Dan Dan Noodles

Servings: 6

1/3 cup sesame oil

6 cloves garlic, minced

1 tbsp chili flakes

1/2 cup tamari (or soy sauce)

1/4 cup hoisin

1 tbsp honey

2 tbsp rice vinegar

3 tbsp peanut butter or tahini

8 oz Chinese egg noodles or rice noodles

2 1/2 cups chicken broth

2 cups spinach, roughly chopped

1/2 lb ground pork or chicken

2 cups mixed mushrooms, chopped

1 shallot, coarsely chopped

4 stalks green onion, thinly sliced

1. Make chili oil: Heat a large skillet over medium heat. Add sesame oil, garlic, and chili flakes. Cook, stirring occasionally, until garlic is fragrant, about 5 minutes. Remove from heat and transfer oil to glass jar.

2. Combine tamari, hoisin, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.

3. Cook noodles according to package directions. Drain and set aside.

4. In a large pot, add broth and 1/2 the tamari mixture. Bring to a simmer over medium heat. Stir in spinach and keep warm.

5. In a large skillet, heat sesame oil over medium-high heat. Add ground pork. Season with pepper and cook through, about 5 minutes.

6. Add mushrooms and shallot and cook for 2-3 minutes.

7. Slowly pour in 1/2 the tamari mixture. Bring to a simmer and cook until the sauce coats the meat and it begins to caramelize and get crispy, about 5 minutes.

8. Add 2-4 tbsp of chili oil and remove from heat.

9. Ladle broth into bowls. Add noodles and toss to combine. Spoon meat over noodles. Top with green onion and additional chili oil.

https://www.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/#wprm-recipe-container-83098

Mapo Tofu

Yield: 3-4 services

1 package soft tofu, cut into cubes
3 oz ground pork
2 tbsp fermented soybean (minced)
2 tbsp doubanjian
2 tbsp garlic, grated
1 tbsp ginger, grated
2 tsp white sugar
1 tsp of chili powder
1/2 tsp of ground white pepper
1 cup water
2 tsp cornstarch
1 tbsp of Szechuan peppercorn
green onion and cilantro for garnish

1. Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
2. Make peppercorn oil: Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of oil on low heat for 4 minutes or until fragrant, and then strain.
3. Heat wok and add peppercorn oil. Add the ground pork and cook it for 1 minute.
4. Turn the heat to low. Add in minced garlic and ginger. Stir until fragrant.
5. Add the fermented soy bean and doubanjiang. Fry for 30 seconds.
6. Add white sugar, chili powder, and white pepper. Combine well.
7. Add water and stir.
8. Add tofu. Turn heat to high. Bring it to a boil and then reduce heat to low. Cover and let cook for 5 minutes.
9. Add the peppercorn powder. Stir gently to not break the tofu.
10. Add the slurry and stir.
11. Garnish with green onion and cilantro and serve with rice.

https://www.youtube.com/watch?v=nzn8Pj4kvF8

Rice Paper Dumplings

Yield: 8-10 dumplings

ground pork
3 oz shiitake mushrooms, diced
ginger, grated
garlic, grated
green onion, thinly sliced
8 oz coleslaw mix
1 tbsp tamarai
2 tsp sesame oil
rice paper rounds

1. Preheat a large pan over medium heat.
2. Add one tablespoon of oil.
3. Add pork and saute until cooked through. Remove from heat.
4. Add shiitake mushrooms and saute until they release some moisutre.
5. Add ginger, garlic, green onion, coleslaw mix, tamari, and sesame oil. Saute for a few more minutes, and add pork back to the pan.
6. Set aside to cool to room temperature before wrapping.
7. Dip each rice paper sheet in water for 5-10 seconds. Place on a lightly moistened towel.
8. Place 1 tablespoon of filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape.
9. Store under a damp cloth or paper towel until ready to cook.
10. Heat a skillet over medium heat. Add oil. Pan-fry the dumplings for 3 minutes per side, until golden brown and crispy.
11. Serve with dumpling dipping sauce.

