Pork, Pineapple & Water Chestnut Noodle Stir-Fry

These past weeks have been so busy and with not that much time to cook, stir-fry dishes are always a savior. We are extending our apartment and the building was supposed to have been finished in October, but now it looks like it is going to be finished around the beginning of January. This kinda sucks since we were looking forward to celebrating our first Christmas in our new finished house. Our living room and kitchen have been full of boxes since we moved in, but hopefully it will all be done soon.

Going back to the stir-fry, I made it with minced pork. But if you would like to keep it vegetarian, it would also go well with soya mince or any vegetable that would like.

This recipe serves 3.

Ingredients:

300gr of minced pork

1 ½ cup of diced fresh pineapple

1 sweet pepper, finely chopped

250gr of water chestnuts, finely chopped (I used frozen ones, thawed)

1 tablespoon of vegetable oil

2 cloves of garlic, minced

1 tablespoon of fresh ginger, minced

½ teaspoon of Sichuan pepper powder

2 tablespoons of chili bean sauce

4 tablespoons of soy sauce

2 tablespoons of sesame oil

3 tablespoons of hoisin sauce

2 tablespoons of oyster sauce

75grs of bean sprouts

3 spring onions

325grs of rice noodles

Extras:

Sesame seeds

Spring onion

 

First prep and chop all of your ingredients. Then cook the rice noodles as instructed on the package.

Place one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced pork and Sichuan pepper powder. Cook for about 3 minutes while stirring until it gets browned. Then add the garlic, ginger and chili bean sauce. Cook for an extra minute while stirring.

Then add the pineapple, sweet pepper and water chestnuts. Cook for 2 minutes. Add the soy sauce, sesame oil, hoisin, oyster sauce, bean sprouts and spring onions. Mix well and then add the cooked noodles. Stir-fry till the noodles are well coated in the sauce.

Serve straight away with extra spring onions and sesame seeds. Enjoy!

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Korean-Style Pork Meatballs with Stir-fried Noodles

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This is an Asian version of spaghetti and meatballs. Juicy meatballs are coated in a sauce made with Korean chili paste, grated pear and other Asian ingredients. Because of the thick sauce for the meatballs, I kept the stir-fried noodles very simple.

This recipe makes about 19 meatballs and serves 3.

Ingredients:

For the meatballs:

500gr of minced pork

1 spring onion, finely sliced

1 tablespoon of minced ginger

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of sesame oil

¾ cup of panko

Salt

1 tablespoon of vegetable oil

For the Korean-style sauce:

1 tablespoon of Korean chili paste (Gochujang)

1 pear, peeled & shredded

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 tablespoon of minced ginger

2 tablespoons of sesame oil

1 tablespoon of hoisin

Juice of ½ a lime

Pinch of salt

For the stir-fried noodles:

200gr of noodles of your choice (I used glass noodles)

3 ½ tablespoons of oyster sauce

3 tablespoons of soy sauce

2 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of ginger syrup (if you can’t find it, you can use some minced ginger and some honey, or make a simple syrup infused with fresh ginger)

Extras:

Chopped chives

Sesame seeds

 

Start by making the meatballs. In a bowl, mix the minced pork with the spring onion, ginger, garlic powder, onion powder, sesame oil, panko and salt. Then using your hands, shape the mixture into meatballs. This will make about 19 meatballs; just don’t make them too big otherwise they will take longer to cook.

Place 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Once the oil is hot, brown the meatballs. Try to brown them evenly.  Then transfer them to a plate and set them aside. Don’t clean the pan.

Blend all of the ingredients for the Korean-style sauce until smooth. Pour the sauce in the same pan where you browned the meatballs over medium heat. Add the meatballs and cook for about 5 minutes, stirring carefully so each meatball is evenly coated in the sauce.

Cook the noodles as instructed on the package. Heat up a pan or wok over medium heat. Once it is hot add the oyster sauce, soy sauce, sesame oil, spring onion and ginger syrup. Stir to mix it and then add the noodles. Stir-fry it for 1 to 2 minutes.

