Pork
#COOKING: HONG KONG PORK CHOP RICE RECIPE
Hong Kong Pork Chop Rice. This is a classic. Hong Kong Cuisine takes a lot of traditional Chinese influences and combines them with European ingredients and techniques. It smells like literal heaven when it is baking. It truly is a perfect, comforting dish for the Fall. Mom approves and she’s had many variations of this dish. I too have had many renditions of this, some amazing and some made clearly with a can of tomato soup as the sauce base. Nope. I’m happy with this super-tomatoey take which uses real cheddar versus processed cheese (I’ve really seen it all!). As a bit of a food snob, I totally get those who turn-up their nose at things like garlic powder and ketchup, but they are necessary notes in the dish and the end result wouldn’t be the same without it! I hope you love this little bit of my heritage.
Ingredients:
4 pork chops, deboned and halved5 cups of cooked white rice
1 cup of chopped green beans, chopped
1/2 white onion, sliced thin
3 cloves garlic, minced
1 egg, beaten
1 large tomoato, chopped
1 can of tomato paste
3 tbsps ketchup
3 tbsps white wine
3 tbsps water
1 tbsp Worcestershire Sauce
1 tsp garlic powder
1 tsp onion powder
1 tbsp organic raw sugar
4 slices of Cheddar Cheese
Sea salt and pepper, to taste
Olive oil
Parsley
Instructions:
1. Prepare rice and allow to cool.2. At room temperature, marinate pork chops in a drizzle of olive oil, salt, pepper, garlic and onion powders. Allow to stand 30 minutes.
3. Pre-heat oven at 350°F. 4. Heat oil in large skillet. Sautée onions, beans and garlic.
5. Once caramelized, set aside half of this mixture. Shift remaining vegetable mixture to side of skillet.
6. Add about 2 tbsps oil into skillet and fry egg till just done.
7. Add rice and toss in fried egg and vegetables till combined evenly. Season with salt.
8. Add about 1 tsbp of oil into baking dish and coat bottom.
9. Place rice into dish, levelling top.
10. Add 1 tbsp oil into skillet with reserved vegetables.
11. Add chopped tomato and allow to soften (about 3 minutes on medium heat).
12. Add-in ketchup, sugar, wine, Worcestershire, tomato paste and water stirring evenly. Cook for about 5 minutes, stirring occasionally. Season with a bit more salt and pepper.
13. In Air Fryer, cook pork chops for about 7-8 minutes at 350°F till just almost done. Remove from heat.
14. Layer pork chops onto rice in dish and pour tomato sauce over top.
15. Layer top with cheese slices on-top and sprinkle some parsley.
16. Bake for about 6 minutes and then set oven to broil for about 5 minutes till cheese is melted and browned.
17. Allow to stand 15-20 minutes before serving.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: FRIED CLAMS IN BLACK BEAN SAUCE RECIPE
Fried Clams in Black Bean Sauce |豆豉炒蜆. This is a favourite of mine and my mom totally approves, giving this a big thumbs up! Something about the combination of garlic, savoury black bean sauce and clams is a perfect marriage. And I love the way the clamshells just scoop up the sauce and minced pork bits, so nothing gets lost. I could eat this every day!
Ingredients:
3 lbs Manila Clams, cleaned and scrubbed
1/3 lb minced pork, cleaned
1 3/4 tbsps Lee Kum Kee Black Bean Garlic Sauce
5 cloves garlic, minced
3 green chillies, seeded and minced
2 shallots, minced
2 tbsp ginger, minced
1 tbsp soy sauce
2 tbsps tapioca starch
1 tsp organic raw sugar
1 stalk green onion, minced
1 tbsp sesame oil
Black pepper to taste
Instructions:
1. Heat oil in large skillet on medium-high heat.
2. Sautée garlic, chilli, shallots and ginger till caramelized. Add black bean sauce and cook for 1-2 minutes.
3. Add pork and stir well. Cook till pork is browned.
4. Turn heat to high and add clams, covering lid.
5. In small bowl, mix soy sauce, sugar, starch and about 2 tablespoons of water.
6. Uncover lid after clamshells cook open (about five minutes) and using spatula, stir soy and starch paste into liquid till sauce thickens. Add sesame oil and pepper.
7. Ensure clams and pork are evenly distributed and remove from stove. Transfer to platter and garnish with green onion. Serve with rice.
