This is a pork adobo recipe that’s assertive in tangy and sour flavors. The addition of carrots elevates the dish as they soak up all that adobo goodness!

Pork Adobo Recipe (with Carrots)

It’s been a while, a long while since I’ve cooked with pork. I mainly try to stick to a diet that’s 80% vegetarian and 20% fish or chicken (flexitarian), but once in a while I will crave meat.

And when that happens, I make sure to create a dish that’s going to be memorable.

This week I made this very simple pork adobo recipe to satisfy a craving I had for something sour and tangy – and boy did it hit the spot! Fantastic, best pork ever, unreal are a some of the words my husband used to describe the dish. He’s by far my favorite customer as I consistently get showered with compliments about my cooking, which we all know, is the best things a home cook can ask for.

What makes this particular pork adobo recipe different is the addition of carrots. I added loads of carrots to this pork adobo recipe because I wanted something that would soak up the amazing flavors of the sauce.

Carrots are a wonderful vehicle to carry strong flavors and create the perfect bite, and that’s exactly what they did for this dish. It was quite addictive!

My pork adobo was served with rice (Japanese rice – my favorite) and fresh slices of cucumber but you can eat it on top of pasta, with quinoa or just like that on its own. No matter how your serve it, your guests will love it!

Other easy Filipino dishes:

• Arroz caldo
• Pancit noodles
• Chicken adobo
• Salmon sinigang

Did you like this Pork Adobo Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pork Adobo Recipe (with Carrots)

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★★★★

4 from 1 review

This is a pork adobo recipe that’s assertive in tangy and sour flavors. The addition of carrots elevates the dish as they soak up all that adobo goodness!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Yield: 2 people
• Category: Main
• Cuisine: Filipino

Ingredients

• 4 cloves garlic (minced)
• 1/4 cup soy sauce
• 1 pound pork shoulder (belly or butt, roughly chopped)
• 1 tablespoon peanut or vegetable oil
• 1 cup water
• 1/2 cup distilled white vinegar
• 1 teaspoon brown sugar
• 2 bay leaves
• 1/2 teaspoon whole peppercorns
• 1/2 teaspoon kosher salt
• 3 medium carrots (roughly chopped)

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Instructions

1. Put pork, soy sauce and garlic in a bowl and marinate for 30 minutes.
2. In a medium large pot over high heat, add oil and pork (reserve the soy sauce marinade) and sautee until pork is golden. Keep an eye on the garlic to make sure it doesn’t burn.
3. Add soy sauce marinade and all of the remaining ingredients and bring to a boil. Lower heat to a simmer and cook for 45-60 minutes (uncovered), until pork and carrots are tender.

Notes

This Pork Adobo Recipe Is:
Low in sugar
High in selenium
High in thiamin
Very high in vitamin A

 

Nutrition

• Serving Size:
• Calories: 543
• Sugar: 12.4 g
• Sodium: 1674.9 mg
• Fat: 17 g
• Saturated Fat: 4 g
• Carbohydrates: 26.2 g
• Fiber: 5.6 g
• Protein: 66.9 g
• Cholesterol: 186.1 mg

Keywords: recipe, stew, one pot

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Pork Adobo Recipe (with Carrots)
Pickled Plum.

Thai Pork Chop Crackers with Chili-Lime Mayonnaise

Wanna serve something a little different to your upcoming Superbowl party (or any party for that matter)? How about a little something spicy with South East Asian flavors that will make your guests ooh and aah all evening long? If you said yes, then you are in for a delicious surprise!

These Thai pork chop crackers topped with a hot and tangy chili-lime mayonnaise are a new favorite snack of mine and one Ben can’t stop talking about.

The recipe is also very simple and you can prepare all of the ingredients in advance – always a good thing when you are cooking 25 things at the same time right?

When I host a party, I like to have as much variety on the table as I possibly can so the guests can experience new flavors and cuisines.

Plus, I really enjoy conversing with food enthusiasts and sharing tips and recipes.

I try to include a few vegetarian options, keep most dishes on the healthy side and I make sure to include classic party proteins like pork chops and other types of meats  – with a little twist thrown in there of course .

A simple pork chop cooked with butter, salt and pepper can be very delicious. But try adding Asian spices to a pork chop and cook it after it was left marinating in the fridge for a couple of hours and pow!

