pork Archives | Fake Food Free

Ground Pork Banh Mi Sandwich

November 5, 2018

These ground pork Banh Mi sandwiches are easy to cook for a quick weeknight meal. Make them all your own by adding any of your favorite toppings.

Not unlike my efforts with the pantry, I’ve been in the mode of cleaning out the freezer the past week. It’s amazing how things begin to pile up before you even realize it. I tend to buy meat in larger amounts when I make the trip to Whole Foods and I realized I had some of my favorite ground pork that needed to be used up.

Dinners have been a little boring around here lately so I decided to brighten things up with a simple twist on a Banh Mi.

Roasted Garlic, Pear and Pork Ravioli

October 17, 2017

Switch things up this holiday season with a hearty pear and pork ravioli filled with rustic autumn flavors!

Thanks to Nugget Markets for sponsoring this post!

Sometimes I feel bad for pears.

They are the underdog of fall ingredients. As soon as temperatures begin to dip, apples are all the rage. The leaves start turning and we simply cannot hide our affection for winter squash.

Meanwhile, there sit the pears. Beautiful in their green, reddish-brown, and tan fall colors, but second place to the front row attention-seekers.

I’m not sure why I turn to apples and pumpkins over pears, but more often than not, I do. Guilty.

So when Nugget Markets gave me the opportunity to do a fall-inspired post, an alternative to the traditional holiday meal, I set my sights on pears. At the very least, I owe the fruit some time in the spotlight.

Pozole Pork Hominy Soup

May 11, 2016

I feel a bit of urgency to get this post published so I’ll make it quick. I know it’s still spring in most of the country, but around here, it’s starting to heat up. Now, I’m a person who can eat soup any time of year, but I know a lot of people who consider it the kind of comfort food reserved for cooler days. So before you jump both feet into summer salads, there is this quick pozole, or pork hominy soup, that you should definitely try.

Dan Dan Noodles from Everyday Chinese Cookbook

May 5, 2016

These Dan Dan Noodles are simple to make and full of flavor! It’s one of the many great recipes in the newest Chinese cookbook in my collection!

I can’t tell you how many times I’ve resolved to cook more Asian-inspired foods. Southeast Asian, Chinese, Japanese – you name it and I’ve wanted to explore the methods, spices and recipes much more.

I repeatedly fall short of that goal, but every now and then something comes along that helps me out. I get back on track and we have a week or so filled with noodles, fried rice and five spice powder.

Minced Pork with Garlic and Mustard Greens Recipe

November 14, 2013

I was at the farmers market last Saturday browsing the leafy greens when I heard the vendor answer a shopper’s question with, “They’re mustard greens.”

I immediately thought back to the first time I had mustard greens, which wasn’t all that long ago. I was out to dinner with a good friend at a new favorite spot for Chinese food back in Kentucky. She ordered the pork and mustard greens.

I was pleasantly surprised by their bitter spiciness and I’ve wanted to recreate that dish ever since. After overhearing that conversation at the market, I knew that I should finally go for it.

This is a super simple dish that is full of flavor. You can pair it with rice or use a different meat or tofu, but I think pastured pork with the spicy greens by itself is the way to go. The only problem is that I didn’t make nearly enough. Next time I will double it so there are plenty of leftovers!

Minced Pork with Garlic and Mustard Greens

Makes: 2 to 3 servings

Ingredients:

½ tbsp. olive oil
5 cloves garlic, minced
¼ cup chopped onion
½ lb. ground pastured pork
4 to 5 cups sliced mustard greens (about 1 large bunch)
1 tsp. grated fresh ginger
2 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. dark sesame oil
¼ tsp. crushed red pepper

Preparation:

Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook for 1 minute.

Add the pork and cook for 5 to 7 minutes breaking it up with a spatula, until it is browned and cooked through. Drain any excess grease if necessary.

Add the mustard greens and cook for 1 to 2 minutes until they begin to wilt. Add the ginger and cook 1 more minute.

Stir in the soy sauce, rice vinegar, sesame oil and crushed red pepper. Serve warm.

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Spicy Thai Salad with Minced Pork (Larb) Recipe from Everyday Thai Cooking

September 13, 2013

The first time I had Thai food was in Thailand.

