Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli

1 pint grape or cherry tomatoes, halved
1 head broccoli florets or 2 bunches broccolini, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 pound cremini mushrooms, trimmed and sliced (about 3 cups)
1/4 cup olive oil, plus more as needed
1 1/2 teaspoons dried oregano
1 teaspoon red-pepper flakes
Kosher salt
3/4 pound bulk spicy or sweet Italian sausage (or fresh sausages removed from casing)
1/4 cup plus 2 tablespoons grated Parmesan, plus more for serving
1 loaf soft Italian bread, split lengthwise
3 to 5 small garlic cloves, grated or minced

Heat the oven to 400 degrees with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with 1/4 cup oil. Season with 1 teaspoon oregano, 1/2 teaspoon red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch balls. (There should be about 30.) Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons Parmesan. Roast for 15 minutes.

Meanwhile, brush the cut sides of the bread with about 2 to 3 tablespoons of oil. Spread the grated garlic on the bread, then sprinkle with the remaining 1/2 teaspoon red-pepper flakes, 1/2 teaspoon oregano and salt to taste. Cut into 3- to 4-inch pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut-side up.

After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining 1/4 cup Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.)

Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese.

Pork and Ricotta Meatballs (and a Meatball Ratio)

INGREDIENTS
½ cup/4 ounces whole-milk ricotta
½ cup/2 ounces grated Parmesan
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large egg
½ cup plain dry bread crumbs
1 pound ground pork

PREPARATION
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tip
Leftover meatballs freeze well; simply reheat in the oven at 375 degrees until warmed through (about 20 minutes).

Notes:

Serve these plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti.

Ground chicken or turkey is a great alternative and will yield cheesier tasting meatballs.

Reader comments:

The ratio here is 10 parts mince to 2 parts ricotta and 1 part parmesan, plus one egg and 1/2 cup breadcrumbs (fresh) per 500g (about one pound) of mixture.

Some people found these a little salty and cut the salt in half.

Added garlic, basil, oregano, majorum to give a bit more flavor.

Added grated garlic and grated onion. After forming into balls, I refrigerated for 45 minutes, baked 20 minutes at 400 degrees then simmered gently in sauce 10 minutes. Served over faro, great tender and light meatballs,

Cook meatballs on a rack over foil.

Jia Jiang Noodles

1 cup ground pork
2 tablespoons rice wine
2 tablespoons light soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1 cucumber, peeled and cored
4 green onions
2 tablespoons vegetable oil
1/2 large onion, finely chopped
3 cloves garlic, finely chopped
1 ounce fresh root ginger, shredded
1 tablespoon yellow bean paste
7 ounces dry wheat noodles
Salt, to taste

Mix the pork with the rice wine, soy sauce, cornstarch and sugar, then cover and set aside to marinate for 15 minutes.

Slice the cucumber into fine juliennes. Cut the green onions on a sharp diagonal into similarly thin strips. Set aside, covered with dampened kitchen paper so that the strips keep their crispness.

Heat the oil in a wok over high heat. Add the onion, garlic and ginger, and fry vigorously for 45 seconds to 1 minute, or until fragrant. Add the yellow bean paste and fry for 20 seconds, then add the pork and stir-fry for 2 minutes.

Add 1 cup water and cook for 1 minute more, or until the liquid thickens into a light sauce. Season with salt to taste.

Cook the noodles in boiling water according to the packet instructions. Drain well and divide between serving bowls.

Reheat the sauce if necessary and pour it over the noodles.

Arrange the sliced scallions and cucumber in small mounds next to the noodles and serve immediately.

Cook’s Tip: In other regions, lamb or beef would be used instead of pork, but the vegetables remain the same.