You’ve got yourself an amuse bouche everyone in the room will want a piece of. I don’t cook pork chops very often but when I do I like to inject plenty of flavor into them and make each pork chop as tender as possible. No one likes dry and chewy food unless it’s beef jerky.

There are the three main steps needed to making these Thai pork chop crackers:

• Ground the spices to make a paste and marinate the pork for at least an hour.
• Mix all the ingredients for the mayonnaise into a bowl.
• Cook the pork chops and assemble the crackers. Voila!

Note: If you are having more than six people over, double the recipe. I promise you will be hitting yourself on the head if you don’t make enough of these pork chop crackers. They’ll disappear before you are done saying supercalifragilisticexpialidocious.

Other easy snacks to serve at your party: spicy deviled eggs, Morimoto’s wasabi guacamole, Korean baked chicken wings and edamame hummus dip.

Thai Pork Chop Crackers with Chili-Lime Mayonnaise

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Here is a delicious way to entertain your guests! Wow them with these unique and delicious Thai pork crackers topped with a chili-lime mayonnaise. Yum!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 people
• Category: Appetizer
• Cuisine: Thai

Ingredients

• 3/4 pound thinly sliced boneless pork chops

Pork seasoning:

• 3 cloves garlic
• 10 peppercorns
• 1/4 cup cilantro roots
• 1 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoon sugar

Chili lime mayonnaise:

• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 2 teaspoon sugar
• 1 Thai chili (finely chopped)
• 2 tablespoons cilantro leaves (finely chopped)
• 1/2 cup + 1 tablespoon mayonnaise

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Instructions

1. Put all the ingredients for pork seasoning in a blender and blend until smooth.
2. Put pork in a tupperware container or ziploc bag and add paste. Massage with your hands until all the pork chops are coated. Refrigerate for at least one hour.
3. Meanwhile make the chili-lime mayonnaise: Melt the sugar with the fish sauce and lime. Put all the ingredients in a bowl and mix well. Refrigerate.
4. In a medium size pan add 1tbsp oil and cook pork for about 5 minutes, until cooked through and a golden brown color.
5. Rest the pork on a cutting board for about two minutes and slice into bite size pieces.
6. Lay crackers on a plate or a tray, top with pork and add a dollop of chili-lime mayonnaise. Top with fresh cilantro and a little Thai chili (optional).

Nutrition

• Serving Size:
• Calories: 84
• Sugar: 4 g
• Sodium: 671.2 mg
• Fat: 4.2 g
• Saturated Fat: 1 g
• Carbohydrates: 5.4 g
• Fiber: 0.2 g
• Protein: 6.4 g
• Cholesterol: 19.6 mg

Keywords: recipe, hors d'oeuvres, amuse-bouche, snack, Super Bowl, parties

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Thai Pork Chop Crackers with Chili-Lime Mayonnaise
Pickled Plum.

Baby Back Ribs (Japanese Style)

Here is a different way to make baby back ribs – cook them in a pan!

Up until now I was used to baking them in the oven for a couple of hours until the ribs were super tender and tasted sweet and tangy. But I never knew that by pan frying baby back ribs I would end up with a strong meat flavor that’s almost smoky.

This is a popular method in Japan because of the lack of ovens; most Japanese homes only have two gas burners and a small fish grill/toaster located below. The reason why is because grilling and frying are preferred methods and ovens take too much space.

Crazy uh? You are probably thinking “I could never do without an oven!” and I must admit I had a hard time cooking without one when I lived in Tokyo.

Pot roasts and Thanksgiving turkey dinners were wiped from my menu, it was a little sad but I got used to it and instead learned to grill fish really well and became a toaster oven master!

Toaster oven baby back ribs? Maybe in the near future, we’ll see

These Japanese style baby back ribs are moist but dry as far as no sauce will be left to pour over.

They are also tender but not fall off the bone tender, more like Chinese buffet spare ribs which I find delicious!

You can double the recipe if there are more than two of you and serve them with rice (Ben loved them with coconut milk rice and beans) and a side of miso glazed eggplant (nasu dengaku) or on top of some quick yaki udon with dashi butter, so good!

