Tag Archives: Pork

Omnivorous mammal, the pig belongs to the family Suidae. It would not, contrary to what was long thought, the direct descendant of wild boars. Domestication began 7000 BC followed very naturally as men, feeding on their waste. There is certainly born of its bad reputation, which earned him an image of impurity with some religions.
In the 19th century, the concern appears to improve breeds. In parallel, we want to increase pork production. Intensive farming is taking shape and its horrors. But since the mid-20th century, farming has taken over rational, thanks, here, a national program of conservation of local breeds launched in 1981 by the Ministry of Agriculture. The pigs are now fed noble products (wheat, barley, corn, soy …) and their meat, thanks to genetic advances is 30 to 50% less fat than thirty years ago.

Stop all the ideas! Pork fat is not the opposite. With its average caloric intake similar to that of poultry (between 105 and 135 kcal/100 g according to the piece) and especially with his fat little (3 g/100 g on average), pork is entirely within the framework of a light and balanced diet. The flesh of the pig is not marbled, the fat is clearly visible and therefore easy to remove.
Note that the lipids of pork are largely composed of unsaturated fatty acids (up to 60% as the chicken). These good fats help prevent the onset of cardiovascular disease.

However, distrust of the deli side are they up to three times richer.

Moreover, the pork is very rich in high-quality protein. For example, imagine a piece of 150 g is sufficient to cover 50% of daily intake of an adult of 70 kg!
Know, moreover, that its iron content, necessary for the production of red blood cells, is between that of beef and one chicken. Suffice to say that pork is a true ally to the form and tone.

With regard to vitamins, these are those of group B that are very well represented. A piece of fillet 100 g covers 60% of vitamin B1, the same one which significantly contribute to the smooth functioning of the neuro-muscular.

Finally, whatever the song, the pig provides a good amount of zinc (1.5 to 4 mg/100 g), which strengthens the body’s defenses and a significant content of selenium. The latter is a powerful antioxidant that protects cells against free radical damage.

sweet and sour pork

écrit le par
Reply

Ingrédients :

  • 300 g of pork
  • 8 large cabbage leaves
  • 2 onions
  • 1 red chilli
  • 2 teaspoons of curry powder
  • 3 teaspoons of vinegar
  • 3 teaspoons of sugar cane
  • 4 teaspoons of tomato sauce
  • 1 teaspoon of cornstarch
  • 3 teaspoons of oil
  • salt

Préparation :

Cut the pork into small pieces, chop the onion and pepper and set aside.

Heat a large volume of water and blanch the cabbage leaves 5 ​​minutes, then drain and let cool.

Heat the oil in a wok and brown the onion, chili, meat and cook 15 minutes over medium heat, stirring occasionally.

In a saucepan, prepare the sweet and sour sauce by mixing whisk the vinegar, the sugar, tomato sauce, cornstarch diluted in 100 ml of water and bring to boil.

Prepare the meat balls and wrap gently in cabbage leaves, then bind with kitchen string, being careful not to break the meat balls.

Pour sweet and sour sauce in a pan and drop it the meat balls.

Add salt and curry powder, stir gently and let simmer 5 minutes.

Serve hot with white rice.

Tips : you can sprinkle sesame seeds and replace rice with chicken broth to make a little hot soup.

Pork with Szechuan sauce

écrit le par
Reply

Ingrédients :

  • 320 g of pork
  • 1 tablespoons of sake
  • 1 ½ teaspoons of cornstarch flour
  • 2 teaspoons of salt
  • 5 tablespoons of soy oil
  • 1 large onion
  • 1 box of peas
  • 1 green and red pepper
  • 50 g of pineapple in syrup
  • oil

For the batter:

  • 3 tablespoons of water
  • 2 ½ of flour
  • 2 teaspoons of cornstarch
  • 1 egg beaten

For the sauce:

  • 2 tablespoon of soy sauce
  • 3 ½ tablespoons of rice vinegar
  • 2 tablespoons of sugar
  • 15 cl of water
  • 2 ½ tablespoons of tomato ketchup
  • 1 teaspoon of cornstarch

Préparation :

Cut pork into cubes, the pepper into 2 cm pieces and onion in 2 and 4.

Drain the peas and pineapple and then cut into 2 cm pieces.

In a bowl put salt, rice wine, cornstarch flour, and pork meat then mix and let marinate 10 minutes.

Meanwhile, prepare the sauce and set aside.

