Tag Archives: Pork

The Best Chinese Roast Pork (Char Siu) in New York City

This could be the best roast pork (Char Siu) in New York City.

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Video Rating: 4 / 5

Ketchup Miso Stir-Fried Pork and Cabbage (Recipe) ่ฑšใจใ‚ญใƒฃใƒ™ใƒ„ใฎใ‚ฑใƒใƒฃใƒƒใƒ—ๅ‘ณๅ™Œ็‚’ใ‚

I combined ketchup and miso to give sweet and rich flavor! It goes great with white rice and perfect for bento ๐Ÿ™‚ This recipe once appeared on the Kagome’s ketchup recipe card and website. createeathappy.blogspot.com ไปฅๅ‰ใซ็งใฎใ€Œ่ฑšใจใ‚ญใƒฃใƒ™ใƒ„ใฎใ‚ฑใƒใƒฃใƒƒใƒ—ๅ‘ณๅ™Œ็‚’ใ‚ใ€ใŒใ‚ซใ‚ดใƒกใƒˆใƒžใƒˆใ‚ฑใƒใƒฃใƒƒใƒ—ใฎใƒฌใ‚ทใƒ”ใ‚ซใƒผใƒ‰ใซๆŽฒ่ผ‰ใ•ใ‚Œใพใ—ใŸโ˜† createeathappy.blogspot.com ——————————— Ketchup Miso Stir-Fried Pork and Cabbage Difficulty: Easy Time: 10min Number of servings: 2 Ingredients: 150g (5.3oz.) thinly sliced pork A * 1 tsp. sake * 1 tsp. soy sauce * 0.5 tsp. grated garlic 300g (10.6oz.) cabbage (you can add some other leftover vegetables in the fridge: carrot, green pepper, onion, shimeji mushrooms, shitake mushrooms, etc…) B * 2 tbsp. sake *you can add water instead * 1 tbsp. miso * 1 tbsp. tomato ketchup * 1 tsp. toban jan (hot bean sauce / Chinese red chili paste, optional) 1 tbsp. sesame oil Directions: 1. Cut thinly sliced pork into bite-size and season with A. 2. Cut green cabbage into bite-size as well. 3. In a small bowl, mix B well. 4. Heat sesame oil in a frying pan, and saute seasoned pork. 5. When the pork starts to change color, add cabbage and other leftover vegetables and stir-fry until they began to wilt. 6. Then add 3. and cook thoroughly. ใƒฌใ‚ทใƒ”๏ผˆๆ—ฅๆœฌ่ชž๏ผ‰ cooklabo.blogspot.com ——————————— In the end of the video, I purified the power stone earrings with white sage smoke. I just read that the smoke won’t cling when it’s done

Oriental Pork Recipe- Five Minute Food

Xanthe Clay shows you how to prepare an oriental pork dish on a bed of spinach in under five minutes. 1tbsp honey 2tbsp Soy Sauce 1/2 tsp Chinese five spice 2 Pork loin steaks 4 ripe plums mizuna leaf salad Heat a frying pan and add the oil. Mix the honey, soy, and five spice. Slice the pork thinly (about 3mm/1/8th inch thick) and toss in the honey soy mixture. Add the pork to the hot pan and allow the pieces to brown before turning them (they will brown very quickly). Stone the plums and cut them into quarters (eighths if they are huge). Add the plums to the pan and cook, turning after a few seconds, and splashing in a little water if it looks like it is burning. Once the pork is well browned and the plums are just starting ot collapse, serve with steamed rice if you have time, or else noodles, and some mizuna or rocket leaf salad. telegraphhttp:/telegraph.co.uk/foodanddrink/five-minute-food/ food books.telegraph.co.uk www.telegraph.co.uk Get the latest headlines www.telegraph.co.uk Subscribe to The Telegraph www.youtube.com Like us on Facebook www.facebook.com Follow us on Twitter twitter.com Follow us on Google+ plus.google.com Telegraph.co.uk and YouTube.com/TelegraphTV are websites of The Daily Telegraph, the UK’s best-selling quality daily newspaper providing news and analysis on UK and world events, business, sport, lifestyle and culture.
Video Rating: 4 / 5

Pray I Don’t Burn Down the Kitchen: Mui Choy with Pork Belly recipe

Long-Cooked Pork Belly with Preserved Mustard (mui choy). Retweet! If you liked this recipe and want to share it with others, click here to post it on your Twitter! clicktotweet.com Love bacon? Of course you do. This is one of the more simple and easy recipes to make. It’ll seem like it took forever to prepare, but fool your friends and family with this delicious dish! This recipe utilizes Chinese Sweet Pickled Mustard Cabbage called Mui choy. Mui Choy is preserved, or pickled Chinese cabbage that has undergone a fermentation process. It is commonly used in braised dishes (such as this pork belly dish) and other Chinese dishes. There are two types of Mui Choy, one is salted while the other one is sweetened… In this recipe we use the Sweetened Chinese Pickled Mustard Cabbage. You can try find it in your local Asian Supermarket, ask the employee if you’re not sure…and pray he or she speaks English. Ingredients: 4 1/2 cups pork belly 1 tbsp light soy sauce 2 tbsp chopped garlic 8 oz sweet mui choy, diced, soaked Seasonings: 2 tbsp light soy sauce 1/2 tsp dark soy sauce 1 tbsp sugar Water Method: 1. Prepare mui choi by unfolding them and washing them. 2. Dish and drain. 3. Next, cut into thick slices. 4. Now for the bacon. You’ll cut these into thick slices as well. About 1/2″ slices. 5. Take 2 cloves of garlic and mince them up. 6. Put in the chopped bacon, and garlic into the pot. 7. Turn on that fire! 8. When things start sizzling, keep stirring, making sure the bacon
Video Rating: 4 / 5