Ingredients

• 2 c. short-grain brown rice
• Salt
• 10 oz. boneless pork ribs, trimmed
• 1 tbsp. hoisin sauce
• 2 tsp. honey
• ⅛ tsp. five-spice powder
• Small pinch cayenne pepper
• 4 tsp. vegetable oil
• 8 oz large (26-30) shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces
• 3 eggs, lightly beaten
• 1 tbsp. toasted sesame oil
• 6 scallions, white and green parts separated and sliced thin on bias
• 2 garlic cloves, minced
• 1½ tsp. grated fresh ginger
• 2 tbs. soy sauce
• 1 c. frozen peas

Preparation

1. Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 35 minutes. Drain well and return to pot. Cover and set aside.

2. While rice cooks, cut pork into 1-inch pieces and slice each piece against grain 1/4 inch thick. Combine pork with hoisin, honey, five-spice powder, cayenne, and 1/2 teaspoon salt and toss to coat. Set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon vegetable oil to cleared side of skillet. Add eggs to clearing and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to clean bowl.

4. Heat remaining 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in even layer. Cook pork without moving it until well browned on underside, 2 to 3 minutes. Flip pork and cook without moving it until cooked through and caramelized on second side, 2 to 3 minutes. Transfer to bowl with shrimp-egg mixture.

5. Heat sesame oil in now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring frequently, until well browned, about 1 minute. Add garlic and ginger and cook, stirring frequently, until fragrant and beginning to brown, 30 to 60 seconds. Add soy sauce and half of rice and stir until all ingredients are fully incorporated, making sure to break up clumps of ginger and garlic. Reduce heat to medium-low and add remaining rice, pork mixture, and peas. Stir until all ingredients are evenly incorporated and heated through, 2 to 4 minutes. Remove from heat and stir in scallion greens. Transfer to warmed platter and serve.

Ingredients

For the dough:

• 5 grams instant dry yeast
• 1 teaspoon sugar
• 1 ½ cups lukewarm water
• 4 cups all-purpose flour, plus extra for rolling

For the filling:

• 1 cup ground pork
• 1 teaspoon sesame oil
• 1 tablespoon light soy sauce
• 3 tablespoons cooking oil
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• 3 large carrots, finely grated (about 4 cups)
• 3 tablespoons oil
• 1 cup finely chopped scallion
• 2 teaspoons finely minced or grated ginger
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 1 teaspoon shaoxing wine

For fried buns:

• 2 tablespoons oil
• ¼ cup water
• a small handful of finely chopped scallion (optional)
• 2 teaspoons of toasted sesame seeds (optional)

Preparation

In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in the lukewarm water. Add the flour and knead for about 15 minutes. The dough should be pretty soft and not too firm. If it seems dry, add a little more water. Cover the mixing bowl with a damp kitchen towel and let it proof one hour.

Combine the first six filling ingredients and mix for a few minutes, until the meat mixture resembles a fine paste, then set aside. Heat a couple tablespoons of oil in a pan over medium heat and cook the grated carrots for a few minutes until they turn color (they shouldn’t be mushy. Cook just until they’re not raw anymore). Let cool completely. Combine the pork mixture, the cooked carrots, and the rest of the filling ingredients. Mix for a couple minutes, until the entire mixture resembles a paste.

After the dough has finished proofing, turn it out on a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Roll the dough into a long tube and rip off chunks of dough to make individual dough balls. They should be about the size of a golf ball for larger buns, and about half that size for smaller buns.

Take each dough ball, and with a rolling pin, roll from the edge towards the center, without actually rolling the center of the dough too much. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2.

Add some filling to the center of each disk (about 1 ½ tablespoons for the larger buns and 2 teaspoons for the smaller ones).

You can start with a smaller amount of filling until you get the hang of the folding. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. You’ll be making about 10-15 folds. That’s it! Once the top is closed, a bun is born. Lay the buns on a floured surface while you finish assembling them.

Once assembled, let the buns proof under a clean kitchen towel for another 15 minutes before cooking or freezing.

To freeze, lay the buns on a baking sheet lined with parchment paper and put the baking sheet in the freezer. Once the buns are frozen, transfer them to a Ziploc bag, press out as much air as you can from the bag, and freeze for up to two months. To cook, just follow the directions below as if you were cooking them fresh. The cooking times will just be a little longer!

To make steamed pork buns:

Boiling water should not directly touch the buns during steaming. Avoid sticking by brushing oil onto the surface the bun sits on or by laying down some kind of natural nonstick surface. In our case, we used corn husks, cut into little squares. Thin napa cabbage leaves will work too. If using a bamboo steamer, brush the sides of the steamer with oil, as the buns expand and might stick to the sides. The surface that the buns sit on should not be solid, like a plate for example. This will trap moisture and make the buns soggy. There should be some cross-ventilation. Make sure the lid is tight so you don’t lose any steam.

Start with cold water, and put your pork buns on the steamer. Turn on the heat to medium. Set the timer for 12-15 minutes for smaller buns and 15-20 minutes for the larger ones. To see if the buns are cooked, press the buns lightly with your finger. If the dough immediately bounces back, they’re done. Keep a close eye on them. Over-steaming will cause the buns to collapse, so cooking time is important.

