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Recipes that include pork

Pork Belly & Kimchi

Friday, June 21, 2013

Knock on wood, Caya has rarely been sick and when she is her symptoms have been unusually mild. She’ll continue playing happily through light fevers and they’re typically gone in a day. Not this time: she got Coxsackie virus and it has been miserable, for all of us. Poor baby had 103 deg F for a day and half and after it came down, blisters filled the insides of her cheeks. Between the temperature and pain, she’s been up several times a night (also a rarity since 8 weeks old) and mom and dad are pooped!

What really freaked me out though was that she wasn’t eating. If you’ve been following my instagram, you know how much this kid usually eats. Seriously, our two-year old can out eat some full grown adults. Between Wednesday morning and this afternoon, she had eaten less than what she usually eats in one meal. Our pediatrician assured me that it would be fine as long as she stays hydrated yet I couldn’t help but FREAK OUT. Fortunately, she finally ate some food for dinner this evening: Sausage, Peppers, and Onions, one of my go-to’s when I have zero time to cook. When Caya is sick, she won’t let me leave her side for one millisecond. The tears start flowing at the thought that I might get up.

While we suffer you can benefit.  A perfect setting for another barely “cooking” dish. There’s hardly any prep, fully ready in about 4 minutes, and only two ingredients.   Pairing two ingredients that are a match made in heaven – Pork Belly & Kimchi.  Your friend will think this took all day.

Pork Belly & Kimchi title picture

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Basic Wontons (with Video)

Friday, May 17, 2013

Boy, have we come a long way since 2008. Some of you have been with us since we got married and we’re about to celebrate our Five-year Anniversary! Since then, we’ve definitely moved away from doing as many restaurant reviews (though worthy ones will still appear) and focused strongly on the recipes. It seemed that’s what you, our readers wanted. As we continually look to improve I sometimes backtrack to important recipes like this one where I feel compelled to improve the content. I originally posted this basic wonton recipe on October 29, 2008 and all I wrote was this:

“The traditional basic wonton is made with a pork filling and I decided to do just that, nothing fancy or inventive, just a good basic wonton.”

Basic Wontons title pic

…and of course the recipe followed, which I left basically unchanged (just a little wording adjustments and changed pics). I still use this exact same recipe all the time. It’s a classic. I wanted to update the old photos as I often do and more importantly, I needed to add a video to better illustrate how to fold a wonton. The video is so much better than words in this case!

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Red-Cooked Pork Belly and Baby Cuttlefish

Wednesday, April 24, 2013

Very early readers may remember that I was a professional figure skater in my early life. (Lon too! I swear. Isn’t that crazy?) In my early 20s, I joined a hip-hop and breaking crew. My 30s seem to be shaping into my partner dancing era. I am in love with Argentine Tango and I also enjoy some salsa, bachata, cha and cha, and hustle. Just last night, I went to a workshop for BachaTango and it was wild! You dance on the count for Bachata with Tango moves thrown in. In the beginning, it was a little bit of a mind game for me not to switch to one or the other but once I got the hang of it, it was super fun. It seems to be growing in popularity in Europe and I hope I see more of it here.

BachaTango reminded me of this lovely Red-Cooked Pork Belly and Baby Cuttlefish dish because it fuses two elements, a surf & turf of Chinese sorts. Red-Cooking is a classic Chinese cooking method. In a very basic sense, it’s a sauce base of soy sauce and rock candy. How can that go wrong, right? Nearly anything can be red-cooked if you ask a Chinese person. We’ve done a Red-Cooked Picnic Shoulder in the past, a traditional dish called Tee Pong, and we’ve even done a Red-Braised Pork Belly on FoodMayhem. Don’t be surprised if you see more in the future! Here, we’re Red-Cooking rich little chunks of pork belly with plump baby cuttlefish. Double the textures, double the fun!

Red-Cooked Pork Belly & Cuttlefish 3

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Taiwanese Ro Gung

Friday, November 30, 2012

This Taiwanese specialty called Ro Gung seems to be a lesser known dish as I couldn’t find anything in my google search. (Does anyone know if this is known by another name?) The gist of this soup is that it’s a cornstarch thickened soup with soft pork and fish paste dumplings… ok blobs. That probably doesn’t sound enticing to those that don’t already know it (though I can hear my Taiwanese peeps cheering). On top of that, it’s not an attractive dish. (That cilantro garnish was my only hope for color.)  What it is, is delicious! Seriously, one of my favorite foods! And for food geeks, it is a flavor profile that is unique to Taiwanese food.

