Tag: pork
Peev Choj
Peev Choj
Peev choj, pronounced “peng chaw”, is the Hmong equivalent of the famed Korean noodle dish japchae. This dish uses sweet potato noodles, also known as glass noodles. The noodles are stir fried with pork, bamboo shoots, carrots, and mushrooms and tossed with a savory soy/oyster/fish sauce.
Ingredients
Sauce
- 1/3 cup light soy sauce
- 1/3 cup oyster sauce
- 1/4 cup fish sauce
- 1/2 tsp black pepper
Stir Fry
- 1 lb ground pork
- 1 medium carrot julienned
- 4 oz oyster mushrooms sliced
- 1 cup red cabbage or bamboo shoots; chopped
- 4 green onions chopped
- 14 oz dried sweet potato noodles
- 1/2 bunch cilantro chopped
Instructions
- Mix the sauce ingredients together. Set aside.
- Bring a pot of water to boil. Cook the sweet potato noodles according to package directions. Drain and rinse under cold water. Set aside.
- In a large wok or sauté pan, brown the pork over medium high heat for 6 minutes.
- Add in the cabbage and mushrooms. Cook for 5 minutes.
- Add in the noodles and carrots.
- Pour in the sauce. Cook for 2 minutes.
- Turn off the heat. Stir in the green onions and cilantro.
Pueblo Posole
Pueblo Posole
The origin of posole can be traced back to the Aztecs of Tenochtitlan. It is said after a human’s heart was removed after ritual sacrifice, the rest of the body was chopped up and cooked with maize; eaten as an act of religious communion. After the Spanish conquest of Aztecs in 1521, cannibalism was banned. Pork became the protein of choice.Today, posole is a staple of indigenous Pueblo communities of Colorado, Utah, Arizona, and New Mexico. Pork shoulder gets stewed with chilies and hominy. The posole is served with fry bread and topped with a large variety of garnishes such as green onions, cilantro, chilies, radishes, avocado, just to name a few.
Equipment
- Spice grinder
Ingredients
- 2 lbs pork shoulder cut into small pieces
- 4 cups water
- 4 dried chilies
- 1 tsp oregano
- 1 small onion finely chopped
- 6 garlic cloves minced
- 1 tsp cayenne pepper
- 1 tbsp cumin seeds
- 3 cups hominy
- 2 tsp salt
- 1 tsp black pepper
Fry Bread
- 2 cups flour
- 1/2 tbsp baking powder
- 3/4 tsp salt
- 3/4 tsp vegetable oil plus more for frying
- 3/4 cup warm water
Garnishes
- green onions chopped
- cilantro chopped
- lime wedges
Instructions
- Simmer the pork, onions, and garlic with 4 cups of water in a large pot over medium heat for 90 minutes.
- Grind the dried chilies and cumin in a spice grinder.
- Add to the pork along with the hominy and the rest of the seasonings.
- Simmer for 30 more minutes.
Fry Bread
- Mix the ingredients together.
- Roll pieces out into flat discs. Poke a whole in the center with your finger.
- Heat up 1/2” deep of vegetable oil in a skillet over medium high heat. Carefully lay a disc of dough into the oil.
- Fry for 3 minutes a side.
Pork with Tomatoes, Ginger, and Lemongrass
Pork with Tomatoes, Ginger, and Lemongrass
This is a great recipe if you are pressed for time and on a budget. Ground pork simmered with tomatoes, ginger, and lemongrass comes together in under 25 minutes and is enough to feed 4 hungry people. Besides the flavor, the best part is this dish costs about $8 to make.
Ingredients
- 2 lbs ground pork
- 6 slices ginger
- 2 tsp salt
- 3 medium tomatoes diced
- 2 stalks lemongrass cut into 3 pieces each
- 3 Thai chilies
- 2 cups water
- 1 cup green onions chopped
- 1 cup cilantro chopped
Instructions
- Sauté the ground pork in a sauté pan for 8 minutes.
- Add in the ginger. Season with salt. Cook for 2 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Pour in the water. Add in the lemongrass and chilies. Simmer for 10 minutes until the majority of the liquid has evaporated.
- Turn off the heat. Stir in green onions and cilantro.
