Daeji Bulgogi (Korean-Style Grilled Pork)

Daeji Bulgogi (Korean-Style Grilled Pork)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com


Marinated and cooked on the grill, these thin slices of pork tenderloin are irresistible.  You can serve them with steamed rice, or wrapped in a lettuce leaf.  Traditionally kimchi and pickled vegetables are served along with this dish.
1 pound pork tenderloin, (remove any silver skin)
1/4 cup soy sauce
2 tablespoons brown sugar
3 to 4 cloves garlic, minced
2 tablespoons mirin or sherry (not cooking sherry)
2 tablespoons gochujang*
2 tablespoons toasted sesame oil (Asian style)
1 tablespoon grated fresh ginger root
1 teaspoon dry red pepper flakes (more or less depending upon the degree of heat you enjoy)  I use about 1/4 teaspoon.
2 to 3 green onions, both green and white parts, minced
1 small onion, thinly sliced
For serving: 
Leaf lettuce of your choice
kimchi
Pickled vegetables**
•For easier slicing, put the raw pork tenderloin in the freezer for 45 minutes to an hour. In the meantime in a small bowl, mix the soy sauce, brown sugar, minced garlic, mirin (or sherry), gochujang, sesame oil,  grated ginger root, pepper flakes and green onion. Stir to combine.
•Slice the pork into thin slices (approximately 1/8-inch).  The most effective way of marinating is in a plastic zipper-style freezer bag. Place the sliced pork and onions in the plastic bag, then pour the marinade in.  Massage bag gently to distribute the marinade on all of the meat. Place the bag in the refrigerator for at least 3 hours, or up to 24 hours.
•When ready to grill the meat, take the bag from the refrigerator and set aside while you light a charcoal grill.  When the charcoal is ready, clean and oil the grill grate. Place the slices of meat on the grill in a single layer, grill quickly (about a minute per side.) Serve immediately; tuck a few slices of meat in the lettuce leaf along with some kimchi and pickled vegetables, if desired.

* One of the key ingredients in the marinade is gochujan (fermented hot red pepper paste), which provides a majority of the flavor. Available in well stocked Asian grocery stores, it's worth searching out if you want to make bulgogi.  If, like me, you cannot find it locally you can order it through amazon.com as I did:

It comes in different levels of 'heat' ~ I purchased level 3 (medium hot), and found it to be very palatable). I don't like to feel as if my mouth is on fire, and this one tastes just right to me. (If you would like the dish to have more spice, increase the amount of red pepper flakes.)

** Easy recipe for Quick Asian-style pickled vegetables can be found HERE at the Whole Foods recipe site.

I hope you enjoy!

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Pork Roasted the way the Tuscans Do

Pork Roasted the Way the Tuscan Do ~

Joanne Weir's recipe

4 servings
.
Joanne says: "This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!"

.

Preheat oven to 375-degrees (F)

2 teaspoons fresh chopped sage

2 teaspoons fresh chopped rosemary

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1/4 teaspoon fennel pollen (My notes: I omit because it is not readily available here)
4 tablespoons extra virgin olive oil

1 pork tenderloin, trimmed of fat and sinewy tissue

1 loaf crusty baguette

Optional (I always include ~ about 3 to 4 tablespoons Dijon mustard)

.

Method:

Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen (if using) together, spread out on the work surface for later, the sear the pork as follows:

In a frying pan over medium-high heat, add 1 tablespoon of the oil. Place the pork in the pan and cook, turning occasionally until it is golden brown on all sides (this will take about 8 to 10 minutes.)

If you you like, at this point you can smear the seared pork with Dijon mustard before rolling in the herbs. (This step adds a bit of moistness to the meat, which I prefer.)

Roll the pork in the herb mixture and set aside. Next cut, or slit the baguette in half the long way but keep intact (don't cut all the way through); scoop out most of the soft insides ( I reserve for another use.) Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Nestle the pork on the inside of the baguette so that the pork is well enclosed. need to be particular as to how you tie it, the aim is to keep the pork securely in the bread while roasting.

Trim off the excess ends of the bread. With kitchen twine tie the bread to secure the pork at 1 to 2 inch intervals.

Place the pork on a baking sheet and roast until done, 155 to 160°F (when instant read thermometer is inserted into the thickest part of the tenderloin) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes.

