Archive for the ‘PORK’ Category
Tonkatsu – Japanese Pork Cutlets
December 1, 2016 Lee
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Tonkatsu - Japanses Pork Cutlets

I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

For the Cutlets

  • 4 pork chops, boneless, I will try this using a thick cut loin
  • salt and pepper, to taste
  • 4 slices Mozzarella Cheese
  • 1/2 cup all purpose flour
  • 3 eggs, beaten
  • 3 cups panko breadcrumbs
  • cooking oil, for frying

For the Curry

  • 1 tablespoon olive oil
  • 1/2 onion, sliced
  • 2 medium potatoes, cubed
  • 1 medium carrot, diced
  • 3 cups water
  • 1/3 cup Japanese Curry paste
  • cooked rice, for serving

Instructions
 

  • Season the pork chops on both sides with salt and pepper. Using a knife, cut a large slit in the side of the chops to make a pocket. For the cheese, if using pre-sliced cheese, the square type, fold a slice in half and insert into the pocket on the pork chop. If using cheese from a block, use one thicker slice this into the pocket on pork chop. Set aside.
  • In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
  • Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
  • To cook the chops, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
  • While the oil is heating, 1. coat the chop with flour on all sides and shake off the excess. 2. dip the chop into the beaten egg. 3. roll the chop in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain.
  • To assemble this dish, the common way is to put rice on one side of each dish, then take a chop and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the pork then the rest in the open part of the dish. Serve.

Notes

I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.
Variants: You can omit the mint leaves, or the cheese, or both.
Here is the Chicken Katsu version.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,: JAPANESE,PORK
Coriander Pepper Pork Chops
November 30, 2016 Lee
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Coriander Pepper Pork Chops

I thought of this after I added a fried pork chop recipe using fish sauce as the base. I made this (at least a similar recipe) Coriander Pepper Pork Chops some 25 or so years ago. This is a mild marinade and gives the pork chops a nice flavor without over powering the taste of the pork.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 pork chops, about 1 inch thick
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon brown sugar, packed
  • 1/4 cup soy sauce
  • 1 tablespoon coarsely ground black pepper
  • 2 teaspoons ground coriander, OR 1 tablespoon of coriander seeds crushed
  • olive oil, as needed

Instructions
 

  • Mix together the garlic, brown sugar, soy saucer, pepper, and coriander in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes to overnight, flipping the chops occasionally.
  • Remove the chops from the baking dish and discard the marinade.
  • Heat a large non stick pan to medium high heat with a splash of olive oil, once heated, place the chops in (cooking in batches).
  • Fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and cover with foil, let rest for 10 minutes to allow the juices to soak back into the chops.
  • Serve the chops with a baked potato and salad or sides of your choice.

Notes

For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.
My recipe from many years ago, Lee Thayer.
Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PORK
Pan Fried Vietnamese Pork Chops
November 30, 2016 Lee
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Pan Fried Vietnamese Pork Chops

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

  • 4 pork chops, about 1 inch thick
  • 4-5 limes, cut in half
  • 1 small shallot, finely diced
  • â…“ cup brown sugar, packed
  • ¼ cup fish sauce
  • 2 tablespoons rice vinegar, can use any vinegar if you want
  • 1 teaspoon ground black pepper
  • olive oil, as needed

Instructions
 

  • Whisk together the shallot, fish sauce, vinegar, brown sugar, and pepper in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes on the counter top, flipping the chops occasionally OR you can cover and place in the fridge for up to 24 hours for a more marinated chop, again, flipping occasionally.
  • Remove the chops from the baking dish and scrape the marinade off the chops and reserve the marinade to make the sauce.
  • Heat a large non stick pan to medium heat with a splash of olive oil, once heated, place the chops in (cooking in batches) and fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and let rest for 10 minutes to allow the juices to soak back into the chops.
  • In a saucepan add the marinade and heat that to a boil, stirring, until it is reduced to ¼ of what you started with, about 5 minutes.
  • Serve the chops with the sauce over the top and freshly squeezed lime juice with rice on the side.

