Category: Pork

Basic Ramen Noodle Stock

Print Recipe
Course Appetizer, Main Course, Soup
Cuisine Asian

Ingredients
  

  • 2 lb pork knuckles and rib bones, or pork butt
  • 2 lb chicken thighs
  • 1 ea onion, quartered
  • 1 ea leek, green part, chopped; or scallions
  • 1 oz ginger, about the size of a ping pong ball, sliced
  • ½ head garlic
  • 4 inch square of kombu
  • 1 tsp salt

Instructions
 

  • Have a butcher crack the pork knuckles.
  • Hack the chicken thighs into 3-4 pieces.
  • Boil both for one minute in water. Drain & rinse. Clean the pot.
  • Return meat into the clean pot.
  • Add onion, leek, garlic, ginger and kombu.
  • Add water to cover by 1 inch, bring to a boil and simmer gently for 7 hours, adding water as needed to keep bones covered.
  • Strain stock through cheesecloth. Season with salt, let cool.

Notes

Soy Sauce flavored Ramen
Soy sauce, sweet simmered bamboo shoots, simmered pork slices, scallions, chukasoba noodles, roasted garlic paste, simmered pork broth.
Miso flavored Ramen
1 tbsp soybean miso
1 cup sweet white miso
2 tsp chili-bean sauce
Pinch of sansho pepper
2 cloves crushed garlic, sauteed in hot lard or vegetable oil for 5 minutes-set aside
Simmered pork slices
Simmered bamboo shoots
Nori sheets shredded into 2" lengths
Chukasoba noodles
Roasted garlic paste
Cilantro leaves

Bacon-Wrapped Chicken Hot Dog

Print Recipe
Course Main Course
Cuisine American

Ingredients
  

Mayonnaise Mix

  • Mayonnaise
  • Dijon mustard
  • Black pepper
  • Cayenne pepper

Chicken Prep

  • Chicken breast split lengthwise
  • Bacon

Condiments

  • O Bachan's Japanese BBQ Sauce
  • Pickled jalapenos

Instructions
 

Mayonnaise Mix

  • Combine mayonnaise, Dijon mustard, black pepper and cayenne pepper, mix well.

Chicken Prep

  • Season chicken strip with salt, then brush with the Mayonnaise mix.
  • Wrap chicken strip with bacon. Place on a foil-lined baking sheet.
  • Cook chicken wrap in 500℉ oven for about 20 minutes.
  • Brush cooked chicken with Japanese BBQ sauce. Serve on hot dog bun with mayo mix & pickled jalapenos.

Chef Ken's Homemade Bacon

Print Recipe
Course Appetizer, Breakfast, Side Dish
Cuisine American

Ingredients
  

  • 5 lb Pork belly
  • 1 ¼ tsp Prague powder 5.7 grams
  • 5 tbsp Kosher salt
  • 5 tbsp Brown sugar
  • 3 tbsp Maple syrup + 1 tsp
  • 3 tbsp Black pepper, cracked + 1 tsp
  • 1 ½ tsp Red pepper crushed

Instructions
 

  • Prepare cure, combined all ingredients into a paste.
  • Place pork in a large zip lock bag, rub cure onto meat.
  • Seal the bag, and refrigerate for 7 days, turning once daily.
  • Remove from bag and rinse off cure & slimy build-up on exterior of pork.
  • Pat belly dry, place on wire rack over sheet pan, sprinkle with more black pepper, and leave on the rack, refrigerated for another 24 hours.
  • Develop the pellicle on the outside of the bacon.
  • Pre-heat smoker to 160-170℉. Use hickory, apple, or maple wood chips.
  • Place bacon on grill plate and smoke approximately 6 hours, or until 155℉.
  • Remove and chill bacon completely. Slice to purpose and cook.

Asian Marinade for Ribs/Chicken Wings

Print Recipe
Course Sauce
Cuisine Asian

Ingredients
  

  • ¼ cup Red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ¼ cup Brown sugar
  • ¼ cup Soy sauce
  • 1 pinch Salt
  • ¼ cup White vinegar
  • 1 head Pickled garlic peeled

Instructions
 

  • Combine and blend well.

Notes

Marinade ribs or pork overnight. Bake in a foil bag for 2 hours at 275F degrees.
Reduce leftover marinade and baste ribs or chicken when they're done. Glaze in a broiler.

Asian Short Ribs

Print Recipe
Course Appetizer, Main Course, Snack
Cuisine Asian

Ingredients
  

  • 4 each Red chilies mild
  • 3 tbsp Ginger
  • 2 tbsp Garlic
  • 6 each Pickled garlic cloves
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • ½ cup White vinegar
  • 3 tbsp Soy sauce
  • ½ cup Brown sugar
  • ¼ cup Water
  • 2 tsp Salt
  • 5 lb Short ribs

Instructions
 

Marinade

  • Blend all ingredients (except the ribs, bonehead)

The Ribs

  • Brown ribs on all sides. Deglaze the pot with marinade.
  • Place in instapot and cook 45 minutes.
  • Remove meat. Reduce the liquid until thick.
  • Pour liquid over meat, then place in oven at 425℉ for 5-10 minutes, or until lightly charred and sticky.