Once they’re done, turn off the heat, keep the lid on, and let the buns “rest” for about 2 minutes before taking them out. Then eat!

To make pan-fried pork buns:

Pre-heat a flat-bottomed cast-iron or other seasoned pan over medium heat. Add the oil and swirl it around the pan to coat it evenly. Add the buns to the pan. Let them cook for a few minutes until the bottoms turn golden brown.

Once golden, add the water to the pan and immediately cover with a lid. Turn the heat down to medium low and let the buns steam for 7-10 minutes until all the water is evaporated.

Uncover the lid, and toss the buns around with scallion and sesame seeds. Done!

The Woks of Life

Ingredients for Pork

• 12 cloves garlic
• 1 tbsp. paprika
• 2 tsp. sugar
• 1 tsp. salt
• 1 tbsp. tomato paste
• 1/2 c. white vinegar
• 1/4 c. water
• 1/4 c. vegetable oil
• 1 medium red onion, chopped
• 2 lbs. pork tenderloin, cut into medium dice
• 1/4 tsp. red pepper flake

Preparation

In a blender, combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend to a smooth paste. In a large skillet, heat oil over medium-high heat. Add onions, and stir until light golden. Add meat and paste, stir well to coat and reduce heat to medium. Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

Ingredients for Green Bean and Thyme Verakka

• 2 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 lb. green beans, sliced into 1/4" thick coins
• 10 sprigs of thyme, chopped
• 1 tsp. salt

Preparation

Heat oil in a pan over medium-high heat. Add mustard seeds. When they start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry for about four minutes.

Ingredients for Cardamom Cornbread

• 1/2 stick unsalted butter, plus more for pan preparation
• 1/2 c. sugar
• 1 c. buttermilk
• 2 eggs
• 1 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 1 c. cornmeal
• 1 tsp. crushed cardamom seeds
• 1 tsp. coarsely ground black pepper
• 1/2 tsp. salt

Preparation

Preheat oven to 375 degrees. Grease a 9" square pan or large cast-iron skillet with butter. Melt butter in the pan or skillet, and stir in sugar. Add the buttermilk and eggs, and stir to combine. Stir in flour, baking powder, cornmeal, cardamom seeds, pepper, and salt. Bake for 30 minutes.

To serve, place a square of cornbread on a plate, spoon pork over the cornbread, and top with a large spoonful of stir-fried green beans.

Garden & Gun, December/January 2012-3

Ingredients

• 1 lb pork (I use boneless chops)
• 3 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon wine
• 1/2 teaspoon Chinese five spice powder
• red food coloring

Preparation

Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites. Blend all remaining ingredients. The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color. Marinate for at least 3 and preferable 24 hours. Broil or grill for 3-4 minutes on a side or until the pork is done through.

ChrisMc, Food.com

Ingredients

• 1/4 cup olive oil
• 3 pounds pork cheeks, silver skin, fat, and cartilage removed
• 4 celery stalks, roughly chopped
• 2 medium carrots, roughly chopped
• 1 medium yellow onion, quartered
• 1 leek, white part only, sliced
• 1 head garlic, cut in half
• 3 tablespoons honey
• 2 cups red wine
• 1 bay leaf
• 4 sprigs fresh thyme
• 6 cups veal or pork stock
• Salt and pepper to taste
• 2 bunches baby mâche or 28 oz. can diced tomatoes

Preparation

Preheat the oven to 350ºF. Heat the olive oil in a large Dutch oven over medium heat. Add the pork cheeks and sear until well caramelized on all sides, about 4 minutes each side. Remove from the pot and set aside. Add the celery, carrots, onions, leeks, and garlic and sauté until tender and browned, about 10 minutes. Add the honey and mix well. Return the pork to the pot and stir. Add the red wine, bay leaf, and thyme. Bring the liquid to a simmer and reduce by half, about 15 minutes. Add the stock and return to a gentle simmer. Cover the pot, transfer to the oven, and braise until the meat is very tender, about 2 1/2 hours.

Remove the pot from the oven and let stand at room temperature for 20 minutes. Remove the pork from the pot and set aside. Strain the braising liquid into a medium saucepan and bring to a simmer. Simmer until the liquid has reduced by a little more than half, about 10 minutes. Skim the fat from the top. Return the pork to the liquid and season with salt and pepper to taste.

Alternatively: After removing the pork from the pot, do not strain the braising liquid (remove the thyme sprigs and bay leaves). Add a 28-oz. can of diced tomatoes and reduce until it forms a proper tomato sauce. Shred the pork cheeks and return them to the sauce, and serve over pasta.