Remove the strings and cut into thick (about 1-inch) slices. It's wonderful warm, and is flavorful enough to serve at room temperature as well.

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Pork Tenderloin with Herb Glaze

This recipe is from Caprial and John Pence; originally created for pork chops, I took my friend's advice and adjusted it for a pork tenderloin.

Flavored with Herbs de Provence and honey (I substituted Agave syrup) it is a little sweet and absolutely delicious.

Caprial & John's Pork with Honey, Mustard, and Herb Glaze
As shared from the kitchen of Once Upon a Plate
Serves 4 to 6 (varies if using tenderloin or 6 pork chops)

1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops
1 Tablespoon Herbs de Provence
Salt and cracked black pepper
2 Tablespoons extra virgin olive oil

Glaze:
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice from 1 lemon
Sea salt
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard

Preheat oven 350°

To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once._

Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reachs an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.

Remove meat to platter or plates. Place the pan on stovetop over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.)

Enjoy!

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Carnitas ~ Little Pieces of Browned Pork

Carnitas ~ Little Pieces of Browned Pork

As shared from the kitchen of Once Upon a Plate

I've been making this dish for well over 30 years, it is one of my all-time favorite Mexican foods and a much requested recipe in my family. It is difficult to believe that three ingredients (pork, water and salt) cook into such a satisfying and delicious dish. If I could only eat one Mexican food for the rest of my life, this would be it. If you try it, I hope it becomes a favorite of yours, too.

Carnitas are a popular snack in central Mexico, served with a fresh tomato salsa and wrapped in a warm tortilla (I prefer flour tortillas for this recipe) they makes a most delicious snack. Usually served with additional condiments such as chopped cilantro, sliced radishes, avocado (or guacamole), chopped onion or scallions, sour cream, etc.

Ingredients:
3 pounds pork shoulder, butt, or boneless country-style pork spareribs, etc.
Cold water to barely cover
2 teaspoons salt, or to taste


This dish requires some fat on the meat in order to make the finished meat succulent and juicy, if you are looking for a low-fat dish you would be better off choosing something else.


Cut the meat, with the fat into strips about 2" x 3/4", or 1 1/2" to 2" cubes. Place meat in a large pot and barely cover with water, add salt and bring to a boil over high heat (don't cover the pot.)


When pot boils lower the heat a bit and allow to cook briskly until all liquid has evaporated; the meat should be cooked through but not falling apart. Lower the heat once again and continue cooking until the fat has rendered out. Continue turning the meat until it is lightly brown all over and slightly crisp. this usually takes between 45 to 70 minutes. Taste and add additional salt if needed.


Tips:
-No need for an expensive cut of meat, you want cuts with a fair amount of fat so the meat browns properly later.
-The meat will cook more evenly if the pot is large (and rather shallow if possible)
-Do not add too much water at the beginning, or the meat will fall apart when frying later
-If the meat is still rather firm when water has evaporated then add a little more water and continue cooking.

Recipe adapted from Diana Kennedy's "The Cuisines of Mexico", an excellent resource.

I highly recommend.

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Steamed Dumplings (Shrimp or Vegetarian)

Steamed Shrimp and Pork Dumplings

Make about 20-24 steamed dumplings

As shared from the kitchen of Once Upon a Plate

This recipe was given to me by a good friend over 20 years ago. It's a tried and true!

If you prefer you can make your own dumpling dough, this is the shortcut method using store bought wonton wrappers. The dough will not be as tender as traditional dumpling dough; it's thinner and a little more chewy, but it is a good quick version.

Ingredients:

8-10 medium raw shrimp, peeled, deveined and cut into small bits
1/2 pound lean ground pork
1 green onion/scallion (both white and green parts, finely chopped)
a few shakes of ground white pepper
1 teaspoon extra dry (Cocktail) Sherry; non-sweet
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 tablespoon grated fresh ginger
1 package square wonton wrappers

Filling:

In a medium-size bowl mix the shrimp, ground pork, green onion, gringer and remaining ingredients (except wrappers) together with a fork until well combined.

