Daily Unadventures in Cooking » Pork

Bun Cha – Vietnamese Grilled Pork Meatballs Recipe

katerina — Tue, 03 Jan 2012 14:01:32 +0000

Bun Cha or Bún Chả was one of my favorite street food discoveries in Vietnam. Juicy pork meatballs are partly flattened and grilled over an open flame, then served in a warm sweet broth. As with many meals in Vietnam the entire dish is lighter than you expect as it is served with vermicelli noodles and fresh herbs.

Making this meal at home is very easy and is a great candidate for a quick weeknight meal since it takes less than 30 minutes. The key to success is to find ground pork which isn’t super lean. As with any great burger or meatball fat is a key to juiciness. Unfortunately I don’t always have open flame available in my kitchen but even a stove top grill produces a delicious Bun Cha.

Haven’t had a chance to read about my travels in Vietnam, Hong Kong & Cambodia? Read all about it here:
Foodie Travel Diary Pt1: Hong Kong – Shiny Meats and Chicken’s Feet
Foodie Travel Diary Pt2: Vietnam – Noodle Soup for Breakfast
Foodie Travel Diary Pt3: Vietnam – A Country of Foodies
Foodie Travel Diary Pt4: Vietnam – How to Navigate Street Food

Spicy Grilled Pork Tenderloin Recipe

katerina — Thu, 25 Aug 2011 12:37:05 +0000

A good lazy Sunday should involve sleeping in, sweatpants all day long, and more time spent on choosing a wine than making dinner. Pork tenderloin is a perfect protein for a lazy summer dinner.

Now this recipe is spicy. No, I mean S-P-I-C-Y, don’t underestimate me here please. If you don’t like spicy food than I highly suggest you reduce the quantity of sambal oelek in the recipe as that is what produces the heat.

This particular tenderloin I butterflied before marinating it. I find I can get a crisper texture on the outside because there is more surface area against the grill. Incidentally, after much debate on the wine, we selected a gewürztraminer. It paired very well with the fiery pork.

Italian Sausage and Veal Ragu

katerina — Fri, 24 Jun 2011 12:20:33 +0000

It’s time to take a pause from all the salads and grilled food, I think you all need some meaty comfort food. At least we did. Ragus are Italian based meat sauces, usually served on pasta and usually cooked long and slow.

This is a sauce which uses crushed fennel seeds, raw fennel as an aromatic, and Italian sausage, with, well, obviously: fennel. That said, the anise flavour is in subtle enough quantities that it adds an extra sweetness to the overall sauce and brings out the light flavour of the veal and pork. Grab your sweetie and a bottle of chanti.

Grilled Korean Baby Back Ribs Recipe

katerina — Wed, 04 May 2011 14:33:22 +0000

Since I discovered how easy it is to make great pork ribs, we have been eating side or baby back ribs at least once a month when it is warm enough. Generally these recipes are classic variations on barbecue sauce containing mustard, paprika, onion powder. Sometimes I even use just a bottle of sauce.

However, this pork ribs recipe is a little different. The sesame and soy based braising (and ultimately glazing) liquid is inspired by the quite famous Korean short rib dish – Kalbi. The flavours of the sesame really come through the final product and are a nutty contrast to the sweet meat. Got kimchi? Serve it alongside. Got leftovers? Shred the meat and serve like a lettuce wrap along with a pinch of rice inside.

Just in case you don’t have a grill, or it is still drizzly and grey where you are, you can always check out these Crockpot Korean Ribs from the archives.

Pork Belly Lettuce Wraps with an Apple and Fennel Salad

katerina — Fri, 15 Apr 2011 12:30:25 +0000

Pork belly, if cooked just right, has an inherent balance to it. A textural balance. A crispy exterior with a tongue-tender interior creates a lovely symmetry for the palate. But unfortunately, it is also more than half fat and very decadent.

Now, try pork belly paired with light flavors. It is no longer just texturally balanced but something different entirely. These pork belly lettuce wraps are topped with a sweet fennel and apple salad with an earthy miso dressing. This makes a sexy and inviting appetizer, or have several as a main course.

Apple and Sage Stuffed Pork Chops Recipe

katerina — Thu, 03 Feb 2011 13:38:40 +0000

I just discovered something wonderful. If you give yourself at least an hour for brining, and choose something sweet as a pairing, you can make a tender, juicy, and flavorful pork chop everytime. Even if you accidentally cook the pork a little bit too long. I promise you that.

Stuffed pork chops always reminded me of “Mom food”, but haven’t we all learned as we grow older how right our parents always were? This pork chop recipe is only the beginning of an endless possibility of stuffing combinations. And where better to start than with the classic apples and sage?

Sage and Apple Stuffed Pork Chops Recipe
(serves 2)

2 bone in pork chops

Brine:
3 cups cold water
1 tablespoon salt
1 teaspoon sugar

Stuffing:
1 teaspoon olive oil
1 tablespoon finely minced onion
1/2 apple, diced small
1 teaspoon finely chopped sage
1/4 cup finely diced bread
salt and pepper

Pork Chops:
canola oil
salt and pepper

Stir salt and sugar into water until dissolved. Add chops and brined in refrigerator for 1-2 hours.