That seems a little strange to me considering I was 30 years old. (I actually celebrated my 30^th in Thailand. Great birthday.)

Most people would probably also try some of the dishes that hail from the country they are about to spend a few weeks exploring, but not me.

It was more of an access issue than anything else. There wasn’t much Thai food in central Kentucky the few years before that, and I also wasn’t an adventurous eater. I was more of a count your calories, eat whole grains and enjoy your fat-free yogurt kind of eater. (I know. I shutter when I think about it, too.) Then we moved to Brazil and there was good food, but no Thai.

So I learned about Thai food, including the infamous Pad Thai, in its home. That is not a bad situation to be in. Although it will leave you constantly comparing every dish you have after that to your original experience. For that reason, even though we took a cooking class while there, I haven’t made much Thai food at home. I play with Pad Thai and curry, but that is about it.

I think that is soon going to change. See, now I have this wonderful cookbook called Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin. Just flipping through its pages, I feel empowered to bring Thai into my kitchen.

In addition to gorgeous food photography (and scenic photos from Thailand that make me want to go back), the book starts with three sections that I love to see in a cookbook – techniques, ingredients and the basics (all those pastes and sauces that make Thai food so amazing.)

Trust me, this section will have you feeling empowered, too. The book is split into appetizers, soups and salads, entrees based on the meat selection (and vegetarian), followed up by a hefty dessert section. Some things I have on my list include Fragrant Coconut Fish in Banana Leaves, Thai Garlicky Eggplant and Coconut Thai Basil Ice Cream. It’s page after page of both familiar and different Thai recipes that are simply explained for the home cook.

The Spicy Thai Salad with Minced Pork is what caught my eye when I first flipped through the book. It is light and healthy with all the familiar flavors of Thai cuisine. Katie and the publishers graciously gave me permission to share this delicious recipe with you.

The thing I found most interesting about this dish was the roasted rice powder. I’m now going to be making this nutty, slightly crunchy powder to top other dishes. It adds a special touch. You’ll love this recipe. It’s all the tease you’ll need to get your hands on a copy of the book.

Spicy Thai Salad with Minced Pork (Larb)

©Katie Chin 2013. Reprinted with permission from Tuttle Publishing

Serves 4 as part of a multi-course meal or for lunch

Preparation time: 20 minutes + cooling time
Cooking time: 30 minutes

Ingredients
1 tablespoon long-grain rice1 tablespoon high-heat cooking oil
1 garlic clove, minced
1 small shallot, ﬁnely sliced
1 teaspoon minced lemongrass
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat)
½ lb (250 g) ground pork
3 tablespoons Basic Chicken Stock or store-bought
2 tablespoons ﬁsh sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon palm or brown sugar
4 cups (350 g) mixed baby greens
1 red pepper, thinly sliced
½ cup (52 g) peeled, seeded, and diced cucumber
12–14 fresh mint leaves
2 tablespoons ﬁnely chopped fresh coriander leaves (cilantro)
2 tablespoons ﬁnely chopped fresh Thai or Italian basil
½ small red onion, thinly sliced
4 tablespoons crushed roasted peanuts
Fresh coriander leaves (cilantro) for garnish
Mint leaves for garnish
Lime wedges

Prep

Make the roasted rice powder: Heat the rice in a small dry skillet over medium heat, stirring and tossing for 3–4 minutes, until it turns golden brown. Transfer to a small plate and allow to cool. Use a mortar and pestle or a spice grinder and grind the rice into a coarse powder.

Heat the oil in a wok or skillet on medium-high heat. Add garlic, shallots, lemongrass, and chili; stir-fry until fragrant, about 30 seconds. Add pork and stir-fry, while breaking it up with a wooden spoon until cooked through, about 5–6 minutes. Stir in the chicken stock, ﬁsh sauce, lime juice, and palm sugar and bring to a boil. Remove from heat and let stand 10 minutes.

In a large bowl, combine the rice powder, baby greens, mint leaves, fresh coriander leaves, basil, and red onions. Add the warm pork mixture and toss with the greens. Sprinkle crushed peanuts on top. Garnish with fresh coriander and mint leaves. Serve immediately with lime wedges.