If you are wondering what type of sake to use for cooking, there are two options:

• Cooking Sake, which can easily be found in Japanese grocery stores or most Asian supermarkets.
• Regular drinking sake, which has a stronger flavor but is more expensive.

Many people say there isn’t much of a difference between the two but I beg to differ; while at my mother’s in Japan, I cooked using a high quality, sweet sake and found that the flavors came out tasting more elevated.

So if you can afford a good bottle of sweet sake, go with that and if not, cooking sake is great too (I use it most of the time as I did for these baby back ribs.)

Baby Back Ribs (Japanese Style)

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★★★★★

5 from 1 review

Tender and delicious Japanese style ribs for meat lovers!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 60 minutes
• Total Time: 65 minutes
• Yield: 4 people
• Category: Main
• Cuisine: Japanese

Ingredients

• 1 pound baby back ribs
• 1 tablespoon canola or vegetable oil
• 5 tablespoons sake

For the marinade:

• 1/4 onion (grated)
• 1 clove garlic (grated)
• 1/3 cup red wine
• 3 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 teaspoon salt
• pinch black pepper

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Instructions

1. In a ziploc bag, add all the ingredients for the marinade.
2. Add pork ribs, seal and refrigerate for an hour.
3. In a large pan over low heat, add oil and turn the heat up to medium. Add ribs and cook for about 4 minutes on each side.
4. When the pork is golden brown, lower heat to low and add sake. Cover and simmer on low for an hour.
5. Stir once in a while and flip them over, if the ribs are beginning to char, add 2 tbsp sake.
6. Raise heat to high and cook until liquid is gone.
7. Serve warm.

Nutrition

• Serving Size:
• Calories: 224
• Sugar: 3.4 g
• Sodium: 798.7 mg
• Fat: 8.1 g
• Saturated Fat: 2.9 g
• Carbohydrates: 5.9 g
• Fiber: 0.2 g
• Protein: 23.8 g
• Cholesterol: 85.6 mg

Keywords: recipe, roasting, meat

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Baby Back Ribs (Japanese Style)
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Mabodon (Tofu and Minced Pork in Spicy Sauce)

Mabodon is one of those dishes that looks complicated but really isn’t. Granted, there are quite a few ingredients needed for this particular mabodon recipe but the cooking process itself doesn’t take long. If you are not familiar with it, mabodon is a popular tofu and minced pork dish that’s stir fried in a hot and spicy sauce.

The origins of mabodon are deeply rooted in the Sichuan province of China where they are known to produce tongue numbing, fiery hot dishes. During the last century, Chinese restaurants started popping up everywhere in Japan and mabodon soon became the most popular dish on the menu. Because Japanese people have a low tolerance for hot and spicy, the dish was then readapted without peppercorns and chiles. And thus Japanese mabodon was born; sweeter and much milder than its Szechuan relative.

My take on mabodon has less minced pork than is usually suggested and more vegetables to make it light and healthy. You can of course go all minced pork without any peppers if you prefer it that way, it will be just as good! The flavors are also a little different – think of the classic Japanese mabodon but with a punch of sweet and sour. Despite these slight changes, my mabodon is served the same way; on a bed of steamed white Japanese rice since it is after all part of the donburi family. This is plenty of food by itself but if you would like to serve it with something on the side, I would recommend some cucumber kimchi, a Japanese potato salad or a simple daikon miso soup.

Mabodon – Tofu and Ground Pork in Spicy Sauce

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A sweet and spicy mabodon recipe for rice bowl lovers!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: Main
• Cuisine: Japanese

Ingredients

• 1 tablespoon vegetable oil
• 1/4 pound ground pork
• 2 cloves garlic (minced)
• 1 thumb size ginger (peeled and finely chopped)
• 1 tablespoon gochujang
• 1/4 red bell pepper (cored and finely diced)
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 1/4 cup low sodium chicken stock
• 14 ounce box silken tofu (drained and wrapped in paper towel)
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 4 scallions (finely chopped)
• cooked Japanese rice

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Instructions

1. In a pan over high heat, add vegetable oil, ground pork, garlic, ginger and gochujang. Break apart ground meat and cook for 3 minutes, or until pork is cooked through.
2. Add bell pepper and cook for 2 minutes.
3. Add soy, sake, chicken stock, stir and bring to a boil.
4. Add tofu and break it using spatula or wooden spoon.
5. Add cornstarch and water mix and stir well until the consistency of the mabo tofu thickens.
6. Turn the heat off and serve topped with scallions and Japanese rice.