Divide the noodles among 3 plates. Then add the meatballs and the sauce. Finish it with some chopped chives and sesame seeds. Enjoy!

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Breakfast Ramen with Kimchi & Avocado

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I made this ramen with a very simple pork stock but you can adjust it to your liking. If you want a creamier consistency, you can add chopped pigs trotters. I prepared the stock the night before so for breakfast there was not much to be done. I love avocado on tortilla soup so why not on ramen? I topped it with wasabi Furikake to keep the Asian flavors going.

This recipe serves 2.

Ingredients:

250grs of ramen noodles

1 avocado, thinly sliced

½ cup of kimchi

1 egg

For the pork stock:

1 kilo of pigs ribs, chopped into chunks

2 cloves of garlic, peeled and smashed

1 piece of ginger, about the size of your thumb

1 white onion, peeled and cut in half

1 medium carrot, chopped

2 litters of boiling water

1 tablespoon of vegetable oil

To serve:

Wasabi Furikake

Chopped chives

Black sesame seeds

Sesame oil

Soy sauce

Chili oil

Lime wedges (optional)

 

Place the vegetable oil in a large saucepan over medium heat. Add the pig’s bones and brown them. Then add the garlic, onion, ginger, carrot. Stir for 1 minute and then add the boiling water. Let it simmer for about 1 hour, removing the foam from time to time. Strain the stock and discard of the solids. Let it cool down before covering it and placing it in the fridge overnight.

The next morning, remove the stock from the fridge. I like to scoop out the fat from the top and discard of it. Then heat up the stock in a saucepan.

Cook the ramen noodles as instructed on the package. Then drain them.

Place the egg in a saucepan over medium heat and add boiling water. Boil it for 7 minutes. Remove the shell and slice it in half.

To plate up, divide the ramen noodles in between two bowls. Add the stock, avocado, kimchi and egg. Sprinkle some wasabi Furikake over the avocado, and some black sesame seeds and chopped chives over the soup. I like to serve it with sesame oil, soy sauce, chili oil and a wedge of lime on the side.

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Pork & Ginger Wonton Soup

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The other day I was craving wonton soup like the ones I ate in my childhood. In Peru, it would always come with quail eggs. It is such a simple thing to make at home, if you really think about it. I used the same recipe as my pork and ginger potstickers, just this time I shaped them into wontons and boiled them, instead of pan-frying them. The other wontons you see in this picture, I served them in the same dipping sauce as the potstickers. I just added some chili oil.

This recipe serves 3

Ingredients:

For the wontons:

18 wonton wrappers

250 grams of ground pork (don’t get the lean pork, the fat gives flavor)

1 tablespoon of chopped fresh ginger

1 spring onion, sliced very finely (white parts included)

½ tablespoon of sesame oil

½ tablespoon of soy sauce

For the soup:

8 cups of stock of your choice

1 small piece of ginger

3 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of soy sauce

1 tablespoon of rice wine vinegar

Extras:

3 quail eggs, boiled for 2 ½ minutes

3 baby bok choy

1 spring onion, thinly sliced

1 red chili, thinly sliced

Soy sauce for serving

Extra sesame oil for serving

Chili oil for serving

 

First leave the frozen dough out for a few hours to thaw.

In a bowl, mix the ground pork with the ginger, spring onions, sesame oil and soy sauce.

Have a small bowl with cold water ready, use it to seal the edges of the wrappers.

Place about 1 teaspoon of the filling in the middle of the wrapper. Dip your finger in the cold water and draw a line over the edges of the wrapper. Then fold it in half, forming a triangle. Press to seal it with your fingers, make sure there are no air bubbles. Then grab the two opposite corners and press to seal them together. Repeat for all.

To make the soup, just simmer the stock for 10 minutes with the ginger, sesame oil, spring onion, soy sauce and rice wine vinegar. Then remove the piece of ginger.

In a different pot, boil some water. Once the water is boiling, cook the wontons in batches. This will take about 5 minutes per batch. Once they start floating, they are cooked. The only reason to cook the wontons in a different pot is because if you cook them in the soup, they will cloud the stock because of the starch in the wrappers. If you don’t mind it, you can just boil them in the same pot as the stock.