Jalapeño Grilled Pork Chops

FOR THE PORK CHOPS:
5 large jalapeños, stemmed
5 large garlic cloves, peeled
1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
2 tablespoons rice vinegar
1/2 cup olive oil, plus more for cooking
1 tablespoon kosher salt (Diamond Crystal)
2 teaspoons granulated sugar
8 thin-cut, bone-in pork loin chops (1/2-inch thick)

FOR THE RELISH:
1 large jalapeño, thinly sliced into rings
1 small red onion, thinly sliced into rings
1/3 cup rice vinegar
1 teaspoon kosher salt (Diamond Crystal)
2 tablespoons granulated sugar
Cilantro leaves and tender stems, for garnish
Cilantro rice or cooked white rice, for serving (optional)

Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.

While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.

Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.

Serve the chops with the relish and cilantro on top. If you’d like, serve rice alongside.

Sweet and Salty Grilled Pork With Citrus and Herbs

1 1/2 pounds boneless pork shoulder
Kosher salt and black pepper
1/4 cup fish sauce
3 tablespoons light brown sugar
2 tablespoons sambal chile paste (optional)
2 garlic cloves, finely grated
1 lime, halved crosswise, plus 1/2 cup fresh lime juice (from about 4 limes)
1 orange or tangerine, halved crosswise (optional)
Cooked rice noodles or rice, for serving (optional)
1 head Boston lettuce or escarole, torn into large pieces
6 mint sprigs
1/2 bunch cilantro
1 shallot, thinly sliced into rings

Using a sharp knife, slice pork shoulder crosswise into 1-inch-thick steaks. (Depending on the shape and cut of your shoulder, some pieces may not stay together in a steak shape; this is O.K.) Season pork with salt and pepper and place in a shallow baking dish (a 9-by-13 works best) or resealable plastic bag.

Combine fish sauce, light brown sugar, sambal (if using), garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade. (There’s no need to refrigerate, unless you are working ahead, in which case you should refrigerate until ready to grill.)

If you’re using a charcoal grill, build the fire so it’s screaming hot. This pork is to be cooked hot and fast, so the hotter the better. If you’re using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.

Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides, 2 to 4 minutes per side (this will happen faster on a charcoal grill), moving the pork around as needed to prevent excessive flare-ups, which, depending on how fatty your pork is, will happen with varying severity. Grill the lime and orange, if using, cut-side down, until lightly charred, 1 to 2 minutes.

Remove the pork and lime from the grill and let rest a minute or two in that same large baking dish to catch the juices. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.

Slice the pork about 1/4 inch thick. Arrange rice noodles or rice, if using, on a large platter and top with lettuce, along with some of the mint, cilantro and shallots. Top with sliced pork and remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.

Chili Pork

1 kg (2 pounds) pork belly or shoulder
20 g ginger (roughly chopped)
10 g garlic (sliced)
300 g onions (3-cm squares)
25 g green chillies (slit)
60 g tomatoes (diced)
20 g vegetable oil
2–3 pcs star anise
25 g soy sauce (½ light, ½ dark)
23 g salt

Place the pork in a pressure cooker, along with ginger, garlic, 50g onions, 2 green chillies, 2 star anise, 18 g salt, and 350 g water. Boil the pork in the pressure cooker on medium heat for 45 minutes. Transfer the pork to a plate and chill it in the fridge for about 30 minutes, to enable clean slicing later on. Once chilled, slice the pork about 5 mm wide.
Heat vegetable oil in a wok on high heat. Add the star anise, sliced pork, and half the green chillies. Toss or stir until fat renders from the pork. This should take about 4 to 5 minutes.
Then add the onion squares and fry for about 6 minutes until they are softened. Add the tomatoes and green chillies and fry for another 2 minutes.
Finally, add the soy sauce and salt. Toss to combine. You may garnish with some green onions if you like, but this is optional.