Nutrition

• Serving Size:
• Calories: 368
• Sugar: 3
• Sodium: 671
• Fat: 23
• Saturated Fat: 4
• Carbohydrates: 16
• Fiber: 4
• Protein: 27
• Cholesterol: 28

Keywords: recipe, rice bowl

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Mabodon (Tofu Ground Pork in Spicy Sauce)
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Pork Rolls with Teriyaki Sauce

“Wanna make a video of this pork rolls recipe?” asked Ben Monday morning.

“What, now? Uh, yes please!” I answered excitedly.

Ben’s vision was to make a quick, YouTube friendly recipe video of these pretty little pork rolls to show how easy they are to make. I thought the idea was great and the recipe perfect for it, so we got rolling pretty much right away. We think it turned out pretty good for a first! See it for yourself and let us know if you would like to see more videos like this one – We mean it, we’d love to hear from you!

So what do you think?

I have been wanting to make a video of every single one of my recipes for a long time now, but after I tried my hands at editing back in October (for this Thanksgiving Squash Puree video), that vision seemed more like a mirage than a reality.

The process was so arduous and long, it became too much work to shoulder an entire production (WITH the help of some friends) while keeping up to date a blog filled with pictures and recipes. I crashed and burned – Hard. I cried a little, banged my head on the desk and swore never to use Final Cut Pro again. I quickly realized there is a reason why I have been in front of the camera for the past 20 years and not behind it: this video making business is not for me.

But things are changing now here at Pickled Plum and my darling hubby Ben is quickly becoming a strong and integral part of it. Along he brings his creative talent in videography so to all my foodie folks I say, “expect to see a lot more cooking videos in the future!”

Making Pork Rolls like these don’t take too much effort. I’ve had a really busy schedule lately so my time in the kitchen has been greatly cut down. However, this doesn’t mean I’m going to eat take out or delivery everyday, no way. Even when I’m feeling tired, I prefer cooking quick dishes like this Vietnamese chicken noodle soup, spicy ja ja men or a simple lemon chicken salad because I know it’s going to be healthy and tasty.

Pork rolls are just that and also filling to boot! I serve them with Japanese rice or on top of a bed of veggies and potatoes. Sweet and savory with a soft crunch from the peppers, carrots and green beans make these pork rolls easy to love! You can also reheat them as they keep in the fridge for about three days. Dig in!

Pork Rolls with Teriyaki Sauce

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★★★★★

4.7 from 12 reviews

• Prep Time: 7 minutes
• Cook Time: 10 minutes
• Total Time: 17 minutes
• Yield: 6 pork rolls
• Category: main, pork
• Cuisine: Japanese

Ingredients

• 6 thin cutlets pork
• 18 green beans (ends trimmed)
• 1 small carrot (sliced into 18 thin strips)
• 1 small red bell peppers (cored and seeded and thinly sliced)
• 2 tablespoons vegetable oil
• flour for dusting
• salt and pepper to taste

For the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 tablespoons water

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Instructions

1. Bring a pot of salted water to boil and add all the vegetables. Boil for 2 minutes, strain and dry with paper towel. Set aside.
2. In a small bowl, mix ingredients for the sauce. Set aside.
3. Take one pork cutlet and dust with flour on both sides.
4. Add 3 green beans, 3 carrots and 3 peppers on the cutlet.
5. Season with salt and pepper and begin rolling the pork.
6. Close with toothpicks.
7. Add oil to pan and when the oil is hot, add pork rolls.
8. Cook until the pork is golden brown and remove toothpicks (about 8 minutes.)
9. Add sauce and shake the pan to make sure all sides are coated (about 1-2 minutes).
10. Turn heat off, and slice rolls into pieces. Serve warm over leftover sliced vegetables.

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Pickled Plum.

Ben and I are about to go on a month long vacation to Japan and boy are we excited! It’s been a few years since our last visit and we plan on making up for it big time by stuffing our faces silly!