Then prepare the batter by mixing all ingredients, then set aside.

Heat 2 tablespoons of oil in a wok over high heat.

Put the pork in the batter, stir to coat well then adding them to the wok and lightly brown 3 to 4 minutes on high heat, stirring occasionally. Add onion, peppers, peas and pineapple and stir and let simmer for 2 minutes on medium heat.

Transfer the mixture into a container, put back 2 tablespoons of oil in wok, then add the sauce and cook 3 minutes on medium heat.

Put back the meat and vegetables in the wok, then cook the preparation for 2 minutes and serve hot with white rice.

Tips : You can add carrots or cashews to your taste.

Anecdotes : Beef is more widespread than elsewhere, and is often cooked until it becomes a great tenderness. Sometimes the beef is sprinkled with rice flour before the steaming, to produce a more rich sauce. Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of China, sometimes grouped into four families. It is often compared to the Hunan cuisine or that Hubei, due to proximity culinary, cultural and linguistic these three provinces.

Pork in sweet and sour sauce

écrit le par
Reply

Ingrédients :

  • 320 g of slices of pork
  • 100 g of lychees
  • 100 g of onions
  • 100 g of bamboo shoots
  • 10 cl of soybean oil

The marinade :

  • 1 ½ tablespoons of sake
  • 1 tablespoon of cornstarch
  • salt and pepper

Sauce :

  • 1 ½ tablespoons of soy sauce
  • 2 ½ tablespoons of rice vinegar
  • 40 g of sugar
  • 1 ½ tablespoons of sake
  • 16 cl of water
  • 1 ½ tablespoon of tomato paste
  • 1 teaspoon of cornstarch dissolved in a little water

Préparation :

Prepare the marinade then add the meat, mix well and marinate for 10 minutes.
Cut the onion and litchi in small pieces, then the bamboo of julienne.
Prepare the sauce by mixing all the ingredients and set aside.
Heat oil in a wok over high heat, then brown the pork, add the onion and bamboo shoots, stir and cook for 2 minutes covered.
Add lychees, stir and cook for 1 minutes always covered. Transfer to another bowl and set aside.
Pour the sauce into the wok and cook 3 minutes over medium heat, add the meat and the remaining ingredients and mix well so that everything is well blended.
Serve with white rice.

Tips : you can replace the lychee with pineapple.

Anecdotes : The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.
For Cantonese cuisine which is one of the “eight major regional cuisines of China,” sometimes grouped into four major families, is often considered the best in China, even in Asia. Among the regional Chinese cuisines, the Cantonese cuisine is the best known internationally.

Bun Cha – meatballs and pork belly grilled

écrit le par
Reply

Ingrédients :

  • 300 g of ground pork
  • 500 g of sliced ​​pork belly
  • 400 g rice vermicelli
  • 200 g green papaya
  • 1 lettuce
  • 1 garlic cloves
  • 1 red chili
  • 1 carrot
  • 1 onion
  • 1 bunch cilantro
  • 1 bunch mint
  • 1 bunch Thai basil
  • nuoc mam sauce
  • rice vinegar
  • sugar
  • salt
  • pepper
  • water

sauce:

  • 6 tablespoons of nuoc mam
  • 6 tablespoons rice vinegar
  • 3 tablespoons sugar
  • 18 cl of water
  • 1 clove garlic

Préparation :

Chop the onion, garlic and red chili, put them in different bowls, wash and peel the lettuce, and cut into pieces about 5 cm and book.

Cut the pork belly into pieces about 5 cm.

In a bowl put 1 tablespoon of nuoc mam sauce, 1 tablespoon of sugar, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper and half the chopped onion, mix well until the sugar is well dissolved then add the slices of pork belly and marinate 2 hours in the fridge.

In another bowl put the remaining onion, 1 tablespoons of sugar, 1 tablespoons of fish sauce, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper, mix well until the sugar is well dissolved then add the ground pork stir and marinate 2 hours in the fridge.

Prepare the sauce by putting in a bowl, fish sauce, rice vinegar, sugar, water and garlic and stir well to dissolve sugar and refrigerate.

Peel the papaya and carrot, grated the papaya and make thin slices of ​​carrots sliced and put in a bowl and add 50 ml water and 10 tablespoons of rice vinegar and marinate in the fridge.

Prepare the noodles according to cooking instructions indicate on the package and set aside.

