Tag: pork

Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)

Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)

Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)

Pinsec frito are a Filipino-style wonton filled with ground pork, shrimp, and Chinese sausage. The wontons get fried and are served with sweet and sour sauce. When making the filling, I recommend lightly pulsing separately the Chinese sausage and shrimp in a food processor for an even consistency. Other ingredients you can add to the filling include mushrooms, carrots, and green onions. Anything extra wontons that you don’t plan on frying that day can be frozen down on a baking sheet, then stored in freezer bags for later use.
Prep Time30 minutes
Cook Time6 minutes
Course: Appetizer
Cuisine: Filipino
Keyword: appetizer, Filipino, Pork, seafood, Southeast Asian
Servings: 50 wontons
Author: Alex Gorgos

Ingredients

  • 1 lb ground pork
  • 1/4 lb shrimp peeled and deveined; tail removed
  • 1 cup Chinese sausage finely chopped
  • 1 cup Chinese parsley finely chopped
  • 4 garlic cloves minced
  • 2 tbsp ginger minced
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg
  • wonton wrappers
  • vegetable oil for frying

Instructions

  • Mix all of the filling ingredients together.
    Filipino, appetizer, pork, seafood
  • Place a heaping tsp of the filling in the center of a wonton wrapper.
    Filipino, appetizer, pork, seafood
  • Wet the edges with water. Fold over and crimp.
    Filipino, appetizer, pork, seafood
  • You should yield about 50 wontons.
    Filipino, appetizer, pork, seafood
  • Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Drop in a few wontons, making sure to not overcrowd the pan. Fry for 3 minutes a side.
    Filipino, appetizer, pork, seafood
  • Drain grease on a wire rack.
    Filipino, appetizer, pork, seafood
Filipino, appetizer, pork, seafood
Serve with your favorite sweet and sour sauce.
Smoked Chimichurri Spareribs

Smoked Chimichurri Spareribs

Smoked Chimichurri Spareribs

I love ribs like there’s no tomorrow. I’m always trying to come up with new ways of preparation. I’ve been on this Argentinian kick and felt that it was time to smoke some ribs and introduce chimichurri sauce to them. The ribs marinated for a day in a garlic and onion base marinade, then smoked with hickory wood for 3 hours. For the last hour of smoking, I brushed on a layer of chimichurri sauce. The ribs turned out absolutely phenomenal. Tender enough to cut in between the bones with a butter knife. I served them with my chimichurri green bean salad and some smoked provoleta in a cast iron skillet with some crusty bread.
Prep Time10 minutes
Cook Time4 hours
Marinating Time1 day
Course: Main Course
Cuisine: Argentinian
Keyword: Argentinian, electric smoker, Latin American, main course, Pork
Author: Alex Gorgos

Equipment

  • food processor
  • Electric Smoker

Ingredients

  • 4 lb spare ribs
  • chimichurri sauce

Rib Marinade

  • 6 garlic cloves
  • 1 medium onion diced
  • 1/2 cup cider vinegar
  • 2 tsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tbsp salt
  • 1 tsp oregano
  • 1 tsp ground cumin

Wood Chips

  • hickory

Instructions

  • Blend all of the marinade ingredients together in a food processor.
    Brazilian, main course, pork
  • Marinate the spareribs for 24 hours in a gallon sized storage bag.
    Brazilian, main course, pork
  • Take the ribs out of the marinade and place on a rack on a baking sheet. Let dry out in the refrigerator for a day. Then let rest at room temperature for an hour before smoking.
    Argentinian, main course, pork
  • Preheat your smoker to 250 degrees. Place the ribs in the smoker and smoke for 3 hours.
    Argentinian, main course, pork
  • Brush a liberal amount of chimichurri sauce on the ribs. Smoke for 1 more hour.
    Argentinian, main course, pork
  • Let the ribs sit for 15 minutes before serving.
    Argentinian, main course, pork
Argentinian, main course, pork
Tender enough to cut in between the bones with a butter knife.
Argentinian, main course, pork
House Special Fried Rice

House Special Fried Rice

House Special Fried Rice

On a Chinese American menu, house special fried rice is the king of all fried rice. It has all the proteins: eggs, beef, pork, chicken, and shrimp; with an assortment of vegetables. It happens to be very simple to make and a great way to use up leftover rice. Other options you can use for red meats are char siu bbq pork, ham, spam, and Chinese dried sausage.
Prep Time15 minutes
Cook Time12 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: Beef, Chicken, Chinese, East Asian, main course, Pork, rice, seafood, side dish
Author: Alex Gorgos

Ingredients

  • vegetable oil
  • 3 large eggs beaten
  • 1/4 lb beef or pork thinly sliced
  • 1 leftover roast chicken thinly sliced
  • 1/4 lb small shrimp peeled and deveined
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 cup frozen peas and carrots thawed
  • 1 cup bean sprouts
  • 3 cups day old white rice clumps broken up
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 1/2 tsp white pepper
  • 4 green onions chopped

Instructions

  • Mix together the soy sauce, sugar, sesame oil, and white pepper. Set aside.
    Chinese, side dish, rice
  • Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Pour in the eggs. Let set for 30 seconds.
    Chinese, side dish, rice
  • Scramble up the eggs and place in a large bowl.
    Chinese, side dish, rice
  • Place the beef or pork in the sauté pan. Cook for a minute. Place in the bowl.
    Chinese, side dish, rice
  • Sauté the shrimp for 1 minute. Place in the bowl.
    Chinese, side dish, rice
  • Add 2 tbsp of cooking oil in the sauté pan. Sauté the onion and garlic for 2 minutes.
    Chinese, side dish, rice
  • Add in the peas and carrots and the leftover roast chicken. Cook for 1 minute.
    Chinese, side dish, rice
  • Add in the bean sprouts. Cook for a minute. Place everything in the bowl.
    Chinese, side dish, rice
  • Add a 2 tbsp of cooking oil to the sauté pan. Fry the rice in a single layer for 2 minutes. Flip over and fry for another minute.
    Chinese, side dish, rice
  • Pour in the sauce, making sure that all of the rice is evenly coated. Cook for a minute.
    Chinese, side dish, rice
  • Add all the ingredients from the bowl back into the rice. Cook for 2 minutes. Turn off the heat and stir in the green onions.
    Chinese, side dish, rice
Chinese, side dish, rice
Serve as a side or as a main course.