Tag: pork
Pork and Potatoes
Pork and Potatoes
One of my favorite Chinese takeout restaurants, Bing’s, closed over 25 years ago. They were known for giant egg rolls, giant egg foo yung, plus standard Cantonese dishes that you’ll find on most menus prepared significantly better than other Chinese restaurants. But my favorite thing on the menu was their pork and potatoes. I’ve had it from many other restaurants, and it’s all been garbage in comparison to Bing’s. So what made Bing’s so much better? A couple things. While most potatoes used in this dish are cubed, Bing’s sliced them thinly on a mandolin. It creates a wider surface area when frying the potatoes, allowing them to get crispier than cubed. Most places just use oyster sauce. Bing’s added both light and dark soy sauces to enhance the flavor and give it a darker color. Also, their char siu was second to none.
Equipment
- mandolin
Ingredients
- 3 tbsp vegetable oil
- 1 lb potatoes peeled
- 1/4 red onion sliced
- 2 tbsp oyster sauce
- 1/2 cup char siu roast pork diced
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tsp sugar
- 1/2 cup water
- 1 tsp sesame oil
- white pepper to taste
Garnish
- green onions finely chopped
Instructions
- Slice the potatoes on a mandolin about 1/4” thick. Soak in cold water for 30 minutes. Pat dry.
- Heat up cooking oil in a sauté pan or wok over medium high heat. Fry the potatoes in a single layer in 2 batches.
- Fry for 3 minutes a side until lightly crispy. Remove from the pan.
- Add in the onions and pork. Sauté for 3 minutes.
- Add the potatoes back into the pan.
- Pour in the soy sauces, oyster sauce, and sesame oil. Make sure that all of the potatoes are coated.
- Pour in the water. Simmer for 5 minutes until all of the liquid has evaporated.
- Season with white pepper.
Garlic Chive Stir Fry
Garlic Chive Stir Fry
Garlic chive stir fry is a typical Taiwanese home style dish. If you haven’t eaten garlic chives before, you’re missing out. They’re like a cross between green onions and regular chives, with the bite of a green bean. Plus they have a garlicky flavor. This simple stir fry comes together quickly in 10 minutes for about $6; enough for 4 servings. If you don’t eat pork, you can substitute ground beef, chicken, turkey, and even crumbled tofu.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 lb ground pork
- 3 tsp shaoxing cooking wine
- 3 tbsp light soy sauce
- 1/2 tsp sugar
- 1 tbsp ginger minced
- 2 tbsp garlic minced
- 1/4 cup fermented black beans soaked and rinsed
- 1 small red bell pepper diced
- 1 lb garlic chives cut into 2” pieces
- 1 tsp sesame oil
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Add in the ground pork.
- Cook for 6 minutes until completely browned. Stir in the cooking wine, 1 tbsp of soy sauce, and the sugar. Remove from the pan and set aside.
- Heat up the rest of the cooking oil. Sauté the ginger and garlic for a minute.
- Add in the fermented black beans and cook for another minute.
- Add in the red bell pepper. Turn the heat up to high and cook for 1 minute.
- Add in the garlic chives and ground pork. Sauté for 1 minute.
- Season with the rest of the soy sauce and sesame oil. Turn off the heat.
Pork Jerky
Pork Jerky
I must admit, I’ve never had pork jerky before. It’s something that you’ll rarely find anywhere, and that’s a damn shame. I used the same marinade that I used for my beef jerky recipe. It turned out equally as good, maybe even better then the beef. I used pork sirloin for the cut. It is inexpensive, tender, and minimally fatty. You could also use straight up boneless pork loin; just make sure to trim the fat from the outside.
Equipment
- Electric Smoker
Ingredients
- 3 lbs pork sirloin sliced between 1/8”-1/4” thick
- 3/4 cup soy sauce
- 3/4 cup pineapple juice
- 1/3 cup brown sugar
- 1 tbsp black pepper
- 2 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink curing salts
Wood Chips
- applewood chips
Instructions
- Mix together the marinade ingredients.
- Place the pork sirloin in the freezer for 2 hours to firm up. Slice between 1/8”-1/4” thick.
- Marinate the pork in a gallon sized storage bag for 24 hours.
- Place the sliced ov pork sirloin on the smoker racks, making sure to minimally overlap.
- Preheat the smoker to 250 degrees. Place the wood chips in and let smoke for 10 minutes. Place the jerky in the smoker and turn the temp down to 200 degrees.
- Smoke the pork for 3 hours.
- The jerky is ready when it is dry and bends, but doesn’t crack.