https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/

Mustard Crusted Pork Tenderloin with Apple and Fennel

Servings: 2-3

1 tbsp grainy mustard

2 cloves garlic, minced

1 tsp fennel seeds

salt and pepper

1 pork tenderloin

1 tbsp olive oil

1 leek, chopped

1 fennel, sliced

1 apple, sliced

1 tsp thyme

1. Preheat the oven to 425F. Line a baking dish with parchment paper.

2. In a small bowl, combine grainy mustard, garlic, fennel seeds, and salt and pepper.

3. Place pork tenderloin in prepared baking dish. Evenly spread the mustard mixture over the tenderloin.

4. Roast tenderloin for about 30 minutes, or until just cooked through (145F on a meat thermometer).

5. While pork is roasting, heat olive oil in a skillet over medium heat.

6. Add leek and sauté for 1 minute. Season with salt and pepper.

7. Add fennel slices and sauté for 3 to 4 minutes, until slightly softened.

8. Add apple slices and cook another 3 to 4 minutes, until tender.

9. Add thyme and stir to combine.

10. Slice tenderloin and serve with sautéed vegetables.

https://thefeedfeed.com/mollyjean4/fennel-seed-and-garlic-roasted-pork-tenderloin-with-parsnip-mash-and-autumn-slaw https://www.foodandwine.com/recipes/pork-chops-apple-fennel-and-sage

Apple Sage Pork Breakfast Skillet

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, diced

1 white sweet potato, diced (about 2 cups)

1 green apple, diced

1 cup mushrooms, diced

2 tbsp fresh sage, minced

1 lb ground pork

1 tsp apple cider vinegar

salt and pepper, to taste

green onions, thinly sliced

1. Heat the coconut oil in a heavy-bottomed skillet over medium-high heat. When the pan is hot, add the onion and cook, stirring, for two minutes or until very lightly browned.

2. Reduce heat to medium and add the sweet potato. Cook for 4 minutes, stirring, adding additional coconut oil if the mixture dries out and begins to stick.

3. Add the apple, and cook for another 3 minutes, stirring occasionally.

4. Add the mushrooms, sage, and salt and pepper, and cook another 3 minutes, or until the sweet potatoes are just soft. Transfer to a medium bowl, and set aside.

5. In the same skillet, add the ground pork. Cook over medium heat until lightly browned and cooked through, stirring occasionally, about 10 minutes.

6. Add the vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.

7. Serve garnished with green onions.

https://autoimmunewellness.com/apple-sage-pork-breakfast-skillet/

Stir Fry Green Beans and Ground Pork

Yield: 2 servings

Marinade:

1/4 lb ground pork (or ground turkey or ground beef)

1 tbsp Shaoxing wine (or Japanese sake, or dry sherry)

1 tsp dark soy sauce

1/2 tsp ground ginger

Stir Fry:

1/2 lb green beans

1 tbsp oil

1/4 cup chopped green onion

2 tbsp doubanjiang (spicy fermented bean paste) (or hoisin or oyster sauce)

1 tsp sugar

1. In a small bowl, combine ground pork, Shaoxing wine, dark soy sauce, and ginger in a small bowl. Mix well and let marinate for 5 minutes.

2. Snip tough ends from the green beans and discard ends. Chop into 1/4-inch pieces.

3. Heat oil in a large nonstick skillet (or a wok) and heat over medium heat until warm. Add green onion. Cook until it starts to sizzle.

4. Add ground pork. Cook and stir until the surface is cooked.

5. Add doubanjiang. Continue stirring until mixed well.

6. Add green beans. Stir to mix well, cooking for 1 minute.

7. Cover skillet and turn to medium low heat. Cook until the green beans are cooked through, about 2 to 3 minutes.

8. Transfer to a serving plate and serve warm over steamed rice or boiled noodles.

9. Save the leftovers in an airtight container and store it in the fridge for up to 2 days.

https://omnivorescookbook.com/stir-fried-green-beans

Orange Ginger Pork Tenderloin

Yield: 4 servings

3 tbsp coconut aminos

3 tbsp honey

1 tbsp orange juice

1 tbsp orange zest

1 tbsp apple cider vinegar

1 tsp ginger, grated

1 lb pork tenderloin

2 stalks green onion, sliced

1. Combine all ingredients except green onion in an oven-safe dish and marinate in the fridge overnight.

2. Preheat the oven to 350F.

3. Bake the tenderloin uncovered in the oven for 1 hour, turning once halfway through, or until the internal temperature reaches 145 degrees.

