By Ciara Cox
1 cup ground pork
¼ cup minced scallion
¼ cup minced carrots, or cabbage
1 tsp minced garlic
1 tsp minced ginger
salt and pepper to taste
1 TB soy sauce
½ tsp sugar (optional)
1 tsp sesame oil
24+ wonton wrappers (can also use egg roll wrappers cut in half)
bowl of water
1. Combine the first nine ingredients. Place a heaping teaspoon of filling on each wonton wrapper, then fold the wrapper over to form a semi-circle. Seal with a few drops of water. Keep the finished dumplings under a moist towel while you work. (I have found that about two teaspoons fit well in the wrappers. Also, when you are sealing it, try to get some of the air out, but be careful not to rip the wrapper. Try folding/sealing them different ways, I think it’s a lot of fun!)
2. To steam the dumplings: set up a steamer and steam for about ten minutes. If you do not have a steamer: fit a heatproof plate or rack above 1 inch or so of boiling water in a covered pot.
3. For either version: Serve hot and enjoy with this Soy and Sesame Dipping Sauce: mix ¼ cup soy sauce, 1 TB sesame oil, 1.5 tsp rice or other light vinegar, ½ tsp minced garlic, 1 TB minced ginger, and ½ tsp sugar (optional) in a small bowl. If it is too strong, add water a teaspoon at a time until the flavor mellows.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Easy Pork Ramen
By Ciara Cox
2 servings
2 Pork Chops
kosher salt and freshly-ground black pepper, to season
1 TB unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 TB mirin
4 cups no salt vegetable stock, or chicken stock
1 oz dried shitake mushrooms, or 1/2 cup fresh
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 packs dried ramen noodles (if you can find “fresh” ramen noodles, it is amazing! I have found some at Macey’s)
optional: fresh jalapeño slices, for serving
1. Cook the pork: Season generously with salt and pepper. Melt the butter in a large skillet over medium heat. Add the pork, and cook until it is golden brown and releases easily from the pan, about 4-5 minutes. Flip over and cook for another 4-5 minutes, until golden. Internal temperature should be 145°. Transfer the pork to a plate and cover until ready to serve.
2. Make the ramen broth: Heat the sesame oil in a large pot over medium heat. Cook the ginger and garlic until softened. Add the soy sauce and mirin. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. While the broth is simmering, make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. When the eggs are cool enough to handle, gently peel them and slice in half lengthwise. Set aside.
5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the pork into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced pork and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
2 servings
2 Pork Chops
kosher salt and freshly-ground black pepper, to season
1 TB unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 TB mirin
4 cups no salt vegetable stock, or chicken stock
1 oz dried shitake mushrooms, or 1/2 cup fresh
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 packs dried ramen noodles (if you can find “fresh” ramen noodles, it is amazing! I have found some at Macey’s)
optional: fresh jalapeño slices, for serving
1. Cook the pork: Season generously with salt and pepper. Melt the butter in a large skillet over medium heat. Add the pork, and cook until it is golden brown and releases easily from the pan, about 4-5 minutes. Flip over and cook for another 4-5 minutes, until golden. Internal temperature should be 145°. Transfer the pork to a plate and cover until ready to serve.
2. Make the ramen broth: Heat the sesame oil in a large pot over medium heat. Cook the ginger and garlic until softened. Add the soy sauce and mirin. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. While the broth is simmering, make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. When the eggs are cool enough to handle, gently peel them and slice in half lengthwise. Set aside.
5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the pork into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced pork and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
Quick Italian Sausage
By Dorothea Brandt Malloy
Ingredients:
1 lb ground pork
1 tsp fennel or anise seed
1 tsp dried parsley
1 tsp grated Romano cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 TB water
Directions:
Mix all ingredients. Form into small patties and fry in a skillet over medium heat.
Ingredients:
1 lb ground pork
1 tsp fennel or anise seed
1 tsp dried parsley
1 tsp grated Romano cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 TB water
Directions:
Mix all ingredients. Form into small patties and fry in a skillet over medium heat.
