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.

Tai Chi chao mifen – fried rice vermicelli

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Ingredients :

  • 180 g rice vermicelli
  • 30 cl of hot water
  • 1 carrot
  • 50 g of pork tenderloin
  • 30 g of dried scented mushrooms (shiitake)
  • 10 g of dried shrimp
  • 3 Chinese cabbage leaves
  • 2 cloves garlic
  • 1 1/2 tablespoon of oil
  • 2 teaspoon of light soy sauce
  • 2 teaspoon of Chinese yellow wine (or Shaoxing rice wine)
  • Pepper
  • Salt

Preparation :

Soak mushrooms scented in warm water for 30 minutes and the rice noodles in cold water for several minutes.
Cut the pork into thin slices. Mix the slices with 1 tablespoon with soy sauce and yellow wine chinese. Let marinate.
Cut carrots into julienne and roughly chop the garlic.

Put 1 tablespoons of oil in a wok on medium heat, add the pork, cook for 1-2 minutes and set aside.
Put the remaining oil in wok, add the dried shrimp, the mushrooms scented, garlic and carrots then add 1 teaspoon of the Chinese yellow wine and soy sauce. Mix for about 2 minutes.
Increase the fire and put hot water in the wok, add the noodles softened, then the Chinese cabbage leaves. Cover the wok and cook until the evaporation of water, stir regularly during cooking. It is necessary that the noodles are “al dente”.
Add salt and pepper and serve.

Lu rou fan – braised meat rice

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Ingredients :

  • 2 tablespoons of peanut butter
  • 2 anise star or Chinese anise star
  • 6 tablespoons of soy sauce
  • 3 tablespoons of sauce wuxiangfen or 5 spices (powder form)
  • 2 cups of rice
  • 4 cups of water
  • your favorite vegetables (zucchini, carrots, radishes …)
  • 500 g fillet of beef or pork
  • 60 cl of water
  • salt
  • 3 tablespoons of sugar
  • 1 egg

Preparation :

Cut meat into cubes about 2 cm thick.
Brown the meat in a skillet with a little oil over medium heat, once the meatchanges color, add peanut butter and mix.

Pour soy sauce to prepare and add water to the mixture.
Add 3 tablespoons of sugar and sauce wuxiangfen preparation, then pour in the Chinese star anise. Boil all at a high heat. Add soy sauce, water, 3 tablespoons sugar and Wuxiangfen sauce, then add the star anise Chinese, bring to boil on high heat. As soon as mixture begins to boil, turn heat to low and cover.

Using a spoon, remove the foam that formed during cooking of meat and let simmer for 2 hours.

Wash rice well and cook in a rice-cooker with 4 cups of water.

Prepare a hard boiled egg about 20 minutes before the end of cooking the dish. Once it is ready, cut it in half and add it to the preparation’s cooking.

Cook in water the vegetables you would like to eat with your meal. Do not add to the sauce, it will use to garnish your dish.

Place rice on plates, then place your different vegetables around the rice,
Finally, pour the sauce with meat and egg over rice and serve.

Anecdotes : This dish from the north of the island of Taiwan, Lu Rou Fan, you can cooking with meat pork or beef. Popular with Western, this recipe is relatively simple but requires of simmer a period of between 1 to 2 hours

Kewa Phagsha – spicy pork with potatoes

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Ingredients :

  • 350 g of pork into pieces
  • 2 potatoes
  • 3 green chilies
  • 1/2 onion
  • 1/2 teaspoon of chili powder
  • 3 cloves garlic, crushed
  • 1 piece of ginger finely chopped
  • 1/2 tablespoon of cooking oil
  • 50 g of chopped cilandro
  • 40 cl of water

Preparation :

Put 40 ounces of water in a saucepan, add the pork and a little salt and boil for about 20 minutes, the pork should be cooked thoroughly.

Cut the potatoes into 6 or 8 pieces, then cut the chilies into 2 in lengthwise.

Add the chilli, potato, onion, and 1/2 teaspoon of oil and simmer until potato is cooked.
Stir in garlic, ginger, and chili powder and cilantro. Salt and pepper.

Serve.

Tips : Adapt the chili to your taste, In Bouthan it is used as a vegetable.