BLT Tacos

1 pound thick-cut bacon
1 pint cherry tomatoes, quartered (mixed colors are pretty here)
1 small jalapeño, seeded or not, finely chopped
2 tablespoons cilantro, chopped
1 1/2 teaspoons fresh lime juice, plus more to taste
Kosher salt, to taste
1/2 cup mayonnaise
1 1/2 teaspoons Cholula or other hot sauce, or to taste, plus more for serving
8 (6-inch) corn or flour tortillas
Romaine lettuce leaves, torn into bite-size pieces
1 avocado, sliced (optional)

Heat oven to 400 degrees. Lay bacon in an even layer on a rimmed baking sheet, and bake until browned and crisp, 15 to 20 minutes. Transfer to a paper towel-lined plate and let cool.

While bacon is cooking, toss together tomatoes, jalapeño, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.

In a small bowl, whisk together mayonnaise and hot sauce.

Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.

Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, if using, on tortillas. Top with more hot sauce, if desired.

Home-Style Tofu with Ground Pork (or Chicken)

2 tablespoons oil divided
1 pound firm tofu (450g, pat dry, cut in half lengthwise and sliced into 1/4″ slices)
2 cloves garlic (smashed and chopped)
1 red chili pepper (deseeded and thinly sliced)
3 scallions (cut into 1” pieces, with the white parts separated from the green parts)
4 oz. ground pork (110g; can substitute ground chicken)
2 tablespoons light soy sauce
2 teaspoons oyster sauce (or vegetarian oyster sauce)
1 teaspoon Shaoxing wine (can substitute other rice wine or dry cooking sherry)
1/4 teaspoon sugar
1/4 cup water
Salt (to taste)

Heat a flat-bottomed cast iron pan over medium high heat. Before it starts to smoke, add 1 tablespoon of oil, and tilt the pan so the oil coats the bottom of the pan. Add the tofu and pan fry on both sides—3-5 minutes on each side until golden brown. Turn off the heat and set aside.

Heat the second tablespoon of oil in a wok over medium heat. Cook the garlic, chili, and the white parts of the scallions for about a minute. Next add the ground pork (or chicken) and stir fry for a minute until meat is cooked through.

Add the light soy sauce, oyster sauce, Shaoxing wine, sugar and water. Stir and bring to a boil. Finally, add in the pan-fried tofu and the green parts of the scallions. Turn up the heat, and quickly stir-fry everything together. Add salt to taste and serve.

Bacon & Scallion Egg Noodle Stir-fry

2 teaspoons soy sauce
2 teaspoons dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1 tablespoon shaoxing wine (or dry sherry)
1/4 teaspoon ground white pepper
12 ounces fresh, thick wonton noodles
2 tablespoons oil
6 ounces bacon (cut into large pieces)
6-8 scallions (julienned)

Mix the soy sauces, sesame oil, sugar, wine and white pepper in a small bowl and set aside.

Boil the noodles for about 2 minutes, or until al-dente. Drain, toss with oil to keep the noodles from clumping up, and set aside.

Heat a wok over medium heat. Add the bacon, and fry until it’s dark and crisp. Turn up the heat to high, and add the julienned scallions. Stir-fry until they’re just beginning to wilt.

Add the noodles back to the wok and toss them well, loosening them with tongs or a pair of chopsticks. Add the soy sauce mixture and toss continuously for a couple minutes, until the noodles are uniformly golden brown. Serve!

Spicy Stir-fried Rice Cakes

3 tablespoons oil (divided)
8 oz. pork belly (thinly sliced)
1 tablespoon ginger (minced)
3 cloves garlic (thinly sliced)
1 medium onion (cut into small wedges)
1-2 jalapeno peppers (de-seeded and thinly sliced)
2 Thai red bird chilies (sliced, optional)
3 scallions (cut into 2 inch lengths)
1 pound rice cakes
1 tablespoon Shaoxing wine
1 teaspoon soy sauce
1 1/2 teaspoons sugar
1/4 teaspoon Sichuan peppercorn powder
1 teaspoon spicy bean paste

Heat 1 tablespoon oil in a wok over high heat. Add the pork belly and sear, not stirring. Once browned and caramelized on one side, stir-fry until the pork belly is opaque. Remove from the wok and set aside.

