Rice with Pork Belly and Salt-preserved Lemon

Ingredients

150 g of pork belly slices
1 tsp minced salt-preserved lemon (recipe below)
ground black pepper
white sesame seeds, green onion, and lemon zest
cooked rice

Method

  1. Cut pork into smaller pieces of 2-inch in length.
  2. Heat 1 tbsp oil in a fry pan, fry pork until done. Remove and place on paper towel to absord excess fat.
  3. Pour away fat in the pan with about 1 tsp remaining. Add preserved lemon and stir-fry briefly. Return pork to pan and toss to combine.
  4. Season with black pepper and remove to place on top of cooked rice in the bowl. Garnish with white sesame seeds, green onion and lemon zest before serving.

Salt-preserved Lemons

Ingredients

9 organic lemons
Kosher salt
1 heaping teaspoon black peppercorns
2 bay leaves

Method

  1. Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
  2. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
  3. Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.

Source: Hong Kong magazine

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Healthy Version of Italian-style Meatballs with Mushroom and Spinach

Ingredients

12 ounces 96% lean ground beef
1 cup finely chopped puffed brown rice
4 cups unsalted beef stock
salt
freshly ground black pepper
olive oil cooking spray
4 cups sliced cremini mushrooms
1 cup thinly sliced onion 8 cups washed spinach
2 tablespoons arrowroot powder, dissolved in 2 teaspoons of the stock
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Method

  1. Place the beef in a large mixing bowl, pushing it to one side. Add the rice and 1-1/2 cups of the stock to the other side of the bowl. Season with salt and pepper and let the rice absorb the stock, about 1 minute.
  2. Using an electric hand mixer, mix the beef into the rice until homogeneous, about 1 minute.
  3. Form the mixture into 16 equal-size meatballs.
  4. Coat a large nonstick skillet with olive oil cooking spray and place over medium-high heat. Once the skillet is hot, add the meatballs and brown on one side, about 1 minute.
  5. Turn the meatballs over and brown the opposite sides, about 30 seconds. Transfer the meatballs to a holding plate.
  6. Spray the skillet again with cooking spray, and place back on the heat. Add the mushrooms and onion and cook until browned and softened, 3 to 4 minutes.
  7. Add the spinach and cook just to wilt, about 1 minute.
  8. Add the remaining stock and the arrowroot slurry and bring to a simmer while whisking until thickened.
  9. Add the meatballs and simmer until cooked through, 6 to 8 minutes.
  10. Spoon the meatballs and mushroom mixture into four bowls, distributing them equally. Sprinkle with cheese and serve.

Tip

Include some no-sugar-added dried cranberries if you want to liven things up a bit.

Makes 4 servings.

Source: The Negative Calorie Diet

Rice with Stir-fried Pork Belly, Miso and Kimchi

Ingredients

150 g pork belly slices
100 to 120 g Chinese cabbage kimchi
1 to 2 stalks green onion
2 bowls freshly cooked rice
2 tsp white sesame seeds
2 soft-boiled eggs
finely shredded nori to garnish

Seasoning

1 tbsp sake
2 tsp Mirin
2 tsp sugar
2 tsp miso tsp
1 tsp soy sauce

Method

  1. Cut the pork belly slices into 4 cm in length.
  2. If the Chinese cabbage kimchi is large, cut it into smaller pieces.
  3. Slice the green onions diagonally.
  4. Mix the seasoning ingredients in a small bowl.
  5. Heat some oil in a frying pan, add pork and stir-fry until no longer pink.
  6. Mix in kimchi and green onion. Toss briefly.
  7. Add seasoning, toss and cook until the pork is done.
  8. Add white sesame to rice and mix well.
  9. Remove the pork mixture to the top of the two bowls of rice. Cut each egg into 2 halves and place on top of the pork.
  10. Garnish with the shredded nori before serving.

Makes 2 servings.

Source: Japanese magazine

French Twist of Paella

Ingredients

Olive oil spray
1 cup sliced onion
2 cups sliced leeks (whites only)
3 teaspoons minced garlic
2 tomatoes, cut into eighths
2 tsp olive oil
1/2 cup Valencia-style rice
1/4 tsp saffron
1-1/2cups fat-free, low-sodium chicken broth
salt and freshly ground black pepper
1 cup frozen petite peas
3/4 pound peeled large shrimp
1/4 cup chopped fresh tarragon

Method

  1. Heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion, leeks, garlic and tomatoes and sauté over medium heat 5 minutes.
  2. Push the vegetables to the side and add the olive oil to the cleared area of the skillet. Stir in the rice for 2 minutes.
  3. Sprinkle on the saffron and then add the broth. Stir well and bring to a boil and draw in all vegetables. Lower heat and simmer, covered, 10 minutes.
  4. Add salt and pepper to taste. Stir in the peas and shrimp. Simmer 2 minutes more, stirring the shrimp to cook on all sides.
  5. The paella is ready when the broth has been absorbed and the rice is cooked.
  6. Taste for seasoning and add more salt and pepper, if needed. Sprinkle tarragon on top before serving.

Makes 2 servings.

Source: Linda Gassenheimer

Peruvian-style Shrimp Chowder

Ingredients

20 uncooked large shrimp
4 tablespoons olive oil
4 red onions, chopped
6 cloves garlic, very finely chopped
5 tomatoes, skinned, seeded, and grated
6 tablespoons Panca Chili Paste
3 sprigs fresh oregano
1 corncob, sliced into 3/4-inch slices
6 oz squash, cut into 1/2-inch cubes
5 oz fava (broad) beans
4 potatoes, cut in half
1/2 cup white long-grain rice
4 cabbage leaves
40 uncooked shrimp, peeled and deveined with tails detached
4 oz queso fresco, cut into 1/2-inch cubes
1 cup whole (full-fat) milk
2 teaspoons ground oregano
salt and pepper

Garnish

4 poached eggs
8 sprigs huacatay
4 slices fried country bread

Method

  1. Preheat the oven to 400°F/200°C.
  2. Clean and peel the large shrimp, place the shells in the preheated oven, and cook for 6 minutes until golden and crispy. Set aside.
  3. Heat 2 tablespoons olive oil in a pan over low heat, add half the chopped onions and garlic, and saute for 2-3 minutes until the onions start to soften.
  4. Add two thirds of the grated tomatoes and 4 tablespoons of the chili paste and cook, stirring, for 5 minutes until fragrant.
  5. Season with salt and pepper, add the oregano sprigs and golden shrimp shells, and cover with 6 liters water. Bring to a simmer and cook for 1 hour over medium heat. Remove from the heat, then crush the shrimp shells, slightly with a large wooden spoon on a board to bring out the flavors. Strain the broth and set aside.
  6. In a separate pan, heat 2 tablespoons olive oil over low heat and saute the remaining onion for a few minutes.
  7. Add the rest of the tomatoes and chili paste and let cook for 5 minutes.
  8. Pour the reserved shrimp broth into the pan. Add the sliced corncob, squash, fava (broad) beans, potatoes, rice, and cabbage leaves and cook for 2 minutes until the vegetables are tender and the rice is cooked.
  9. Add the whole large shrimp and cook for 1 minute, then stir in the shrimp tails, cheese, and milk and cook for another minute until the shrimp are cooked.
  10. Add the oregano and season with salt and pepper.
  11. Serve the shrimp chowder in large shallow bowls, topping each with a poached egg, a few sprigs of fresh huacatay, and a little toasted country bread to garnish.

Makes 4 servings.

Source: Peru