Phaksha Pa – Pork with Vegetables

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Ingredients :

  • 1 medium onion
  • fresh ginger
  • 1 medium daikon or radish
  • 40 g of butter
  • 1 boneless pork shoulder, cut into 6
  • 1/2 cup of water
  • 2 tablespoons of chili powder
  • 2 teaspoons of salt
  • 3 large bok choy (stalks and leaves cut into strips)
  • 170 g of dried pork cut into 3
  • 1 large green chili, seeded and julienned

Preparation :

Coarsely chop the onion and finely chop the ginger and set aside.
Melt butter in large saucepan, add the pork shoulder, onion, radish, water, chili powder, salt and simmer over low heat until the pork is tender, about 1:25.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender and to drain.
Add the ginger, bok choy, dried pork, and chili to stew and simmer over low heat 5 to 10 minutes.

Serve.

Anecdotes: In Bhutan the dried pork is considered a healer and is a staple in the cooking.

Fing pork – pork with noodles and chilli

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Ingredients :

  • 1 package of chinese noodles
  • 1 medium onion, peeled and cut into wedges
  • 1 tomato
  • 110 g of butter
  • 700 g of pork shoulder, cubed
  • 1/2 cup o water
  • 3 green chillies, seeded and julienned
  • Salt and freshly ground black pepper

Préparation :

Soften noodles in a bowl of boiling water for 2 minutes. Drain and cut every 15 cm. Coarsely chop the onion, then reserved.
Coarsely chop tomatoes.
Melt butter in large saucepan, add onion, tomato, pork, and water, then let simmer over low heat 30 minutes.

Add the noodles, chilies, salt and pepper and simmer about 10 minutes.

Serve hot.

Kogi Mandou – Beef Ravioli

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Ingredients :

For 8 at 10 raviolis

  • 60 g of ground beef
  • 150 g of tofu
  • 100 g of mung bean sprouts
  • 130 g dried Chinese noodles
  • 70 g of ground pork
  • 1 small zucchini
  • 2-3 Shiitake mushrooms
  • 1 egg
  • 1 teaspoon of chopped chives
  • 1 teaspoon of minced garlic
  • pepper
  • sesame oil
  • salt

For the dough:

  • 200 g flour
  • 1 egg white
  • a pinch of salt
  • 10 ml oil
  • 1/2 glass of water

Preparation of the stuffing :

Put tofu in wet gauze, close and squeeze well to drain the tofu water.

Boil Chinese noodles and cut them into pieces about 1.5 cm.
Blanch the mung bean sprouts, then let them cool and drain. Cut into pieces likechinese noodles. Chop the zucchini and mushrooms.

Put everything in a bowl, add the ground beef and pork, for the farce,
add the onions, garlic, sesame oil, salt and pepper, one egg or more if necessary, the mixture should give a paste.

Preparing the dough:

Put in a bowl the flour, oil, water, salt and egg white and then knead and wrap in cellophane and refrigerate about 1 hour.

Sprinkle flour the work surface so that the dough does not stick. Cut dough into small pieces 3 × 3 cm each, flatten finely each piece into round shape. The thickness should be about 3 mm, and diameter of about 8 cm.

Preparation of Mandou:

Place some farce in the center of the circles of dough, not too much or the doughwill break.
Moisten the edges of the circle, then fold dough in half, pressing edges to glue them and get a crescent shape.
Then roll the Mandou, then press firmly again to paste. Leave Mandou on floured surface to prevent them sticking.

Place in a steamer basket on baking paper, cook about 10 minutes the Mandou, or made fry in a pan with a little oil.

Serve with sauce and rice.

Tips : Generally we eat the Mandou with a sauce made of soy sauce, sesame oil and chili powder.

Anecdotes : This Korean recipe is much eaten in winter, but also during Seollal (lunar new year). This recipe is fun to make in family, for example children can participate in manufacturing of dough. The Mandou has its China origins.

Japchae – noodles with vegetables

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Ingredients :

  • 300 g of soy noodles
  • 200 g of pork (from rib)
  • 1/2 bell pepper
  • 1 carrot
  • 1 onion
  • 60 g of black mushrooms
  • 1 egg

Sauces:

Sauce for the preparation of pork :

  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of spring onions
  • 1 teaspoon of garlic
  • pepper

Chinese vermicelli Sauce :

  • 4 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons of sugar

Preparation :

Wash and cut into julienne the pepper and carrot and put them in separate bowls and season with salt.
Rehydrate the mushrooms for 20 minutes and drain. Cut the onion into thin slice .
Saute onion and mushrooms over low heat and put them aside.

Cook a fried egg breaking the egg yolk and then cut into strips. Set aside
Cut meat into thin slices, and fry gently to pan with sauce.