Lower the heat to medium, and add an additional 2 tablespoons of oil to the wok. Add the ginger. Let the ginger infuse the oil for 1 minute. Add the garlic, and cook for another 30 seconds.

Turn the heat back up to high, and add the onions, jalapenos, red chilies, and the white parts of the scallions. Cook for another minute, and then add the rice cakes and Shaoxing wine. Mix well, scooping up from the bottom of the wok for 30 seconds. Turn the heat down to medium low, and cover for one minute.

Remove cover, and add the pork belly back to the wok, along with the soy sauce, sugar, Sichuan peppercorn powder, and spicy bean paste. Stir-fry until the rice cakes are cooked through but still chewy. Stir in the green parts of the scallions until wilted, and serve.

Chinese Eggplant with Garlic Sauce (Fish Fragrant Eggplant or Yuxiang Qiezi)

For the sauce mixture:
1 tablespoon spicy bean paste (douban la jiang)
1 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon shaoxing wine
1 teaspoon fish sauce

For the rest of the dish:
2-3 Japanese eggplants (about 6 cups)
2 scallions (cut into 2-inch lengths)
3 tablespoons oil
4 oz. ground pork (110g; ground chicken or ground turkey can also be substituted, or it can be left out entirely)
2 thin slices ginger (julienned)
10 dried red chilies
4 cloves garlic (finely minced)
1 tablespoon Shaoxing wine

Combine the sauce ingredients in a small bowl and set aside.
Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.

Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they’re starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.

Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.

Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.

Tangy Pork Noodle Salad With Lime and Lots of Herbs

1 teaspoon finely grated lime zest
2 1/2 tablespoons fresh lime juice, plus more to taste
2 tablespoons fresh orange juice
2 tablespoons fish sauce, plus more as needed
1 tablespoon honey
Fine sea salt
4 tablespoons grapeseed or safflower oil
1/2 cup thinly sliced shallot (1 large)
6 ounces pad Thai or other flat rice noodles
2 garlic cloves, finely grated or mashed to a paste
1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons)
1 Thai or serrano chile, thinly sliced and seeded if you like
1 pound ground pork (or turkey)
1 cup thinly sliced cucumbers
2 scallions, white and green parts, sliced
1 1/2 cups cherry tomatoes, halved
1 cup mung or other bean sprouts (or 1 cup lettuce)
1 packed cup mint leaves
1 packed cup cilantro or basil sprigs, or a combination
2 cups shredded romaine or other crisp lettuce
Red-pepper flakes, for serving
Lime wedges, for serving

In a small bowl, whisk together lime zest and juice, orange juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Pour half of the mixture into a large bowl and whisk in 3 tablespoons grapeseed oil and the shallots. Set both mixtures aside.

Cook noodles in salted water and according to package directions. Rinse under running water to remove any excess starch, then drain well and add to bowl with shallots, tossing well. Set aside while preparing remaining ingredients.

Heat remaining 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add garlic, ginger and chile, and cook until lightly golden and aromatic, about 1 minute. Add pork and stir, breaking up pieces with a wooden spoon. Cook without stirring too often, until browned, about 8 minutes. Pour in lime juice mixture from the small bowl. Simmer gently until most of the liquid is evaporated, stirring to coat pork in the glaze, another 1 minute. Remove from heat and set aside to cool slightly.

Add pork, cucumbers, scallions, cherry tomatoes, bean sprouts and herbs to the noodles and toss well to combine. Taste and add more fish sauce, lime juice or both. Just before serving, toss in lettuce, and serve sprinkled with red-pepper flakes with lime wedges on the side.