Notes

For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.
* Best Value $1 or Less per Serving,: VIETNAMESE,PORK
Shanghai Style Braised Pork Belly
November 25, 2016 Lee
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Shanghai Style Braised Pork Belly

Sounds tasty indeed! On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 500 grams pork belly, cut into 3/4 inch pieces
  • 2 tablespoons cooking oil
  • 1 teaspoon sugar, or rock sugar of you can find that
  • 3 tablespoons Chinese cooking wine
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 cup water
  • spring onion, chopped, white and green parts, for garnish
  • cooked rice, for serving

Instructions
 

  • Bring a pot of water to a boil and blanch the pork pieces for a few minutes, this will start the cooking process, after a few minutes, remove the pork with a slotted spoon and set aside, discard the water.
  • Using a non stick skillet (the slightly rounded one) add the oil and sugar on low heat. When the sugar is dissolved or melted into the oil, add the pork and increase the heat to medium and cook, turning the pieces often to get a light browning on them.
  • Once browned, reduce heat to a low simmer and add the cooking wine, soy sauces, and the 1 cup of water and stir the pork around a bit then cover and simmer for 45 minutes to an hour until the pork is fork tender, stirring often to prevent burning. Add additional water if the skillet is too dry.
  • When the pork is tender and if there is a lot of liquid in the skillet, uncover and increase the heat to medium to thicken and reduce the sauce. Then pour into a serving dish, sprinkle the spring onions on the top and serve with rice on the side.

Notes

The pork belly will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: CHINESE,PORK
Stuffed Bell Peppers II
September 25, 2016 Lee
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Stuffed Bell Peppers II

I was inspired to write this recipe from two good friends. There is no quantities listed, this is make what you have from leftovers, and the possibilities are endless. I made a version of this on 24 Sep 2016 using leftover Creamed Beef SOS and some shredded Cheddar cheese. The photo is what I made and topped with a fried egg on top (unwritten rule for SOS). The ingredients are simple, bell peppers of your choice, red, yellow, or green, shredded cheese if you like, or ketchup if you prefer that, and of course leftovers. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • bell peppers, red, yellow, or green, up to you
  • shredded cheese, Cheddar, Swiss, Mozzarell would be good choices
  • leftovers, see Step 1
  • tomato ketchup, OR make from a shortcut

Instructions
 

  • First thing you need to do is determine how many peppers you based on your leftovers available. You can use anything, for some ideas, leftover SOS, Chili, Chili Mac, Chili and Rice, Stew, Sausage gravy, any casserole, you get the idea.
  • Preheat your oven to 180 C. Get out a 9x13 baking dish or my favorite to use is bread pans, 2 peppers each.
  • Cut the tops off the peppers, discard the stem section and dice the tops. You can do two things with the diced pepper tops, 1. you can add to your leftovers and they go in the peppers, or 2. save for an omelette for another day. Once the tops are cut off, remove the seeds and membranes inside. Don't worry if the pepper will not sit upright.
  • Now stuffing the pepper, you have some choices, if you like cheese, you can fill each pepper with leftovers half full, add some shredded cheese of your choice, fill the pepper to the top and add more cheese on the top. If you prefer just ketchup which is equally as good, just fill each pepper and spread some ketchup on the top.
  • Now for the peppers that do not want to stand up, and some leftovers to the bottom of the baking dish or bread pans and put the peppers in that, now you have the peppers and some baked leftovers to go on the side with the peppers.
  • Bake for 30 minutes, you want the peppers to be tender and the top to be browned up a bit. Serve as is or as I prefer, cut a pepper in half and top with a fried egg.
  • This is a yellow bell pepper that was stuffed with Creamed Beef SOS and topped with a fried egg.

Notes

No pricing for this, just the cost of the peppers and cheese, this is a Leftover meal since you have paid for the main meal already. If you went with ketchup instead of cheese, easily done, this is a very low cost way to use up leftovers.
Shortcut: Tomato Ketchup.
Provided courtesy of good friends, Lynn Batterman and Charles Knowlton.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BEEF,CHICKEN & TURKEY,LEFTOVERS,PORK
Breakfast Pie
September 3, 2016 Lee
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Breakfast Pie

Not only the pie, but you will make the pie crust as well. This is a great sounding recipe that could be for a late breakfast or even a dinner. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Crust

  • 2 cups all purpose flour
  • 1 cup shortening
  • 1 teaspoon salt
  • 1/2 cup water

For the Filling

  • 500 grams minced pork, OR ground beef, OR even ground chicken
  • 1/2 onion, chopped
  • 1 cup mushrooms, sliced
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup mayo
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup cheese, shredded, your choice
  • 1 cup cheese, shredded, another of your choice

Instructions
 

For the Crust

  • In a large bowl combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water and mix until a ball is formed. Divide dough into two, one for the bottom and one for the top of the pie.
  • Press one of the balls of dough into the bottom of a pie dish, rising up the sides slightly OR you can roll out the bottom crust and set into the pie dish. Roll the other ball of dough out flat into a large circle to cover the pie once you put the filling in.