To fill dumplings:

Place one wrapper on work surface (keep remaining wrappers in the package so they don't dry out). Portion a small spoonful (scant 1 teaspoon) of the filling in the center of the wrapper. (Don't overfill or you will not be able to seal tightly.) Dip your finger in water, moisten the edges of the wrapper, bring all corners up so they meet over the center of the filling (forming a pyramid shape), pinch seams to form a tight seal. Repeat with remaining wrappers.

Arrange the dumplings in a bamboo steamer (line bottom of each steamer section with parchment paper or a lettuce leaf), I spray parchment paper lightly with cooking spray (not necessary if using lettuce leaf.) Steam for 10 to 12 minutes.

Serve right away with drizzle or dipping sauce of your choice:

Suggestions for drizzles/dips:

-Sweet Hot Chilli Sauce (from the bottle)
-Soy-Rice Vinegar: Equal parts rice vinegar and soy sauce (may add a few drops of water if flavor is too strong)
-Black Vinegar Dipping Sauce: Equal parts black vinegar, soy sauce, thinly sliced scallions, few drops hot sesame oil and a bit of water)

Can keep dumplings warm in a 200*(F) oven, loosely covered with foil for up to 1/2 hour.



Vegetarian Steamed Dumplings

adapted from Alton Brown
35 to 40 Dumplings
Note: I half this recipe

Ingredients:

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage (or regular cabbage, cut angel hair style)
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers (Fewer if you are halving the recipe)
Non-stick vegetable spray, for the steamer

First extract as much liquid as possible from tofu using this method:

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

Proceed to fill wrappers, and steam as directed in preceding recipe.

Hope you enjoy!

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Asian-style Mini Pork or Chicken Burgers with Cilantro Sweet Chili Slaw

Spicy Asian Style Mini-Burgers with Sweet Chili Slaw

Makes eight 2-ounce (mini-burgers) or four 4-ounce burgers

from the Kitchen of Once Upon a Plate

Important: At least an hour before planning to cook them make patties as directed and refrigerate for at least 1 hour, up to 8 hours. *

Ingredients:

1 pound lean ground pork, chicken or turkey

2 tablespoons Panko (dry Japanese bread crumbs)

1 small to medium size Granny Smith apple, peeled (if desired), and very finely diced or coarsely shredded

1 tablespoon finely grated fresh ginger root ~ do not substitute (omit if unavailable)

1/2 teaspoon ground white pepper

1 to 2 teaspoons hot chili sauce ( Sriracha or Sambal Oelek ), more if you like spicy

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon grated zest

1 tablespoon soy sauce

1 tablespoon scallions, thinly sliced (white and green parts)

2 to 3 tablespoons cilantro leaves (or flat leaf parsley), finely chopped

Spicy Mayo Spread (Can make ahead, refrigerate):

1/2 cup Best Foods (Hellmann's) mayonnaise, mixed with 1 teaspoon Sriracha or Sambal Oelek Hot Sauce, (add more to taste)

For the Slaw: (Mix together at the last minute while burgers cook as it quickly wilts)

2 cups finely shredded cabbage (lightly packed)

1 tablespoon cilantro leaves, chopped

1 tablespoon scallion (white and green parts), thinly sliced

2 to 3 teaspoons (or to taste) Sweet Chili Sauce

Optional Garnishes:

Additional Cilantro leaves

Chopped Cashews or Peanuts

Drizzles of dark, flavorful Sesame oil

Additional hot sauce, or sweet chili sauce

To make the patties:

Important: Refrigerate for at least 1 hour (up to 8 hours) This step is necessary to firm the patties so they hold their shape while cooking (there is no egg to bind them in this recipe)

Place the ground meat of choice in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat. Shape into 8 mini burgers, or 4 regular size burgers. Chill in refrigerator for at least 1 hour.

To cook:

Preheat a heavy frying pan (well seasoned cast iron works great) over medium heat until hot. Add about 1 tablespoon vegetable oil. Add meat patties to hot oil (don't crowd). Cook for 6 to 7 minutes per side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked. (Mini burgers cook more quickly) Remove to a plate and allow to rest for 5 minutes; keep warm by tenting loosely with foil

To assemble:

Toast bun halves until golden, spread lower portion of bun surface with a generous amount of spicy mayonnaise, place burger on mayo, top generously with sweet-chili slaw and offer addtional condiments if desired.

