Archive for the ‘PORK’ Category
Igado (Filipino Pork Mix ‘Stew’)
November 13, 2018 Lee
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Igado (Filipino Pork Mix 'Stew')

Adapted from several internet recipes.
To me, this sounds good, as I do like pork hearts and liver. I call this mix a 'stew' as there is pork belly, heart, and liver in this, along with peas, onion, and bell pepper. On my to cook and taste list. If you have never prepped a pork heart, there is a Shortcut for this in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 1 hour
Total Time 2 hours
Course Main Dish
Cuisine Filipino
Servings 8 servings

Ingredients
  

For the Pork Mix

  • 500 grams pork belly, (1 lb)
  • 500 grams pork liver, (1 lb)
  • 1-2 pork hearts
  • ½ cup frozen peas, thawed
  • 1 small red bell pepper, sliced into strips
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • water, as needed
  • salt, as desired

For the Marinade

  • ¼ cup soy sauce
  • 1 small onion, thinly sliced
  • 2 tablespoons white vinegar
  • 2 tablespoons chicken stock powder
  • 8 cloves garlic, minced
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ¼ cup water

Instructions
 

  • Prep the liver and heart(s). Slice the pork belly, liver, and heart into ½ inch strips.
  • Place the liver in a bowl, cover, and place in the fridge.
  • In a large mixing bowl, add the Marinade ingredients and mix together then add and mix in the pork belly and heart. Let this marinate for 1 hour.
  • Add the contents of the mixing bowl to a pot and bring to a boil then reduce to a simmer. Simmer until the pork is tender and the liquid reduced. Add water as needed during cooking.
  • Add the peas, bell pepper, and pork liver to the pot and bring to a boil then reduce to a simmer. Simmer for 5-7 minutes or until the liver is cooked.
  • While the pot is simmering, mix together the 1 tablespoon of corn starch and 1 tablespoon of water. Mix until smooth, this is a thickening slurry, stir this into the pot and simmer for 2-3 minutes until the sauce is thickened. Taste and season with salt as desired.
  • Serve over rice.

Notes

I get all the pork items from local vendors in the village, next time in the town or city, I will get prices for store bought items. For now, this is certainly low cost per serving.
Shortcut: Pork Hearts 101.
* Best Value $1 or Less per Serving,: FILIPINO,PORK,Pork - Hearts, Kidneys, Liver
Garam Masala Pork Chops
November 9, 2018 Lee
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Garam Masala Pork Chops

Sounds like a good use for garam masala, on my to cook list for certain. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 thick cut pork chops, 3/4 to 1 inch thick
  • vegetable oil, as needed
  • 2 tablespoons garam masala, OR make from a shortcut
  • 2 tablespoons garlic powder
  • 3/4 cup cranberry-raspberry juice blend, or just chicken stock
  • 1/4 cup chicken stock, powder or homemade
  • 1 tablespoon corn starch
  • salt and pepper, as desired

Instructions
 

  • Rinse the chops, trim excess fat off if desired, pat dry with paper towels. Rub each chop on both sides with oil, about 1 teaspoon for each chop.
  • In a small bowl, mix together the garam masala and garlic powder.
  • Rub the garam masala mix all over the chops, both sides and edges.
  • Heat 1 tablespoon of vegetable oil in a large non stick pan on medium heat. When hot, add the chops, work in batches if needed. Brown each side for about 2-3 minutes per side. Remove from pan and set aside.
  • Same pan, stir in the juice and stock, if no juice, stock will work fine, season with salt and pepper to taste, add the chops, then bring to a boil, reduce to a simmer and cover. Cook the chops for 15 minutes, turn them half way through. Cut one chop open to check for doneness, if cooked through, remove the chops to a serving platter using a slotted spoon. Cover with foil and set aside.
  • In a measuring cup, mix together the corn starch and 2 tablespoons of water to make a slurry, stir into the pan and heat the pan to boiling and whisk and cook for 2 minutes to thicken. Remove from heat, taste and season with salt and pepper as desired. Pour over the chops.
  • Serve.