Then add the bok choy to the soup and let it cook for about 3 minutes.

Then divide the soup with the bok choy among 3 bowls, add the wontons and quail eggs. Serve with soy sauce, chili, chili oil, sesame oil and spring onions on the side.

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BBQ Pulled Pork, Avocado, Gouda & Fried Egg Breakfast Sandwich on a Soft Pretzel Bun

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I was craving pulled pork lately so I went to my butcher to get a nice piece of pork shoulder to make it. It is so easy to make. It does require time for the meat to get tender but you can just set your timer. I cooked the pork a day in advance and just kept it in the fridge. This is the sandwich I made for breakfast on Saturday. The pretzel buns I did make on the same day as they are best when they are fresh out of the oven. This made a very indulgent Saturday morning.

A quick tip: If you add pork bones to the Dutch oven where you are cooking the meat, you end up with a good stock to later use for ramen. I didn’t add it to the recipe, but it is what I did to not waste the stock I was left with after cooking the meat.

This recipe makes 8 medium sandwiches.

Ingredients:              

For the pork:

800gr of boneless pork shoulder

About 3 litters of beef stock

3/4 cup of Smoked BBQ sauce

For the soft pretzel bun:

For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted

3 cups of all-purpose flour

1 tablespoon of sugar

1 ½ teaspoons of salt

For the water bath:

10 cups of boiling water

2/3 cup of baking soda (here in the Netherlands, you can find it in a toko/asian store)

Extras for the buns:

Egg wash

Coarse sea salt

Vegetable oil

Toppings for the sandwich:

2 avocados, sliced

8 fried eggs

8 slices of Gouda cheese

 

To cook the pork:

Slice off any big parts of fat from the outside of the piece of pork. Then chop it into large chunks (about the size of half a cup). Place the pork in a Dutch oven. Add enough stock to submerge all the pieces of pork. Let it come to a simmer over medium heat. Cover it with a lid and let it cook for 2 ½ to 3 hours. Check every half hour and add more stock if necessary. You know it’s done when the meat just falls apart.

Transfer the pork to a cutting board and shred it using two forks. You can save the stock and use it for something else. Set the shredded pork aside.

To make the soft pretzel buns:

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the butter, flour, sugar and salt. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area, it is not necessary to use extra flour. Divide the dough into 8 pieces. Make each piece into a ball.

Place the balls in the water bath for 30 seconds. I did 4 at a time.  Then remove them from the water using a slotted spoon and place each ball in the prepared baking tray.

Once they are all done, cut a cross in the middle of each bun, brush them with the egg wash and sprinkle some coarse salt on top of each one. Bake for 10 to 12 minutes or until golden brown.

Once the buns are done, mix the shredded pork with the BBQ sauce. Warm it up in a pan.

Slice each bun into halves. Add a slice of Gouda, and then some of the BBQ pulled pork. Top it with avocado slices and a fried egg. Enjoy!

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Green Salad with Tonkatsu and Sesame Vinaigrette

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Yesterday night, I went with my hubby to Pocha Factory to eat Korean fried chicken wings in the pop-up they hosted in Amsterdam. We knew the fried chicken wings were really good from last time we went there. This time around, Korean BBQ beef sliders were added to the menu and they were served with a secret sauce. They were so good! If you are in Amsterdam, check their social media to know when they will host a pop-up again. The place was full so I wouldn’t be surprised if it’s soon.

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OK, so back to the recipe. This is a super easy Asian style salad. I love the crunchy pork cutlets which are still juicy in the center, the crunchiness of the sugar snaps and radishes. And of course the sesame vinaigrette which just brings everything together. And you can also serve it as rice paper rolls. Ad if you don’t like pork, you can make it with chicken, or make it vegetarian by using tofu instead.

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This recipe serves 4.