*Note: The patties must be made ahead and allowed to chill in the refrigerator to help them hold their shape while cooking.

I serve the burgers on my own homemade sandwich buns, however, they would be wonderful in pita, on whole wheat buns, etc.

Enjoy!

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Evil Jungle Prince with Chicken (or Vegetables)

Evil Jungle Prince with Chicken (Or Vegetables)

4 servings

From the Once Upon a Plate blog ~ In this case evil translates to tasty!

The delicious and spicy stir-fry is served atop a bed of chopped cabbage. There are many versions of this recipe, I devised this one from several I found on the internet. I hope you enjoy it as much as we do.

Ingredients:

1/2 pound boneless, skinless chicken or turkey (or lean, boneless pork)
1/2 pound mixed vegetables ~ see suggestions below
4 small red chili peppers (I use fresh Thai chilis)
1/2 stalk lemongrass
2 kaffir lime leaves (optional)
2 tablespoons vegetable oil
1/2 cup coconut milk
2 tablespoons fish sauce (I use 1 tablespoon fish sauce, and 1 tablespoon soy sauce; you can omit the fish sauce and use 2 tablespoons soy sauce instead.)
15 basil leaves
1 to 3 cups cabbage chopped

If you choose to include meat in the recipe, thinly slice chicken or turkey or pork into 2-inch strips. Next cut veggies into thin strips or slices.

I like to stir fry the chopped cabbage in a little oil for just a minute or two to soften it just slightly and allow the cabbage to mellow in flavor. I plate it on a warmed platter or serving dishes and keep it warm while making the remainer of the recipe.

The traditional recipe indicates to simmer the meat and vegetables together in the coconut milk mixture, but I prefer to cook them first then simmer briefly in the sauce.

I stir fry the meat next over high heat, in a little oil until just barely done, then set aside. Stir fry vegetables of choice until crisp tender, set aside with the chicken while continuing with recipe.

Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or with a mortar and pestle.

Heat oil and sauté pepper mixture for two to three minutes. Stir in coconut milk and cook for one to two minutes. Add the cooked chicken (or other meat, if using) and stir well to heat throughout. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.

Note: Some suggestions for the mixed vegetables~ bell peppers (any color), string beans, water chestnuts, cherry tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, mung bean sprouts, mushrooms.

I hope you enjoy!

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Spicy Chicken* , Cucumber and Mint Salad

With huge thanks to Pam at "Sidewalk Shoes" for sharing this recipe from Donna Hay’s Magazine.

Spicy Chicken, Cucumber and Mint Salad
Serves 4

2 tablespoons vegetable oil
500g chicken mince (just over 17 ounces ~ so I just use a pound/16 ounces) *
3 cloves garlic, crushed
2 birdseye chillies, chopped*
1 1/2 tablespoons fish sauce*
2 tablespoons lime juice
2 teaspoons brown sugar
1 Lebanese or European ("hot house") cucumber, thinly sliced
1 red onion, thinly sliced
1/4 cup Vietnamese mint leaves*
1/4 cup spearmint leaves*
1/4 cup round mint leaves*

Heat the oil in a large frying pan or wok over high heat. Cook the chicken (or your choice of meat), in batches, for a few minutes-- until browned, break up any big chunks with a wooden spoon. Add the garlic and chilli and cook for 1 minute. Stir-in the fish sauce, lime juice and sugar. To serve, toss the cucumber, onion, and mint with the meat mixture.


* NOTES:

1.) You may substitute ground beef, turkey or pork for the chicken. I'm going to try it with prawns as well.

2.) If you don't care for fish sauce, substitute soy sauce (diluted with a bit of water), or perhaps Oyster Sauce.

3.) The first time I made this I substituted a fresh finely minced jalapeno pepper for the birds eye chilis ~ the second time I made it I used dried red chili flakes to taste, both worked very well in this recipe.

4.) I use a mix of common mints that grow in my garden, and cut the amounts substantially ~ 1/4 cup, loosely packed or less is plenty for our tastes ~ I just like a hint of mint.

Recipe adapted from Donna Hay's magazine.

