Hatch Chili Verde

Hatch Chili Verde
Serves 6

3 lbs pork stew meat, cubed
1 lbs fresh or 3/4c canned hatch chiles, roasted and diced
1 small bunch green onions, rough chopped
1 small head garlic, unpeeled but in cloves
1 lbs tomatillos, husked
1 bunch cilantro
1 large onion, diced
2 tsp cumin
2 tsp oregano
2 cups chicken stock
1 lbs hominy, yucca, potato, etc
1 avocado, diced
Rice

Season and brown the pork in a large dutch oven. Reserve.
Meanwhile,  roast the tomatillos and unpeeled garlic in a dry pan until scorched.
Blend the chicken stock, roasted tomatillos, garlic (now peeled), stems from the cilantro, scallions, and some salt/pepper.

Saute the onion and cumin in some of the leftover pork fat, until soft. Add the tomatillo mix, pork and juices, and oregano. Season and simmer 2 hours.
After 2 hours, add the yucca or other starch and cook until done.

Finish with some avocado, cilantro, and serve over rice.

Banh Mi Burgers with Pickled Slaw

Banh Mi Burgers with Pickled Slaw
Makes 8 burgers

3 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
3 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
2t five-spice powder

Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste

Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.

Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt

Peanut Noodles with Pork and Shredded Vegetables

Peanut Noodles with Pork and Shredded Vegetables
Serves 4

10oz pound dried 1/4-inch-wide rice noodles (or soba)
1 tablespoon sesame oil
1.5 pound lean ground pork (or boiled shrimp)
1/3 cup peanut butter
1/4 cup vinegar
2 tsp red curry paste
2 tablespoons fish sauce
1 jalapeños, finely chopped
2 scallion chopped
2 medium carrots (about 6 oz.), grated
3 large yellow squash or zucchini (about 1.5 lb.), grated
1 small container mint, chopped
cilantro
juice of 2 limes

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.

Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.

In a large bowl, whisk the peanut butter, lime, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature or cold.

Chile Verde

Chile Verde
Serves 8

1 1/2 pounds tomatillos
5 garlic cloves, not peeled
5 serrano peppers, whole
1/2 bunch cilantro leaves, cleaned and chopped

2 lbs chicken or pork, cubed
Salt and pepper
Olive oil
1 large onion, chopped
2 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
2 med potatoes, cubed
1 can hominy, drained
Pinch of ground cloves

Method

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, and peppers on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Reserve.

4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same pot and cook, stirring occasionally until limp, about 5 minutes. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper.

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Add potatoes and hominy and cook another 15 minutes or until potatoes are done.

Sichuan Green Beans with Pork

Sichuan Green Beans with Pork
Serves 4-6

1.25 lbs ground pork
2 lbs green beans, cut into 1-1.5" sections
2 shallot, chopped
2 cloves garlic, minced
1 Tbs minced garlic
3 Tbs chile bean sauce
3 Tbs soy sauce
3 Tbs water or stock
1 tsp sichuan peppercorns, ground
4oz mushrooms, chopped
3 scallions, chopped

Stir-fry the green beans on high heat until cooked most of the way - try to get some a little burnt. Remove.
Add the onion, garlic, ginger and cook for 1 minute. Add pork and brown. Once the pork is ground, add the mushrooms, sauce ingredients, and green beans.
Cook 5-10 minutes, until green beans are just a little limp and everything is well coated. Finish with scallions.

Pork with Plum and Raspberry Gastrique

Pork with Plum and Raspberry Gastrique
Serves 2

1 cup raspberries
2 plums, quartered
1/2 cup red wine vinegar
3 T sugar
salt

2 large pork chops
butter
ground mustard
1/2 cup chicken stock
1 shallot
1 tsp thyme
flour

Add the berry sauce ingredients to a saucepan and cook for 5 minutes. Mash up some and cook another 10 minutes, until syrupy. Strain and season with salt.

Season the pork chops with salt, pepper, and ground mustard. Cook with butter until 140f.
While pork rests, drain most of the fat and make a pan sauce with a flour roux, shallot, thyme, and chicken stock.

Serve pork with pan sauce, then drizzled with gastrique.

Pan Fried Curried Jerk Pork Chops with Mango Salsa

Pan Fried Curried Jerk Pork Chops with Mango Salsa
Serves 4

Pork/Plaintain:
4 cloves garlic, minced
2 teaspoons thyme
1 teaspoon brown sugar
1 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 teaspoon curry powder
1/2 lime, juiced
4 prepped pork chops, about 2 lbs.
4 very dark plantains, cubed
Vegetable oil, for frying

Combine the garlic, thyme, brown sugar, allspice salt, pepper, cayenne, and curry powder. Rub into all sides of the pork chops, and let sit 30 minutes.

