Pork Dim Sum
Pork Dim Sum
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Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Pork Dim Sum
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Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Ingredients
Servings: dim sum
Instructions
  1. In a mixing bowl, mix together all the ingredients except the olive oil.
  2. Place a wonton skin on your work surface, add a small spoonful of the meat mixture into the center of the skin. Bunch up the sides and pick up the dim sum and shape so that it is cylindrical with the top open, and pack the pork in with a spoon as well. Set aside and repeat with the remaining skins.
  3. Heat your steamer (I use a rice cooker with a steamer tray) and lightly spray or rub the tray or steamer basket with olive oil. Place some dim sum in the steamer tray leaving space between them. Cover with a lid and steam for 8-10 minutes. You are steaming them, no need to worry about burning them 😉
  4. Remove the cooked dim sum to a plate, and repeat to cook the remaining dim sum.
  5. Serve with soy sauce for dipping if desired.
Recipe Notes

Low cost when served as an appetizer.

Adapted from an internet recipe.

Pong Mouan Snol (Cambodian Pork Omelet)
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Ingredients
For the Pork Filling
For the Eggs
For Serving
Servings: omelets
Instructions
  1. In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  2. For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  3. Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  4. In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  5. Move the pan around to spread the egg mixture out a bit.
  6. Let the egg mixture cook for about a minute, then add 1/4 of the meat mixture to one half of the egg mixture, cook for another minute or until the egg mixture is getting set.
  7. Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  8. When the eggs are good and set, slide the omelet onto a plate.
  9. Add a side of Jasmine rice and some sliced cucumbers and tomatoes.
Recipe Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Pork Rib Curry
Pork Rib Curry
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My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Pork Rib Curry
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Rating: 5
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My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat a pot of water and add the shallots and peppercorns.
  2. When the water is boiling, add the pork ribs. Here is the ribs used.
  3. And into the pot.
  4. Now get your chili and shrimp paste out and ready. Shrimp paste on the left, chili paste on the right.
  5. And wash the basil and get that ready.
  6. When the meat is tender, about 30 minutes to an hour, mix in the chili and shrimp pastes. and let simmer / low boil for another 30 minutes.
  7. Then add the basil and let that wilt down, takes just a minute or so.
  8. Stir the basil into the curry and let it simmer for a few more minutes.
  9. Ready to serve with rice.
Recipe Notes

I will estimate 120 Baht for the ribs. For 6 servings, this is about 59 cents per serving.

Family recipe by my wife, Rrayada Thayer.
Thailand.

Ham Loaf
Ham Loaf
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This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Ham Loaf
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This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly grease a 9x13 baking dish.
  2. In a large mixing bowl, add the pork, ham, eggs, bread crumbs, milk, salt, and pepper. Mix together well then place into the prepared baking dish and shape into a loaf.
  3. Bake for 90 minutes.
  4. While the ham loaf is baking, go ahead and mix together the topping. In a bowl, add the brown sugar, mustard, and vinegar and mix well. During the last 15 minutes of baking, pour the topping over the loaf and continue baking for the remainder of the time.
  5. Remove from the oven and let rest for 5 minutes before slicing, serve.
Recipe Notes

I will price this next time I pick up some ham in the city. I will say high cost for now.

Adapted from an internet recipe.

Spring Rolls aka Lumpia
Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Ingredients
For the Filling
For the Spring Rolls
Servings: spring rolls
Instructions
For the Filling
  1. In a pot of boiling water, add the vermicelli cook for 2-4 minutes or until soft, drain, lightly chop, you want about 1 1/2 cups, an 80 gram packet is fine. It is ok if they are a bit underdone as the rolls get fried later. Set aside.
  2. A lot of the prep time is the shredding and chopping. Use a box shredder for the cabbage and carrots, Chop the mushrooms on a board. I doubled the recipe that is why there is so much.
  3. Fresh ground pork (I used pork loin for this which is lean, the mushrooms add the juiciness). I also had some shrimp we added, the shrimp were cleaned, deveined, and chopped. The shrimp is NOT cooked with the pork, add the shrimp at the very end if using.
  4. Heat the olive oil in a large non stick pan (big pot if doubling the recipe), when hot, add the garlic and saute for a minute until fragrant then add the pork and break up the pork as it cooks until it just turns white, as it will get cooked again.
  5. To the pork, add the carrot, cabbage, and mushrooms and saute for several minutes until the veggies are good and wilted. Now mix in the cornstarch, soy sauce, and oyster sauce. Saute for about a minute or until the liquid is steamed off. You want the filling sticky, not watery. Taste and season with oyster sauce as needed.
  6. Add the cooked noodles and remove the pan or pot from the heat.
  7. Mix in the noodles and cool the filling, a hot filling means your spring rolls may burst (no one likes a sloppy spring roll). So just let the pan or pot cool, or spread the filling on a baking sheet and let cool, or even place in the fridge for 5 minutes.
To Assemble the Spring Rolls
  1. First thing is to make the 'glue' so in a small bowl or cup, mix together the cornstarch and water, set this aside but keep it handy, this is used to seal the rolls.
  2. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear.
  3. Place a tablespoon or so of filling near the corner closest to you.
  4. Fold the bottom up over the filling
  5. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long , and should look like an envelope.
  6. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing and envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  7. Repeat until you have either used all the filling or all the pastry sheets. 13 more to go.
  8. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls. Perfect color.
  9. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Figure about 50 Baht for the pork. I will wing about 3 servings from this (I like spring rolls), for 3 servings this is about 50 cents per serving.