We will also be working on a travel section for Pickled Plum, focusing on the south of Japan since most of our time will be spent there . Fukuoka is home to the famous tonkotsu ramen (milky pork broth), karashi mentaiko (spicy cod roe) and motsunabe (beef or pork guts hot pot with miso, garlic or soy base soup).

It’s also known for the array of dishes sold in yatai street stalls.

When the clock strikes 6 every evening, street vendors open up for business on major streets like Watanabe-dori in Tenjin and sell steamy bowls of noodles, dumplings, croquettes, yakitori, you name it.

Japan at night is anything but boring; food stalls, izakayas, restaurants, cafes and bars line up the streets with their brightly lit signs, inviting you and your friends to stop by for a snack and a beer. The atmosphere is happy, lively and peaceful.

To not experience the night life in Japan  (and I don’t mean clubbing) is to miss out on an integral part of Japanese culture.

People come alive at night in Japan because it’s the only time they get to unwind after spending a long, stressful day at work. Eating good food, just like anywhere else in Asia is of utmost importance.

What this means is that no matter where you go or how much money you have, the odds of finding good food are extremely high. Something as simple as this dish of spicy pork ramen noodles (aka ja ja men) is prepared with care and attention and the same goes for anything else.

I have had good pork ramen noodles in NYC but nothing compares to the ja ja men I slurp in Japan. Ja ja men, taken from the word zhajiangmian which literally means fried sauce noodles, is a dish originally from China consisting of noodles and topped with ground pork cooked in a salty and savory sauce.

Japanese people adapted the dish by using ramen noodles instead of thick wheat noodles and adding a little sweetness to the sauce.

This recipe is meant to be simple and easy, an Asian version of fast food if you will but with much more punch and character.

Toppings may vary but my favorites are tomatoes, scallions, pickled daikon and pickled eggs. A bowl of spicy pork ramen noodles always hits the spot after a night out with friends or when I want something speedy and tasty for lunch.

Did you like this Spicy Pork Ramen Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Spicy Pork Ramen (Ja-Ja Men)

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★★★★★

4.8 from 4 reviews

This is an easy homemade pork ramen recipe injected with heat from Korean hot pepper paste. It’s both savory and slightly sweet too!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 2 people
• Category: Noodles
• Method: Stove top
• Cuisine: Japanese

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 cup ground pork
• 2 tablespoons gochujang (Korean hot pepper paste)
• 1 teaspoon granulated sugar
• 2 tablespoon soy sauce
• 1/4 cup sake
• 1 teaspoon sesame oil
• 4 ounce fresh or dry ramen noodles (or egg noodles)
• 4 scallions (cut into thirds and thinly sliced lengthwise)
• 1 large tomato (chopped into 8 slices)

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Instructions

1. – In a medium pan over medium high heat, add vegetable oil, ground pork, gochujang, sugar, soy and sake.
2. Cook for 5 minutes or until pork is cooked through.
3. Keep stirring and breaking the pork into small pieces. Turn the heat off, add sesame oil, stir and set aside.
4. Boil ramen noodles according to package instructions and drain. Divide noodles among two bowls.
5. Top with ground pork, scallions and tomatoes. Serve immediately.

Notes

Other toppings you can add to the ramen:

• Boiled egg
• Stir fried shredded cabbage and carrot
• Sliced cucumber

Nutrition

• Serving Size:
• Calories: 657
• Sugar: 11.3 g
• Sodium: 2132.7 mg
• Fat: 35.6 g
• Saturated Fat: 15.1 g
• Carbohydrates: 56.1 g
• Fiber: 2.8 g
• Protein: 28.7 g
• Cholesterol: 84.6 mg

Keywords: ramen noodles, main,

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Spicy pork ramen (ja-ja men)
Pickled Plum.

Aspara bacon is a traditional Japanese yakitori bar fare made of asparagus stalks wrapped in bacon served on skewers. 

Aspara bacon アスパラ ベ-コン

By now you know how much of a yakitori fanatic I am and how much I enjoy making it at home. The ease and convenience that comes from threading chopped pieces of veggies and meats and leaving it up to the oven to do its magic, is incomparable to slaving over a hot stove stirring pots of bubbling sauces and panfrying meats. When you have a very busy day, roasting is a blessing on many fronts: You can bake with very little oil which means dinner will be low fat. Flavors will naturally develop as meats and veggies are left sizzling and charring, which means a pinch of salt and pepper is probably all you need for seasoning. Lastly, you are not restricted to following a specific recipe, which means you can open up your fridge, grab whatever you have and throw it all on a big metal tray with a drizzle of olive oil if needed.