Heat oil in a very large pan (or grill them). Sear 3 minutes per side over med-high heat. Turn down heat and cook longer if necessary to get them done. Remove and let sit while plantains cook.

Heat more oil in the same pan, and cook the plantains for about 5 minutes, stirring often. Deglaze with the 1/2 lime's juice and water if necessary right before serving with the following mango salsa and rice if you want.

Mango Salsa:
1 mango, peeled, seeded and chopped
1/4 cup finely chopped red onion
1 Tablespoon cilantro, chopped
1 jalapeno pepper, finely chopped
Juice of 1/2 lime
salt and pepper

Combine in a bowl and chill for at least 15 minutes to allow the flavors to meld.

Dan Dan Noodles (Dan Dan Mein)

Dan Dan Noodles (Dan Dan Mein)
Serves 4-6

1lb ground pork
3T soy sauce
3T rice wine
Pepper

1lb Chinese wheat noodles
vegetable oil plus extra for the noodles
1 packet/knot Sichuan preserved vegetable
1 small onion, chopped
2 Tbl of Sichuan / Szechuan pepper (add more if you like it hot)
3T Chinese rice wine
4T soy sauce
1T peanut butter
1T dark soy sauce
3T red chilli oil
2 tsps brown rice vinegar or balsamic
1 can chicken stock (or less)
1T sugar
1 lbs chopped choy sum etc.
Sliced scallions and red chili

Mix the top ingredients and marinate at least 30min. Meanwhile, drain the Tianjin preserved veg. Cut into small strips. Cook noodles and mix with oil to keep from clumping.

In a wok, heat oil and stir-fry preserved veg and onion for a few minutes. Add pork and cook until no longer raw. Add the rice wine and cook for a further minute. Add the remaining ingredients and bring to a boil. Simmer for 5 minutes to develop the flavours.

Mix with noodles and garnish.

Pork With Roasted Potatoes, Beets and Pears

Pork With Roasted Potatoes, Beets and Pears
Serves 3-4

2 cloves garlic, minced
1.5 lbs pork tenderloin
1/4 lbs prosciutto di parma
honey
rosemary, thyme
1 red onions, chunked
1 pound small white potatoes, quartered
2 firm pears (such as Bartlett), cored and sliced
1 bunch beets (1 lbs beets), quartered, greens prepped
1 shallots, sliced thin
balsamic vinegar

1. Heat oven to 425° F.
2. Season the pork lightly with salt and more with pepper. Wrap up with prosciutto and let sit wrapped in cellophane.
3. In a bowl, mix the mix the potatoes, pears, onion, beet, garlic, herbs and some olive oil. Put onto a sheet pan and cook 15 minutes.
4. Add the pork to the pan, rub with honey, and roast until done (155deg), about 25 min.
5. Serve with beet greens sauteed with shallot and finished with vinegar.

Lion's Head Meatball Soup

Lion's Head Meatball Soup
Serves 4-6

Meatballs:
<2 lb. ground pork
1 egg
1 Tbsp. cornstarch
1/3 cups shiitake mushrooms, chopped very fine
1-2 Tbsp. ginger, minced
2 tsp. sesame oil
2 Tbsp. oyster sauce
2 green onions, minced
1 tsp. white pepper
1 tsp. salt
1 Tbsp. Chinese cooking wine or dry sherry
1 chile, minced
sichuan peppercorn

Combine all ingredients. Form into smallish meatballs and set aside.

Soup:
2 qt. water or broth (1 each)
1 small napa cabbage, slivered
1/2 red onion, in thin slivers
2 green onions, sliced into rounds for garnish
1 Tbsp. light vinegar
2 Tbsp. Soy sauce
1-2 tsp. dashi granules
8oz fresh noodles
Cilantro

Bring the water or broth to a boil and add the dashi granules to make a
flavorful broth. Add the meatballs gently so that they don't break apart
or stick to the bottom of the pot and simmer them for 8-10 minutes
(smaller meatballs need less time).
Add the red onion and leafy greens and simmer for 2-3 more minutes until
the greens are just cooked. Add the vinegar, soy, and noodles and adjust
the seasoning with more salt, if necessary. Garnish with green onions and
serve.

Pork and Plantain Chili

Pork & Plantain Chili
Serves 4

1+ pound pork cut into 1-inch cubes
1 large onion, finely diced
1 very ripe plantain, diced
1 red bell pepper, diced
1 tablespoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon oregano
2 chiles, minced
1/2 cup orange juice
2 cups chicken broth
1 15-ounce can black beans, rinsed
2 4-ounce cans diced green chilies
1 15-ounce can refried black beans
Juice of 1 lime
Cilantro
Brown the pork and then set aside.

