Lemongrass Pork Chop

Ingredients

1 lb boneless pork chops
1/2 onion
4 lettuce leaves
2 stalks lemongrass
4 cloves garlic
4 cloves shallot

Marinade

1/4 tsp ground black pepper
1/4 tsp five spices powder
3 tbsp fish sauce
1/4 tsp salt
1/4 tsp granulated sugar
1 tsp sesame oil
2 tbsp oi

Method

  1. Wash pork chops. Wipe dry and tenderize with the back of a chopping knife.
  2. Shred onion. Stir-fry with oil until cooked.
  3. Wash lettuce. Drain and wipe dry. Arrange on the serving plate.
  4. Mix marinade ingredients in a small bowl.
  5. Trim hard tissue off lemongrass. Chop together with shallot and garlic into mince. Add to the marinade. Mix well and marinate pork chops for 3 hours.
  6. Wipe away marinade ingredients. Fry pork chops with oil in a pan over low heat until both sides turn light brown and fully-cooked. Place them over the lettuce leaves. Garnish with fried onion before serving.

Source: Vietnamese Cuisine


Today’s Comic

 

 

 

Beijing-style Stir-fried Shredded Pork

Ingredients

300 g pork fillet
5 sprigs spring onion
20 g ginger, shredded
1 tbsp sweet bean paste (甜麵醬)

Marinade

1/2 tsp salt
1/2 tsp sugar
2 tsp light soy sauce
1 tsp sesame oil
dash ground white pepper
3 tbsp water
2 tbsp egg white
3 tbsp cornstarch
1-1/2 tsp oil

Sauce

5 tbsp chicken broth
1/2 tsp chicken broth mix
2 tsp sugar
1/2 tsp dark soy sauce
1 tsp sesame oil
dash ground white pepper
1/2 tbsp cornstarch

Method

  1. Cut the pork lengthwise into shreds. Add marinade ingredients and stir well. Set aside for about 30 minutes.
  2. Cut spring onions into shreds.
  3. Mix sauce ingredients in a small bowl. Stir well thoroughly into gravy. Set aside.
  4. Stir-fry the pork shreds in a wok with 2 tbsp hot oil for about 1 minute. Remove.
  5. Leaving about 1 tbsps of oil in the wok, saute ginger shreds and sweet bean paste until fragrant. Add pork, 1/2 tbsp Chinese wine and sauce. Stir-fry until the pork is done. Mix in the spring onions shreds. Stir-fry to combine. Remove and serve right away.

Source: Recipes of Hong Kong Master Chefs


Today’s Comic

 

 

 

Crown Pork Roast with Potato Dumplings

Ingredients

1 kg crown roast of pork, bones trenched
salt
garlic
caraway seeds
1 tbsp flour
2 cups beef stock

Potato Dumplings

500 g potatoes, peeled
50 g fine semolina
150 g plain flour
2 egg yolks
30 g butter
salt

Method

  1. Make the dumplings. Peel the boiled potatoes and press through a strainer. Mix with semolina, flour, egg yolks, butter and salt and make a dough. Leave to rest for a while, then form with your hands dumplings and cook it in boiling, salted water. Set Aside and keep warm.
  2. Preheat the oven to 350°F.
  3. Brush the meat lightly with salt, garlic and caraway. Place the roast in a shallow roasting pan. Cover the tops of the bones with small pieces of aluminium foil to keep them from burning. Roast, basting occasionally with the pan juices. The crackling should be crisp and the meat tender and juicy.
  4. Transfer the meat to a carving board, cover loosely with foil and leave to rest for 15 minutes.
  5. Meanwhile add to the pan juices beef stock, bring it to a hard boil, sprinkle with flour and stir until the sauce thickens. Season to taste. Serve with potato dumplings.

Makes 4 servings.

Source: Culinary Austria


Today’s Comic

 

 

Fried Pork Tenderloin with Steak Sauce

Ingredients

1 piece pork tenderloin (about 300 g)
shallot slices
celery dices
1/2 tbsp Chinese cooking wine

Marinade

1 tbsp light soy sauce
ground white pepper

Sauce

2 tbsp OK sauce
1-1/2 tbsp ketchup
1 tsp Maggi’s seasoning
1/2 tsp sugar
1/3 cup water
ground white pepper

Method

  1. Rinse pork tenderloin. Drain and wipe dry. Pierce it with a fork all over so that it picks up the marinade better.
  2. Mix well with marinade and set aside.
  3. Heat 2 tbsp oil in a wok. Fry pork over low heat until slightly golden on all sides. Add shallot slices. Drizzle wine and cook until the pork is nearly done.
  4. Mix the sauce ingredients and pour the mixture into the wok. Cook until the sauce reduces to about 2 tbsps. Remove the pork and cut into slices.
  5. Pour the sauce over the pork. Sprinkle celery dices on top. Serve right away.

Source: Simple Treats


Today’s Comic

 

 

Shanghainese-style Braised Pork Belly

Ingredients

1 piece lean pork belly, about 600 g
2 slices ginger
6 stalks Shanghai bok choy
1 piece anise
1 piece cinnamon

Marinade

2 tbsp sweet bean paste

Sauce

2 tbsp cooking wine
2 tbsp rock sugar (crushed)
2 tbsp red rice
3 tbsp dark soy sauce
2 to 3 cup hot water

Method

  1. Clean pork belly. Drain and wipe dry with kitchen towel.
  2. Rub marinade all over the pork and set aside for 3 to 4 hours in the fridge.
  3. Heat 3 cups oil in a wok. Add pork belly and until colour changes evenly.
  4. Remove pork and drain off excess fat.
  5. Put pork into a pot. Add sauce ingredients and bring to a boil. Turn down heat to low and braise the pork.
  6. While the pork is cooking, turn it over occasionally and spoon sauce over the meat. Cook until the pork is fully cooked. (about 90 to 120 minutes).
  7. Remove pork from pot and allow to cool. Cut pork into thin slices.
  8. Clean bok choy and cook in boiling water until done.
  9. Place pork slices along the centre of the serving platter. Put bok choy on both sides. Spoon sauce on top of the meat and serve.

Source: Let’s Start Cooking


Today’s Comic