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Pork Prepared in Many WaysPork
Winter Volume: 2019 Issue: 26(4) pages: 25 to 27
Thanks to those who offered appreciation about the
article and information about belly pork. Quite a few
were amazed at how ubiquitous is its usage in China and
by Chinese folk worldwide. Quite a few kudos came with
requests asking for ground or minced pork suggestions
and recipes. We found that amazing considering how
popular is the use of ground pork. Anyway, that is our
rationale of sharing these ordinary ways requested by
many readers. Those that follow should please those that
asked for same and many others, too. We begin with a
most popular one, then some of the dozens that did pop
into our head. We offer them for your enjoyment! Lion’s Head Meatballs |
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Ingredients:
6 Tablespoons glutinous rice soaked in 1½ cups cold water for three hours, then drained
5 dried Chinese black mushrooms, simmered in one cup water for fifteen minutes, stems and liquid then discarded or minced for soup or stew
1 pound ground boneless pork
5 canned water chestnuts, coarsely chopped
1 egg, beaten
2 Tablespoons dark soy sauce
½ teaspoon coarse salt
1 teaspoon granulated sugar
3 slices fresh ginger, minced
3 scallions, minced
Preparation:
1. Gently mix prepared mushrooms, water chestnuts,
pork, egg, soy sauce, salt, sugar, ginger, and scallions
and make into one to one-and a half-inch balls, then
roll them lightly in the rice until well-covered and rice
is stuck on
2. Put a sheet greaseproof paper at the bottom of a
metal steamer and place the meatballs on that paper
one and a half inches apart. Steam them over boiling
water for thirty minutes, and do add extra water, if and
as needed.
3. Serve with stir-fried or any vegetables, if and as
desired.
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Pork Floss in Omelette |
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Ingredients:
2 teaspoons cornstarch
4 eggs, beaten
4 Tablespoons pork floss
2 teaspoons cornstarch
1 teaspoon salt
2 teaspoons vegetable oil
Preparation:
1. Mix cornstarch with two Tablespoons water, then
add in the eggs, and divide in half.
2. Heat a wok or fry pan, add the oil, and pour in one
half of the above egg mixture and fry until almost set.
Then add half the pork floss, and spread that on the
egg before they set, and set this aside.
3. Repeat with the rest of the ingredients, angle slice
the omelette, then serve it.
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Spicy Pork and Doufu |
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Ingredients:
2 or 3 pounds soft doufu, cut in half-inch slices
½ pound ground pork
1 teaspoon chili paste
1 teaspoon granulated sugar
2 Tablespoons minced garlic
2 Tablespoons minced fresh ginger
½ cup chicken stock
1 teaspoon ground Sichuan peppercorns
1/4 cup minced scallions
2 Tablespoons cornstarch mixed with four Tablespoons of cold water
1 Tablespoon sesame oil
2 Tablespoons vegetable oil
3 sprigs fresh coriander, coarsely chopped
Preparation:
1. Mix doufu slices with pork, chili paste, sugar,
minced garlic, and chicken stock, add garlic, ginger,
chicken stock, Sichuan peppercorns, cornstarch
water, and sesame oil, and set this aside.
2. Heat a wok or fry-pan, add the vegetable oil and
simmer the pork mixture in this for about three
minutes, then transfer it to a pre-heated serving
bowl.
3. Mix in half the coriander and sprinkle the rest on
top, then serve.
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Pork Rolls in Bean Curd Sheets |
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Ingredients:
10 dried bean curd sheets
2/3 pound ground pork
2 scallions, coarsely chopped
2 pounds ground pork
2 teaspoons Chinese rice vinegar
2 teaspoons dark soy sauce
1 teaspoon sesame oil
6 ounces cellophane noodles
3 slices fresh ginger, coarsely chopped
2 Tablespoons Chinese rice wine
1 Tablespoon cornstarch
2 bitter melons, seeded, blanched, cut in four the long way, each fourth angle-cut in one-inch pieces
2 Tablespoons oyster sauce
½ Tablespoon granulated sugar
dash sesame oil
½ Tablespoon cornstarch mixed with one Tablespoon cold water
Preparation:
1. Soak bean curd sheets in one cup of boiling water
until soft, then rinse them in cold water, drain, and set
them aside.
2. Mix pork with scallions, ginger, Chinese rice wine,
oyster sauce, and sugar, and roll about one-tenth of the
pork mixture into each bean curd sheet having it look
like a spring roll, and put them in a cold rice cooker.
3. Pour one cup of cold water on them, cover the rice
cooker, and steam until rice cooker clicks off.
4. Put the pork rolls on a small pre-heated platter.
5. Heat the sugar, sesame oil, and cornstarch mixture
until it boils, then pour it over the pork rolls, and serve
them cut or not, as preferred.
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Roast Pork, Black Beans, and Bitter Melon |
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Ingredients:
½ pound roast pork, coarsely diced
1 teaspoon fermented black beans, lightly mashed
2 medium bitter melon, cut the long ways, seed and angle-cut them, then blanch them in boiling water
2 teaspoons oyster sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
Preparation:
1. Heat wok or small fry-pan, add the oil, then the
garlic, mashed black beans, and roasted pork and stir-fry
for two minutes.