Shape the meatballs, chopped the same size then flatten them slightly for a homogeneous cooking.

Prepare the grill and arrange slices of pork belly and meatballs and cook 10 minutes per side.

Put in a large plate, the lettuce leaves, cilantro, the mint and the vermicelli.

Arrange the plates of the meatballs, slices of pork belly and pickled vegetables and then the individual bowls containing the sauce.

Put In the individual bowl of sauce, some vermicelli, marinated vegetables, coriander, mint and lettuce then add the meat of your choice and savor.

Tips : if you do not find green papaya, you can use a chayote or call christophine, the kohlrabi or the cucumber cut into julienne strips. You can also cook to oven, preheat oven to 180 ° C and bake for 10 minutes (5 minutes per side) for people who live in apartments.

Anecdotes : This is an emblematic dish of North Vietnam who equal the famous dish ” The Pho”, it is very appreciate of Vietnamese living in Hanoi. It can be eaten in small stalls on the pavement.

Okonomiyaki – japanese crepe

écrit le par
Reply

Ingrédients :

  • 150 g of flour of okonomiyaki or simple flour
  • 1 tablespoon of cornstarch
  • 2 eggs
  • 15 cl of water
  • 1 teaspoon of dashi
  • 8 thin slices of pork belly
  • 100 g of prawns
  • 2 green onions
  • ¼ white cabbage
  • ½ leek
  • dried bonito flakes
  • okonomiyaki sauce
  • mayonnaise
  • oil

Préparation :

Chop the cabbage into thin strips and the leek, then shell the shrimp and remove the black vein and cut into small pieces.

In a bowl put the flour, cornstarch, egg, water and dashi and mix well until that it be homogenous, then add cabbage, leeks, prawns and mix well.

Heat skillet lightly oiled on medium heat, put 4 slices of pork and pour over half the dough and spread well, cover and cook 5 minutes. Check the vegetables is cooked.

Then flip the okonomiyaki with a plate and cook 5 minutes, uncovered.

Serve hot, brush the crepe with okonomiyaki sauce and a little mayonnaise and then sprinkle with dried bonito.

Tips : you can put all the ingredients you love, as squid, cuttlefish, mushrooms, raw eggs, onions, green onions, cheese, and kimchi, Japanese noodles (soba).

Anecdotes : The okonomiyaki is a pancake or pizza typically Japanese. “Okonomi” means “what you like / want” and “yaki” means “grilled”. This name comes from the fact that we can put many ingredients (although mostly time we find mainly cabbage).

Thai fondue

écrit le par
Reply

Ingredients :

  • 2 L of water
  • 2 cubes of beef bouillon
  • 2 tablespoons of raw sticky rice
  • 1 tablespoon of nuoc mam sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili paste
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 250 g of vermicelli
  • 250 g of beef
  • 250 g of pork
  • 250 g of calf liver
  • 250 g of Chinese Cabbage
  • 250 g of green beans
  • 3 cm of galangal
  • 3 kaffir leaves
  • 15 onions
  • 2 shallots
  • 2 cloves garlic
  • 2 white stalks lemongrass
  • 1 bunch basil
  • 1 bunch cilantro

Preparation :

Peel and chop the shallots, garlic and white of lemongrass , put the three spices in a bowl and set aside.

Peel and chop galangal, cut into 4 pieces the kaffir leaves and reserved.

Cut the leaves of Chinese cabbage into pieces to 5 cm and chopped coarsely the spring onions then cilantro and reserved.

Cut thin slices of calf liver, pork and beef and reserved to refrigerator.

In a skillet cook the raw sticky rice over high heat, stirring occasionally, until they become dark brown, then grind in a blender and reserved.

In a saucepan heat the water over high heat then add the beef bouillon cubes, add the fish sauce, soy sauce, sugar, salt and crushed sticky rice and mix.

Add the kaffir leaves and galangal in the broth and bring to boil.

Pour the broth into the fondue pot that you put on medium heat to keep the simmering stock.

Arrange the plates containing rice vermicelli, meat, cabbage, basil, cilantro, onions and then the bowl containing three spices around the pot.

Dip pieces of meat and vegetables in broth, then in the bowl with the onion, shallots and lemongrass or in the chili sauce.

Serve with a spicy sauce or dark soy sauce.

Tips : you can replace the pork with chicken and veal liver by the calf’s heart.