Notes

I will price this when I get chops again in the city, for now I will say Fair cost per serving.
Shortcut: Garam Masala.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PORK
Pork Chops & Tomato Sauce
September 5, 2018 Lee
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Pork Chops & Tomato Sauce

Adapted from an internet recipe.
This is a Singaporean way to prepare pork chops, and it does sound. On my to cook list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Singaporean
Servings 4 servings

Ingredients
  

  • 4 pork chops
  • 1 potato, cubed, skin on or off is up to you
  • 1 small can green peas, drained
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 egg, beaten
  • butter crackers, crushed, as needed

For the Marinade

  • 1 teaspoon soy sauce, and as needed
  • black pepper, as desired
  • 1 tablespoon corn flour

For the Sauce

  • 3 tablespoons tomato sauce, Shortcut
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • ¾ cup water, pinch over ¾ cup (200 ml is goal)

Instructions
 

  • Mix the Marinade ingredients in a shallow dish (like a baking dish), coat the chops with the marinade, add more soy sauce as needed, and let set for 30 minutes.
  • While the chops are marinating, shallow fry the cubed potato, when nicely browned, drain and set aside.
  • Coat a chop in the beaten egg and coat it with crushed butter crackers, repeat for all chops.
  • Shallow fry the pork chops until golden brown on both sides, drain on paper towels.
  • For boneless chops just cut into bite size pieces. For bone in chops, cut meat from the bones and then cut the meat into bite size pieces. Place the pieces on a serving dish, cover with foil.
  • In a large non stick pan or a wok, stir fry the potatoes, peas, onion, and tomato until the onion is softened, about 2-3 minutes.
  • Add the Sauce ingredients, stir together, and bring to a boil then reduce to a simmer, stir often until the sauce thickens.
  • When the sauce is thicken to your liking, pour over the pork chop pieces.
  • Serve with cooked rice for a side and enjoy.

Notes

I will price this when I get pork chops in the city next time. For now I will say Fair priced per serving.
Shortcut: Tomato Sauce.
* Fair Value $1.01 to $1.50 per Serving,: SINGAPOREAN,PORK
Wide Rice Noodles with Pork Gravy (ราดหน้า)
July 10, 2018 Lee
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Wide Rice Noodles with Pork Gravy (ราดหน้า)

This is a Thai dish with origins in China. This is a delicious meal with many variations. Salted soy beans are key in this, so do not omit those or the taste will not be the same. Rad Nah is the base, for this dish here, this recipe is called Rad Nah Moo (moo meaning pork).
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 500 grams pork loin, sliced thin, 2 inch pieces, (1 lb)
  • 500 grams fresh wide rice noodles, (1 lb)
  • 500 grams Chinese broccoli, sliced
  • 5 cloves garlic, smashed and minced
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon seasoning sauce, or Maggi sauce
  • 1 tablespoon sugar
  • 2 tablespoons salted soy beans, also called yellow sauce
  • 3 tablespoons corn starch
  • 4 tablespoons cooking oil, divided
  • 3 cups water
  • black pepper, for serving

Instructions
 

  • Separate the noodles into strips and microwave for 1-2 minutes.
  • Heat 2 tablespoons of oil in a non stick pan on medium heat, when hot, add the noodles and dark soy sauce. Stir fry to coat all the noodles until the sauce coats all the noodles. Remove the noodles and set aside. Wipe out the pan.
  • Add another 2 tablespoons of oil to the pan, When hot, add the garlic and fry for 1-2 minutes until fragrant, then add the pork and stir fry.
  • When the pork is starting to change color, add the light soy sauce, seasoning sauce (Maggi), oyster sauce, and sugar.
  • Stir fry until the pork is nearly cooked through, add the water and bring to a boil.
  • Stir in the salted soy beans and allow the mixture to come to a boil again.
  • Add the broccoli and stir in. In a small bowl, mix together the corn starch with 3 tablespoons of water to make a slurry and mix until dissolved.
  • Stir the slurry into the pan and stir until thickened, if not thick enough, sprinkle in some corn starch and stir in, if the gravy is too thick, sprinkle in some water and stir in. When the gravy is bubbling and thickened to your liking, remove from heat.
  • To serve, place some noodles on a plate and ladle on the gravy with a good amount of broccoli and pork. Sprinkle on some black pepper to taste, enjoy.

