Recipes

pineapple chicken fried rice


I will say it is pretty nice that my daughter has been making a couple of dinners a week for the last few weeks. I love cooking but getting a little break here and there is pretty cool. I mean even if I didn’t write a weekly food blog and feel obligated to come up with something new for dinner. Making dinner 7 or say  6 nights a week; we try to go out to dinner or get take out at least once a week. So 6 nights is 312 dinners a year that’s a lot of meals to come up with. I will admit we have had a few unconventional meals at our house. Cereal is a thing, breakfast for dinner is a fav and an occasional hot fudge sundae for dinner has happened.

So I have made and blogged about pineapple fried rice, I have even ordered it out before. This one I am going to share is a little different and not just because of the chicken that was added. It had a little heat to it and the pineapple was great at balancing the heat with the cooling. Which is saying something we as a family I would say tolerate pineapple, we like it a little but it is not a go to for any of us.

The recipe comes together within an hour which is nice for a weeknight meal. Though I have been known to make a roaster chicken during the week on occasion, which is what we had for dinner Friday night actually. My daughter got the recipe from an Ayesha Curry cookbook The Full Plate.

The rice is best cooked the day before if possible and if you have ever made fried rice before or even a stir fry you need to have all your stuff prepped before you start cooking. You can use a store made roaster chicken or roast a couple of pieces in your oven before hand.  You could even use a different protein, steak or pork would be great. Also it is a great way to use up some other veggies hanging out in your fridge. Make it your own.

pineapple chicken fried rice

dclarkabal
Course Main Course

Ingredients
  

  • 3 tablespoons canola oil
  • 1/2 medium onion diced
  • 1 red bell pepper cored, seeded, diced
  • 1 yellow bell pepper cored, seeded, diced
  • 1 cup canned, fresh pineapple chunks cut into 1/2 inch pieces
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 2 large eggs beaten
  • 3 cups jasmine rice day old best
  • 2 cups chicken breast cooked, shredded
  • 1/4 cup golden raisins
  • 2 tablespoons soy sauce
  • 2 teaspoons curry powder
  • 1 teaspoon sambal oelek
  • 1 teaspoon kosher salt
  • 1 green onion finely diced
  • fresh cilantro leaves for garnish optional

Instructions
 

  • heat 2 tablespoons of the oil in a large, deep skillet over medium-high heat. Add the onion and bell peppers, cook stirring until they start to soften, 3-4 minutes. Add the pineapple and peas cook until the peas have begun to thaw, 2-3 minutes longer. Add the garlic, cook for another minute.
  • Push the veggies off to the side of the pan and add the beaten eggs to the opposite side. Stir the eggs with a rubber spatula until they are scrambled. Then transfer everything to a bowl and set aside.
  • Add the last tablespoon of oil to the pan and return to medium-high heat. Add the rice, chicken, raisins, soy sauce, curry powder, sambal, salt and cook, stirring until all of the ingredients are incorporated and the rice starts to brown slightly on the bottom, about 4 minutes. Return the veggie mixture to the pan and cook stirring, until rewarmed and incorporated into the rice. about 2 minutes.
  • Transfer to a large platter and garnish with sliced green onions and cilantro leaves if using. Serve hot.
Keyword pineapple chicken fried rice

chicken parmesan sliders

What are your plans for the big game later today? Being from New England and a Patriots fan my whole life I could be bitter that Tom Brady left us or I can be on board with rooting for him since he is without a doubt one of the best quarterbacks of all time. Though I recall seeing a young Mahomes play a couple of years ago and be quite impressed. So much so I have it in writing that he is someone to watch. Now look they are playing each other in the super bowl I personally won’t be too disappointed in whoever wins. IMG_5432

The kids and I were sitting around yesterday morning and discussed what we would wanted for game day. We came up with way too many ideas for just a few of us. It will be hard to eliminate any of them but it’s way too much food.

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Do you make a ton of snacks or something more substantial? I generally do a little of both. My husband is all about the wings. I am more of a dip kind of gal. My son wanted us to make pretzels; which we have never done but it made the list anyway. I usually make a soup/stew or chili of some sort but we decided not this time around. I mentioned meatball grinders and ended at fried chicken sandwich which is what I am making.