Boil water and cook the noodles for 3 minutes, rinse them and cut them in half then put them in a plate.
In same skillet cook the vegetables and season with soy sauce, salt, sesame seeds, sesame oil and a little sugar. Mix.

Put everything in a large plate and add the sliced ​​egg.

Tips : There are many variants of Japchae, is added usually seafood, potatoes and mushrooms.

Anecdotes : The Japchae (noodles with vegetables) is a dish served at parties Korean traditional. Formerly the Japchae was a dish for the king, he still maintains a lot of value in the eyes of Koreans. In our day it is found everywhere on the night market and street vendors, it is eaten in the street sat around small tables in front of the stands of street vendors.

Siu Mai or Shumai – Steamed raviolis

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Ingredients :
for 80 raviolis around

  • 450 g of ground pork
  • 1 box of bamboo shoots
  • 5 chinese mushrooms
  • 100 g of shrimp or crab
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce
  • salt, pepper
  • 1 tablespoon of cornstarch
  • 1/4 cup of water (4 tablespoons)
  • a pack of Won-Ton paste
  • flour

Preparation :

Soak the mushrooms in water for 20 minutes to rehydrate them and then chopcoarsely. Cut bamboo shoots into small pieces.

Peel the shrimp, make a small cut on the back and remove the black vein, then cut into small pieces.

In a bowl, put ground meat, add bamboo shoots, mushrooms, shrimp, soy sauce, sesame oil, pepper, salt, cornstarch mixed with water first, then mix the whole.

Place a tablespoon of farce in the center of the wonton dough, punch the dough down and lightly tighten the top, put some flour on the bottom of the wonton dough to prevent them from not sticking during cooking.

Put the Siu May on a plate, leave them uncovered in the freezer to freeze them.

Place baking paper in the steamer basket and place the Sui Mai and cook 7-10 minutes.

Serve with soy sauce.

Astuces : You can decorate them with some lumpfish roe or a pea in the center.

Anecdotes : The Siu Mai is a variety of Dim Sum and there are plenty of variation across Asia. We give them also many different names: Shaomai, Shui Mai, Shu Mai, Sui Mai, Shui Mei , Siu Mai, Shao Mai, Siew Mai or Siomai.

Nasi goreng – fried rice

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Ingredients :

  • 3 eggs
  • salt and pepper
  • oil
  • 250 g of raw shrimp
  • 500 g lean pork or steak
  • 2 medium onions
  • 2 cloves garlic
  • 1/2 teaspoon of dried shrimp paste (trasi)
  • 4 cups of cooked rice
  • 6 sliced ​​spring onions
  • 2 tablespoons of light soy sauce
  • 3 tablespoons of onion flakes
  • 1 cucumber sliced ​​thin

Preparation :

Wash and cook rice, when the rice is cooked, cover and let cool.

Heat oil in a pan and make two omelettes, salt and pepper and set aside.
When the two omelettes are cold, put one on the other, roll them and cut them into thin slices.

Shell shrimp, cut the pork or beef into slices.
Finely chop the onions, garlic and Trasi or grind in a blender, then mix and fryin a wok. Add shrimp and meat, cook 3 minutes stirring constantly.

Add 2 tablespoons of oil, wait until it is hot, stir in rice and spring onions. Fried and drizzle with soy sauce. mix well and serve

Caramel pork stew with eggs

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Ingredients :

  • 600 g of pork loin
  • 1 clove garlic
  • 5 kaffir leaves
  • 4 eggs
  • 1 star anise flower (flower badian)
  • 3 tablespoons of brown sugar or caramel liquid
  • 2 tablespoons of nuoc mam sauce
  • 2 tablespoons of dark soy sauce
  • 2 glasses of water
  • vegetable oil, black pepper, salt

Preparation :

Cook the eggs in water for 20 minutes. Removing the shells and placed in a bowl of cold water, and set aside.

Cut meat into pieces then peel and chop the garlic.

Heat in a saucepan 1 tablespoon of oil, add garlic and meat and stir occasionally until meat is brown.

Remove meat and reserve.

Put the brown sugar, soy sauce, nuoc mam sauce and star anise to the pan and let simmer over medium heat until boiling.

Put the meat, pepper and stir then add 2 glasses of water and let simmer for 40 minutes until meat is tender.

Then add the boiled eggs and let simmer until you can detach the meat filament (15 minutes).

Serve with white rice.

Tips : after putting the boiled eggs you can add 1 ½ glasses of water during cooking as the sauce reduces and become very salty.