In a small frying pan sweat onion in olive oil over low heat until soft, turn the heat up and add apples and sage. Saute apples for 3 minutes stirring and tossing often, add bread and saute for another minute. Remove from heat to a bowl and toss with salt and pepper to taste. Allow to cool, do not stuff the chops if the stuffing is still at all warm.

To cook the pork chops first remove then from the brine, pat dry and allow to come to room temperature for at least 20 minutes. In the meantime, preheat your oven to 350F.

Cut a slit on the edge of each pork chop and using a paring knife create a pocket inside the chop being careful not to cut all the way through the meat. An opening of about an inch is a good amount so that you can get the stuffing in without it coming out when you fry the chops. Stuff each chop with half of the stuffing.

Sprinkle both sides of each chop with salt and pepper and rub with a little bit of oil. Heat a medium skillet to medium high and add about a tablespoon of oil. Brown on each side and transfer the pan to the oven. Cook until a thermometer inserted near the bone reads at least 155F. Allow to rest for 5 minutes before serving.

Vietnamese Spring Rolls Recipe

katerina — Thu, 20 Jan 2011 13:51:35 +0000

Cha Gio is a classic Vietnamese dish where pork and vegetables are wrapped inside rice paper and deep fried. In North America Cha Gio goes under many names and you may have seen it on menus as Rolls Dip, Imperial Rolls or Vietnamese Spring Rolls.

This recipe for Vietnamese Spring Rolls was an attempt to replicate one of my all time favorite dishes — and it was quite successful. I tried two different kinds of rice papers one with pure rice flour and one with a partial amount of tapioca. Personally, all my tasters preferrred the pure rice one as it was crispier after it had been fried.

This recipe makes a big helping of rolls, but it usually takes a few tries to get the temperature of the oil correct, and really, who are you kidding you can eat them all. It can be served as an appetizer or more authentically over rice noodles and fresh vegetables with nuco cham for a full meal.

Chao Gio – Imperial Rolls, Rolls Dip
(makes about 8 large rolls)

50g (~1/4 cup) vermicelli rice noodles
1 carrot
3 shiitake mushrooms
medium sized (8 1/2″) Vietnamese rice papers (* Red Rose brand)
2 cloves garlic
1 shallot
1/4 teaspoon black pepper
2 tablespoons vietnamese fish sauce
1/2 egg, lightly beaten
500g ground pork
200g raw shelled shrimp
peanut or vegetable oil for frying

Dipping Sauce (Nuoc Cham)
1 lime
2 red bird’s eye chillies
1/4 cup Vietnamese fish sauce
1/2 cup warm water
2 tablespoons sugar

Cover the vermicelli noodles in warm water for 10 minutes, drain and pat dry. Prepare the carrots either by grating or by julienning (very thin long strips) no longer than 2″, add to a large bowl. Finely slice the mushrooms, and the run a knife across them again to make them thin and fine lengthwise strips. MInce both the garlic and shallot and add along with the pepper, fish sauce and the half egg to the vegetables.

Mince the shrimp and add to the vegetables along with the pork. When the vermicelli are nice and dry chop them into no more than 2″ strips, then add to the other ingredients. Combine all ingredients until uniformly distributed. Refrigerate until you are ready to roll.

To make the dipping sauce finely slice the chillies and then combine all ingredients in a small bowl stirring to well incorporate the sugar. Taste it and either add more water if very salty or more sugar if not sweet enough. Set aside.

To shape the rolls first prepare the rice papers. I find it is easiest to work on 2-3 rolls at a time and collect them on a parchment lined sheet before frying any. The package may tell you differently but I have the best luck when I fill a large plate with quite warm water and immerse the entire sheet in it until soft, usually about 45-60 seconds. When it is soft transfer it to a clean counter top and pat off any excess water, let it relax for another minute.

Put approximately 3 tablespoons of filling parallel to the bottom of the circle about one third of the way in. Roll the rice paper up and over the filling just until you can hold the filling tightly and secure it. Now fold over the left hand side and the right hand side. Then continue rolling it as tight as you can until sealed. There are a ton of videos on this on youtube if you are interested on technique.

Prepare a pot or wok with enough oil to come up about 2″ up the sides. Heat up oil until it is 350-360F. Fry rolls in batches until crispy and lightly golden, about 8 minutes, maintain the temperature of the oil while frying. Place on a cooling rack to drain. To keep them warm while you are frying put the rack over a cookie sheet and place in a warm (300F) oven. Serve hot with dipping sauce.

Sweet and Spicy Fall Pork Stew Recipe

katerina — Mon, 22 Nov 2010 14:56:19 +0000

Pumpkin beer appears in stores every year at the end of September, and then it seems to disappear faster then I can chill my glasses. I always end up spending several hours driving around the city, chasing bottles which have been snagged just before I arrive.