Pork Bulgogi

For the Pork Bulgogi:
1 1/2 lb. pork tenderloin, silver skin and any visible fat removed

Bulgogi Marinade:
1/4 cup soy sauce, low sodium recommended
1 Tbsp white or brown sugar
1 Tbsp Mirin, or white wine, rice wine vinegar or water plus an additional 1 tsp sugar
1 Tbsp sesame oil, or olive oil
1 tsp sesame seeds
2 green onions, chopped
4 garlic cloves, minced
Pinch of black pepper
1/4-1/2 tsp Gochugaru Korean Red Pepper Flakes, optional, plus more to taste, or a pinch of regular red pepper flakes, if you’d like a little heat

For cooking:
1 Tbsp vegetable oil, or other neutral cooking oil

For lettuce wraps:
Large lettuce leaves, from Boston or Leaf lettuce
Cooked white or brown long-grain rice, or Basmati

For garnish to serve:
Sliced green onion
Sesame seeds

Optional Gochujang Sauce:
2 Tbsp gochujang Korean chile paste, or Sambal Oelek
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 clove garlic, minced
2 tsp white or brown sugar
1 tsp sesame seeds
1 tsp sesame oil, regular or toasted
1 tsp light or dark corn syrup, or maple syrup (optional)

Remove the silver skin and any visible fat from the pork tenderloin. Slice into thin pieces, then cut those pieces into 3 or 4 thin and long strips. Place into a large bowl or a zip lock bag.

Mix up the marinade, by combining all the marinade ingredients and stir well. Pour over the meat in the bowl or bag and toss well to coat and combine. Cover and refrigerate at least 30 minutes or up to 8 hours.

When ready to cook, heat oil in a skillet over medium high heat. Add all the pork with the marinade to the skillet and cook, stirring, until almost all the liquid has disappeared, 5-7 minutes.

*Bulgogi is usually cooked until fairly dry and browned, but if you want a saucy bulgogi for some reason, don’t cook off all the liquid. Make a slurry of 1 Tbsp cornstarch and 1 Tbsp cold water and add a bit at a time to the hot skillet, stirring after each addition, until desired sauce thickness is achieved.

Serve with lettuce leaves and cooked rice and the optional Gochujang sauce (or any spicy Asian sauce will work here).

Notes:
You can serve the lettuce wraps with the optional Gochujang Sauce, or simply use Sambal Oelek, Asian Chili Garlic Sauce or even Sriracha, if you like.

You can just cook the pork bulgogi part and use the meat for a rice bowl, bibimbap or even Asian-style tacos!

Try this recipe with beef, too. Just start with any beef steak, cut into strips and make as directed.

Din Tai Fung Pork Chop Fried Rice

FRIED RICE:
4 cups cooked rice preferably leftover and chilled in the fridge
2 Tbsp cooking oil plus more for frying pork chops
4 large eggs
1 tsp salt
1 tsp chicken powder
1/4 tsp ground white pepper
2 stalks green onions finely chopped

PORK CHOP BRINE SOLUTION:

500 ml water
1 tsp baking soda
30 gr salt
1 Tbsp sugar

PORK CHOP MARINADE:

4 pieces boneless loin chop about 110 grams (4 oz) each, about 3/4-1 inch thick
1 tsp five-spice powder
3 Tbsp cornstarch
2 tsp soy sauce
1 Tbsp sugar
1 Tbsp cooking wine

PREPARE THE BRINE SOLUTION:

Put the water, salt, sugar, and baking soda in a saucepan. You don’t need to bring to a rolling boil and just cook until the salt and sugar dissolves. Make sure the salt really dissolves. Set aside to let it cools down completely.

PREPARE THE PORK CHOPS:

Cut some slits on the fat side of the pork chops. This prevents the meat from curling up during cooking.

Use a meat tenderizer to tenderize the pork chop to about 1.5x its original size and about 1/2-inch thick. I use a pestle to do this since I don’t have a meat tenderizer. Don’t over do it or the meat will be too thin and turn into a mush after marinated.

BRINE THE PORK CHOPS:

Once the brine has cooled down, put the pork in the brine solution and let them soak in the brine for 1 hour max. Don’t over do it or the pork chops will have mushy texture from over brining.