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Thai-Style Spinach Salad with Grilled Chicken and Spicy Peanut Dressing

Here are the general guidelines I use to assemble this salad; certainly you can adjust the amounts to your own liking, for both the dressing and the salad components.

I like a medium thick dressing with a good balance of sweet, tangy with a bit of bite from the red pepper.

For about a cup of dressing:

Unseasoned Rice vinegar (about 1/4 to 1/2 cup)
fresh lime juice (about 2 medium limes)
smooth peanut butter (2 to 3 Tablespoons)
canola oil (I don't use much) 2 to 3 Tablspoons
small amount of toasted sesame oil (a teaspoon or so)
garlic, minced or pressed through garlic press (1 to 2 cloves)
finely grated fresh ginger (2 to 3 teaspoons)
sweetener of you choice: light brown sugar, Agave syrup, Splenda, Honey, etc. (about 2 Tablespoons or more to taste)
hot red pepper flakes
salt and ground black pepper (to taste)

Salad Ingredients:

Grilled, roasted or poached ~ Chicken, Prawns, beef or pork as much as you like, sliced (you can also use tofu if you prefer, in lieu of the animal meat.)

cucumber, peeled, seeded, and cut into chunks
carrot, peeled and grated on large holes of box grater
scallions (green onions), white and green parts, sliced thinly on diagonal
As much as you like: baby spinach greens, or young tender lettuce leaves, or sliced/chopped cabbage
minced fresh cilantro leaves

Garnish:

chopped toasted peanuts
Toasted Sesame seeds if desired
Sweet red bell pepper slivers if desired

Mix dressing ingredients together (I use a mini-food processor), taste and adjust seasonings, you may like yours sweeter, or may prefer more peanut butter, etc.

Dressing can be made up to 3 days ahead, kept covered and refrigerated.

Cook the meat of your choice (or use leftover), slice/cut into bite size pieces, set aside.

Prepare remainder of salad ingredients except garnishes and arrange on serving platter or individual plates. Arrange meat or tofu on top, drizzle dressing over, garnish with peanuts and sesame seeds.

Enjoy!

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Greek Style Baby Back Pork Ribs ~ From My Friend Ann

If you like pork ribs, I'll bet you'll love these as much as my family and I do!

The recipe is from my friend Ann, at Thibeault's Table .

You must check out Ann's blog ~ it is loaded with excellent recipes.

Thibeault's Table Greek-style Baby Back Pork Ribs

Home Cookin Chapter: Recipes From Thibeault's Table

1 or 2 Racks of Baby Back Pork Ribs

2 to 3 garlic cloves

dried oregano

Juice of 1 to 2 lemons

Lemon zest (Optional)

salt and pepper

Mince garlic and press with back of knife to turn into a paste. (or use a microplane)

Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest ifusing. Squeeze juice of whole lemons over ribs a few hours before cooking.

Note: These can be marinated earlier in the day or overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat.

If using a gas or grill: Heat grill to high (both sides) Place ribs on one side of grill and turn that side off.

If using a charcoal grill: Use the indirect method of grilling (meat not directly over the fuel source.)

Cook, turning occasionally until ribs are tender.

Each grill will vary, but on Ann's (and my) grill (using the INDIRECT cooking method)

they take about 45 minutes to an hour depending on the size of the ribs.

They may take a little less time, or a little longer; depending upon your grill.

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Mme. Monique's Cretons du Québec

From my friend Monique ~ this is her recipe for a lighter version.





Mme. Monique's Cretons du Québec

Monique tells us:

"These are sooo light and easy compared to the high fat ones..:)
And they are served as an appetizer..like a pate.With crackers..or a fresh baguette..And a side of your favorite imported or home made mustard.

All done in the microwave!"

1 lb of lean ground pork
1 medium onion chopped
12 soda crackers.. coarsely crushed.
2 garlic cloves minced
1 cup of milk
Salt and pepper
Pinch of ground cinnamon*
Pinch of ground cloves*
I always put more cinnamon.

"Use a microwave safe dish with lid.

Combine all ings. and microwave covered for 15 min..stirring after every 5 mins.
Pack in pretty jars or molds.

Can keep 2 days in refrigerator like this safely.

You can also whirl in the processor..as I did this time..for a more uniform consistency."

For more of Monique's delightful recipes:

http://latabledenana.blogspot.com