Nia joel

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*Hard times uncover the difference between company and loyalty, so water the roots, not the crowd

Fiery Gochujang Chicken Stir Fry with Garlic Sesame Vegetables

Ingredients:

1 1/2 pounds boneless chicken thighs, sliced
2 tablespoons gochujang paste
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 zucchini, sliced
1 carrot, julienned
2 green onions, chopped
1 teaspoon chili flakes
1 tablespoon toasted sesame seeds
Salt and black pepper to taste
Steamed rice for serving

Pork Recipes 😊

(1) Sweet and Sour Pork

Ingredients
* 1 pound pork tenderloin or shoulder, cut into 1-inch chunks
* 1 large egg, beaten
* 1/2 cup all-purpose flour (65 g)
* 1/2 cup cornstarch (65 g), plus extra for coating
* 2 cloves garlic, minced
* 1 teaspoon ginger, finely grated
* 1/2 cup red bell pepper, chopped
* 1/2 cup green bell pepper, chopped
* 1/2 cup pineapple chunks (fresh or canned)
* 3 tablespoons rice vinegar
* 4 tablespoons ketchup
* 2 tablespoons soy sauce
* 2 tablespoons sugar
* 1/2 cup water (120 ml)
* 1 teaspoon sesame oil (optional)
* Vegetable oil for frying (canola or peanut oil recommended)
* 1 teaspoon soy sauce (for marinating)
* Pinch of salt

Instructions
1. Cut pork tenderloin into 1-inch chunks and pat dry with paper towels.
2. Marinate pork with 1 teaspoon soy sauce and a pinch of salt for 10-15 minutes.
3. In a bowl, combine all-purpose flour, cornstarch, beaten egg, and 1/4 cup cold water; stir until smooth and thick enough to coat a spoon.
4. Toss marinated pork pieces in extra cornstarch to coat dry, then dip each piece into the batter until fully covered.
5. Heat vegetable oil in a wok or deep pan to 2 inches depth and heat to 350°F (175°C).
6. Fry pork pieces in batches for 3-4 minutes until pale golden but not fully cooked. Drain on wire rack or paper towels.
7. Heat oil again to 350°F and fry pork a second time for 1-2 minutes until deep golden brown and crispy. Drain again.
8. In a separate pan, heat 1 tablespoon vegetable oil over medium heat. Sauté garlic and ginger for 30 seconds until fragrant.
9. Add rice vinegar, ketchup, soy sauce, sugar, and water; bring to a simmer, stirring until sugar dissolves.
10. Mix cornstarch with water to make slurry; add to sauce and cook 1-2 minutes until thickened. Remove from heat and stir in sesame oil if using.
11. Toss crispy pork with bell peppers and pineapple chunks in the sauce. Serve immediately.

(2) Moo Shu Pork

Ingredients
* 1 pound Pork Tenderloin Thinly sliced for even cooking.
* 3 cups Mixed Vegetables includes cabbage, carrots, and bell peppers.
* 3 tablespoons Soy Sauce
* 2 tablespoons Hoisin Sauce
* 3 cloves Garlic Minced.
* 2 tablespoons Sesame Oil
* to taste Salt
* to taste Pepper

Instructions
1. Warm up sesame oil in a large skillet over medium-high heat.
2. Add the thinly sliced pork tenderloin and cook until beautifully browned, about 5 minutes.
3. Stir in your mixed vegetables and minced garlic; cook for an additional 5 minutes until the vegetables are tender.
4. Pour in the soy sauce and hoisin sauce, stirring well to combine and let it simmer for a minute.
5. Season with salt and pepper to taste, then serve in warm tortillas or crisp lettuce wraps.

(3) CARAMELIZED PORK BELLY (THIT KHO)

INGREDIENTS
* 1.5 lbs pork belly, cut into 1-inch cubes
* 3 tbsp sugar
* 2 tbsp fish sauce
* 1 tbsp soy sauce
* 1 shallot, minced
* 3 cloves garlic, minced
* 1 cup coconut water
* 1 tsp black pepper
* 2 hard-boiled eggs (optional)

INSTRUCTIONS
1. Heat sugar in a pot over medium heat until it melts and turns amber. Stir constantly to prevent burning.
2. Add pork belly and stir to coat in caramel. Cook for 5 minutes until edges brown.
3. Add shallot, garlic, fish sauce, and soy sauce. Stir for 2 minutes.
4. Pour in coconut water and bring to a simmer. Cover and cook for 1 hour on low heat.
5. Add hard-boiled eggs (if using) and cook uncovered for 15 minutes until sauce thickens.
6. Serve hot with steamed rice.