Notes

The pork loin will cost about 60 Baht/500 grams. For 4 servings, this is about 46 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,PORK
Turmeric Curry Pork Chops
July 7, 2018 Lee
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Turmeric Curry Pork Chops

Thai recipe, sounds good as the flavors are very nice. On my to cook list and I will verify some of the times and quantities.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Thai
Servings 2 servings

Ingredients
  

To Marinate

  • 400 grams pork chops, bone in, I am thinking 2-3 chops
  • 3 tablespoons white wine, or chicken stock
  • 2 teaspoons salt
  • 1/4 cup milk

To Cook

  • 1 teaspoon green curry paste
  • 1 teaspoon ground turmeric
  • 1/4 cup coconut milk
  • 2 tablespoons onion, diced
  • 1 tablespoon garlic, smashed and minced
  • 1/4 cup water

Instructions
 

  • Add the wine or stock, milk, and salt to a shallow dish, stir to mix in the salt. Rinse the chops place in the dish shallow dish, turning occasionally to coat them, and place in the fridge for 2 hours.
  • Add the To Cook ingredients to a a large non stick pan, and whisk to mix the turmeric and curry paste in.
  • When the mixture is starting to simmer, add the pork chops, keep on a medium to low simmer, cover, and cook the chops for 20 minutes.
  • When the juices run clear and the chops are tender, remove from the pan and server with rice or potatoes with some curry drizzled over them.

Notes

I will price this when I get pork chops again in the city, I will say low price now.
This recipe for Turmeric Curry Pork Chop is adapted from Appon's Thai Food.
* Best Value $1 or Less per Serving,: THAI,PORK
Cinnamon & Star Anise Pork Chops
July 6, 2018 Lee
2 Comments

Cinnamon & Star Anise Pork Chops

The flavors are wonderful and is a good change from regular pork chops. This is a Thai recipe for pork chops that poaches them, which is a fancy word for simmering. I made this on 16 July 2018, and this is a keeper!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine Thai
Servings 3 servings

Ingredients
  

  • 3 pork chops, bone in
  • 3 pieces whole star anise
  • 1-2 sticks cinnamon, 1 thick or 2 thin
  • 1/2 small onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon sugar
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon cornstarch
  • water, as needed

Instructions
 

  • Mix together the salt, sugar, onion, garlic, white pepper, and soy sauces. I used two thin pieces of cinnamon.
  • Rinse the pork chops. This photo shows how the pork chops can vary.
  • You can tenderize if you like with a mallet or needle tenderizer. Add the chops to a sturdy zip lock bag. I use a needle tenderizer, both sides, not to tenderize the meat but to allow the marinade to soak into the meat.
  • Add the remaining liquid mix and the star anise and cinnamon to the zip lock bag, squish the chops around, mindful of the where the bones are next to the bag. Remove as much as air as you can from the bag and zip close. Place the bag in the fridge for at least 3 hours but overnight is recommended. For 3-6 hours, flip the bag once an hour.
  • Place the chops and the marinade in a pot,
  • Add water to just cover the chops. Bring to a boil then reduce to a low boil, and let the chops cook until the liquid is reduced by half and the chops are tender.
  • Remove the chops to a dish with a slotted spoon leaving the liquid in the pot.
  • Mix together the cornstarch and 2 tablespoons of water to make a slurry. Whisk the slurry into the liquid while the pot is on medium heat, whisk or stir for several minutes to slightly thicken the sauce. Remove the star anise and cinnamon sticks.
  • Serve the chops with rice on the side and spoon the sauce over the chops.

Notes

I will price this when I get pork chops again in the city, I will say low price now.
This recipe for Cinnamon & Star Anise Pork Chop is adapted from Appon's Thai Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,PORK
Ginger Minced Pork Rice Bowl
June 5, 2018 Lee
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Ginger Minced Pork Rice Bowl

Inspired by the recipe Ginger Minced Pork Rice Bowl from Spice the Plate.
This is a simple but flavorful sounding Chinese dish. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 3 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon sugar
  • 1 tablespoon cooking oil
  • 500 grams ground pork, (1 lb)
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sesame oil
  • 4 spring onions, chopped, white and green parts
  • 1 tablespoon sesame seeds, roasted, optional
  • 4 cups hot cooked rice, for serving

Instructions
 

  • Make the seasoning sauce in a small bowl, mix together the sugar, rice wine, and soy sauce. Set aside.
  • Heat the oil in a non stick pan on medium to medium high heat, when hot, add the pork and ginger. Cook, breaking up the meat with your spatula until nicely browned, 3-5 minutes.
  • Mix in the seasoning sauce until well mixed in, simmer for 2-3 minutes.
  • Mix in the sesame oil, seeds, and spring onion (reserving a small amount for garnish), continue to simmer for about 30 seconds to a minute then remove from heat.
  • To serve, place 1 cup of rice in each bowl, top each bowl with ¼ of of the ginger pork. Sprinkle the top with some chopped spring onion, enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,: CHINESE,PORK
Asadong Pork Giniling with Quail Eggs & Mushrooms
June 2, 2018 Lee
1 Comment