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Chicken Parmesan Sliders

dclarkabal
Prep Time 18 mins
Cook Time 12 mins
Course Appetizer
Servings 4 people
Calories 204 kcal

Ingredients
  

  • 2 teaspoons extra virgin olive oil
  • 1 cup diced onions
  • 1 1/2 tablespoon fresh parsley
  • 3 cloves garlic minced
  • 1 pound ground chicken breast
  • 1/4 cup Parmigiano-Reggiano cheese grated
  • 1 cup marinara sauce
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • a few sprinkles crushed red pepper flakes
  • 8 slices mozzarella cheese
  • fresh basil leaves
  • 8 small slider buns or whatever you have on hand

Instructions
 

  • Heat a medium skillet over medium high heat. Add oil swirling to coat add the chopped onions, oregano, and garlic; saute 3-4 minutes until softened. Place onion mixture in a large bowl; let it cool slightly. Add the ground chicken, parmesan, ½ cup marinara, salt and peppers to the onion mixture. Mix well with a wooden spoon or your hands and shape into 8 ½ inch thick patties.  Refrigerate for 10 minutes.
  • Pre-heat your broiler along with a grill pan on medium-high heat.
  • Coat pan with some cooking spray. Add the patties and cook about 10 minutes or until done, turning once
  • Toast your buns if you wish; arrange bottom halves of the buns on a baking sheet. Place 1 patty on each roll. Top with 1 tablespoon marinara and a slice of mozzarella cheese. Broil until the cheese melts. Top with basil and the top halve of the buns.


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Cheeseburger Soup

It is a blustery Sunday here in New Hampshire and soup is a good thing; albeit great thing to have simmering on the stovetop today – well I say that everyday. Or if you are so inclined throw one in your slow cooker. I am totally OK with either way you want to feed your soul. I am still pondering which soup I will be having on my stovetop today.

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This soup recipe I posted several years ago and I think it’s yummy enough to share it again with you. The ingredients for this soup most people generally have on hand so why not give it a try. sautéing onions in burger instantly makes the house smell fantastic. Add to that some celery and carrots and then chicken broth and you’ve got a party on the stove.
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I recall a conversation with a co-worker; ya know when we were working in the office and talked with our co-workers not just via email – which definitely is not the same. Anyway she mentioned she loves soup but didn’t know how to make soup – what??? I start pretty much every soup with Mirepoix which is a French term for onion, carrot and celery generally diced all the same size with a ratio of 2 parts onion to 1 part celery and carrot. Technical term aside, the 3 of these ingredients sautéed in a little olive oil or butter or even a combination of both is the start of a great base for your soup. If you want a creamy soup add a little flour to your veggies cook for a few minutes before adding your liquid. Chicken stock is my go to liquid of choice. The more flavor you bring to the pot the better soup you will be eating in about 20-30 minutes. 

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in the middle of the pot is my homemade chicken stock from the freezer – it will melt eventually


The only thing I can think of that might cause you pause is if you need to or want to make a roux to thicken your soup. I make a roux for my mac and cheese, when I make gravy and this soup calls for it. You can do it no problem generally for every tablespoon of oil/butter use 1 tablespoon of flour. I don’t measure but this is a good guide.

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Cheeseburger Soup

dclarkabal
Hearty creamy soup, a real crowd pleaser

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 3/4 cup carrots shredded
  • 3/4 cup celery diced
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 4 cups potatoes cubed
  • 1/4 cup all-purpose flour
  • 2 cups cheddar cheeses shredded
  • 4 tablespoon unsalted butter
  • salt and pepper to taste

Instructions
 

  • in a large pot over medium high heat add a little olive oil and brown the ground beef and onions. drain off excess fat if needed
  • Add broth, celery, carrots, parsley and potatoes and simmer until the potatoes are tender, about 15 minutes

roux

  • In a small saucepan melt the butter and flour, boil for a minute or so. Add the milk stirring until smooth, simmer for 2-3 minutes until it thickens.
  • gradually add the roux to the soup stirring constantly, reduce the heat and simmer till the soup thickens. roughly 12-20 minutes.
  • Stir in the cheese until melted and then serve. Make sure that you don’t boil the soup once the cheese is added.