Ingredients:

4 pork cutlets

300gr of sugar snaps

8 radishes, thinly sliced

1 cup of edamame

400gr of arugula, I used wasabi arugula which has a bit of a stronger flavor

2 eggs, beaten

1 ½ cups of panko

8 tablespoons of flour

Salt

Pepper

Vegetable oil for pan-frying

For the vinaigrette:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup

Juice of 1 lime

 

For the edamame, just follow the instructions on the package. I usually buy it frozen but this time I got it ready to go.

For the sugar snaps, I just sautéed them in a pan with a bit of vegetable oil until tender-crisp. You can also just blanch them.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To make the Tonkatsu, place each cutlet in between parchment paper and flatten them using a rolling pin.

Place the flour, beaten eggs and panko in separate plates. Add salt and pepper to each plate and mix it in.

Season each cutlet with salt and pepper. Then coat each one in the flour first, then the egg and finally the panko. Press with your fingers so each piece is completely coated in panko.

Add some vegetable oil to a large pan over medium heat. Once the pan is hot, add the breaded pork. I cooked 2 at a time. They will need about 4 to 5 minutes per side. Make sure that the oil is not extremely hot though, otherwise it will brown too fast and the pork won’t be thoroughly cooked. Place them on paper towels to absorb some of the oil. Then transfer them to a cutting board and thinly slice them.

To plate up, divide the arugula between 4 plates. Then add the sugar snaps, radishes and edamame. Place each sliced cutlet on top of the salad and serve the dressing on the side.

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Pork Sliders with Caramelized Pineapple on a Mini Pretzel Bun

Pork Sliders with Caramelized Pineapple on a Mini Pretzel Bun

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I have been craving burgers and BBQ sauce lately. I think it has to do with the fact that I am very much looking forward to summer. Going to the park, having barbecues and actually feeling the sun on my skin! And right now the weather feels more like we are entering winter instead of spring.

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To satisfy my burger cravings, I made these sliders. I went for minced pork instead of beef. The patties are seasoned with cooked shallots, garlic, oregano, thyme and smoky BBQ sauce. So they are full of flavor just by themselves.  And because pork and pineapple are a marriage made in heaven, I added it too. Top it with some Emmental cheese and some mini pretzel buns and you’ve got some food porn right there.  I was in a make everything from scratch mood that day so I also made the mini pretzel buns. They are super easy to make. It is the same recipe as my Soft pretzel twists, just shaped differently. I have added the different instructions below. This recipe makes about 13 sliders.

Ingredients:

For the patties:

500gr minced pork

2 tablespoons of smoky BBQ sauce

3 shallots, chopped

1 teaspoon of dried thyme

1 teaspoon of dried oregano

1 tablespoon of olive oil

2 cloves of garlic, minced

Salt

Pepper

1 egg yolk

1/3 cup of panko

1/3 cup of breadcrumbs

For the caramelized pineapple:

½ fresh pineapple, thinly sliced

4 tablespoons of sugar

Pepper

For the toppings:

150gr of Emmental cheese, thinly sliced

Lettuce of your choice

 

First start making the mini pretzel buns, for the whole recipe check out my Soft Pretzel Twists Post.  The ingredients are the same; there are just a few different steps.  Once the dough has risen, divide it into 16 equal pieces.  Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds.  Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil).  Cut a cross in the middle of each bun, brush the tops with an egg wash and sprinkle with some sea salt. Bake for 8 minutes at 230C/450F.

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To make the caramelized pineapple, place the sugar and sliced pineapple in a large pan.  Sprinkle some pepper and let it cook over medium-high heat until it has caramelized. This will take about 6 minutes, turning the pineapples half way through.  Place the caramelized pineapple slices on a lightly greased plate and set aside.

To make the patties, over medium heat add 1 tablespoon of olive oil to a small pan. Add the shallots, dried thyme, dried oregano and garlic.  Cook for a few minutes until the shallots are translucent.

Place the minced pork in a large bowl. Add the shallot mixture, BBQ sauce, egg yolk, panko, breadcrumbs and some salt and pepper.  Mix it all until well combined. Grab about 1/4 of a cup of the mixture and make a ball, repeat until all the mixture is done. This will give you about 13 meatballs.