Asadong Pork Giniling with Quail Eggs & Mushrooms

Ang Sarap, Raymund, New Zealand.
This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018 exactly as written, very well liked by the family. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Filipino
Servings 3 servings

Ingredients
  

  • 500 grams ground pork, (1 lb)
  • 15-20 hard boiled quail eggs, peeled, or canned, Shortcut
  • 8 fresh Shiitake mushrooms, stems removed and sliced
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • 2 pieces whole star anise
  • 1 tablespoon sugar
  • 1 cup chicken stock
  • 2 tablespoons cornstarch, mix with ¼ cup water to make a slurry
  • 3 spring onions, chopped, 1 inch pieces, white and green parts
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • salt and pepper, to taste
  • cooking oil, as needed

Instructions
 

  • If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
  • In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  • Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  • Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  • Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  • When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  • Serve with a side of fresh cooked rice.

Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.
Shortcut: Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,Eggs - Quail,PORK
Caramelized Pork & Quail Eggs
June 1, 2018 Lee
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Caramelized Pork & Quail Eggs

Adapted from an internet recipe.
This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine Cambodian
Servings 4 servings

Ingredients
  

  • 24 hard boiled quail eggs, peeled, or 1 can drained, Shortcut
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 3 cups water
  • 2 cloves garlic, smashed and minced
  • ¼ cup fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups young coconut juice
  • 750 grams pork shoulder, cut into 1 inch pieces, (1½ lb)
  • 2 spring onions, sliced, white and green parts
  • ¼ teaspoon black pepper

Instructions
 

  • Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
  • In a large pot, add the 1 tablespoon of water and the 1 tablespoon of sugar, turn on the heat to medium and whisk the water and sugar until the sugar turns a dark brown in color.
  • Carefully pour in the 3 cups of water and stir well then add the garlic, fish sauce, the 2 tablespoons of sugar, salt, and coconut juice, and stir to mix well.
  • Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to over an hour.
  • When the pork is nice and tender, stir in the black pepper, ladle into bowls and garnish with spring onion. Serve with rice on the side.

Notes

The pork shoulder will cost about 75 Baht/750 grams. The quail eggs if bought at Tesco will cost about 50 Baht/pack of 24. (If you buy quail eggs from a local vendor, about half that price.) For servings, this is about 98 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Best Value $1 or Less per Serving,: CAMBODIAN,Eggs - Quail,PORK
Classic Chinese Fried Rice – Yangzhou Version
May 28, 2018 Lee
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Classic Chinese Fried Rice - Yangzhou Version

Sounds like another winner of a fried rice dish, on my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 6 cups leftover rice
  • 2 eggs, beaten
  • 3 tablespoons cooking oil, divided
  • 1/4 cup Chinese ham, or regular ham
  • 10-12 shrimp, peeled, deveined, tails removed
  • 1/2 cup green peas
  • 1/2 cup carrot, diced
  • pinch salt
  • 1/4 teaspoon white pepper powder
  • 1 tablespoon light soy sauce
  • 2 spring onions, slice, white and green parts

Instructions
 

  • Heat 1 tablespoon of oil in a wok or large non stick pan and add the peas and carrots, cook until tender, remove from pan.
  • Add 1 tablespoon of oil to the pan and when hot, add the shrimp, cook until just pink, remove from pan.
  • Add the rice to the wok or pan, use your spatula and make a hole in the center down to the pan, add the remaining oil and pour in the beaten eggs, stir fry to mix together the eggs and rice.
  • Add the peas, carrots, ham, shrimp, soy sauce, pinch of salt and the white pepper, stir fry to mix everything together.
  • Add the spring onion and stir fry for 30 seconds.
  • Serve.

Notes

Low cost.
Variant: 1. Add a few drops of sesame oil to the beaten eggs before pouring into the pan.
This recipe for Chinese Fried Rice - Yangzhou Version is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,LEFTOVERS,PORK,SEAFOOD - ALL,Seafood - Shrimp/Prawn