For the Filling

  • Preheat your oven to 180 C.
  • In a large skillet, saute onions and mushrooms until onions start to become a little translucent. Add the meat and cook thoroughly. Drain the drippings and stir in garlic powder, oregano, salt, and pepper. Remove from heat and let cool slightly.
  • In a separate bowl, beat eggs, milk, and mayo together. Combine with the meat mixture. Fold in cheeses and pour mixture into the prepared pie dish.
  • Cover pie with second portion of pie crust and seal off around the edges. Bake for 15 minutes, then reduce heat to 150 C and bake for 20-30 minutes more, or until an inserted knife comes out clean. Let stand about ten minutes before cutting. Serve. Toast or fresh hash browns would be great side dishes here.

Notes

The only thing expensive in this dish is the cheeses. Use 1/3 to 1/2 of a 250 gram block of each of your cheeses of choosing, the cost would be about 180 Baht if using half a block each. This is about $1.35 per serving for 4 servings, and about 90 cents per serving for 6 servings. Over all, not a bad cost for this meal.
For the cheese, think Edam & Mozzarella, or Cheddar & Swiss. Up to you.
Variants. If using minced pork, consider adding spices to make that breakfast sausage and use that.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PORK
Pork Leg Soup
August 17, 2016 Lee
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Pork Leg Soup

This is a non spicy Thai soup with just 3 ingredients. It is purposely made non spicy.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 8 servings

Ingredients
  

  • 1 pork leg, see Step 1
  • 1 onion, quartered, OR about 3-4 shallots, also quartered
  • 3-5 handfuls Tamarind leaves, free from our yard

Instructions
 

  • A pork leg is basically a ham hock, these are large but inexpensive. Also called pork side leg. The tape measure is in view to show the size of these, and the tape measure in inches. These are cut through the bone in 4 places when you buy them.
  • Once you get the pork leg home, all you have to do is cut it the rest of the way through and the pork is ready.
  • Heat a large pot of water and add the onion and bring to a boil. Once boiling add the pork. Bring to another boil then reduce to a medium simmer and let the pork cook through, it will be fall off the bone tender when it is cooked, about 40 minutes to an hour. Use a ladle and skim off the foam at the beginning, then the broth will clear up.
  • While the pork is cooking, pull the leaves from the thick stems, small stems remain, it actually goes quickly.
  • Once the pork is tender, add the Tamarind leaves and simmer until they are wilted. Serve with a bowl of rice on the side.

Notes

The pork leg in the first photo is 1 1/2 kilos and cost 120 Baht. For an easy 8 servings, this is 45 cents per serving.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,PORK,SOUPS, STEWS, CHILI
Meatloaf With Butter Herb Gravy
July 29, 2016 Lee
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Meatloaf With Butter Herb Gravy

No ketchup or BBQ sauce used in this recipe as well as no breadcrumbs or oats, instead butter crackers, topped with a buttery herb gravy. Sounds great! On my to cook list for sure.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground veal, See note 2
  • 500 grams ground beef, See note 2
  • 500 grams minced pork, See note 2
  • 1 tablespoon fresh chives, chopped, plus 1 teaspoon for the sauce
  • 1 tablespoon fresh thyme, chopped, plus 1 teaspoon for the sauce
  • 1 tablespoon fresh parsley, chopped, plus 1 teaspoon for the sauce
  • 3 eggs, lightly beaten
  • 1 1/3 cup butter crackers, crushed, think Magic or Rosy brand for savings
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons black pepper
  • 2 stalks celery, import, finely minced, if using Thai celery, you will need more
  • 1 large onion, diced
  • 2 cups chicken stock, fresh or from powder
  • 8-10 cloves roasted garlic
  • 3 tablespoons butter, room temperature
  • splash olive oil