2. Then add the pieces of bitter melon, the oyster
sauce, sugar, and cornstarch, and stir-fry one minute.
3. Serve in a small pre-heated bowl.
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Pork and Cellophane Noodles |
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Ingredients:
1/4 pound ground pork
2 teaspoons Chinese clear rice vinegar
2 teaspoons thin soy sauce
1 teaspoon sesame oil
5 ounces dry cellophane noodles soaked fifteen minutes in vinegar, soy sauce, and sesame oil, then cut into three-inch pieces
2 Tablespoons vegetable oil
5 cups one-quarter-inch scallion pieces
3 large cloves fresh garlic, minced
2 Tablespoons fresh ginger, minced
2 teaspoons chili paste with garlic
1 cup chicken broth
2 Tablespoons dark soy sauce
2 Tablespoons Chinese rice vinegar
1 teaspoon granulated sugar
1 teaspoon sesame oil
3 sprigs fresh coriander, very coarsely chopped
Preparation:
1. Mix pork with the vinegar, soy sauce, and sesame oil
and set aside for fifteen minutes.
2. Heat oil in a wok or fry-pan and stir-fry scallions,
garlic, ginger for one minute, then add pork and chili
paste and cook until the meat is no longer pink.
3. Now add the noodles, broth, soy sauce, vinegar, and
the sugar and stir-fry two minutes before putting in a
pre-heated bowl sprinkling coriander on top, and then
serve.
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Roasted Spareribs |
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Ingredients:
½ cup hoisin sauce
2 Tablespoons yellow bean paste
1 Tablespoon dark soy sauce
1 Tablespoon brown sugar
2 Teaspoons chopped fresh ginger
Preparation:
1. Mix hoisin sauce, yellow bean sauce, soy sauce, and
sugar and rub onto both sides of the rib and set aside
for two hours.
2, Now line roasting or baking pan with aluminum foil,
and roast the rib for one hour in a 325-degree oven,
turning them once in the middle of the roasting.
3. Cut the ribs into individual ones and put them on a
pre-heated platter, and serve.
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Sichuan Baby Back Ribs |
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Ingredients:
3 pounds baby back ribs
1-inch fresh ginger, cut in a few pieces
½ bunch fresh parsley
3 fresh cloves garlic, peeled
½ bunch fresh cilantro
½ cup hoisin sauce
1 Tablespoon minced fresh garlic
3 Tablespoons dry sherry
2 Tablespoons dark soy sauce
1 Tablespoon granulated sugar
1 Tablespoon chili paste with garlic
Preparation:
1. Put ginger, parsley, garlic, and cilantro into a food
processor, add the stock and the ribs and simmer
together for fifteen minutes, then drain them and
refrigerate and reserve the liquid.
2. Now put the ribs on a baking sheet and grill them
until brown, then cut them unto individual ribs, and
brush them on both sides with the reserved liquid, and
set any of its leftovers covered and the refrigerator.
3. Now, reheat the grill, brush them once more with the
reserved drippings and grill for three minutes per side,
then serve them.
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Pork In Wine Lees |
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Ingredients:
1 pound pork fillet cut into two thinner pieces
1 cucumber, seeds removed, angle-cut into fat strips
2 egg whites, beaten until no longer liquid
3 Tablespoons cornstarch
1 teaspoon granulated sugar
½ teaspoon coarse salt
3 Tablespoons red fermented wine lees
3 Tablespoons lard
½ cup stock
2 Tablespoons Chinese rice wine
1 teaspoon each. of sugar and salt
2 teaspoons cornstarch
Preparation:
1. Mix pork with the egg whites and put them in a
plastic bag, add the cornstarch and shake until well
coated.
2. Now mash red wine lees on a flat plate, and coat the
meat on all sides of each pork piece.
3. Heat lard in a wok or fry-pan, and fry the pork over
high heat for two minutes per side, then them to an
empty plate and set them aside.
4. Add the cucumber pieces to the pan and stir fry for
one minute, then set them aside and discard any lard
or oil.
5. Next, mix the stock, rice wine, sugar, salt, and the
cornstarch, add the pork and stir-fry it for one minute,
then put it in a small pre-heated bowl, and serve.
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Pork, Wine Lees, and Pickled Cabbage |
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Ingredients:
½ pound pickled napa cabbage
1/4 pound ground or minced pork
1 chili pepper, seeded, then minced
1 garlic clove, peeled and minced
1 slice fresh ginger, minced
1 scallion, minced
1 teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon red or white wine lees, mashed
1 teaspoon thin soy sauce
Preparation:
1. Drain pickled cabbage and chop it coarsely.
2. Heat oil in a wok or fry-pan and stir-fry the pork and
chili pepper for one minute.
3. Then, add the garlic, ginger, pickled cabbage, and
minced scallion pieces and stir-fry one more minute,
then serve in a pre-heated bowl.
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