Pour some olive oil into a large pan, over medium-high heat. Once the pan is hot, place the meatballs in the pan and press a bit with a spatula so they become mini burgers. Cook them for about 4 minutes on each side until they are all cooked through.  Take the pan off the heat. Place a slice of cheese on top of each patty. The heat of the patties will melt it.

To serve the sliders, slice the mini pretzel buns in half and place some lettuce on the bottom. Then place a patty and some slices of the caramelized pineapple.  Cover with the top parts of the bun. Serve right away.

Baked Green Tea Pork Meatballs

Pork meatballs

This is a very simple weeknight meal. The meatballs are baked for 20 minutes and come out juicy and tender. I like to eat them with coconut rice and some parsley or coriander tossed with lime juice, olive oil and salt.  This recipe makes about 15 meatballs.

Ingredients:

For the meatballs:

500gr minced pork

1 red onion, chopped

2 garlic cloves, minced

1 tablespoon chopped ginger

1 tablespoon of vegetable oil

1 egg yolk

2 bags of green tea, cut open and emptied

2 tablespoons of sesame oil

1 tablespoon of black sesame seeds

2 tablespoons of soy sauce

1/3 cup of panko

2 tablespoons of cornmeal

For the glaze:

2 tablespoons of sesame oil

2 tablespoons of soy sauce

2 tablespoons of hoisin

 

Preheat the oven to 180C/350F. Line a baking tray with aluminum foil and brush it with some vegetable oil.

In a small pan, add the vegetable oil over medium heat.  Add the onion, ginger and garlic. Cook for a few minutes until the onion has softened.

In a large bowl, add the minced pork, onion mixture, green tea and the rest of the ingredients.  Mix well and start to form the meatballs and place them on the greased oven tray.

Bake them for 20 minutes.

Once the meatballs are cooked, start making the glaze. Add all of the ingredients to a large pan and stir over medium heat. Once the glaze is warm and well combined, add the cooked meatballs. Toss until they are evenly coated in the glaze. Serve with coconut rice and a parsley or coriander salad.

 

Pork & Ginger Potstickers (Gyoza)

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I love potstickers. They are so easy to make and the combination of fillings is just endless. When I first started making these, I would make them completely from scratch by making the hot water dough to form each wrapper. But that is too time-consuming, so nowadays I just buy the wrappers. Pork and ginger is still my favorite filling for these dumplings.

This recipe makes about 35 pot stickers.

Ingredients:

For the Pot stickers:

1 pack of Gyoza wrappers (these are the round ones, but if you can’t find them, wonton wrappers will do), about 35 wrappers.

500 grams of ground pork (don’t get the lean pork, the fat gives flavor)

2 tablespoons of chopped fresh ginger

2 spring onions, sliced very finely (white parts included)

1 tablespoon of sesame oil

1 tablespoon of soy sauce

Vegetable oil for frying

For the dipping sauce:

½ cup of soy sauce

Juice of one lime

2 teaspoons of sesame oil

Half of a spring onion cut very finely (white included)

1 teaspoons of grated fresh ginger

A tablespoon of rice wine vinegar

1 small chili cut very finely

 

First leave the frozen dough out for a few hours to thaw.

To make the dipping sauce, just combine all the ingredients in a bowl.

In a bowl, mix the ground pork with the ginger, spring onions, sesame oil and soy sauce.

Have a small bowl with water ready, use it to seal the edges of the wrappers.

I find it easier and faster if I work in a small assembly line. So in my cutting board I place 6 wrappers. Using my finger, I brush a bit of water on the edges of the wrapper. Place 1 teaspoon of the filling in the middle of each wrapper.

Once that is done, fold the wrapper in half to form a half moon shape. Starting on one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying not to get any air bubbles.  Do this for all of them.

Once they are all folded. Over medium heat, pour 1 tablespoon of vegetable oil in a pan with a lid. Place the pot stickers in the pan and cook until the bottoms are golden. Have the lid ready. Then add 1/4 of a cup of water and cover the pan right away. Be careful because it will splatter. The water will steam the pot stickers. After 2 minutes, remove the lid and allow the bottoms of the potstickers to crisp up again.

Serve and enjoy!