 

Korean Beef Bulgogi


I made this recipe a few weeks ago after someone mentioned it as their favorite dish. WHAT!?! I had never heard of it before; my daughter had not only heard of it but actually had it in Korea WHAT!?! Hers was in a bibimbap bowl over rice and assorted vegetables. Why has she not made it since being home? it’s been years; I have no idea. It was really easy to make and so delicious I am making it again this week. It has so much flavor, a little spicy a little sweet and a little salty; and did I mention super easy what else do you need?

The term Bulgogi in translation means bul (fire) gogi (meat). It is a very popular Korean BBQ dish with thin sliced beef marinated in soy and a few more ingredients. I cooked the beef in my cast iron skillet on top on my stove and it took less than 5 minutes from skillet to plate. There is a marinating process but you could put together quickly in the morning and come home, I mean leave the other room aka home office.

I served mine over rice and topped scallions and sesame seeds. that was the most common way I saw online. Some other options would be some kimchi, turn it into a taco with a lightly dresses slaw or a some quick pickle veggies. I have some steamed buns in the freezer and I think a bulgogi steamed bun sounds pretty fantastic. I might have give it a try.

Korean Beef Bulgogi

dclarkabal
easy tasty dish you must try
Cuisine Korean

Ingredients
  

  • 1 1/2 pound boneless rib eye steak or use shaved steak much easier
  • 1/2 small pear peeled and coarsely grated - I chopped mine
  • 1/4 cup soy sauce can use reduced sodium
  • 2 tablespoons brown sugar
  • 2 tablespoon toasted sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh grated best but squeeze tube works
  • 1 tablespoon gochujang Korean red pepper paste
  • 2 tablespoon vegetable oil divided - 1 tablespoon per batch
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • If you are using a steak, it is best to freeze for 25-30 minutes so you can slice it thinly enough a whole lot easier. You'll want to slice it 1/4 inch thick
  • in a bowl or in a gallon ziploc bag add the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and the gochujang. Mix it all together and if you used a bowl add to a bag along with the steak. Marinate for at least 2 hours or overnight. turn the bag occasionally
  • I wanted to mention that cooking the beef goes really fast so you will want to make sure how ever you are serving this you will want to have ready so you can just add the beef and eat!
  • Heat 1 tablespoon (save the other tablespoon of oil for the next batch) of oil in a cast iron pan over medium-heat. working in batches, add the steak to the hot pan in a single layer cook, flipping once until charred and cooked through. about 2-3 minutes per side. repeat with the rest of the beef.
  • serve immediately, garnish with green onions and sesame seeds if you want to

Leftover Prime Rib Soup

I hope you made the most of whatever kind of Christmas you had – I am sure it was different in someway from years past. Mine was a little quieter and I think maybe a little less stressful. It usually takes me a few days to make the Christmas explosion in the house; that’s what I call it.  I take down pretty much all of my usual decor and replace it with holiday decorations including three trees; the main tree is real the others are artificial. So the trees were up and two of the main rooms had decor plus the porch. It was understated but still festive.

Hope you have a safe happy healthy and prosperous New Year!

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I will be making this soup again this year. I first made this soup back in 2016 and I know I am reposting this for a third time but it had 245 recent views so I am hoping someone else is making this soup today.

I did cook my roast a little differently this year. I seasoned it with kosher salt and pepper the day before and left it uncovered in the fridge overnight. Placed it on the counter for a couple of hours before putting it in a 250’F oven for 3+ hours internal temp was 210’F. removed it for 30 minutes to let it rest on top of the stove and then raised the heat to 500’F and placed it back in the oven for 10 minutes. It came out perfect!

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The only downfall to cooking it this way was there were no pan drippings to make a gravy or an aujus. I knew this would happen so instead of mashed potatoes we had twice baked which were super delicious.

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This years 3 rib roast

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a couple of years ago 2 rib roast

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Leftover Prime Rib Roast

Donna Clark - Cooking at Clark Towers
A delicious use for a piece or two of your prime rib roast

Ingredients
  

  • 1 small to medium onion diced
  • 1 or 2 stalks of celery diced
  • 2 carrots peeled and diced
  • 1 sprig of fresh rosemary chopped – or use whatever herb you flavored your roast with
  • 3 potatoes peeled and diced
  • 1 or 2 pieces of beef chopped
  • Beef Broth – homemade or use your favorite
  • leftover gravy – add so much flavor if you have any use it
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Sauté the onion, celery and carrots till translucent. Add rosemary and cook for another minute or two. Add gravy, broth and potatoes. Once the potatoes are soft add the beef and let simmer to let everything meld together. Serve with bread to sop up the wonderful broth

homemade cinnamon rolls warm from the oven in under an hour

Sitting here enjoying a cup of tea with the Tree lit trying to figure out what I want to share with you. Firstly have a wonderful holiday however you choose or have to celebrate it. Hopefully next year will be how you want to celebrate it!

