chinese ground pork recipe
First, make the filling! Mix pork, shrimp, egg, water chestnuts, green onions, garlic cornstarch, soy sauce, oyster sauce, sesame oil, and white pepper together in a mixing bowl. Now assemble the pork hash. Place a small spoonful of the filling in the center of dumpling skin.
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Pork Hash: Combine all ingredients together in a bowl; ground pork, minced shrimp, egg, chopped water chestnuts, green onions, shoyu, oyster sauce, salt, pepper, and sesame oil. Mix well. Hold one wrapper in hand and scoop about one tablespoon of the filling on to the center of the wrapper. Bring the sides up to the top and leave it unsealed.
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In a mixing bowl; combine marinade ingredients. Marinate pork 20-30 minutes. In a large saucepot over medium high heat; combine broth, garlic, ginger, cilantro stems (optional to place in a garni bag) and whites of green onion. Bring to a rapid boil. Boil 15-20 minutes. Remove garlic, ginger and cilantro stems.
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Coat the grates with oil or nonstick cooking spray. Place the pork patties on the hot grill and lightly coat tops with barbecue sauce. Cover the grill and cook for about 5 minutes. Flip the burgers and coat with more barbecue sauce. After you've flipped the burgers, place the pineapple rings down on the grill.
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Prepare your grill for medium high, direct heat. Scrape down the grill grates and coat with vegetable oil. Place the pork patties on the hot grill and paint the top with barbecue sauce. Elise Bauer. Cover the grill and cook for 5-7 minutes. Flip the burgers and paint with more barbecue sauce.
Quick KidFriendly Vietnamese PanFried Ground Pork Patty Recipe
Toss to combine & set aside to marinate 20-30 minutes. Prepare the chow fun as detailed below, with a couple of tweaks. In place of pork, simply sear the steak a couple minutes per side (saving excess marinade). Cook the veggies as described, adding 8 ounces thinly sliced shiitake mushrooms to the wok with the onions.
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Pre-heat grill to medium-high. In a bowl, add the ground pork, garlic, ginger, and 1/4 cup teriyaki. Season with salt and pepper, then mix well. Form burger mixture into four equal sized patties. Grill pineapple rounds until they have grill marks and have just softened. Remove from heat and set aside.
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Deglaze the pan with the soy sauce, and scrape any brown bits off the bottom of the pan. Add the tofu, chili sauce, and bean paste to the pan, and cook for another 3 minutes, stirring constantly. Turn the heat off, then add the sesame oil, scallions, and sesame seeds. Serve hot with rice.
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Mix everything so that the sauce coats the other ingredients. Slow cook on high for 3 hours, or low for 6 hours. Remove the pork from the slow cooker and cut it into small pieces (or shred it). Mix the cornstarch with the water and add it to the slow cooker. Stir to combine.
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In a saucepan, saute the garlic and ginger over medium-high heat till lightly browned, about 3 minutes. Add the scallion whites. Saute one more minute. Add the ground pork. Saute till browned. Add the daikon and shiitake mushrooms. Stir to combine. Add the star anise, followed by the sake, soy sauce, and oyster sauce.
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Prep the pork. Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone fragments or other processing remnants. Season the pork on all sides with the sea salt. Smoke! Place the pork on the smoker, close the lid, and smoke for 3 hours.
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Brown the pork. In a saucepan over medium heat, saute the ground pork until browned. Add the vegetables. Add the onions, mushrooms, and water chestnuts. Cook for 3-4 minutes, until the onions soften. Add the seasoning. Add the soy sauce, sake, and mirin. Cook for 1 more minute. Pour the mixture over the tofu.
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Remove the meat and vegetable mix from the pan and set aside. Return the pan to the fire and add chow fun noodles. Continue to cook until desired browning and crispiness, about a minute or two. Then return the meat and vegetable mixture to the noodles. Toss in the bean sprouts and green onions and heat through.
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When hot, swirl in the cooking oil. Carefully slide in the tofu slices in one layer. Fry for 1 minute on each side until both sides are browned. Remove the seared tofu to a clean plate. Using the same wok, add in the ground pork; sauté until browned, about 2 minutes. Add in the garlic and the ginger; stir fry for 30 seconds.
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Cover the pot & transfer the pot to the oven. Cook for 2 1/2 - 3 hours, until the kalua pork is fall-apart tender. Finish the kalua pork: Carefully transfer the pork to a plate or cutting board. Use tongs or 2 forks to shred the pork into bite-sized pieces. Once shredded, transfer to a large mixing bowl.
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To make the soup, just bring the broth to a boil and slide in a few wontons. Cook for 3-5 minutes. Then add a splash of sesame oil and pinch of salt. Spoon the wonton soup into bowls and finish at the table with chopped green onions and white pepper. Simple and comforting ^_^.