Hence, my love for easy yakitori like this aspara bacon recipe (bacon wrapped asparagus).

Aspara bacon is a combination I’ve loved since my first trip in Tenjin, a bustling downtown area of Fukuoka, Japan. It’s an extremely popular item on yakitori menus throughout the country. And it comes as no surprise: Japanese people adore pork more than if Anthony Bourdain and David Chang were combined into one human being.

Fukuoka is a great place to be if you love pork as much as I do since they specialize in the famous tonkotsu ramen. Cloudy, rich and creamy pork base soup, heaven in a bowl for all ramen lovers. Known for making some of the best food in Japan, it always surprises me how little people know about Japan’s 6th largest city – especially foodies!

Whenever Ben and I take a trip there (to visit my mother and relatives), we cannot wait to get off the plane and dive head first into jars of mentaiko (spicy cod roe), curry pan sandwiches, tonkotsu ramen, plates of yakiniku and our hourly trips to Seven Eleven, where rows and rows of tantalizing snacks appeal to our gluttonous tendencies. Want proof?

Me, eating an insanely good bowl of cold noodles.

Me, eating my favorite Spicy Mos Cheeseburger.

Me, stuffing my face at 1am in my mother’s kitchen with pickles, rice and seafood snacks.

There’s never enough meal time to get through our list of dishes ‘to eat before going back to NYC.’ The only option left is to gain a few pounds and add mid-lunches and late night after-dinner-dinners to our schedule. Thankfully, smaller, tapas style meals are widely available, so we can sit and order a couple of skewers of aspara bacon along with a few other favorites (tsukune, heart, wings, skin) and move on to the next destination.

To us, Japan is a land where every single person is a foodie. People talk about food while they are eating lunch and thinking of what to have for dinner. My mother’s friend took us to a place an hour away just so we could try the area’s most famous choux creams (cream puffs). That’s how dedicated they are to good food.

This simple aspara bacon recipes shows how delicious food can be when ingredients marry perfectly together. Fat and salty bacon, pungent asparagus, sweet cherry tomatoes and earthy shiitake mushrooms: a damn good tasty salad on a stick.a

Aspara Bacon アスパラ ベ-コン

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Healthy and easy oven baked aspara bacon and cherry tomato kebabs. Makes 10 skewers.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Category: Snack
• Cuisine: Japanese

Ingredients

• 10 slices bacon
• 20 stalks asparagus (ends trimmed)
• 20 cherry tomatoes
• 10 shiitake mushrooms
• rock salt
• 10 skewers

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Instructions

1. Preheat oven to 350ºF
2. Cut bacon slices in a half, widthwise.
3. – Cut asparagus stalks into quarters.
4. Lay one slice of bacon on a flat surface and add 4 pieces of asparagus at one end of the slice. Slowly wrap bacon around asparagus (in a rolling motion) and set aside. Repeat until all the bacon and asparagus have been used.
5. Thread each skewer with bacon wrapped asparagus, cherry tomato, bacon wrapped asparagus, cherry tomato and finish with a shiitake mushroom.
6. Put foil on a sheet tray and lay each skewer on it, in a single layer. Bake for about 20 minutes, until bacon is sizzling and a nice golden brown.
7. Take out of the oven and sprinkle a little rock salt on top. Serve hot.

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aspara bacon アスパラ ベ-コン
Pickled Plum.

Pork with garlic ginger sauce

Mmmm pork chops! I love when they’re served with an acidic, spicy Asian dressing, as it cuts through the heaviness of the meat and brings lightness throughout the entire dish. Add some freshly chopped cilantro and you’ve got the perfect South East Asian pork chop recipe! It’s the perfect balance of heavy and light, sweet, savory and spicy. This poack with garlic ginger sauce dish is so flavorful that it’s best when served with a simple starchy side like Japanese rice, or a tossed green salad with a dash of oil and salt.