The timing for this post I would normally share how I make my prime rib roast for Christmas but I have shared that a few times now so I here is a link to how I do mine Christmas Garlic Herb Ribeye Roast I thought I would look through some of my older posts and share some of the rolls I have made over the years but I seem to have not posted any of them. I know I think that’s odd too. I don’t always make fresh rolls for holidays but I make them more then I buy them so I wonder why I haven’t posted about any of them. The only thing I can come up with is it would be hard to take pictures while my hands have flour water and yeast all over them. So if I make any this week I will be sure to have my daughter take the photos so I can share. 


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In our house Christmas breakfast is just as important as Christmas dinner. It might even be more important to some of us. I always make some egg dish, usually a strata since I assemble it the night before and just throw it in the oven and it cooks while we open presents. There is always something sweet like these cinnamon rolls or monkey bread. And the last several years fresh out of the oven croissants. I totally take the easy route on those and order them from Williams Sonoma. They sit out all night thawing and rising on the counter and in the morning we pop them into the hot oven and are never disappointed. 


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This recipe is so easy and quick; if you are a cinnamon roll lover there is no reason not to try making them. I can tell you honestly I will be making them as soon as I finish writing this blog.
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homemade cinnamon rolls warm from the oven in under an hour

dclarkabal
Easy Fast Homemade cinnamon rolls
Course Breakfast

Ingredients
  

  • 2 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoon yeast or 1 packet
  • 1/2 cup water
  • 1/4 cup milk
  • 2 tablespoon unsalted butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract

filing

  • 1/2 stick unsalted butter softened/room temperature
  • 2 tablespoon cinnamon
  • 1/4 cup brown sugar

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions
 

Dough

  • Pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
  • in a large bowl add the flour, sugar, salt and yeast; mix well. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.

Filling

  • Mix together the cinnamon and sugar for the filing. Roll out the dough after it is done resting; into a 15"x 9" rectangle. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter. Roll the dough on the 15” side tightly and cut into 9 large even pieces
  • Place them in a 9"x 9" slightly greased pan. (I place parchment in the pan so I can remove them easier) Cover with plastic wrap and place in the; turned off oven for 20 minutes. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.

Glaze

  • Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
  • Best served right out of the oven. They are OK re-heated but they do lose a little of their deliciousness. But I have never had any re-heated cinnamon roll that I truly loved

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recipe adapted from: the recipe critic

Thanksgiving prep

Not sure how your Thanksgiving will look this crazy year but I am still planning on cooking for my family and my in-laws that we spend the most amount of time with. Well my plan is to cook for everyone the only downfall at the moment is I cannot find any small turkeys. I prefer to make two small (10 pounds or under)  birds versus one large one. Not only do I find they have a better chance of being tender If I can prepare them differently. Last year I roasted one and fried the other. If I can’t find what I want today I will have to just deal with what I get then decide how I want to cook it.

spatchcock

 

cajun rubbed fried

 

My food blog for the most part has become a weekly diary of what is happening not only in my kitchen but my garden and some parts of my life. I try not to share every detail but I think if I read back over the years I could come up with a pretty clear picture of what’s been happening. With that being said I am going to share a few past recipes that my family has come to expect on our Thanksgiving table a week before the holiday. Look at me evolving.

Cranberry sauce, canned or fresh?  I have been serving both for a few years now. Not sure which one is easier seriously. Opening a can or a bag?  A bag add 1 cup of water, 1 cup of sugar and some orange zest into a sauce pan, bring to a boil until the cranberries start to pop and a little longer. the sauce will thicken while it cools. that’s it.  Give it a try this year if you haven’t before.

here are a few links for our favorite dressing/stuffing along with a couple of ideas for leftovers. Turkey soup and leftover egg rolls that everyone loved.