Asian Sticky Ribs

Print Recipe
Prep Time 21 days
Cook Time 1 day 2 hours 30 minutes
Course Appetizer, Main Course
Cuisine Asian, BBQ

Ingredients
  

Marinade

  • ½ cup Fresh red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ½ cup Brown sugar
  • 3 tbsp Soy sauce
  • Salt
  • 2 oz Vinegar
  • 5 each Pickled garlic cloves
  • Ribs Pork or Beef, Chef's preferred

Pickled Garlic

  • 1 lb Garlic cloves
  • 1 tbsp Sea salt
  • 1 cup Vinegar
  • 1 cup Spring water
  • ⅔ cup Soy sauce
  • 3 tbsp sugar
  • 1 cup Spring water
  • ⅓ cup Vinegar

Instructions
 

Pickled Garlic prep Pt. 1

  • Remove root ends of garlic, rinse and drain.
  • Add to a jar.
  • Mix water, salt, and vinegar with garlic. Let stand in a dark place at room temperature for 7 days.

Pickled Garlic prep Pt. 2

  • Bring soy sauce, sugar, and water to a boil, then add vinegar.
  • Pour off vinegar brine from garlic.
  • Add soy brine over garlic while still hot.
  • Let sit at room temp for 2 weeks or longer (the longer, the better).

Ribs prep/cook

  • Blend all ingredients until smooth.
  • Pour marinade on ribs and refrigerate overnight.
  • Wrap ribs in foil, steam in oven at 250℉ for 2 hours.
  • Reduce the remaining marinade until thick.
  • Remove ribs from oven, transfer to another sheet pan, and brush with thickened marinade.
  • Place oven on low broil, cook until browned.

Asian Meatballs

Print Recipe
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Asian

Ingredients
  

Deez Ballz

  • Ground beef
  • Ground pork
  • Breadcrumbs
  • Chicken stock
  • Scallions
  • Garlic
  • Sesame oil
  • Salt

Dis Sauce

  • Ginger julienne
  • Carrots julienne
  • Red pepper
  • Zucchini
  • Chicken stock
  • Brown sugar
  • Soy sauce
  • Hoisin sauce
  • Corn starch

Instructions
 

Prep yer ballz

  • Mix all ingredients lightly.
  • Roll into golf ball size.
  • Sear in oil; don't over cook.

Make yer sauce

  • In the same pan used to sear your ballz, add ginger, carrots, red pepper, zucchini, chicken stock, brown sugar, soy sauce, hoisin sauce, and corn starch.
  • Bring to simmer, then add your ballz. Cover, lower heat, and cook another 4-5 minutes.
  • Serve in lettuce or cabbage cups, or bao buns.

Asian Meatball/Sausage

Print Recipe
Course Appetizer, Main Course, Side Dish
Cuisine Asian

Ingredients
  

  • Ground beef
  • Ground pork
  • Sriracha
  • Coconut milk
  • Sugar
  • Fish sauce
  • Salt
  • White pepper
  • Cilantro
  • Scallions minced
  • Lemongrass bruised and minced
  • Garlic
  • Ice water

Instructions
 

  • Mix all very well, let sit for at least one hour
  • Fry as needed,

Al Pastor

Posted 7 months ago by Ken Baker

 

Al Pastor

Classic Mexican pork for tacos, burritos, etc.
Print Recipe
Course Main Course
Cuisine Mexican

Equipment

  • 1 Sauce pan
  • 1 Smoker

Ingredients
  

  • 2 tbsp butter unsalted
  • ½ cup onions, chopped
  • 1 tbsp garlic, minced
  • ½ cup chicken stock
  • 2 ea chipotle peppers, chopped
  • 2 ea dried ancho chilies
  • 1 taste kosher salt
  • 1 tbd sugar
  • 1 tbd oregano
  • 1 tbd cumin
  • 1 tbd white vinegar
  • 1 tbd achiote paste
  • 1 ea pork shoulder, sliced

Instructions
 

  • Simmer all but pork shoulder in sauce pan, allow to cool.
  • Pour cooled marinade over sliced pork, then marinate overnight in cooler.
  • Stack marinated meat on a rotisserie plate in an aluminum pan and place on smoker.
  • Smoke at 275 for 4-5 hours until 145°f internal temp.
  • Baste meat during smoking.
  • Grill pineapple reserve, serve with tortillas, raw onion, chopped cilantro, and lime wedges.
Keyword Mexican, Tex-Mex