Pochero – Puchero – stew

écrit le par
Reply

Ingredients :

  • 1 cup of chickpeas
  • 1 chicken of 1.5 kg
  • 500 g of pork
  • 2 chorizos
  • 1 large onion, chopped
  • 4 teaspoons of salt
  • 10 cloves garlic, minced
  • 1 teaspoon of black pepper
  • 4 spoons of oil
  • 1 medium onion, finely chopped
  • 2 ripe tomatoes, peeled and chopped
  • 500 g of sweet potato, peeled and chopped
  • 1 Chinese cabbage, chopped
  • 8 spring onions cut into 5 cm

Preparation :

Wash chickpeas and soak them in water overnight.
Cut chicken into pieces, cut the pork into 2, cut the chorizo ​​into slices.

Put all ingredients in a pressure cooker and cover with water, add chopped onion, salt, peppercorns and bring to boil.
Cover and simmer over low heat for 20 minutes until meat and chickpeas is almost tender.

In another saucepan, brown garlic and onion over low heat, stirring often, add tomatoes and when they are reduced to puree pour into the cocotte. Add the sweet potatoes. When half cooked, add the Chinese cabbage and onions.

Cook 25 minutes or until potatoes are cuitent.
serve separately the broth and meat surrounded by vegetables.

Tips : You can replace the pork with beef.

Anecdotes: This dish of Spanish origin was imported during the Spanish domination in the 16th and 17th century.

Menudo – minced pork soup

écrit le par
Reply

Ingredients :

  • 500 g of pork
  • 2 teaspoon of annatto seeds
  • 1 spoon of oil
  • 1 spoon of crushed garlic
  • 1 onion, finely chopped
  • 2 sliced ​​tomatoes
  • 3 potatoes, diced
  • 250 g of pork liver
  • 2 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1 cup of meat broth
  • 1 lemon

Preparation :

Cut the pork into small cubes of 5×5 cm.

Cook the annatto seeds over low heat for 1 minute then remove.

Fry the garlic and onion in oil, add the tomatoes and cook until they fall into a puree. Add pork, cover and bring to boil. Simmer until tender.

Add potatoes and broth if there is not enough liquid in the pan.

Cut the liver into thin strips. Put it in the pan when the potatoes are cooked. Add salt and pepper and return to the boil.

Serve hot with lemon slices.

Tips : You can add chilli powder and add a chorizo. The Filipino menudo will usually contain tripe although variations include chickpeas, red peppers and dry grapes.

Anecdotes : This soup is originally from Mexico is this a traditional dish. Often regarded as a cure for a hangover, and is traditionally served on special occasions or with family. This dish has to be exported during the Spanish conquest in the 16th 17th century.

Lumpia – nems of phillipines

écrit le par
Reply

Ingredients :

  • 1 tablespoon of vegetable oil
  • 500g of ground pork
  • 2 cloves garlic, crushed
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped green onions
  • 1/2 cup of green cabbage, thinly sliced ​​
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of soy sauce
  • Chinese dumplings to 30 sheets (10 x 10 cm ~)
  • 2 cups of vegetable oil for frying

Preparation :

In a wok over high heat, add 1 tablespoon of vegetable oil and cook the ground pork, stirring frequently, until no longer pink and book.
Cook garlic and onion in same pan for 2 minutes. Then add the cooked pork, carrots, green onions and cabbage. Season with pepper, salt, garlic powder and soy sauce. Remove from heat and set aside. Cool to room temperature.
Take a sheet ravioli and place 3 tablespoons of filling diagonally near one corner of each wrapper, leaving 1 cm between the corner and two sides of the stuffing. Fold the corners over the filling and roll the lumpia keeping it tight. Moisten the side of the packaging with water to seal the edges. Cover the rolls of plastic film to conserve moisture.
In a deep fryer or skillet deep enough oil filled Fry the rolls of 1 to 2 minutes, until browned. Drain on paper towels.
Serve immediately with sauce.

Tips : We need the sheets of ravioli with wheat flour as for bricks or failing take the sheets of brick and cut into squares.

Anecdotes : The lumpia is the form of Indonesian and Filipino nems. The word comes from the language lunpia Hokkien. This dish, fresh or fried, was brought by immigrants from Fujian province in southern China, which constitute the majority of Chinese in Indonesia and the Philippines.
The Netherlands and Flanders, his name is loempia, ancient pronunciation of Indonesian lumpia, which has become the generic name for nems in Dutch.

