Porkscant ⅓ cup kosher salt⅓ cup packed light brown sugar2 tbsp lime zest1 tbsp orange zest3 garlic cloves, minced2 tsp ground cumin2 tsp dried oregano½ tsp red pepper flakes1 (5-pound) boneless pork shoulder with fat cap Mojo⅓ cup extra-virgin olive … Continue reading →

INGREDIENTS INSTRUCTIONS Stir ½ teaspoon pepper into breadcrumb mix.. In a second similar dish, stir the flour and 1 teaspoon pepper. In a third dish, beat the eggs with a fork. Pound pork slices thin. Season both sides of each … Continue reading →

IngredientsPork 1 lb ground pork100grams preserved vegetables (ya cai)4 tbsp Shaoxing wine2 tbsp soy sauce4 tsp dark soy sauce Sauce4 tsp black vinegar4 tsp soy sauce3 tbsp spicy chili crisp (black bean chili sauce for milder noodles)2 tsp sesame oil2 … Continue reading →

This recipe is delicious, easy to make and the leftovers are amazing (if there is any left over). 8 oz. Korean rice cakes2 Tbsp. vegetable oil8 oz. ground pork1 2″ piece ginger, peeled, finely chopped2 garlic cloves, thinly sliced4 scallions, … Continue reading →

1.5 lb pork sirloin3/4 tsp paprika3/4 tsp cumin, ground1 tsp kosher salt1/2 tsp ground pepper 1/2 cup fresh parsley leaves, packed4 cloves garlic2 tbsp diced red onion or shallot1 tsp oregano, dried2 tsp chili flakes3 tbsp red wine vinegar1 tsp … Continue reading →

This is a crazy recipe, as it using a frozen pork shoulder. I have done this twice and it is pretty great. You will need a pressure cooker or instapot. Ingredients4lb Pork Shoulder1 tbsp paprika1 tsp seasoned salt1 tsp cumin1/2 … Continue reading →

Ingredients1 package firm tofu4 – 6 green onions1/2 cup canola oil1lb ground pork5 tbsp chili bean paste2 tbsp fermented black beans (rinsed)2 tbsp ground chilies12oz chicken stock2 tsp white sugar4 tsp soy sauce2 tbsp potato starch (mixed with equal parts … Continue reading →

Ingredients 8 oz pork, cut into thin strips1 tbsp Shaoxing wine1 tsp cornstarch1 tsp soy sauce1/2 tsp white pepper3 cloves garlic, minced1 tbsp ginger, minced 1 oz dried, rehydrated wood ear fungus2 cups green cabbage, cut thin1 cup carrot, shredded4 … Continue reading →