This Momofuku adapted garlic ginger dressing recipe goes best with fried chicken, but I’m using boneless pork chops because they’re healthier and easier to prepare. You can serve the sauce on its own with chicken breasts or steaks, or with a boiled egg and some quickly stir fried veggies over rice – oh so Yummy! It’s a versatile condiment that’s quick and easy to make, and packs a punch (I added the chili oil and jalapeno for more heat).

Pork chop with garlic ginger sauce

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★★★★★

5 from 1 review

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2
• Category: Main
• Cuisine: Pork, Vietnamese

Ingredients

• 4 small boneless pork chops ((about 1lb))
• 2 tablespoons vegetable oil
• handful fresh cilantro (roughly chopped)

Dressing

• 2 tablespoons ginger (peeled and finely chopped)
• 2 tablespoons garlic (finely chopped)
• 1/4 cup light soy sauce
• 1/4 cup rice wine vinegar
• 1 1/2 tablespoons granulated sugar
• 1 jalapeno (finely chopped)
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon chili oil ((optional))

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Instructions

1. Put all the ingredients for the dressing together and stir well until sugar has completely dissolved.
2. Heat up a large pan over high heat.
3. When the pan is hot, add vegetable oil and fry the pork chops on each side for about 3 minutes (depending on the thickness of the chops), until golden brown.
4. Put the chops on a plate and pour a little dressing on top and serve with cilantro and rice.

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Pork with garlic ginger sauce
Pickled Plum.

Ginger pork and snow pea stir fry

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• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 2
• Category: Main
• Cuisine: Chinese, Pork

Ingredients

• 1 thumb size ginger (peeled and julienned)
• 2 cloves garlic (finely chopped)
• 2 tablespoons vegetable oil
• 1/2 pound boneless pork chops (sliced bite size)
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons honey
• 2 1/2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 cups snow peas
• 1/3 bell pepper (of any color) (chopped bite size)
• 1 teaspoon potato starch (mixed with 2 teaspoons water)

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Instructions

1. In a large pan or work over high heat, add oil, garlic and ginger, and cook for a minute. Add pork and cook for about 3 minutes, until pork has almost cooked through. Lower the heat a little and add snow peas and bell peppers, cooking for 3-4 minutes, until veggies have softened a little but still retain a crunch. Add lime juice, soy sauce, sesame oil and honey, stir well, then add potato starch mix, stir well and turn off the heat. Serve with white or brown rice.

Nutrition

• Calories: 449
• Saturated Fat: 4

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Ginger Pork and Snow Pea Stir Fry
Pickled Plum.

Vindaloo Curry (by Jamie Oliver)

Jamie Oliver’s Vindaloo curry

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• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4
• Category: Main, Curry
• Cuisine: Indian

Ingredients

• 2 medium onions (finely chopped)
• 4 cloves garlic (finely chopped)
• 1–2 red chili (finely chopped)
• 1 thumb size ginger (peeled and finely chopped)
• 1 handful cilantro (chopped)
• 4 tomatoes (chopped)
• 2 tablespoons vegetable oil
• 1 pat butter
• 1 3/4 pounds pork shoulder (chopped bite size)
• 1/2 cup vindaloo paste (such as Pataks)
• salt and pepper (to taste)
• 1/3 cup balsamic vinegar
• 1 tablespoon honey
• 1 cup plain yogurt
• 1 lemon

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Instructions

Directions

1. Get a large casserole-type pan on medium to high heat and add a couple of lugs of peanut oil and the butter. Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 10 minutes, until softened and golden. Ad the pork and the curry paste. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar, honey, and about 1 2/3 cups of water, enough to cover everything, and stir again.
2. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it’s not sticking to the pan, and add extra water if necessary. Only when the meat is tender and cooked, taste and season with salt and pepper – please season carefully.

Serve Curry With

1. Serve vindaloo curry with rice or naan bread, with a few spoonfuls of natural yogurt dolloped on top. Sprinkle over the cilantro leaves and serve with some lemon wedges to squeeze over. If you prefer something less spicy, try this Thai ground pork in chili sauce (not spicy at all).

Nutrition

• Calories: 637
• Saturated Fat: 12

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Jamie Oliver’s Vindaloo Curry
Pickled Plum.