4. Serve garnished with green onion.

https://autoimmunewellness.com/orange-glazed-pork-tenderloin/

Moroccan Breakfast Skillet

Yield: 4 servings

1 tbsp coconut oil

1 lb ground pork

1 yam, diced (about 2 cups)

1/2 onion, diced

3 cloves garlic, minced

1 tsp ground turmeric

1 tsp cumin

1 tsp paprika

1/4 tsp cinnamon

salt and pepper

1 tbsp apple cider vinegar

1/4 cup raisins

1 small bunch chard, stems removed, leaves chopped

8 eggs, whisked

1. In a heavy-bottomed pan, heat oil over medium-high heat. Add ground pork and cook, stirring, until the meat is browned and has absorbed all of the fat. Turn off the heat, transfer to a bowl, and set aside.

2. Place the same pan back on the stove, with some of the fat from the pork, and turn the heat to medium-high. Add yam and cook, stirring, for ten minutes.

3. Add the onion, garlic, and spices, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.

4. Add the apple cider vinegar and raisins to the pan. Stir to combine.

5. Add the chard leaves. Continue cooking until chard has wilted, about a minute or two. Add vegetables to bowl with cooked pork.

6. Place the same pan back on the stove. Cook the scrambled eggs to desired doneness, then combine with pork and vegetables. Stir all together and serve.

https://autoimmunewellness.com/moroccan-breakfast-skillet/

Pulled Pork (Co's)

Yield: 10 servings

2 tbsp smoked paprika

1 tbsp brown sugar

2 tsp garlic powder

1 tsp ground mustard

1 tsp salt

1 tsp pepper

3-4 lbs boneless pork shoulder, cut into 2-inch cubes

2 cups BBQ sauce (Sweet Baby Rays)

1 cup chicken stock, or water

1 cup diced tomatoes

2 tbsp apple cider vinegar

2 tbsp bourbon

1. In a large bowl, whisk together the paprika, brown sugar, garlic powder, ground mustard, salt, and pepper.

2. Add the pork and stir until the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight.

3. Combine marinated pork with remaining ingredients in bowl of slow cooker. Cook on high for 6 hours.

4. When pork is tender, remove from slow cooker. Shred the pork with 2 forks.

5. If the sauce is too thin, remove the sauce to a pot and let the sauce continue to cook until it has reduced and thickened to desired consistency.

6. Once the sauce has reduced, skin some of the food off the top with a spoon. Add the shredded pork back to the sauce.

https://www.gimmesomeoven.com/instant-pot-bbq-pulled-pork/

Thai Larb

Yield: 2 servings

1 tbsp toasted sticky rice powder (5 tbsp uncooked sticky rice)

1 tbsp coconut oil

1 lb ground pork (or ground chicken or beef)

3 small shallots, thinly sliced

1 tsp chili flakes

1/2 tsp maple syrup

1 tbsp fish sauce

juice of 1 or 2 limes

handful cilantro

handful mint

3 green onions

1. Heat a frying pan on low heat. Add the uncooked sticky rice (no oil). Stirring continuously, toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat, about 15 minutes. It will be very fragrant and smell almost like popcorn. Remove from heat.

2. Let rice cool slightly. Pour into a blender and pulse until a coarse powder is formed. Set aside.

3. Heat the coconut oil in same pan over medium-high heat. Fry the pork, breaking it into small minced pieces, until fully cooked.

4. Add shallots and cook for one minute. Remove pork from heat.

5. Add one heaping tablespoon of the toasted rice powder into the pork, along with chili flakes, maple syrup, fish sauce, and lime juice.

6. Add the cilantro, mint, and green onion and stir to combine.

7. Garnish with more cilantro and mint, if desired.

https://www.eatingthaifood.com/thai-larb-recipe/

Hot and Sour Soup

Yield: 3-4 servings

2 tbsp coconut oil

1/2 pound ground pork

1 tbsp garlic, minced

1 tbsp ginger, minced

4 cups chicken stock

1 cup shiitake mushrooms (or crimini or button mushrooms), washed and quartered

1/3 cup bamboo shoots, drained

1/2 pound soft tofu, cut into 1/2-inch dice

1/3 cup rice vinegar

3 tbsp tamari

1 tbsp sesame oil

1 tbsp sriracha

2 large eggs, beaten

salt and pepper

1/2 cup green onion, chopped

1. In a large pot, heat the coconut oil over medium-high heat. Add the pork, garlic, and ginger and cook, stirring occasionally, until the pork is golden brown, about 3 minutes.