Taiwanese Ro Gung with Title

 

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Pork, Shrimp, and Chive Dumplings (with video)

Tuesday, February 15, 2011

I’ve been trying to make foods that freeze well so that we have a stock pile of food for after the baby arrives. I’ve heard that the first few months are tough. No time for cleaning. No time for laundry. Certainly, no time to make elaborate meals. Knowing me and Lon, we won’t be satisfied with ordering take-out. We want the home-made and wholesome meals we’re used to. I’ve already frozen some lasagna and some scones but time is running out and I need to get more in that freezer.

dumplings with chopsticks

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Cheating Enchiladas

Thursday, December 16, 2010

Let’s not talk about the food yet.  Let’s talk about the reason for this dish or more specifically the recipe.  In previous posts for chili pepper-based recipes, we have received notes about how the chili peppers we use are often hard to find in certain areas: cascabels, chipotles, pequins, anchos, guajillos, etc.  Other people have asked for chili pepper flavor without so much spice/heat.  We’ve heard loud and clear, so this post is about making an authentic-tasting chili pepper sauce, using readily available ingredients with a rich taste that is not spicy.  Let’s hope it works out!

The first part is making a Latin-flavored shredded pork.  I’ve done BBQ-style pulled pork before; even though this uses the same cut (pork butt) and is shredded, it tastes totally different.  Plus we’re going to use it to make an enchilada casserole, which we’ve done before (last time the enchiladas were beef with a green sauce), so this is quite different.

Pork Enchiladas with rice and salad

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Daikon Soup

Sunday, September 26, 2010

Once we hit fall, I start cravings soup. The refreshingly crisp air is not yet fierce and chilling so I’m not thinking hearty rich soups like lobster bisque or beef stew. I want the warmth of a hot liquid so I can cup my hands around the bowl, slurp in that soothing throat feel, and rejoice in watching the leaves turn.  I need the soup to remain light since I’m not ready for the bulky layers yet. Fall is the perfect time for clear broths and consommes, and Daikon Soup hits that spot for me.

What’s even better is that when the urge hits, this soup can be prepared relatively quickly in the world of soups. Roughly 40 minutes will do and most of that is not active time, just waiting. It’s also a forgiving soup where exact measurements are not necessary. Just use the recipe as a guide once and you’ll probably never need to look at it again.

Fall Daikon Soup

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Pork Stuffed Fried Tofu

Saturday, September 4, 2010

We’ve been living at my parent’s house as our kitchen undergoes renovation. Yes, the kitchen re-do is finally under way! While under normal circumstances, I would dread the inconvenience, it just so happens that right now, it’s the best thing for me. If I was my normal, overly busy self I’d be annoyed that my commute to the city is longer.  With morning sickness still lingering, I’ve limited making plans anyway.

At first I imagined being frustrated by not having my whole wardrobe here with me.  Only later to realize I only fit into five outfits. (We’re planning on putting up a picture of my little bump soon.) Of course, the cherry on top is that my mom is doing all the cooking. I have a stockpile of nutritious foods at my fingertips and my mom lovingly makes anything I want.

Pork Stuffed Fried Tofu with Soy Bean Sprouts

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Lion’s Head Casserole

Sunday, August 1, 2010

Lion’s Head Casserole is a simple dish of pork meatballs and napa cabbage. The meatballs supposedly look like lion’s heads, which is a stretch, I know, but that is the name. Last week, I wasn’t feeling that great and got in that I want my mommy mood. (Yes, I’m 30.) I whined and asked my mom to make me a pot of this umami-powered dish that feels so nurturing. It feels mommy-made. I took pictures and notes, not remembering that I already posted this dish over a year ago.

I decided that it was worth re-posting for the new pics and some added thoughts. It’s interesting to compare the notes since my mom does not ever use recipes. It’s amazingly similar in making the meat mixture, but you’ll notice that you can vary the size of the meatballs if you want.

Lion's Head Casserole 2

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Lu Ro Fan (Chopped Pork Belly Rice)

Wednesday, July 28, 2010

We’ve been on a Taiwanese kick lately. I think it all started when my mom told me that the food court in Flushing Mall had closed. Taiwanese restaurants are already hard to find and now some of the last little booths standing are forever gone. Where will we get our Stinky Tofu (my family loves but I don’t), Oyster Pancakes, Pork Chop Rice, and Taiwanese Ice? When we were kids, we used to go to Lai Food but it changed to 66 Lu’s (Chinese name stayed the same) and it never tasted the same. There was a place in Elmhurst called David’s Taiwanese that also changed it’s name to something like Taiwanese Specialties Corp. It’s still decent but again, not the same.

We were at that restaurant, formerly David’s Taiwanese, and had the Lu Ro Fan. It was so sub par that the next week, my mom insisted on making me a good one. Of course, I did not protest. The secret is having the right mix of lean and fatty pork meat in little chunks, dancing together in a rich sauce that spills over onto the rice. The Pickled Mustard Green Relish is essential for the acid that balances the fatty juices. It is an ultra comforting home-style dish.

Lu Ro Fan

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