GRILLED TERIYAKI PORK CHOPS

 

GRILLED TERIYAKI PORK CHOPS

 

PORTIONS: 2

 

INGREDIENTS

2 pork chops. About 8 oz. each

 

TERIYAKI SAUCE

1/3 cup soy sauce

1/3 cup water

2 tbsp. mirin (Japanese sweet rice wine)

4 tbsp. brown sugar

1½ tsp minced ginger

2 minced garlic cloves

1 tsp. honey

1 tsp. rice vinegar

2 tsp. sesame oil

¼ tsp. ground black pepper

¾ tsp. cornstarch

 

METHOD

In a bowl mix all the ingredients for the sauce, except the cornstarch.

Dry the pork chops with paper towel.

Marinate the pork chops with ¼ cup of the sauce.

Dissolve the cornstarch with the rest of the sauce and cook slowly in a pot until thickens the sauce.

Heat up a top stove griddle well. Mark and cook the pork chops on both sides.

Brush with the sauce over the pork chops while cooking.

Serve the pork chops with some of the sauce.

PORK YAKISOBA

 

PORK YAKISOBA

 

This recipe was made in a cooking video class thru zoom by Alfonso Lopez, in Madrid Spain

This is what I cooked that day following his instructions during that class.

 

PORTIONS: 4

 

INGREDIENTS

17.5 oz. / 500 gr. Pork loin, cut in thin strips

14 oz. / 400 gr. Japanese noodles

7 oz. / 200 gr, Nappa cabbage

3.5 oz. /100 gr. Garlic Scallions sliced

3.5 oz. / 100 gr. Soya bean sprouts

1 carrot cut in sticks

½ red pepper cut in sticks

½ green pepper cut in sticks

1 minced garlic clove

3 tbsp. sesame oil

1 sheet Nori wrap, cut in small pieces

 

YAKISOBA SAUCE

4 tbsp. teriyaki sauce

2 tbsp. oyster sauce

2 tbsp. Worcestershire sauce

1 tbsp. Ketchup

1 tbsp. rice vinegar

2 tsp. brown sugar

 

METHOD

Cut and measure the ingredients for the recipe.

Mix in a bowl the ingredients for the sauce. Heat the sauce in a small pot at moderate temperature and let it reduce. It will become a thick sauce.

In a pot, boil some water with a bit of salt for cooking the noodles. Cook the noodles according to package instructions. Drain the noodles and add a bit of sesame oil to keep them lose.

Heat up a Wok with 2 tablespoons of sesame oil and stir fry the ginger with the pork strips until is lightly brown. Set aside.

We add a bit more of oil to the wok and we stir fry the garlic scallions.

We incorporate to the wok, peppers, carrots, mix and stir fry for a couple of minutes. 

Add Napa cabbage and stir fry for 1 minute

Add pork strips, soya bean sprouts, season it with a bit of salt and pepper and half the Yakisoba sauce. Mix and heat it up.

 Add the cooked noodles, rest of the sauce then mix well. Cook for 2 minutes.

Serve immediately.

Sprinkle on top some small pieces of Nori and toasted sesame seeds.  

ROASTED PORK SHOULDER BUTT CHARSIU

 

PORTIONS: 2

 

INGREDIENTS

21 oz. / 600 gr. 2 pork shoulder butt strips

 

5 SPICES SEASONING

½ cinnamon stick

3 star anise

1 tsp. fennel seeds

1 tsp. Sichuan peppercorns

3 whole cloves

 

 

CHARSIU SAUCE

2 tbsp. Shaoxing rice wine

4 tbsp. light soy sauce

2 tbsp. oyster sauce

1 tbsp. hoisin sauce

1 tbsp. honey

1/4 tsp. teaspoonful 5 spices seasoning

2 minced garlic cloves

2 tsp. minced ginger

1/4 cup water

 GLACE

1/4 cup charsiu sauce

½ tbsp. paprika

1 tbsp. honey

 METHOD

Use a grinder machine to pulverize together the 5 spices ingredients.

In a bowl combine the ingredients for the charsiu sauce.

In a large sealing bag marinate the pork with  ¼ cup charsiu sauce. Marinate it for at least 4 hours.

Turn on the oven at 350° F / 176° C.

Heat a top stove griddle and seal the pork strips on both sides.

Place a small griddle on top a baking dish and place the pork strips on top. Cook in the oven for around 75 minutes.

At the meantime combine in a bowl the ingredients for the glaze.

Once in a while brush the pork strips top with the glace and turn it around .

In a small pot bring to a boil the rest of the sauce.

In a small bowl, mix well 2 teaspoons cornstarch and 1 tablespoon water. Once the sauce is a boiling add cornstarch mixing well.

After taking the pork off the oven slice it.

Serve immediately.