MARINATED THE PORK CHOPS:

Prepare the marinade by combining all the ingredients and set aside
After brining, rinse the pork chops to get rid of the salt and baking soda with clean water. You don’t need to pat the pork chops dry. This helps keep the pork chops moist and tender.

Pour the marinade over the pork chops and rub all over, cover and let them marinade overnight in the fridge for the best result.

ON THE DAY OF SERVING, COOK THE FRIED RICE FIRST:

Use your clean hands to separate any clumps from the rice. Leftover refrigerated rice is perfect because they are drier and easy to separate the clumps. This helps a lot when you stir fry they won’t stick to each other.

Preheat your wok over high heat. Add 1 Tbsp of oil. Crack in eggs and scramble for about 10 seconds. The eggs should be only about 50% cooked at this point. Add rice and stir to break up any lumps and make sure the rice grains are coated with the eggs. Add seasonings and continue to stir fry until the rice grains are really dry.

Have a taste and add more salt and/or sugar as needed to suit your taste. Sprinkle with chopped green onion.

FRYING THE PORK CHOP:

Bring the pork chops out from the fridge about 1 hour before you plan to cook. Preheat about 1 inch of oil over medium heat. When you dip a skewer into the oil, you’ll see bubbles around it. The oil is ready.

Fry the pork chops in batches, ideally about 2 at a time. Fry for about 2 minutes or until golden brown. Remove from the oil to an absorbent paper towel. Repeat with the rest.

SERVING:

Rest the pork chops for 5 minutes. Don’t cut the pork chops right away after frying or you will lose all the juice and the pork chops end up dry and tough
Portion out the fried rice on a serving plate and top with the pork chop slices. Sprinkle with some chopped green onion and serve immediately.

Bhutanese Pork with Potatoes (Kewa Phagsha)

3/4 pound pork chopped into small chunks
2 potatoes peeled and cut lengthwise into 8 pieces each
3 green chilies cut in half
1/2 onion diced
1/2 teaspoon chili powder
3 cloves garlic crushed
1 piece Ginger minced
1/2 tablespoon canola oil
Szechuan pepper to taste
Cilantro, for serving

In a sauce pan put in the pork and cover with 1 3/4 cups of water and a pinch of salt.

Cook pork through about 20 minutes.

Add in the chilies, potato, onion and canola oil.

Cook until the potato is just shy of fork tender.

Add in remaining ingredients and cook for three more minutes.

Add in some Szechuan pepper and cilantro to taste.

Bhutanese Pork Stew (Phaksha Paa)

2 Tbsp cooking oil
5 shallots (peeled and finely chopped)
4 cloves garlic (peeled and minced)
1 thumb-size ginger (grated)
2 red or green bird’s eye chili (seeded and chopped)
2 lbs pork loin (cut into thin slices)
1/2 lb Chinese radish/ daikon (peeled and slice thinly)
1 tsp paprika powder
2 cups chicken stock
1 large tomato (cut into small pieces)
1/4 tsp sugar
Salt and pepper to taste
Few sprigs of cilantro leaves for garnish

Preheat a wok or skillet. Add in 2 Tbsp of oil. Tip in the shallots, ginger, garlic, and chili and stir-fry until fragrant, about 3 minutes. Add the pork slices and stir fry until the pork just turn color.

Add paprika powder, daikon slices, and chicken broth. Increase the heat and bring it to a boil and then lower it and let it simmer gently until the daikon is tender, about 2-3 minutes. Stir in the tomatoes and cook for another 30 seconds or so. Season with sugar, salt and pepper to taste. Garnish with few cilantro leaves.

Serve with a bowl or steamed rice.