Shortcut: Sweet & Sour Dipping Sauce.

Variants: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown. 2. For the filling, use cooked and chopped bacon, cooked hash browns, and Cheddar mixed in. 3. Place 3 or 4 raisins in each spring roll if using the original ingredients listed.

Adapted from an internet recipe.

Meatballs & Gravy II
Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
  2. When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
  3. Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
  4. When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
  5. Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.
Recipe Notes

Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.

Shortcut: Bread Crumbs.

Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.

Provided courtesy of good friend, Stephen Connell.
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Pork Ragu
Pork Ragu
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Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Pork Ragu
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Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Ingredients
For the Ragu
For the Garlic Butter Pasta
Servings: servings
Instructions
For the Ragu
  1. Heat 1 tablespoon of oil in a Dutch oven or heavy pot. While the pot is heating, in a large bowl, season the pork with the salt and pepper. Sear the pork on all sides, about a minute per side, remove from the pot and set aside.
  2. Heat the remaining oil in the pot and then add the sausage, break up the sausage with a spatula and cook until golden brown, about 4-5 minutes.
  3. To the pot, add the onion and carrot and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute. Season with salt and pepper as desired and cook until the vegetables are soft, about 2 minutes.
  4. Stir in the white wine, tomato paste, brown sugar, tomatoes, thyme, oregano, bay leaves, and cheese rind if you have that. Mix together then add the meat back to the pot and stir in. Season with additional salt and pepper to your liking.
  5. Reduce heat to low and simmer for 3 hours, the meat should be fall apart tender and the sauce slightly thickened. Use two forks and shred the pork and stir into the sauce.
For the Garlic Butter Pasta
  1. In a large non stick pan on medium heat, add the butter, when melted, stir in the garlic and parsley and cook for 1 minute until the garlic is fragrant. Turn off the heat and add your cooked pasta and toss to evenly coat the pasta.'
  2. Serve the ragu over the pasta and garnish with Parmesan.
Recipe Notes

Figure 85 Baht for the pork shoulder and 50 Baht for the sausage, if you make the sausage yourself from pork shoulder, the cost would be much less. For 6 servings, this is about 67 cents per serving.

Shortcut: Italian Sausage.

Variant: 1. This screams of using a slow cooker to simmer the ragu.

Adapted from an internet recipe.

Portobello Mushroom Pizzas
Portobello Mushroom Pizzas
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These sound really good, now I will have to look for large Portobello mushrooms to try this out. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
8 minutes
Portobello Mushroom Pizzas
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These sound really good, now I will have to look for large Portobello mushrooms to try this out. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to broil, if using a counter top oven, heat the top coil. Line a baking sheet with parchment paper. Place the mushroom caps on the paper with the top of the caps upwards.
  2. Mix together in a bowl, the oil, garlic, and Italian seasoning. Brush the mushroom caps with the oil mixture, then turn the caps over so the underside is facing upwards.
  3. Spoon on the pasta sauce, divided among the 4 mushrooms, onto the mushrooms, sprinkle on the cheese also divided between the mushrooms, then top the cheese with some cooked sausage, then some pepperoni slices.
  4. Broil for about 8 minutes or until the cheese is starting to brown.
  5. Serve.
Recipe Notes

Low cost really but I cannot say for sure until I source the mushrooms. I will say Low cost for now but that may change once I make these.

Shortcuts: Italian Seasoning, Pasta Sauce, Sausage.

Provided courtesy of good friend, Stephen Connell.
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Basic Baked Pork Chops
Basic Baked Pork Chops
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This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Servings Prep Time
4 servings 5 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
12-15 minutes
Basic Baked Pork Chops
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This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Servings Prep Time
4 servings 5 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
12-15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C. Line a baking sheet with foil.
  2. Heat a large pan on medium heat with a splash of olive oil. When the oil is hot, sear the chops for two minutes on each side.
  3. Transfer the chops to the baking sheet and bake for 6 to 8 minutes. Remove from the oven and let rest for 3 minutes.
  4. Serve with your choice of sides.
Recipe Notes

I can base this in very thick cut boneless loin chops, you will need two, and cut each one in half to make 4 chops. Figure about 110 Baht for the chops. For 4 servings, this is about 81 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Simple Thick Cut Pork Chops
Simple Thick Cut Pork Chops
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Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Simple Thick Cut Pork Chops
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Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. Rub olive oil over all sides of the pork chops, about a tablespoon or so. Generously salt both sides and pat that in well and the same with the pepper. Let the chops sit out.
  3. Preheat your oven to 200 C. Once the oven is hot, heat a oven proof pan, cast iron would be ideal, over high heat.
  4. When the pan is almost smoking, add the chops and sear for 2 minutes on each side.
  5. Place the pan in the oven and figure about 15 minutes for a 1 1/2 inch thick chop, 20 minutes for 2 inch thick. Internal temp should be 63 C / 145 F. Remove from oven and let rest for for 5 minutes.
  6. Serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

I will price this the next time I pick up boneless pork chops. This is low cost however.

Adapted from an internet recipe.