Thanksgiving – Sausage Ciabatta dressing

Thanksgiving Leftover Egg Roll

turkey rice soup – tis the season

 

Pork Chops baked beets and apples

Crazy is the best way to describe 2020 period! I haven’t stepped foot into the office since Mid March. I used to go out to do errands and shop a few times a week, I barely do that now. We haven’t made any vacation plans; which is the only way I make my husband take time off; he is actually working at the moment on a Sunday. And it goes without saying that Covid and the election is just plain insanity for the whole world.
Lets hope the world will right it self sooner rather than later.

The recipe I am going to share with you was another one my daughter made with some of our favorite things, yes we love beets; I know a lot of people won’t say that; I often wonder why? While I love beets my least favorite way to eat them is pickled. I’m just not a fan even thought I love pickles, I don’t mind pickled radishes, carrots and cabbage just not beets.

The recipe is from one her cookbooks she has many tabs in. From the oven to the table. I like how my daughter picked up golden beets; while we eat more purple beets they tend to share their purple color with whatever you pair them with.

Pork chops baked beets and apples

Equipment

  • mortar and pestle or small grinder

Ingredients
  

Pork

  • 4 cloves garlic finely grated
  • 4 teaspoon caraway seeds
  • 2 tablespoon extra virgin olive oil
  • 4 thick bone-in pork chops
  • kosher salt

Vegetables

  • 1 pound cooked beets peeled and quartered
  • 2 medium apples halved, cored each cut into 12 wedges
  • 2 onions halved and sliced 1/2 inch thick
  • 3 tablespoon extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoon light brown sugar
  • 1 tablespoon Hungarian sweet paprika
  • 1/4 teaspoon crushed red pepper
  • Kosher salt and black pepper

Instructions
 

  • put the garlic into a mortar and pestle with the salt and caraway seeds and pound with the pestle. Add the olive oil, working it in until you have a rough paste. Put the pork chops in a bowl and add the mixture from the mortar, turning the chops over in it. Cover and marinate in the refrigerator for at least an hour.
  • preheat oven to 375'F
  • In a shallow baking dish big enough for everything to lay flat and add everything for the vegetables to your dish, using your hands toss everything together and then spread out in a single layer. Bake for 10 - 15 minutes.
  • Heat a fry or grill pan over high heat until very hot. Add the chops and brown on all sides including the fat. Season with a little salt and pepper.
  • Place the chops on top of the vegetables and pour over the cooking juices from the fry pan. Bake for another 20 minutes till the chops are still tender but cooked through.
  • serve and enjoy!
    add some sour cream with chopped dill on top if desired

 

crispy short rib carnitas with sunset slaw

I am the one that spends the most amount of time in the house thinking about food.  What I mean is coming up with the meals, shopping for the meals and making the meals. Probably why I have a food blog, well partly why I have a food blog; I just really love food.

Last weekend my husband and I were away so my daughter who was home with the dog pulled out several of her favorite cookbooks and took over for the week.  She came up with a game plan and also shopped for the weeks worth of dinners with one night ordering take out.  If you think about it and are fortunate to eat 3 meals a day. breakfast, lunch and dinner for a year that is 1,095 meals to plan for.  That is a lot of thinking, planning, buying and making. I know it really isn’t that high of a number. No one is making something unique every day, every meal. We all have a meal or two or twelve that we eat several times a month. I mean who opens a box of cereal with the intent of having one bowl only.

I was very nice to not have to think, plan or purchase dinner last week. Two of the meals I will be sharing with you over the next week or so. One was she has made before and we all love. The last one while it was good I believe it will be a one and done. Though we do tend to learn and discuss how we would make it different next time.

crispy short rib carnitas and slaw

dclarkabal

Ingredients
  

Carnitas

  • 3 pounds bone in short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 orange juiced
  • 2 limes 1 1/2 juiced save the other half for slaw
  • 5 garlic cloves unpeeled

Slaw

  • 3 cups red cabbage finely shredded
  • 1 carrot peeled, coarsely grated
  • 2 scallions
  • 1/4 cup cilantro roughly chopped
  • kosher salt
  • 1 dollop mayonnaise
  • dash hot sauce (optional)

Instructions
 

Short Ribs

  • preheat the oven to 275'F. Combine the salt and chili powder in a small dish. Spread this mixture all over the short ribs. Arrange the ribs in a dutch oven or similar as long as the dish is taller than the ribs. Pour the orange juice and lime in the bottom of the dish, scatter the garlic around the ribs. Cover the dish with the cover or tightly with tinfoil. Bake slowly for 2-2 1/2 hours. The meat should be tender, the fat rendered. The meat should be starting to separate from the bones.
  • Remove the cover and increase the heat to 425'F. Basting the ribs with the pan juices once or twice for 15-20 minutes. You want the edges crispy and browned.

