Tag Archives: pork

Chef Kyle Wisner’s Lunch Break Demo @the Book Larder

One overcast Monday morning, I ventured over to the Book Larder, a community cookbook store on Fremont Ave of Seattle. I’ve ridden past there many a time by bike and by bus, and always meant to go. Finally, I found time and managed to sign up for classes a few days ahead.

Note: if you are scrambling for last minute gifts for people who love to eat, cooking classes may be a good option that ships instantaneously! Be mindful to check if it’s a demo, or hands-on, as that may matter depending on how much your loved one likes to cook (i.e. more hands-on for those who are into working with their hands, more demo for those who are more into eating the final product). Go ahead, click away from this post, I won’t mind.. 🙂

Chef Kyle Wisner did a delicious demo for the group on some straightforward recipes for swift home cooking, perfect for a hectic holiday season. Below are some recipes he shared, editorial commentary is my own.

Pork Roast

Ingredients:

Center-cut pork roast
Enough za’atar spices to cover surface of the roast
kosher salt to preference

Tools: oven, , baking dish, meat thermometer

Steps:

  1. Salt the roast “aggressively”, like any steak or other big cut of meat, rest the roast out to room temperature before roasting. Preheat oven to 400 (or 425F if your oven is weak sauce).
  2. Cover surface in za’atar spice.
  3. Bake roast in oven until it reaches an internal temp of 120F, approximately 18-30 minutes. It will likely still be a little pink in the middle, but the juices will disperse back and finish as you let the roast rest a while before serving.
  4. Optional: bonus points for drawing a depiction of “aggressively salting.”

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Taiwanese-Style Braised Pork 滷肉飯
(lu rou fan)

Is it Fall? Is it windy with a risk of power outage in the Pacific Northwest? Are the daylight hours narrowing into a tiny sliver of hope/despair? Did I just go to Facing East and have stewed pork after a 7 mile hike a few weekends ago?
Time for some long-stewing braised pork! Check out the new gif below.

Below is a combo of my old friend Jenny’s roast pork recipe plus another recipe she sent me (photo from a book). You can generally find five-spice powder at your local Asian grocery store, or online if you don’t want to make it yourself. I’ve known Jenny longer than I haven’t, and she’s been a long-time co-conspirator for cooking tons of food to overfeed people. I’ve learned a lot from her, in cooking and life. Even though we grew up together, she’s one of my favorite role models for living courageously. Thanks a bunch for this recipe, Jenny!

Ingredients
3.74 lb. pork (pork shoulder or butt, bone in)
2 cups water
1 cups soy sauce (for gluten-free, use tamari sauce)
1 cup wine (sherry)
4 tablespoons sugar
2 tablespoons five-spice powder*
1 large onion, diced
7 slices of ginger
1 green onion, sliced lengthwise

Optional (see steps 3-5):
your starch staple choice of brown rice, quinoa, white rice, etc.
3 carrots, chopped
2 hard-boiled eggs, peeled Continue Reading

Exploring Seoul! Day 7
Going home.. :/

Went back to Bonguensa to share with K! Epic photo by him here..
Went back to Bonguensa to share with K! Epic photo by him here..
Lunch in Gangnam: caught one last meal -black pork at a restaurant just around the corner from Bonguensa, across the street from Coex Mall! They gave us stone bowls with rice for an indeterminate reason, which turned out to be: pour boiling water and scrape out the rice on the bottom. I am not sure why this was standard, as I did not find it more tasty..maybe we were doing it wrong?
Lunch in Gangnam: caught one last meal -black pork at a restaurant just around the corner from Bonguensa, across the street from Coex Mall! They gave us stone bowls with rice for an indeterminate reason, which turned out to be: pour boiling water and scrape out the rice on the bottom. I am not sure why this was standard, as I did not find it more tasty..maybe we were doing it wrong?

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(Insert Protein Here) Lettuce Wraps!

Lettuce wraps with chicken , orange and cashews.

These days, my household tries to eat less carb-heavy things on a regular basis, and I’ve taken to making lettuce wraps regularly. One of the first google search results will give you a copycat of the P.F. Chang’s recipe, so that was my jumping off point. Frankly, that is where I’ve eaten most of the lettuce wrap dishes in my life. Not vouching for the authenticity of it here, going there kind of drives me nuts sometimes (okay, every time). I also halved all the sauces from original recipe for a full one pound portion of pork. You’ll want to adjust it to your taste, other people probably like more sweet, oozy sauce than me.
From there, I added things I actually wanted to eat..

(Insert Protein Here) Lettuce Wraps
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings Continue Reading

10% Home Made Pot Stickers, an addendum

This is a follow up to my earlier post, 90% Home Made Pot Stickers. Some friends tried their hand at making some and had some technical questions. Maybe you’d like to have some home cooked ones but not spend the time making from scratch? If you haven’t before, or run into problems, here’s a pretty comprehensive article on it, thanks to Serious Eats!

Serious Eats on Freezing and Cooking Dumplings

Other dumpling follow up: leftover filling meatballs: if you’re not going to buy or make more wrappers but you have filling left over, you can roll the pork filling into balls and bake in the oven until they look nice and crisp, and have passed the safe cook temp of 145.

Today’s Trial Recipe Rating:
Novelty Rating:
 3 of 5 stars
How novel to make something again after an earlier recipe..
Likelihood of Repeat: 10%
Lesson learned: this got a lackluster reception in my house, and the soy sauce made it a bit on the salty side. It’s totally worth going to get a few more wrappers to wrap more dumplings. You can freeze the rest of the wrappers (and the raw dumplings) anyway.

90% Home-made Pot Stickers

Home-made Pot Stickers (Photo: Yiling Wong)

Last week was the lunar new year. Happy year of the sheep pig, friends!

This recipe has been updated for lessons learned 2015-2019. Enjoy!

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My spouse and I had a few friends over to make and eat pot stickers. My parents used to do this when I was a kid, back in the day when frozen pot stickers were not readily available in Asian groceries in the Midwest. Making these on your own turns tedious and feels unrewarding fast, but getting a bunch of people together to take turns at it and eat them together is much more fun. Turns out when you get a handful of adult friends in on it, they get kind of competitive with the folding. We wrapped about twice as many as we were able to eat that night!

Sample folded dumpling.
Sample folded dumpling.

Without further ado, a recipe from my lifelong friend Jenny. It was nice that even though she couldn’t make it, her recipe was still there to help. Continue Reading