Adapted from James Beard Foundation

Ingredients

• 1 tbsp. olive or vegetable oil
• 1 large white onion, peeled and diced
• 1 chayote, skin and core removed, then sliced into matchsticks
• 8 cloves garlic, thinly sliced
• 8 cups chicken broth
• 5-6 cups cooked pork carnitas
• 1-3 roasted serrano peppers (add to taste, instructions below)
• salt and pepper
• 2 cups potato-masa dumplings (below)
• 2 avocados, diced
• 1 cup fresh cilantro, chopped
• 6-8 cups fresh baby arugula
• lime wedges for garnish

for dumplings:

• 1 cup mashed potatoes
• 1/2 cup masa harina
• 1 egg
• 1/4 tsp. salt

Preparation (Dumplings)

Combine last 4 ingredients in a bowl and stir together until blended. Use your hands to knead the mixture a few times until smooth. Then pinch off about 1/4 cup of the mixture and roll it into a long tube about 1/2-inch wide in diameter. Use a knife to slice the tube into small coins, about 1/8-inch wide. Repeat with remaining dough to make dumplings. Cover and refrigerate until ready to use.

Preparation (Soup)

Heat oil in a large stockpot over medium high heat. Add the white onion and chayote, and saute for 5 minutes until cooked and the onion is translucent. Add garlic and cook for an additional 1-2 minutes until fragrant. Add the chicken broth, carnitas, and serrano peppers (add one at a time to test out the level of heat) and bring to a boil. Reduce heat to medium-low, cover and simmer for at least 30 minutes.

Season generously with salt and pepper. Then ladle the soup into serving bowls, filling them about half full. Then add in a small handful of potato dumplings, avocados and fresh cilantro to each bowl. Then top each with a large handful of baby arugula. Serve with lime wedges for garnish.

Recipe from Gimme Some Oven, after XOCO

Ingredients

• 4 pounds bone-in pork shoulder roast, cut into 1 1/2- to 2-inch slabs
• Salt

Preparation

1. Moist cooking. Heat the oven to 375 degrees. Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle with salt (about 1 teaspoon) on all sides. Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.

2. Dry cooking. Raise the oven temperature to 450 degrees. Uncover the meat and cook until the liquid has completely reduced and only the rendered fat remains, about 30 minutes. Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly browned, about 20 minutes longer. Break the meat into large pieces and serve on a warm platter, sprinkled with salt.

Rick Bayless

Ingredients

• 1 small shallot, finely chopped
• 1/3 cup (packed) light brown sugar
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon freshly ground black pepper
• 4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
• 1 tablespoon vegetable oil
• Kosher salt
• Lime halves (for serving)

Preparation

Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes (or in refrigerator overnight).

Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.

Serve pork chops with reduced marinade and lime halves.

Bon Appetit, June, 2013

Ingredients

• 1/2 kg. (~1 lb.) dried yellow potatoes (amber in color)
• 3 tbsp. butter or oil
• 1 red onion, chopped finely
• 2 tbsp. minced garlic
• pepper (to taste)
• cumin (to taste)
• 1/2 kg. (~1 lb.) pork (shoulder or belly), cubed
• 1/2 kg. (~1 lb.) chicken, cubed
• 2 tbsp. aji panca paste (or much less of rocoto paste)
• 1 tbsp. aji amarillo paste
• 2 small cloves
• 1 cinnamon stick
• 2 tbsp. port
• 2 tbsp. Pisco [CP: can sub tequila, in a pinch]
• 1/2 c. unsalted, roasted peanuts, ground medium-fine in a spice grinder
• 1 c. chicken broth
• 6 butter or vanilla cookies, crushed
• 1 piece dark chocolate (or drinking chocolate), grated

If you don’t have aji panca paste, it is much milder than either aji amarillo or rocoto; for instance, a good replacement for 1 tbsp. aji amarillo + 2 tbsp. aji panca is around 1 1/2 tbsp. aji amarillo, or perhaps 2 tbsp. for a spicier dish. (I haven’t tried the rocoto substitution yet.)

Preparation

Wipe off the dried potatoes with a damp cloth, and toast them in a pan without oil for several minutes until they change to a dark golden color. Cover them with water and let stand overnight (or at least two hours). Drain, and wash them several times, until the water runs clear.

Fry the red onion in the oil/butter, until it is almost golden. Add the garlic, pepper, cumin, pork, chicken, aji pastes, cloves, and cinnamon stick. Let all brown and then cover with water and cook for around 10 minutes. Add the drained dried potatoes and boil until the potatoes are almost tender, about 40-60 minutes.

Add the port, Pisco, peanuts, broth, and butter/vanilla cookies (in pieces small enough that they dissolve when cooked). Cook for 15 or 20 minutes over a low heat. Stir occasionally until the potatoes are cooked. Add the chocolate, and let stand before serving. Serve with white rice.

Translated by me from Bibliotecas Virtuales

Ingredients

• 1 cup sliced shallots
• 10 scallions, coarsely chopped
• One 3-inch piece fresh ginger, sliced
• 8 large cloves garlic, peeled
• 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
• 6 tablespoons soy sauce
• 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1 teaspoon kosher salt
• 1 teaspoon fresh coarsely ground black pepper
• 2 tablespoons sugar
• 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch “racks,” each rack cut between the bones into individual 2- to 3-inch-long riblets
• Thai Chile-Herb Dipping Sauce

Preparation

1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce.

Lobel’s Meat Bible, via Epicurious