Instructions
 

  • Preheat your oven to 180 C.
  • For the meat, you need 1 1/2 kilos, this can be any combination of meat you want to use, such as veal, beef, pork; veal and beef; beef and pork; or just beef or just pork. Using veal is going to increase the price as well. If you can find only veal in bulk (same with beef), it takes just a few minutes with a wood chopping block and cleaver to make mince.
  • Place the meat of your choice in a large bowl, add the chives, thyme, parsley, eggs, crackers, milk, salt and pepper, set aside.
  • In a pan over medium heat and a splash of olive oil, cook the onion and celery until tender, Remove the onion and celery and allow to cool. Once cooled, add to the meat mixture. Mix to combine the meat mixture, you can use hands or just a large spoon.
  • For the loaf, you can do this several ways, and I do not think any particular way will impact the results. 1. place parchment paper on a baking sheet and form the meat mixture into a loaf, make sure the sheet has edges to catch the excess oil. 2. use 2 loaf pans (this would be my preferred method. 3. use a 9x13 baking dish. What ever you do, either make a loaf or pack into the dishes.
  • Bake in the oven for 40-50 minutes or until a thermometer inserted shows min temp of 63 C for veal and or beef, and 71 C for anything with pork in it. Do yourself a favor, get the thermometer that has the temps and animal images. Once the meatloaf is cooked, remove from the oven and let it rest.
  • While the meatloaf is resting, make the sauce. Combine the broth, roasted garlic, and butter over medium-high heat and simmer for about 10-15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives, and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve. Mashed potatoes or just boiled potatoes would work nice, and a vegetable of your choosing.

Notes

The veal I cannot price, beef will be about 125 Baht/500 grams, pork will be about 60 Baht/500 grams. Everything else minimal. For all beef, 8 servings, about 1.40 per serving, not bad really. For all pork, 8 servings, about 70 cents per serving. Using beef and pork, the cost would be somewhere in the middle of these two prices listed.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Pork Ribs & Sauerkraut II
July 29, 2016 Lee
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Pork Ribs & Sauerkraut II

This is another variant on the Pork Ribs & Sauerkraut recipe from another good friend. Sounds just as good, on my to cook list.
Print Recipe
Course Main Dish
Cuisine German
Servings 0

Ingredients
  

  • 1-2 racks baby back pork ribs, these are the short ones, about 3 inches long
  • 1 large onion, peeled and cut in half
  • 1 can sauerkraut, large can or jar
  • 2-3 potatoes, quartered
  • 1 bay leaf
  • salt and black pepper
  • barley, optional
  • apple slices, optional

Instructions
 

  • Cut the ribs into 2 or 3 bone sections and boil in a pot of water with the onion and some barley. When the ribs are starting to get tender, add the potatoes and sauerkraut, bay leaf, salt and pepper, and apple slices if desired. Cook until the potatoes are tender.
  • Serve as a complete meal.

Notes

The pork ribs that are shown in the photo are from Tesco and run about 120 Baht/kilo, until I make this, I am not sure what 2 racks (strips) would cost. The sauerkraut will be imported and I cannot price that until I pick some up in Phuket next time I go there. Over all this is a simple dish to prepare. I will update prices when I get the ingredients, for now I will say Fair Value.
Provided courtesy of good friend, Dick Hanover.
United States.
* Fair Value $1.01 to $1.50 per Serving,PORK
Pork Ribs & Sauerkraut I
July 29, 2016 Lee
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Pork Ribs & Sauerkraut

This recipe is from a good friend, this is a make with what you have recipe, and sounds absolutely wonderful! On my to cook list.
Print Recipe
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 1-2 racks baby back pork ribs, these are the short ones, about 3 inches long
  • brown sugar
  • 1 can sauerkraut, large can or jar
  • mashed potatoes

Instructions
 

  • Preheat your oven to 180 C.
  • Cut your ribs into 2 bone sections, boil until they are near falling apart tender, maybe 15-20 minutes. After they are cooked, layer then in a 9x13 baking dish.
  • Sprinkle brown sugar over the ribs, then spread the sauerkraut over the ribs and sprinkle more brown sugar over the top.
  • Bake for 45 minutes, serve over mashed potatoes.

Notes

The pork ribs that are shown in the photo are from Tesco and run about 120 Baht/kilo, until I make this, I am not sure what 2 racks (strips) would cost. The sauerkraut will be imported and I cannot price that until I pick some up in Phuket next time I go there. Over all this is a simple dish to prepare. I will update prices when I get the ingredients. For now I will say this is a Fair Value meal.
Provided courtesy of good friend, Jerry Collins.
United States.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,PORK