Pou ja – Thai Crab Stuffed

écrit le par
Reply

Ingredients :

  • 4 medium sized crabs
  • 300 g of ground pork
  • 6 shelled shrimps
  • 100 g of soy vermicelli
  • 30 g of green onion
  • 30 g of coriander
  • 4 fragrant dried mushrooms
  • 1 tablespoon of chili paste
  • 1 tablespoon of cornstarch
  • 1 tablespoon of palm sugar
  • 2 tablespoons of in soy sauce
  • 3 tablespoons of nuoc mam sauce
  • 2 tablespoons of lime
  • 1 teaspoon of glutamate
  • 10 g of fresh ginger
  • 1 teaspoon of freshly ground black pepper
  • 2 egg
  • 1 egg yolk
  • 2 clove garlic

Preparation :

Cook the crabs in boiling water for 30 minutes then remove all the flesh, being careful not to break the shell and clean thoroughly.

Soak the soy noodles in a cold water for 15 minutes, drain and cut

Soak 15 minutes ​​the fragrant mushroom in cold water, drain well then chopped and book.

Chopped coarsely  shrimp and garlic, then chisel green onion and cilantro and set aside.

Cut the palm sugar into small pieces .

In a bowl put the crab meat, the ground pork, shrimp, green onion, cilantro, garlic, ginger, chili paste, the cornstarch, soy sauce, pepper, eggs and 2 tablespoons of nuoc mam sauce and mix everything for a homogeneous good farce.

In a bowl put 1 tablespoon of nuoc mam sauce, lemon juice, the palm sugar and stir until the sugar is well dissolved.

Stuff the shells by packing well to prevent the stuffing from falling during cooking.

Brush over the stuffing with a layer of egg yolk and bake in oven at 180 ° C for 20 minutes.

Serve hot with white rice and palm sugar sauce.

 

Tips : you can cook the stuffed crabs steamed so do not brush with egg yolk and bake for 40 minutes, and if it is with a deep fryer, crabs should be well covered by hot oil and cook 15 minutes over heat strong.

Tonkatsu – breaded pork

écrit le par
Reply

Ingredients :

  • 2 pork tenderloins
  • 250 g of flour
  • 2 eggs
  • ½ Chinese cabbage
  • 230 g of breadcrumbs
  • 1 teaspoon of water

Preparation :

Lightly beat the eggs by adding 1 teaspoon of water and set aside. Chop the chinese cabbage into thin strips

Place the pork in flour and tap a little to bring down the excess flour.

Place the fillets in beaten egg then in crumbs.

Heat a skillet or deep fryer oil about 50 cl. To see if the oil is hot throw some crumbs in and if it sizzles it is hot . then put over medium heat.

Dip the pork in the oil and cook for about 7-8 minutes, turning often and always on medium heat so that the meat is cooked at heart, then put on high heat so that the crumbs begin to brown.

Remove and drain them on absorbent paper.

Cut into slices about 5 cm and serve with the chinese cabbage and tonkatsu sauce.

Tips: you can use the bulldog sauce or Worcestershire sauce.

Anecdotes : It was invented in the 1930s, and has since become one of the most popular dishes in Japan. When served on a bowl of rice, we talk about katsudon.
For Japanese students, the custom is to eat a tonkatsu before an exam from the word game that has the Japanese verb “katsu” which means winning.

Butaniku no shôgayaki – grilled pork with ginger

écrit le par
Reply

Ingredients :

  • 1.5 kg of pork loin, cut into very thin slices
  • 70 cl of sake
  • 70 cl of mirin
  • 20 cl of soy sauce
  • 2 teaspoon of ginger
  • ½ onion
  • flour

Preparation :

Cut onion into slices about 5 mm and then grate the ginger.

In a bowl put the ginger, soy sauce, sake and mirin and set aside.

Make the nicks on the slices and on the edge for prevent it from shrinking and wraps too when you’ll fry.

Sprinkle lightly the slices with flour and mix by hand, then bake in a hot wok, without oil.

When meat is almost cooked, add onions and cook 5 minutes, stirring often, then pour the sauce and mix.

Cook for 5 minutes so the meat take on a color a little caramelized.

Serve with white rice and a salad of Chinese cabbage.

Tips : you can replace the pork with beef and can also be eaten cold.

Anecdotes : Butaniku no shôgayaki is the second popular dish in Japan after the Tonkatsu.