Chinese Style Red Cooked Pork
Posted on 12. Wed, 2009 by grace in Chinese, GF-Adaptable, Meat
Here’s a recipe for that fall-apart-tender, rich, braised pork redolent of star anise that you find on Chinese menus. It’s traditionally made with fresh, uncured pork belly–a fatty cut with streaks of meat that’s become popular with non-Chinese chefs. But not everyone is happy eating a solid piece of pork fat (I don’t know why, it’s delicious). I’m suggesting pork butt, which is acutally from the animal’s shoulder. If using pork belly, omit the frying. Instead, cut the belly into 1 or 2-inch cubes and blanch the cubes in a large pot of boiling water for a minute or two before proceding with the recipe as directed.
Ma Po Tofu
Posted on 12. Wed, 2009 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Meat, Poultry
Here’s my version of the classic Chinese bean curd dish, ma po do fu. It’s modeled after the home-style bean curd served at one of my favorite restaurants in Chinatown. The thing I like about it is they add some sort of Chinese pickle that adds a little crunch and a little sourness to the dish. I’ve experimented with ever kind of pickle–pickled cucumbers, pickled onions, pickled ramps–and they all produced good results. Use anything you have lying around. I’ve also experimented with different pork products, including bacon, pancetta, and plain old ground pork. Finely diced pancetta gives what I think is the most porky flavor, oddly authentic tasting in this Chinese dish. The bacon adds a nice smokey flavor, [...]
Chinese Style Baby Bok Choy
Posted on 12. Wed, 2009 by grace in Chinese, Fast Asian Recipe, Healthy Asian, Vegetable/Tofu
These days baby bok choy and other Chinese greens are easy to find without having to go to Chinatown. This is a quick, satisfying way to prepare baby bok choy or any Chinese-style green, such as Chinese broccoli or watercress; it’s a combination of stir frying and steaming. Serve it on steamed white rice
Asian Bean Sprout Salad
Posted on 10. Thu, 2009 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Healthy Asian, Salad, Vegetable/Tofu
This is a quick, soy-sauce flavored salad that goes well with most Asian cooking, whether Chinese, Korean, Vietnamese, or Thai. One of my favorite things about it is that it is a vegetable dish that doesn’t require a stove burner to prepare it. The fresh taste and crisp texture of the raw bean sprouts is always a welcome accompaniment to other Asian dishes.
Chinese-Style Barbecued Pork
Posted on 10. Thu, 2009 by admin in Meat
Here’s a recipe for the red barbecued or roasted pork you see hanging in restaurant windows in Chinatown. It’s called Char Shiu, and all I can say is that it is really delicious. Served on rice with some steamed greens, you have a meal fit for an emperor. You can serve the pork hot, cold, or at room temperature. You can use it as an ingredient in stir fries, dumplings, Chinese buns, etc. The first time I made it was for a birthday dim sum party for my sister Leslie. Now she makes it regularly to have on hand at home, and she’s adapted the technique to make delicious, moist pork every time. The marinade requires a few special Chinese [...]
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