This year, when I finally located myself a few bottles, I wanted to do more than just drink it. A good pumpkin beer has a subtle spice to it with echoes of nutmeg, cloves, cinnamon and ginger. This pork is stewed to be just as delicately spicy. Don’t forget to read up on how to make a great stew and save yourself a bottle of pumpkin beer to drink with it.

Sweet and Spicy Fall Pork Stew Recipe
(serves 4)

3-4 tablespoons vegetable oil
2 lbs pork stew meat
salt and pepper
1 onion, thinly sliced
3 cloves of garlic, peeled
1 teaspoon minced ginger
1 tablespoon flour
1 bottle of pumpkin beer (350ml)
1/4 stick cinnamon
5 whole cloves
1/3 nutmeg, grated
water

Preheat the oven to 300F. Pat the meat dry and season it. In a large skillet heat the frypan to medium and add a few tablespoons of vegetable oil. Brown the meat in batches and remove from the pan. Once all the meat is browned add the onions and saute until soft, add garlic and ginger and cook for another minute to soften. If there is no fat left in your pan add another tablespoon of oil and toss. Add flour and stir in, allow the flour and onion mixture to cook for 2 minutes then add enough of the beer to deglaze the pan and scrape all the delicious brown bits off of the bottom of the pan. Transfer to a dutch oven and add back in the meat and any juices along with the remaining beer and just enough water to cover along with cloves and nutmeg. Bring to a simmer, cover and transfer to the oven. Cook until the meat is fork tender, checking every hour and adding more liquid if it gets dry. Remove cinnamon an cloves before serving. Season and serve hot over mashed potatoes.

Mustard and Sage Barbecued Pork Butt Recipe

katerina — Tue, 03 Aug 2010 11:53:41 +0000

Pork butt on the grill is almost always turned into pulled pork, but with this inexpensive and flavorful cut of meat, why not get creative? This spicy rub includes mustard and sage, and the “mopping sauce” includes mustard and the classic apple cider vinegar.

The secret to a tender and moist pork roast on the bbq is all in the fat. Start the pork fat side up and it will baste itself for the first few hours. That same fat will render and leave a crispy and chewy exterior with a fork tender, juicy, interior.

Mustard and Sage Barbecued Pork Butt
(serves 4-6)

1 pork butt
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried mustard
1 1/2 chili flakes
1 teaspoon dried sage
1 heaping tablespoon Dijon mustard
3 tablespoons apple cider vinegar

Combine salt, pepper, dried mustard, chilies, and sage. Rub into pork butt.
Heat grill to high, turn off one side and reduce the other side to medium low. Put the pork on the side which is off, fatty side up. Close the lid and allow to cook for at least an hour.

Meanwhile combine the Dijon mustard and apple cider vinegar with a big pinch of freshly ground pepper and a tablespoon of water. Start peaking at the pork butt every hour or so, and if it starts drying out brush it with the sauce. Cook until at least 200F in the center. The lower the bbq the slower it will cook. This particular roast took 4 hours. Remove from the grill and allow to rest for 10 minutes before carving.

The Quickest and Easiest Way to Cook Ribs

katerina — Wed, 21 Jul 2010 12:13:59 +0000

Cooking ribs is easier than you think. You don’t have to start preparing them the night before or cook them all night. End to end you can have ribs ready to eat in less than 3 hours, or if you are cooking a larger batch maybe 4 or 5.

In this method of easily cooking ribs you start with a rub, which helps to break down the connective tissue in the meat. You then braise them in the oven until tender and finish them on the grill.

The Quickest and Easiest Way to Cook Ribs

Remove the ribs from the packaging and rinse under water. Though it is unnecessary, I have occasionally found bone shards in my ribs and giving them a rinse helps to dislodge and bone stuck to the meat. Pat them dry with a paper towel.

Next, remove the membrane on the back of the ribs. Removing this membrane will result in more tender ribs which are easier to eat. You can do this by tucking you knife under the edge of your ribs and pulling the membrane away. Once you can get your fingers in there you can usually pull it off in one big piece. I actually find using a wooden skewer is the easiest way to get it started.

Once removed, very gently score the back of the ribs with a knife in a 1″ diagonal pattern. you only need to barely penetrate the flesh. If you see any excess fat trim it off quickly, but there is no need to fuss. Place in a large baking dish that can fit the rack (or racks) more a less flat. Cover with the rub of your choice, and really rub it in evenly. Cover the dish with aluminum foil and put in the fridge for an hour.

Preheat your oven to 300F. Once the oven is hot remove the ribs from the fridge and add 1/4 cup of your braising liquid( I like beer or white wine). Cover back up with aluminum foil and put in the oven. Bake for 90 minutes and check to see if they are tender. If not, return to the oven and check every 30 minutes. With only one rack 2 hours may be enough.

Remove from the liquid. When you are ready to eat, heat your grill to medium high and grease it. Coat your ribs in the barbecue sauce and grill on both sides, brushing with sauce to keep moist. Serve to happy guests.