GINGER HONEY SPARERIB STRIP

 

GINGER HONEY SPARERIB STRIP

 

PORTIONS: 4

 

INGREDIENTS

4 lb. pork sparerib strip

 

5 SPICES SEASONING

½ cinnamon stick

3 star anise

1 tsp. fennel seeds

1 tsp. Sichuan peppercorns

3 whole cloves

 

GINGER HONEY SAUCE

1/4 cup soy sauce

1 tsp. minced fresh ginger

2 tsp. minced garlic cloves

2 tbsp. honey

1 tbsp. brown sugar

¼ cup orange juice

½ tsp. 5 spices seasoning

1 tsp. sesame oil

1/8 tsp cayenne pepper

 

METHOD

Use a grinder machine to pulverize together the 5 spices ingredients.

Cut the ribs individual pieces.

In a bowl mix all the ingredients for the “Ginger honey sauce”

Pad dry the pork with paper towel.

In a baking dish marinate the pork with the sauce. Let it marinate for about 4 hours.

Preheat the oven at 350° F / 176° C.

Bake the pork for about 2 hours. Turn around the pork pieces every 20 minutes.

Strain the liquid and place it in small pot. Skim off the fat.

Mix 1½ tsp. cornstarch with 1 tbsp. water.  Bring the liquid to a boil and thick it with the cornstarch.

Pour the sauce on the ribs and serve.

CHILEAN PORK ROLL. JON STYLE

 

CHILEAN PORK ROLL. JON STYLE

 

I bought 2 large pork shoulders to make this pork rolls. I separated the skin, reserved some meat for the rolls and the rest divided for stews or another dishes.

 

PORTIONS: 2 PORK ROLLS

 

SEASONING INGREDIENTS FOR THE MEAT

2 large pieces pork skin shoulder or another part skin

1 tsp. ground cumin

¼ tsp. cayenne pepper

¼ tsp. ground black pepper

1 tbsp. chopped parsley

1 and ½ tsp salt

3 minced garlic cloves

 

INGREDIENTS FOR THE STUFFING

1 carrot cut in large strips

1 red bell pepper cut in batons

3 large scallions

4 hardboiled eggs, cut in half length wise

Swiss chard, spinach or watercress. I used bock choy because I had it in the refrigerator.

 

METHOD

Take off most of the pork fat meat and cut it in long thin strips.

In a bowl mix the spices and season the pork meat. It’s better if you let it marinate overnight

Lightly cook in boiling water Swiss chard, spinach, watercress or bock choy.

On the preparation table open up the pork skin and accommodate the pieces of meat, vegetables and eggs along the pork skin.

Roll it and tight up with butcher cord.

Use plastic wrap around the roll or a hard plastic bag to seal it.

Fill half with water a large pot enough to hold the pork roll.

Season the water with salt and cumin, just in case the roll has a leak, that way doesn’t lose the flavor.

Cook the pork roll for about 2½ hours, for the pork skin to be soft.

You may serve it in hot slice or let it cool off until the next day.

You may serve it sliced cold with salad or make sandwiches.

SWEET AND SOUR PORK. JON STYLE

 

PORTIONS: 5

 

INGREDIENTS FOR PORK MARINATION

23 oz. / 650 gr diced pork.  About  ¾ inches cubes

1 tsp. minced ginger

1 tsp. salt

1 tbsp. soy sauce

 

OTHER INGREDIENTS

1 beaten egg

1½ cup cornstarch

1 bell green pepper diced

1 bell red pepper diced

2 cups diced pineapple

Vegetable oil for frying

 

SWEET AND SOUR SAUCE INGREDIENTS

1 tsp. vegetable oil

1 tsp. minced garlic

1 tsp. minced ginger

1 tbsp. brown sugar

½ cup ketchup

½ cup pork or chicken broth or water

1 tbsp. rice vinegar

1 tbsp. rice wine

½ tbsp. cornstarch

 

METHOD

Cut and measure recipe ingredients.

 

SWEET AND SOUR SAUCE

In a bowl mix the last 6 sweet and sour recipe ingredients.

In a small pot heat the oil at moderate temperature, cook garlic and ginger together. Do not brown.

Add the mixed ingredients for the sauce and cook slowly bringing to a boil. Let the sauce to rest.

 

PINEAPPLE

Cut the pineapple in half length.

Cut off the center, scoop out the pineapple and cut it in cubes. Save the pineapple shell.

PORK MARINATION

Marinate the pork with salt, ginger and soy sauce. Leave it at room temperature for about 1 hour.

 

FRY THE PORK

Sprinkle the pork with cornstarch, mix with the beaten egg and sprinkle with cornstarch again.

Heat oil in a wok and deep fry the pork until has a brown color. Set aside.

Clean the wok, add a bit of oil and stir fry the peppers.

Add and stir fry the pineapple.

Add and heat up the sauce.

Mix in the pork and scallions.

Serve immediately. You can serve it with rice.