COOK’S NOTE: Feel free to substitute the ﬁsh sauce with soy sauce, the pork with soy protein crumbles and the chicken stock with vegetable stock for a vegetarian version of this salad.

Also be sure to check out the Dan Dan Noodles from Katie’s Everyday Chinese Cookbook!

Disclosure: This book was sent to me for review purposes. I was not required to post about it and I received no compensation for doing so. This post contains affiliate links.

Bean Curd and Prawn Stew from Building a Perfect Meal

June 14, 2012

Bean Curd and Prawn Stew Recipe | Fake Food Free

I love when a cookbook has a creative concept, so when I was given the opportunity to review Building a Perfect Meal by Michelle Tchea I knew it was going to be a fun adventure. I might add that when the creative concept is combined with Asian cuisine, well, it doesn’t get much better.

The cookbook cover reads:

“The concept of this cookbook is simple: start with a basic recipe and then elevate it into something spectacular…”

The book starts with a helpful explanation of ingredients including things such as red beans, taro, daikon and luffa. After the knowledge building, the fun begins! Each page has two recipes – the basic recipe to master and then the more complex recipe which incorporates the basic.

For example, Boiled Eggs followed by beautiful Marbled Tea Eggs; Sesame String Bean Salad and then Peanut Summer Noodles; for dessert, Gloriously Sweet Red Beans followed up by Sweet Red Beans and Panna Cotta.

There aren’t many cookbooks ideal for both the seasoned cook and the beginner, but this one definitely meets that goal. The best part is that the recipes are straight forward with few ingredients, so if you like quick cooking, this book is for you.

There are many recipes I can’t wait to try, but for my review I went straight to the Bean Curd and Prawn Stew. I was drawn to this recipe both by the flavors and by the beautiful photo (one of many that grace the pages through the entire book).

The basic recipe for this dish is Stir-fried Minced Pork. A few more ingredients and the stew is born. This is one of those dishes that surprise you with flavor. Using only sugar and soy sauce for seasoning allows the taste of the other ingredients to shine through.

Bean Curd and Prawn Stew

Reprinted with permission from Michelle Tchea

Serves 2-4

Cooking oil for shallow-frying

Onion 1 small, peeled and finely chopped

Prawns (shrimps) 4, peeled and roughly chopped

Minced pork 150 g (5 1/3 oz)

White wine or water (optional) 1 – 2 Tbsp

Diced carrots 45 g (1 ½ oz)

Firm bean curd 100 g (3 ½ oz), cut into small cubes

Dark soy sauce 1 Tbsp

Sugar ½ tsp

Hot water (optional) 1 – 2 Tbsp

Corn flour (cornstarch) 1 tsp, mixed with 2 tsp cold water

Spring onions (scallions) to garnish, finely chopped

Heat oil in a wok and lightly sauté onions until fragrant. Add prawns and cook until pink, about 1 minute.

Add pork, breaking up any large pieces. Add in a splash of wine or water if the mixture is drying up.

Add carrots and continue to cook over medium heat for another 2 minutes or until the meat is just cooked but still moist.

Add bean curd, soy sauce and sugar and cook for another 2 minutes or until heated through. Add a splash of hot water if the mixture is looking dry.

Add corn flour mixture and simmer for further 1 minute before removing from heat. Garnish with spring onions and serve hot with rice.

Disclosure: This cookbook was sent to me by Michelle Tchea for review purposes. I was not required to post about it and received no compensation for doing so. Thoughts and opinions here are my own.

pork

Ground Pork Banh Mi Sandwich

Roasted Garlic, Pear and Pork Ravioli

Pozole Pork Hominy Soup

Dan Dan Noodles from Everyday Chinese Cookbook

Minced Pork with Garlic and Mustard Greens Recipe

Minced Pork with Garlic and Mustard Greens

Spicy Thai Salad with Minced Pork (Larb) Recipe from Everyday Thai Cooking

Spicy Thai Salad with Minced Pork (Larb)

Bean Curd and Prawn Stew from Building a Perfect Meal

Bean Curd and Prawn Stew

Reprinted with permission from Michelle Tchea

Thanks so much for reading!

My New Cookbook published in 2020!

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