chinese cooking wine
- 3/4 tsp white pepper
- 1 1/2 tsp sesame oil
- 3 garlic cloves minced
Pork Glaze
- 3 tbsp honey
- 1 tbsp red bean curd liquid
- 1 tbsp cooked marinade
Instructions
- Take a 3lb. piece of pork shoulder and cut it into a few long chunks with the grain. Each piece should be around 2″ in diameter. In this picture, I cut out the coppa roast and the flat iron. The coppa roast is the center muscle of the shoulder. If this was beef, you’d know it as a chuck eye roast.
- Mix together the soy sauce, hoisin sauce, red bean curd cubes and liquid, 5 spice powder, honey, cooking, wine, white pepper, sesame, oil, and garlic cloves. Mash the bean curds into a paste. Mix everything thoroughly.
- Add the pork shoulder pieces and the marinade to a gallon sized ziplock bag. Marinate for 72 hours. Turn the bag over every 12 hours.
- Preheat your oven to 400 degrees. Lay the pork shoulder pieces on a rack onto of a foil covered baking sheet. Add a couple cups of water to the baking sheet to prevent smoking. Roast the pork for 15 minutes.
- While the pork is roasting, mix together honey, red bean curd liquid, and some of the marinade. Make sure to cook the marinade in the microwave for a few seconds before mixing in. Now you have your pork glaze.
- After the first 15 minutes of roasting, take the pork out of the oven and brush on the pork glaze. Don’t worry about getting the bottom. Put the pork back in the oven and roast for 7 minutes. Repeat this step 2 more times, for a total of 3 glazes.
- After the final glazing and roasting, let the pork rest for 10-15 minutes before slicing.