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(Photo credit: Mr. Will Wong)
#COOKING: MANGO PEKING PORK CHOPS RECIPE
Mango Peking Pork Chops | 芒果京都肉排. This is my all-time favourite and normally it is so easy to find at a Chinese restaurant or food court at the Asian mall that I often just order it! Isolation has given me the chance to learn how to make it finally and I nailed it! These fried cutlets of pork are glazed in a sweet and sour sauce, but not your typical bright-red sweet and sour. The sauce has a darker complexity to it that makes it mesmerizing. I added mangoes which are in-season right now, because they also are my fave and these two belong together!
Pork Chops:
2-3 lbs pork chops, each chop sliced in three
1/2 tsp 5 Spice Powder
2 tbsps soy sauce
2 tbsps white wine/cooking wine
4 tbsps flour
2 tbsps corn starch
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp pepper
1 mango, cut into chunks
Sauce:
2 tbsps ketchup
2 tbsps Hoisin Sauce
1 tbsp Gochujang (Korean Pepper Paste)
1 1/2 tbsps rice vinegar
1 tbsp balsamic/black vinegar
3 tbsps maple syrup
2 tbsps organic raw sugar
1 1/2 tbsps Worcestershire Sauce
1 1/2 tbsps tapioca starch
1 tbsp sesame oil
1 stalk green onion, minced
Black sesame seeds, toasted
Instructions:
1. Marinate pork chops in 5 Spice Powder, soy sauce and wine overnight.
2. Heat oil in a large skillet, just high enough to cover chops.
3. Mix flour, corn starch, soda, salt and pepper. Add just enough (4-5 tbsps) cold water to form a thick batter.
4. Dip pork chop pieces into batter and then drop into hot oil, cooking in batches of 5-6 pieces at a time till golden-brown. Pat-out excess oil on paper towels.
5. Combine sauce ingredients in bowl with 1/3 cup water.
6. In clean skillet, bring sauce to boil. If too thick, add a bit more water. Add mango chunks and once sauce reaches boil, toss-in pork chops and coat in glaze.
7. Transfer to a platter. Garnish with green onion and black sesame. Serve.
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#COOKING: PORK & CHIVE DUMPLINGS RECIPE
Pork & Chive Pan-Fried Dumplings | 韭菜猪肉餃子. Who doesn’t love dumplings? Hope these make your day!
Ingredients:
2 cups flour (+ more for kneading)
1 cup water
Filling:
1/2 cup minced pork
1 cup chopped chives
1 stalk green onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp Sambal Sauce (or Sriracha)
Sea salt and pepper, to taste
2-3 tbps Kimchi, chopped (optional)
Instructions:
1. Combine flour and water, forming dough.
2. Transfer to floured surface and knead 10 minutes, adding flour gradually till no longer sticky. Roll into ball.
3. Place dough ball in large bowl and cover with Saran Wrap. Allow to stand 2 hours.
4. Prepare filling by mixing all ingredients together in a large bowl.
5. Transfer dough to floured surface and knead 5 minutes, placing back in bowl. Allow to stand 30 minutes.
6. Roll dough into a log on floured surface. Cut into 6 even sections. Take each section one at a time and cut into 4-5 more pieces and roll out flat onto floured surface till about 7 cm in diameter, as thin as possible. Dumplings will be doughy if rolled too thick. Edge of each wrap should be thinner than the center. Keep unused dough pieces covered till ready to use, to keep from drying.
5. Scoop 1 tablespoon or less filling into center of each flattened dough piece, pinching or pleating to seal tight. Keep dumplings on lightly-floured platter till ready to cook. You can freeze if you have too many. You should land with about 24-30 dumplings.
6. Heat large skillet with 2 tablespoons of Canola oil on medium-high heat. Once hot, fry dumplings (sealed side facing up) in batches of about 6-7 dumplings at a time.
7. Add a few tablespoons of water and cover with lid, reducing to medium heat for about five or more minutes.
8. Remove lid. Once water has evaporated, check bottom to ensure dumpling is golden-brown and that top of dumpling has a bit of translucence. If you want Potstickers, don’t flip the dumpling. I like both sides of the dumpling crispy, so I flip it and fry till the other side is golden.
9. Serve with soy sauce and your favourite hot sauce.
(Photo credit: Mr. Will Wong)
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