Slaw - make while waiting for the ribs to finish

  • Toss the cabbage, carrot, salt and lime juice together in a bowl. Set aside for 5 or so minutes, the slaw will be easier to work with. Stir in the scallions, then the mayo and hot sauce if you are using it, adjust the seasoning and then add the cilantro.

finishing up the ribs

  • Discard the bones, pick off any large chunks of fat, then lightly shred the meat into a dish. pouring the extra pan juices over it.
  • You can squeeze the garlic out into a small dish and smear on the tortilla or save for later

Assembling

  • heat the corn tortillas for 20-30 seconds on each side. Pile a small amount of shredded short rib meat on top. either add slaw to the top or on the side. If desired top with chopped white onion, cilantro, squeeze of lime. you do you!

Pork Belly Steamed Buns

Current situation is sitting at the kitchen island in silence. It’s been pretty crazy around here the last few days. My son got married in my living room Friday night. That was not the initial plan. They both wanted to have the ceremony and dinner outside in the front and side yard for the 20 family members in attendance.

they are very cute together and if this is how it is going to start they will do great!

My husband built the most amazing pergola out over a potion of our patio. We strung lights and tulle and tried very hard to make it happen but either mother nature or the curse of 2020 got in the way. The wedding was always going to be just immediate family and then they wanted to invite the rest of the family and their friends for a big blow out the next night but we just cannot do that this year.  Hopefully next year that will happen for them so everyone can share if the festivities.

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This photo is from when I made this recipe back in 2015 – I have since found the correct buns

I think I have made these 3 or 4 times since the initial time back in 2015 and they are still delicious. There was some leftovers today and I just re-heated the bun and pork and made myself a little sandwich – so good! I also order these whenever they are on the menu at my favorite local restaurant where I first had them.

This recipe is best done in two stages. Bake the pork the day before so it has time to cool and sit tight until you need to slice it. If you want to use this today you should let it sit for at least 2 hours. It could sit in the fridge for up to 2 days.

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Pork belly steamed buns

2 step process for best results

Ingredients
  

  • 2 pound pork belly
  • 2 tablespoons cooking oil

Aromatics

  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 jalapeno pepper deveined, seeded and chopped
  • 1 green onion diced

Caramel sauce

  • 1/4 cup brown sugar
  • 2 tablespoon rice vinegar
  • 3 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 cup water

quick pickles

  • 1 medium carrot
  • 2 medium radishes
  • 1 cup apple cider vinegar
  • 1 tablespoon white sugar

Instructions
 

Pork Belly

  • pre-heat oven to 275'F. Wrap pork in heavy duty aluminum foil and place on a baking sheet. Bake for 2 hours.
  • Leave the pork in the tinfoil until you are ready to use it. Let pork sit on the baking sheet until it cools. place in the fridge until the next day or wait at least 2-4 hours until it is completely cooled.
  • Unwrap the pork, remove the congealed fat and discard. Slice the pork into 1/2 inch slices.
  • Heat oil in a large saute pan or wok over high heat; once hot swirl the oil and add the pork, do not overlap, work in batches if you need to. Fry on each side till nicely browned

quick pickle

  • match stick both if you can or just make sure they are sliced very thin. I used a mandolin but you don't need one.
  • add the vinegar and sugar in a sauce pan. bring to a boil until the sugar dissolves. In a glass jar with a lid add the veggies and cover with the pickling liquid. shake and let sit to cool.

Aromatics

  • Lower heat on low and add the garlic, onion, pepper and ginger and saute for 30 seconds just until fragrant.

Caramel sauce

  • Pour caramel sauce into the pan and return the pork belly slices back into the pan. Let simmer for 10 minutes

 

 

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