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Pork Guisantes – Pork with Peas June 30, 2010

Posted by marksun in Filipino, fry pan, pork.
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Pork Guisantes
slice pork to 1/2 inch
Mince  2 clove garlic
brown
add
1 c water – reduce  med heat,
add
8oz tomato sause
1t vinegar
bay leaf
cinamon-stick
1/4 t pepper
2 T  or so patis  ( or salt)
simmer
add
10 oz +- peas  fresh, froz peas, or canned
1 can garbanzo beans
slicèd red bell pepper
or pimentos at end
Notes
Can also cook sliced potatoes add with the tomato sause 4dec04
The peas and add-ons use up the extra tomato sause.  8 oz is just right for a lg skillet
If the leftovers gets dry add water
22sep  used one slice pork, tofu
whole red pepper sliced sautee till roasted and black  w garlic separatly – shrivels peppers.  In wok or Big pan reduce pork in water first. Then tomato sause vinegar and spices.p

Vietnamese BBQ Pork September 9, 2009

Posted by marksun in pork.
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Trying this out … this is totally not my recipe – for the real thing go to April Takes the Cake: http://apriltakesthecake.blogspot.com/2008/04/vietnamese-bbq-pork-with-rice.html.  April’s blog has attractive pictures and a tested  recipe.  What I did tonight was to try to get a bland and mildly unpleasant day behind me with something different since I had a tray of porkchops in the fridge. In an escapist frame of mind I started  looking online for an approximation of my favorite local Vietnamese bbq pork dish, came up with April’s recipe.

The prep

Cut up the pork (e.g. loin chops) – I like thin strips – and marinate in mixture of  what I had on hand:

1 finely chopped shallot (someone – the D or Kelly bought it – it’s like a tiny onion – I never used a shallot before so it was miraculous that it was deep down in the veg bin of the reefer)
2 clove garlic crushed in the press and finely chopped
shot of oyster sause
1T patis
1T olive oil

Dipping sauce (btw – this turned out to be way too much dipping sauce)
1/2 c patis
1/2 c sugar
1 garlic clove finely minced
1 c hot water (to disolve sugar)
1 hawaiian chili pepper
shot of mirin

Then, you should try this  Caramel glaze –  start it  before you stir fry the pork or you will be waiting for it.  BTW, this is not the kind of thing you want to forget about on the stove.   Mix 1/2 C water with 1/4 C sugar in a small saucepan on med heat (4).  After a while this mixture slowly starts to bubble.  Don’t stir it April sez – something about candy?,  just let it sit there andbubble and simmer – the water boils off and the bubbles turn a viscuous golden brown like dark maple syrup.  This goes very very very slowly after about 15 minutes – (2 hours dog time).   But I waited for the chemistry to happen, staring at the bubbling mixture, and was shocked at what happened after pouring it over the cooked pork – it turned a deep chestnut color and crystalized into a brittle hard caramel – sound like too much sugar?  Yeah but you should try it.  I put the pan in cold water and immediately thought – uh oh – mistake.   So I left the pot full of water in the sink.  Tthe sugar glaze did not bond like varnish to the pan, and did in fact wash off the teflon…

So here’s the Planet Aiea rendition of this recipe –  once the prep is over, the rice is cooked, and whoever is eating is not going to make you wait while dinner gets cold, stir fry the pork.   Served it with stir fry bean sprouts, some chinese cabbage, and rice with the dipping sause.  Maybe good over somen noodles, or the real thing, Vietnamese style rice vermicelli.  Tonight it was long grain jasmine rice.

Laulau – pressure cooker recipe November 12, 2008

Posted by marksun in Dad, Hawaiian, pork, pressure cooker.
1 comment so far
  • 12 large  luau  leaves or more smaller leaves
  • a pound of pork,  cut into big chunks and divided four ways
  • big piece of salted butterfish, divided four ways
  • 8-10 big ti leafs 
  • twine

Divide the luau into four piles
divide the pork and butterfish into four piles 
wrap and tie up, 2 ti leaf per lau lau, trim to make nice package.
My dad tried using rubber bands a few times – not such a good idea because of the  rubber band taste.

Fire up pops big pressure cooker  ( I still have my dad’s pressure cooker)
3″ of water on privet – line bottom with ti leaves.
place laulau in pressure cooker 

Cook at pressure for 2 hours.
Most pressure cooker recipes say 1 hour but in my pressure cookers 1 hour is just not enough.  I go 2 hours.  The luau leaves needs to be completely cooked to disintegration to completely disolve the oxalic acid crystals in the leaves.  If not cooked throughly the  oxalic acid will leave you with a scratchy sensation in the mouth and throat.  It won’t really hurt you  but it is unpleasant.  If the cooked leaves still separate into individual leaves, it is not cooked enough.  2 hours at pressure in the pressure cooker is 100% reliable.  
No pressure cooker?  If you use a stovetop steamer, cook 4 hours (or more)!   If you have a better method for timing/cooking the luau,or better pressure information for a pressure cooker,  please post a comment!

Pork Tofu November 12, 2008

Posted by marksun in pork, tofu.
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Ingredients

  • block of tofu
  • tray of lean pork – loin ususally – sliced  thin into small strips 1″ x 1/2 ”  x 1/4″  – even smaller – will cook faster.
  • ginger – 2 thin slices
  • small onion sliced
  • 2 garlic cloves, crushed
  • 1 1/2 cup of shredded cabbage
  • Sause: 1/4 C shoyu, 1/8 C sugar or splenda, 1/4 c wine, piece of crushed ginger

In a skillet, brown pork and garlic in some oil on medium heat for a minute until browned – but  not cooked.  With pork you don’t want to overcook it or it gets tough.   When pork loin is just cooked  it should be juicy and tender.   Hint – remove the browned pork from the pan to a bowl.

Add onion and garlic, tofu and sause and mix together

Top with cabbage

Cover and simmer until the cabbage is just getting tender and past being crisp and everything is absorbing the flavor of the sause .   Mix in the pork.  The idea here is not to overcook the pork, or undercook the cabbage.

There are many variations of this – the main thing is the pork and tofu.