Entries tagged with “ground pork”.


This delicious noodle dish from Cook’s Illustrated features ground pork, a spicy sauce, ginger, garlic and a delicious boost from ground Sichuan peppercorns.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce and check the white pepper, hot pepper flakes and Sichuan peppercorns for colour or anti-caking agents. I have never been able to find additive-free oyster sauce, so I make my own; the recipe is below. Use all-natural sesame paste or peanut butter and sesame oil. I use Marukan rice vinegar and Imagine Organic brand stock.

Marinate ground pork

Make sauce

Toast and grind peppercorns

Combine ginger, garlic and hot pepper flakes

Brown pork, then add ginger, garlic and red pepper flakes

Add sauce and simmer

Spicy Sichuan Noodles

Ingredients:

8 ounces (226 g) ground pork

3 tablespoons (45 ml) soy sauce

2 tablespoons (30 ml) Chinese rice cooking wine or dry sherry

Ground white pepper

2 tablespoons (30 ml) oyster sauce (see recipe below)

4 tablespoons (60 ml) Asian sesame paste or peanut butter

1 tablespoon (15 ml) rice vinegar

1  cup (250 ml) chicken stock 1 tablespoon peanut oil

1 inch (2.5 cm) piece fresh ginger, minced (about 1 tablespoon/15 ml)

6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons/30 ml)

¾ (3 ml) teaspoon red pepper flakes

1 tablespoon (15 ml) toasted sesame oil

12 ounces (340 g) dried Asian noodles or 1 pound (454 g) fresh Asian noodles (width between linguine and fettuccine) or 12 ounces (340 g) linguine

3 medium scallions, sliced thin (about 1/3 cup/75 ml)

2 cups (500 ml) bean sprouts (about 6 ounces/170 g) (optional)

1 tablespoon (15 ml) Sichuan peppercorns toasted in small dry skillet until fragrant, then ground

Oyster sauce

1 ½ tbsp. Tamari soy sauce

1 tbsp. sugar

1 ½ tsp cornstarch

Preparation:

Combine pork, 1 tablespoon (15 ml) soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavoured sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.

Bring 4 quarts (1 L) water to boil in large stockpot over high heat.

Meanwhile, heat 12-inch (30 cm) skillet over high heat until hot, about 2 minutes. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.

While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately. Serves 4.

From Cook’s Illustrated

This tasty recipe from Canadian Living gets its heat from Thai bird’s-eye peppers, which are tiny but pack a powerful punch. To tone down the heat, reduce the amount of minced pepper you add to the dish and use for a garnish.

Avoiding Additives and Preservatives

I use Marukan rice vinegar and Cock fish sauce, which are both additive-free.

Brown the pork

Remove pork and saute green beans, garlic, ginger and Thai pepper

Return pork to pan and add vinegar, fish sauce and brown sugar

Pork and chili pepper bowl

Ingredients:

1 Thai bird’s-eye pepper, halved crosswise

1 lb (450 g) lean ground pork

Pinch salt

2 tablespoons (30 ml) vegetable oil

2 cups (500 ml) green beans, cut in 1/2-inch pieces

3 cloves garlic, minced

4 teaspoons (20 ml) grated fresh ginger

1 tablespoon (15 ml) unseasoned rice vinegar

1 teaspoon (5 ml) fish sauce

½ teaspoon (2.5 ml) packed brown sugar

4 eggs (optional)

½ cup (125 ml) chopped fresh cilantro (optional)

2 green onions, sliced (optional)

Preparation:

Mince half of the Thai pepper; thinly slice remaining half. Set aside.

In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.

In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp (30 ml) water; cook, stirring, until heated through, about 2 minutes. Sprinkle with cilantro and green onions and remaining Thai pepper. Serves 4.

To top with a fried egg (before garnishing with cilantro and green onions), wipe pan clean and heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.

Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions and remaining Thai pepper. Serves 4.

From Canadian Living