Breaded Pork Chops
By Febrina Malloy
Serves 6
Ingredients:
1 egg
1 tsp milk
1/2 cup bread crumbs
1/4 cup grated Romano cheese
1 TB flour
1 tsp salt
2 tsp chopped parsley
1 tsp garlic
6 pork chops
Directions:
1. Preheat oven to 425°.
2. Beat egg and milk.
3. Mix dry ingredients together.
4. Dip pork chops in egg/milk mixture, then in bread crumbs mixture.
5. Bake until well browned, about 30-40 minutes.
Serves 6
Ingredients:
1 egg
1 tsp milk
1/2 cup bread crumbs
1/4 cup grated Romano cheese
1 TB flour
1 tsp salt
2 tsp chopped parsley
1 tsp garlic
6 pork chops
Directions:
1. Preheat oven to 425°.
2. Beat egg and milk.
3. Mix dry ingredients together.
4. Dip pork chops in egg/milk mixture, then in bread crumbs mixture.
5. Bake until well browned, about 30-40 minutes.
Italian Sausage
by Bessie Picone and Febrina Malloy
One time Bessie came to visit the family in Texas and we asked her for her sausage recipe. This is an approximation of what she told us in broken English, with helpful additions by Febrina.
Ingredients:
5 lbs pork (leg), 9:1 ratio of meat to fat
1 TB fennel
salt and pepper to taste
1 TB fresh parsley
1 TB Romano cheese
8 oz water
Directions:
1. Cut meat from bone and grind with coarse blade of meat grinder, or use a food processor (should be ground like meat sold as chile meat). For about 9 cups of lean pork, add 1 cup of pork fat. The fat could be ground a bit finer if desired.
2. Mix in 1 TB fennel or anise seed, about 2 ½ tsp salt, ½ tsp pepper, 1 TB fresh parsley, 1 TB Romano or Parmesan grated cheese and 8 oz water. (Seasonings are “to taste”. The first time you try recipe, it’s best to use less of the seasonings, but carefully measured. Then take a spoonful and fry it until well done and taste it. If necessary, add measured amounts of additional salt and pepper including a bit of cayenne if desired. Repeat process to get it just right.) Pack loosely in casings.
3. To cook, cut into links, place in a cold frying pan with about 3 tablespoons water. Cover and cook over medium heat about 5 minutes. Prick with a needle when it swells while cooking. Uncover and saute until well browned on all sides.
Variation:
Ingredients:
2 lbs ground pork
1 1/2 tsp fennel
pepper, to taste
1 1/2 tsp dried parsley
1 TB grated Romano cheese
1/4 cup water
salt, optional
Directions:
1. Mix all ingredients.
2. Fry a small piece, taste, and adjust seasonings.
3. Shape into half-dollar size patties and fry until cooked through and lightly browned.
4. If using in lasagna, slice in half.
One time Bessie came to visit the family in Texas and we asked her for her sausage recipe. This is an approximation of what she told us in broken English, with helpful additions by Febrina.
Ingredients:
5 lbs pork (leg), 9:1 ratio of meat to fat
1 TB fennel
salt and pepper to taste
1 TB fresh parsley
1 TB Romano cheese
8 oz water
Directions:
1. Cut meat from bone and grind with coarse blade of meat grinder, or use a food processor (should be ground like meat sold as chile meat). For about 9 cups of lean pork, add 1 cup of pork fat. The fat could be ground a bit finer if desired.
2. Mix in 1 TB fennel or anise seed, about 2 ½ tsp salt, ½ tsp pepper, 1 TB fresh parsley, 1 TB Romano or Parmesan grated cheese and 8 oz water. (Seasonings are “to taste”. The first time you try recipe, it’s best to use less of the seasonings, but carefully measured. Then take a spoonful and fry it until well done and taste it. If necessary, add measured amounts of additional salt and pepper including a bit of cayenne if desired. Repeat process to get it just right.) Pack loosely in casings.
3. To cook, cut into links, place in a cold frying pan with about 3 tablespoons water. Cover and cook over medium heat about 5 minutes. Prick with a needle when it swells while cooking. Uncover and saute until well browned on all sides.
Variation:
Ingredients:
2 lbs ground pork
1 1/2 tsp fennel
pepper, to taste
1 1/2 tsp dried parsley
1 TB grated Romano cheese
1/4 cup water
salt, optional
Directions:
1. Mix all ingredients.
2. Fry a small piece, taste, and adjust seasonings.
3. Shape into half-dollar size patties and fry until cooked through and lightly browned.
4. If using in lasagna, slice in half.
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