2. Add the stock, mushrooms, bamboo shoots, tofu, rice vinegar, tamari, sesame oil, sriracha. Bring the soup to a simmer for 10 minutes.

3. While stirring constantly, drizzle in the eggs and cook until strands form, about 1 minute. Season to taste with salt and pepper.

4. Garnish with green onion and serve hot.


https://smittenkitchen.com/2016/02/hot-and-sour-soup/

Citrus Balsamic Pork Tenderloin

Yield: 4 servings

1 pork tenderloin, cut crosswise into 1/2-inch-thick slices

salt and pepper

1 tbsp olive oil

1 large shallot, finely minced

1 tbsp honey

1 pinch ground allspice

1 cup chicken stock

1 tablespoon lemon juice

1/4 cup heavy cream

1 tablespoon balsamic vinegar

1. Pat tenderloin slices dry, then pound them to a little less than 1/4 inch thick. Season with salt and pepper.

2. In a large skillet, heat the olive oil over high heat. Sear the scaloppini in batches for 30 to 60 seconds on each side. They should be well browned on the outside and moist and slightly pink in the center. Remove from heat.
3. In the same skillet, over medium heat, add the shallot, honey, and allspice. Cook, stirring, until soft, 1 to 2 minutes.

4. Increase the heat to high and add chicken stock and lemon juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.
5. Add the cream and boil until the sauce thickens slightly, about 1 minute.
6. Add balsamic vinegar and additional salt and pepper to taste. Return the sauce to a boil, then spoon over pork and serve immediately.


Joy of Cooking

Pork Vindaloo

Yield: 4 servings

1 1/2 tbsp grainy mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp ground black pepper
1 tbsp red wine vinegar
2 tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 1/2 pounds pork shoulder, cubed
1 can coconut milk
1/2 cup water

1. In a small bowl, combine mustard, cumin, turmeric, cayenne, salt, pepper, and vinegar. Mix well.
2. In a large pot, heat coconut oil over medium heat. Add onion and saute for 5 minutes.
3. Add garlic and spice paste and cook for 1 minute.
4. Add pork and fry for 3 minutes.
5. Add coconut milk and water. Bring to a boil, lower heat to low, and simmer for an hour, or until pork is tender.

Pulled Pork

Yield: 6 servings

1 tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
2 tsp dried oregano
1/2 tsp cayenne powder
1/2 tsp cinnamon
1 bay leaf
2 1/2 pounds pork shoulder roasts (or pork butt or pork tenderloin)
2 cups tomato sauce
1 tbsp tomato paste
1 cup chicken broth
2 tbsp molasses
2 tbsp apple cider vinegar
salt and pepper

1. In a large pot, heat coconut oil over medium heat. Add onion and saute for 3 to 4 minutes.
2. Add garlic and spices and cook for 1 to 2 more minutes.
3. Add pork, tomato sauce, tomato paste, chicken broth, molasses, and apple cider vinegar. Bring to a boil, reduce heat to low, and simmer for 2 to 3 hours, or until pork is fork tender.
4. Using two forks, shred the pork.

Lemongrass Pork Meatballs

Yield: 4 servings

3-4 cloves garlic
1 stalk lemongrass, roughly chopped
2 tbsp fish sauce
1 tbsp sugar
1/4 cup green onion, roughly chopped
1/4 cup cilantro
1 pound ground pork

1. Place garlic, lemongrass, fish sauce, and sugar into blender or food processor and process until garlic and lemongrass is very finely minced.
2. Add the green onion, cilantro, and pork and pulse until the mixture is combined.
3. Roll into 20-24 meatballs.
4. Bake in 375F degree oven for approximately 20 minutes, flipping meatballs halfway through baking, or until meatballs are golden brown and cooked through.