Add everything down to the OJ and cook for about five minutes. Add the
orange juice, increase the heat to high, and cook for a minute to reduce
the amount of liquid.

Stir in broth and black beans and bring to a boil. Lower the heat and
simmer for about 10 minutes and stir it a bit occasionally. Add the chili
and refried beans as well as the pork and its juices back to the pot.
Increase the heat a bit from here and cook for about two minutes, or
until refried beans have blended in. Finish with lime and cilantro.

Milk-Braised Pork

Milk-Braised Pork
Serves 4

2.5lbs pork loin roast, whole
2 cloves garlic
~3 cups Whole Milk
Thyme
Salt and Pepper

Brown pork well in a dutch oven, and remove.
Add the garlic and thyme for 10 seconds, and deglaze with 2 cups of the
milk. Let simmer 20 minutes.
Add the pork and more milk to get to 2/3 up the meat, and braise until
thermometer reads 140F.
Remove and let rest. Cook down the milk (add slurry or beurre maniere if
needed) to a sauce - nut brown if possible. Blend the sauce to make it
uniform.
Served with roasted brussels sprouts and potatoes.

Sweet Tea Ribs

Sweet Tea Ribs
For 3 Baby-back racks

3 racks baby back ribs, trimmed and membranes removed
About 1/2c instant sweet tea mix
3T Salt
2T Pepper
1T Paprika
2t Cayenne
2t Thyme

Make the rub with the sweet tea mix and spices. Rub the ribs, wrap them up, and let them sit overnight.
Smoke the ribs at 250 for about 3 hours.
This is bbq - no sauce needed!

Mee Sa-pam

Noodles with Pork and Kale (Mee Sa-pam)
6-8

16 oz Rice Noodles
4 tablespoons Fish Sauce
2 tablespoons brown sugar
4 tablespoons ketchup
2 tablespoon soy sauce
Juice of 1 lime
oil
2 tablespoon minced ginger
2 tablespoon minced garlic
2 shallots chopped
2 chilies chopped
2 lb pork loin, thinly sliced
1 small bunch kale, cut into thin strips
2 tablespoons toasted sesame seeds
Scallions

1. Cook rice noodles.
2. In a small bowl mix together Fish Sauce, brown sugar, ketchup, soy
sauce, and lime juice. Set aside.
3. Add oil to a large skillet and heat over a medium high heat. Add
ginger and garlic. Cook one minute or until fragrant. Add pork and
stir-fry until just cooked (meat will turn opaque).
4. Add reserved Fish Sauce mixture to meat and combine. Cook one minute.
Drain noodles and add to meat. Stir-fry noodles until covered with sauce
and just tender.
5. Add kale. Stir-fry until it turns dark green and is combined with
ingredients. Sprinkle with sesame seeds if desired. Serve immediately.

Miso-Butter Udon with Pork

Miso-Butter Udon with Pork
Serves 4-6

3 shallots, minced
1 pound ground pork
1 bunch scallions, sliced, separated
1/2 cup mirin
2 quarts chicken stock
1 apple, thin sliced
4 tablespoons white miso
1 pound fresh udon
1 bag bean sprouts
1 pound napa or other cabbage, sliced
4 tablespoons butter

In a huge pot, saute the shallots and pork until no longer raw. Add scallion whites and mirin.
Add stock and apples and bring to a boil. Over a stieve, whisk in the miso.
Add everything and serve once butter has been incorporated and greens are tender.

Mmm Sapporo Ramen.

Here I Make a Gigantic Hot Dog

Pork Roasted like a Gigantic Hot Dog
Serves 4

2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen
4 tablespoons extra virgin olive oil
1 pork larger pork tenderloin, trimmed
1 loaf crusty baguette

On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.

Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string.

Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes.

Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.

Braised Pork with Sweet Potatoes

Braised Pork with Sweet Potatoes
6 to 8 servings

2 pounds pork butt, trimmed

Seasonings:
6 whole scallions, batons
6 cloves garlic, minced
6 slices fresh ginger, smashed
2 teaspoon hot chile paste
3 tsp cinnamon
1 whole star anise, smashed

Braising Mixture:
4 cups water
1/2 cup soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
2T or more Kecap Manis

2 pounds sweet potatoes, 1-1/2-inch cubes
1 lbs gai lan, chopped
2 tablespoons minced scallion greens for garnish
Slurry

Cut the pork into 1-1/2-inch cubes
Heat the oil until very hot large pot. Sear the pork, and set aside.
Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant,
about 15 seconds, then add the Braising Mixture. Reduce the heat to low,
cover, and let simmer for 20 minutes.
Add the pork, bring the liquid to a boil, and reduce the heat to low. Let
simmer, covered, for 35 to 40 minutes. Add the sweet potatoes, stir,
cover, and continue cooking for about 25 minutes, or until the potatoes
are tender. Add in the gai lan and cook a few minutes. Thicken with
slurry.
Serve with rice and sichuan peppercorn and braising liquid.