(4) Chinese Pork BBQ

Ingredients
* 2 lb boneless pork shoulder or butt
* ½ cup hoisin sauce
* ¼ cup soy sauce
* 2 tablespoons oyster sauce
* 2 cloves garlic, minced
* ½ tablespoon crushed red pepper flakes
* ½ teaspoon garlic powder
* ¼ teaspoon black pepper
* ¼ cup granulated sugar
* 3 green onions, sliced, for garnish

Instructions
1. Cut pork into cubed pieces (about 1 inch by 1 inch). The pork cooks faster and absorbs the marinade more evenly, when cubed. Set aside.
2. In a separate bowl, whisk together hoisin sauce, soy sauce, oyster sauce, garlic, crushed red pepper flakes, garlic powder and black pepper. Add meat and toss to coat. Cover with saran wrap or foil and marinate for 8 hours, or overnight.
3. Preheat oven to 375°F. Line a large 9×13 baking sheet with parchment paper or foil.
4. Spread meat and sauce onto the prepared baking sheet, spreading meat into an even layer. Sprinkle the top of meat evenly with sugar. The sugar will create a crust on the pork as it cooks in the oven.
5. Bake in the heated oven for about 20 to 25 minutes, or until the pork reaches an internal temp of 145°F.
6. After the meat is cooked through, you may choose to eat it now, or make it more crispy. To add more char to the pork tenderloin, set the oven to broil and broil each side for 3-4 minutes (6-8 minutes in total) at the very end when the meat has finished cooking.
7. Garnish your Chinese BBQ Pork with green onions and serve with a side of sticky rice.

(5) Hoisin Glazed Pork Belly Bites

Ingredients
* 2 pounds pork belly, cut into bite-sized pieces
* 1/2 cup hoisin sauce
* 1/4 cup soy sauce
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
* 3 cloves garlic, minced
* 1 tablespoon fresh ginger, minced
* 2 tablespoons honey
* 1 tablespoon green onions, chopped (for garnish)
* Sesame seeds (for garnish)

Instructions
1. Prepare the Marinade: In a bowl, combine hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and honey. Mix well until smooth.
2. Marinate the Pork: Place the pork belly pieces in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are coated. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easier cleanup.
4. Arrange the Pork: Remove the pork from the marinade, allowing excess marinade to drip off. Place the pork belly pieces on the prepared baking sheet in a single layer.
5. Bake the Pork: Bake in the preheated oven for about 30-35 minutes, turning the pieces halfway through cooking. The pork should be golden brown and crispy on the edges.
6. Glaze and Broil: Brush the remaining marinade over the pork bites and broil for an additional 3-5 minutes, watching closely to prevent burning. This will create a caramelized glaze.
7. Garnish: Remove from the oven and let cool slightly. Sprinkle with chopped green onions and sesame seeds before serving.
8. Serve: Transfer the pork belly bites to a serving platter and enjoy!

(6) Korean Spicy Pork Belly Bulgogi

INGREDIENTS
Meat
• 1.5 Ib thick cut pork belly strips
Marinade
* 1/2 large asian pear, peeled and cored
* 1 small onion, peeled
* 1/2 cup Gochujang Korean red chili paste
* 3 Tbsp soy sauce
* 2 Tbsp mirin
* 2 Tbsp Gochukaru Korean chili flakes/powder
* 2 Tbsp sugar
* 1 Tbsp sesame oil
* 6 garlic cloves minced
* 2 inch fresh ginger minced

INSTRUCTIONS
1. Grate.
Using a box grater, grate onion and Asian pear. Mince ginger and garlic. Or, whizz onion, Asian pear, garlic, and ginger in a food processor until pureed.
2. Make marinade.
In a medium bowl, combine the grated onion and Asian pear. Add the rest of the marinade ingredients. Mix well with a spoon.
3. Marinate.
Add long strips of pork belly and mix well. Set aside at room temperature for 30 minutes or refrigerate overnight.
4. Prep oven and sheet pan.
Reposition the top rack so that it's 6 inches from the heating element. Preheat the broiler for 10 minutes.
5. Broil.
Lay pork belly on a foil-lined baking sheet, making sure there's a little bit of breathing room between each. Broil for 5-8 minutes on each side until meat is cooked through and crispy on the edges with charred bits. Watch carefully so it doesn't burn. Also, rotate the sheet pan so all the pieces receive equal heat from the broiler.
6. Serve.
Cut into bite-sized pieces and transfer to a serving platter. Garnish with chopped green onions and sesame seeds. Serve immediately with rice, lettuce wraps, and kimchi. Enjoy!

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