• Tag Archives meat
  • Korean inspired port belly

    OK, so maybe it’s not that kosher. But it is so good!

    Korean inspired pork belly
    Korean inspired pork belly

    The basic recipe is real simple. I just added some seasoning and modified quantities to how I like it. Other than the salt, sugar and black pepper, spices are optional.

    Ingredients

    • Pork Belly slab, skinless, but with the fat layer. As small or large as you want.
    • The following is per pound of pork:
      • 1/2 tbs salt
      • 1 tbs sugar
      • 1/4 tsp Black pepper
      • 1 pinch of Habanero pepper (or Cayenne)
      • 1/4 tsp granulated garlic
      • 1/4 tsp granulated onion

    mix all spices together. If you have a big enough Ziploc bag for the pork put it and the spices in the bag, close it and work it all until the pork is covered with the spice mix. Optionally, just dry rub the pork all over.

    Place in the fridge, covered, overnight.

    Place on a roasting pan, 450f, for 30 minutes. Lower to 275f and let cook for two more hours.

    Now for the hard part. Let it cool down. Don’t eat it! I know, not easy. Sometimes you gotta cheat. It smells and looks too good. OK, have a tiny piece, but it will be even harder not to keep eating!

    One it cooled down to room  temperature, wrap it in plastic and let it cool in the fridge for a few hours. Then you can take it out, slice it, warm it, fry it, cube it etc.

    In the picture it shows how it looks like relatively thick sliced. I served it with green peas and quick pickled carrots, red bell pepper and apple. I’m getting hungry.

     


  • Rather Simple Spicy Beef Stew Recipe

    To my firstborn, a future restaurateur and chef:

    Rather Simple Spicy Beef Stew Recipe
    Rather Simple Spicy Beef Stew Recipe

    Serves 4

    • 1.5-2 lb beef 1″ cubes
    • 15 baby carrots or two big carrots pealed and cut
    • 1 large onion wedged 1″ pieces
    • 3 medium potatoes, pealed, 1″ cubes.
    • 1 celery stock, chopped 1/4″ pieces
    • 6 garlic cloves, chopped
    • 1-2 hot peppers finely chopped (Jalapeno, Thai green or any other to your likings and taste)
    • 1/4 cup all purpose flower
    • 2 tbsp olive oil
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tbsp paprika
    • 1 tsp sugar
    • Optional 1 cup red wine (Port or any other).
    • Optional two strips of bacon cut to 1/2″ chunks and fried for one minute between step 2 and 3.

     

    1. In a ziplock or any strong bag place flower, salt, black pepper, paprika and sugar, shake, add meat, shake well to evenly cover meat.
    2. Heat olive oil in a big enough pot over high flame.
    3. Add hot pepper and garlic, stir for one minute.
    4. Add meat (keep the leftover flower and spices mix for later). Stir a few times a minute until meat start getting brown and crisp on the outside.
    5. Add potatoes, stir for 3-4 minutes.
    6. Add onion, celery and carrots, stir for 2 minutes.
    7. Stir in the flower and spices mix that was left.
    8. Add the wine and add water to cover, then add two more cups water. Gently stir.
    9. Bring to a boil, lower flame to medium-low, cover, cook for 1-2 hours.

    If the sauce doesn’t look thick enough after an hour or so, continue cooking uncover for half an hour.

    * Can be garnished with chopped parsley.


  • Quick Maple Syrup Marinated Grilled Boneless Short Ribs Strips

     

    Excellent with a side or in a salad. Minimal effort and great results.

     

    Serves 2

    Maple Marinated Grilled Short Ribs
    Maple Marinated Grilled Short Ribs
    • 2 Short Ribs Strips 2″  wide (8″-10″ long, 1″-1.5″ thick)

    Marinade:

    • 2 tbsp Maple Syrup
    • 1/2 Lime’s juice
    • 1/4 tsp salt
    • 2 tbsp sugar in the raw
    • 1/4 tsp black pepper
    • 2 tbsp port wine
    1. Place all marinade ingredients in a gallon size ziplock bag and mix.
    2. Place the meat in the ziplock bag, take out as much air as possible and seal it.
    3. Let marinate for 10 minutes while working the meat inside the bag every couple of minutes to “encourage” the marinade to get inside the meat.
    4. Heat the grill to highest setting.
    5. Grill the meat on high for 3-4 minute each side. Discard the ziplock with marinade.
    6. Let the meat stand off the grill for 2-3 minutes.
    7. Slice the meat to 1/4″ thick slices.
    8. Enjoy.

    When serving, pour the juice that came out from the meat when cutting it over the sliced pieces and/or mashed if served together.


  • Bacon Wrapped candy pork

    Meat Candy! A favorite.

    Serves 4

    Sweet and spicy bacon wrapped pork strips
    Sweet and spicy bacon wrapped pork strips
    • 1 package of smoked bacon
    • 3 boneless pork chops

    sauce:

    • 1/2 cup boiling water
    • 1/2 cup sugar
    • 1/2 cup maple syrup
    • 1/2 cup honey
    • Pinch (or more) of hot pepper (smoked habanero, cayenne, chipotle etc.)
    • Pinch of salt
    • 1 tsp vinegar
    • 1 tsp lemon juice
    • 1 tbsp soy sauce
    • 1/4 cup port wine

    1. In a large bowl mix sugar and boiling water and then mix with all other sauce ingredients.

    2. Cut the pork chops to long strips 1/2″ – 3/4″ wide

    3. Mix strips in sauce to fully cover from all side.

    4. Tightly roll each strip in a bacon strip to fully cover it, place in a broiling pan.

    5. Pour remaining sauce over the rolls.

    6. Bake in 400 deg (F) oven for about 35 minutes or until bacon is brown and starts to get crispy.

    Excellent when served with white rice.