Loh Mee

Loh Mee
Serves 6

1 lbs of thick fresh noodles, or undercooked bucatini, broken in half
10oz chunked mushrooms
1.5 lbs pork, thin-sliced.
2 eggs
1 Choy sum/Gai Choy
garlic/ginger/chile
4 shallots (sliced thinly)
6 cups warm water or chicken stock or mushroom water
Slurry

Marinade for pork
3 teaspoons soy sauce
pepper
1 teaspoon corn flour

Seasoning
2 tablespoon kecap manis
2 tablespoon soy sauce
1 tablespoon balsamic/black vinegar
Salt and pepper


Marinade pork tenderloin for at least 30 minutes.

In a heated pot, add stir-fry aromatics. Add pork and stir fry until no more raw is seen. Add mushrooms and water and bring to boil.

Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.

Break eggs over the noodles and stir it into the noodles, allowing it to break. Add greens. Add slurry if the gravy is too loose. Let sit off the heat for 5-10 minutes and it will tighten.

Serve with fried shallots, sriracha, and especially black vinegar (or balsamic).

Pork, Tofu and Gai Lan

Pork, Tofu and Gai Lan
Serves 4

2 pork chops, shreds
1 1/2 tablespoons Shaoxing wine
1 tablespoon cornstarch
1 teaspoon brown sugar
1 teaspoon dark soy sauce

3 tablespoons peanut oil
1 large onion, thinly sliced
5 cloves garlic, peeled and sliced thinly
1 Tbs ginger, minced
2 jalapeno chiles, thinly sliced
1 package baked tofu, thin shreds
1-2 tablespoons dark soy sauce
1 tablespoon Shaoxing wine
1 pound gai lan, washed and trimmed
1/4 cup chicken broth

2 tablespoons chili bean sauce
1/2 teaspoon brown sugar
1 tablespoon oyster sauce
1 teaspoon balsamic vinegar
(mix the last four ingredients in a small bowl and have ready by the wok)


Mix together pork slices, wine, cornstarch, sugar and first amount of dark soy sauce, and set aside to marinate for at least twenty minutes.

Heat up your wok, Add onion, and stir and fry until they wilt and turn distinctly golden. Add the ginger, garlic, and chile all at once, and stir and fry until the whole is very fragrant.

Add the meat, reserving marinade. Spread the meat into a single layer on the bottom of the wok, and let it sit, undisturbed until you can smell it browning. At that point, add tofu, and keep stirring and frying until most of the pink is gone from the meat. Add the extra marinade, soy sauce and the Shaoxing.

Add the gai lan stem slices, and stir and fry for about a minute or two. Spread the gai lan leaves over all, and add the chicken broth, then stir vigorously but are fully. After the leaves begin to show signs of wilting add the contents of the little bowl of bean sauce, sugar and oyster sauce, and stir to combine well.

Cook until done, saucy.

Burmese Noodles

Burmese Noodles
Serves 6

Curry paste
1 onion, chopped
4 large garlic cloves
Thumb of ginger root, peeled
2 teaspoon paprika
1 teaspoon turmeric
4 red bird chilies or 2 teaspoon red pepper flakes

8oz sliced mushrooms
1 lbs pork, sliced
16oz fresh Chinese noodles or dried fettuccine
2/3 cup chopped roasted peanuts
1 large tomato, seeded and chopped into 1/2 inch pieces
1 can lite coconut milk
3 handful of snow peas, trimmed
4 scallions, cut into 1 inch pieces
4 Tablespoons soy sauce
Cilantro and basil

Use food processor to make the curry ingredients into a thick paste.

Heat the oil in a wok until it's hot, and add the curry paste and pork.
Cook on high heat for 30 seconds, then turn heat down to medium and cook
for 15 minutes, stirring frequently. Add a little water if it starts to
stick. After 15 minutes, raise the heat and add the tomato coconut milk.
Simmer for a minute, then add the mushrooms, snow peas, scallions, and
soy.

Cook the noodles until tender and drain. Add them to the mixture in the
wok and lift and mix the noodles until they are covered with the sauce.
Top with peanuts and herbs.