Rice Noodles With Seared Pork, Carrots and Herbs

1/3 cup fish sauce
1/4 cup dark, pure maple syrup
2 tablespoons grapeseed or other neutral oil
Black pepper
2 large shallots, thinly sliced (3/4 cup)
1 long red finger chile, thinly sliced (1/3 cup)
3 small garlic cloves, minced (1 tablespoon)
4 thin (1/2-inch) boneless pork chops (3/4 to 1 pound total)
1/3 cup fresh lime juice (from about 3 limes), plus lime wedges for serving
3 carrots, peeled and julienned (2 cups)
Kosher salt
8 to 9 ounces thin rice vermicelli noodles
2 packed cups torn fresh herbs, such as cilantro, basil and dill (2 1/2 ounces), plus more for garnish

Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.

Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.

Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.

Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.

Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.

Tip
The noodles can be refrigerated in airtight containers for up to 3 days. You can toss in the herbs right before serving if you prefer a fresher bite.

Hasselback Kielbasa

Onions
Peppers
Oil
Salt
Pepper
Kielbasa
Apricot preserves
Mustard

Get a sheet pan ripping hot in a 425-degree oven while you cut up a small onion and a bell pepper, whatever color you prefer. Toss the vegetables in a splash of neutral oil, salt and pepper them, and tip them into a single layer on the hot pan.

Allow these to roast in the oven while you cut the kielbasa into thin slices, stopping short of cutting all the way through the meat (see note). You want to end up with a long accordion, basically, or an attenuated pill bug.

Now remove the vegetables from the oven, give them a stir, and put the kielbasa on top. Return the sheet pan to the oven and allow everything to roast into crisp softness, 20 to 25 minutes, basting heavily two or three times with a mixture of equal parts apricot preserves and mustard, about 2 tablespoons each.

Serve with steamed greens or a fresh baguette. It’ll go fast.

Note on cutting hasselback anything: Lay it between a pair of chopsticks. They will act as a stop and keep your knife from cutting all the way through. It works well with potatoes, and in summer with tomatoes, into which I tuck fresh mozzarella and basil and drizzle with balsamic vinegar.

Some commenters added potatoes or cabbage to the vegetables.

Grilled Baby Back Ribs

1 cup simple barbecue sauce (see recipe)
2 racks baby back pork ribs, about 2¼ pounds each
Salt and pepper, to taste

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.

Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals and cook for 25 to 30 minutes, turning once every 5 minutes or so, and basting with the thinned barbecue sauce, until a peek inside shows that the meat no longer has any pink at the center.

Take the racks of ribs off the grill, cut them into individual ribs and serve.

Hanoi Grilled Pork Satay

2 pounds pork tenderloin
1/2 cup sugar
1 star anise
1 teaspoon ground cinnamon
1 teaspoon freshly ground white pepper
1/2 teaspoon sea salt
1/4 cup Shaoxing rice wine (may substitute dry vermouth, sake, sherry or white wine)
3/4 cup (6 ounces) pineapple juice
2 tablespoons soy sauce, preferably dark
1 teaspoon sesame oil
Vegetable oil
Fresh mint, Thai basil and cilantro leaves or sprigs, for serving (optional)

Have skewers ready. If using wooden skewers, soak them in water for 20 to 30 minutes before using.

Cut the pork into strips about 6 inches long and 1 1/2 inches wide or into bite-size chunks. In a shallow bowl or resealable plastic bag, combine the sugar, star anise, cinnamon, pepper, salt, wine, pineapple juice, soy sauce and sesame oil, and stir or shake to combine. Add the pork and toss to coat. Refrigerate for at least 30 minutes and up to 8 hours.

Preheat the grill or broiler.

Lightly oil the skewers. Thread the pork onto the skewers, reserving the marinade. If the pork was cut into strips, weave them onto the skewer so they are punctured by the skewers at least 3 times; if using chunks, space them about 1 inch apart. Transfer the skewers to a plate; set aside.

In a small saucepan, bring the marinade to a boil. Remove from the heat; set aside.

Generously coat the grill or broiler rack with vegetable oil. Grill the pork skewers, turning occasionally, until cooked through and slightly charred, 4 to 7 minutes, depending on the flame and the size of the pork. Baste the pork with the marinade during the last couple of minutes of grilling. Serve warm.