ground pork | Dans la lune

December 4, 2019

Pork lettuce wraps

Pork lettuce Wraps

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Persons

5

Pork lettuce Wraps

Ingredients

680g ground pork - mix with 2 tbsp chinese shaohsing rice cooking wine or cooking sake or white cooking wine
2 garlic cloves - finely chopped
20g fresh ginger - finely chopped
1 carrot - cut into about 5mm cubes
200g canned bamboo shoot or canned hearts of palm - cut into small pieces about 5mm
3 brown mushrooms - chopped

For the seasoning

1 1/2 tbsp chicken bouillon powder
1 tbsp sugar
1 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp katakuriko/potato starch dissolve with 3 tbsp water
1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.

Instructions

0.!Preparation step if you are going to add vermicelli:
Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
Serve the pork in lettuce cups!

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September 23, 2019

Pork dandan noodles

Pork dandan noodles

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Persons

5

Prep Time

30 hours

Cook Time

30 hours

Total Time

60 hours

Pork dandan noodles

Ingredients

600g ground pork
3 garlic cloves - finely chopped
a thumb-size piece of ginger - finely chopped
1 tbsp doubanjiang
40g cashew nut - roughly crashed
1 tsp szechuan peppercorns - roughly crashed
1 leek - half chopped to fry, half stripe to garnish

Ingredient A

3 tbsp tianmian jiang (sweet bean sauce)
1 tbsp dark soy sauce
2 tbsp chinese cooking wine
1 tsp chinese black vinegar
1/2 tbsp sichuan peppercorn oil
1 tsp brown sugar
dash of kosher salt

For the soup

1600ml water
3 tbsp chinese chicken powder
2 tbsp garlic cloves - finely chopped
1 tbsp sesame
20g cashew nut - finely chopped
2 tbsp sesame paste
1/2 tbsp soy sauce
1/2 tbsp chinese black vinegar
1/2 tbsp sichuan peppercorn oil
dash of salt
ramen noodles or thick egg noddles for 5 persons

Instructions

1. In a frying pan, heat 1 tbsp vegetable oil and cook garlic and ginger until fragrant. Add doubanjian and cook.
2. Add cashew nut and szechuan peppercorns and cook.
3. Add ground pork and cook until no longer pink. Add chopped leek and cook lightly.
4. Season with ingredient A. Cook for a few minutes and turn off the heat. Set aside.
5. For the soup In a large saucepan, heat 1 tbsp oil, and cook garlic until fragrant. Add sesame, cashew nut and sesame paste and cook. Then add soy sauce and black vinegar. Set aside.
6. In the prepared water (1600ml), add chicken powder to melt.
7. In a large saucepan, add the soup from #6 gently. Bring to a boil. Then add sichuan peppercorn oil.
8. Add dash of salt to your taste.
9. All together now Cook noodles according to the package instructions and divide them between serving dishes and top with pork and leek/striped.
10. Pour the soup over the noodles with some chili oil, if desired.

© 2022 Copyright Dans la lune

April 12, 2019

Topinambour Sandwich with pork

Topinambour sandwich with pork

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Persons

5

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour, 40 minutes

Topinambour sandwich with pork

Ingredients

5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
3 to 4 garlic cloves - finely chopped
25g fresh ginger - finely chopped
520g graged pork
1 leek - roughly chopped

Ingredient A

1/2 tsp fine salt
1 tsp sugar
1 tbsp sesame oil
2 tsp soy sauce
2 tbsp katakuriko/potato starch
2 tsp chicken stock powder or torigara chicken stock powder
2 eggs - mix with 80ml milk
some cake or plain flour
some panko / bread crumbs

Instructions

1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
5. Serve hot!

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September 16, 2018

Ground pork cutlet (Menchi katsu)

Ground pork cutlet (Menchi Katsu)

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Persons

5

Ground pork cutlet (Menchi Katsu)

Ingredients

650g ground pork
1 onion - finely chopped - drain well

- Ingredient A -

1 egg
30g panko/bread crumbs - soak in 40ml milk
1 tsp fine salt
1 tbsp curry powder
1/2 tsp sugar
1 tsp ginger powder
1 tsp garlic powder

For the coating

1 egg - mix with 2 tbsp milk
some of plain flour
some of panko/bread crumbs

For the sauce

tonkatsu sauce
worcestershire sauce - mix with mayonnaise
cabbage - shredded

Instructions

1. In a bowl, add ground pork, chopped onion (drained), and all the ingredient A. Knead well with your hand until the meat mixture becomes sticky.
2. Scoop some of meat mixture and shape into an oval shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs. Let rest in the fridge for about 15 mins.
3. Gently place the menchi-katsu into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy or until the juices run clear when pierced with a bamboo skewer.
4. Transfer to a plate lined with paper towels to drain excess oil.
5. Serve hot with shredded cabbage and sauce!

© 2022 Copyright Dans la lune

May 15, 2018

Caramelised ground Pork with rice

Caramelised ground Pork with rice

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Persons

5

Caramelised ground Pork with rice

Ingredients

600g ground pork
3 garlic cloves - finely chopped
1 onion - finely chopped

- Ingredient A -

2 tbsp cooking white wine or cooking sake
1 tbsp ginger powder
1 tbsp white miso
1 tbsp gochujang (hot pepper paste)
3 1/2 tbsp sempio soy sauce jin or just soy sauce
1 1/2 tbsp sesame oil
1 tbsp brown sugar
some cucumber - thinly sliced

Instructions

1. In a skillet, heat 1 to 2 tbsp vegetable oil, fry garlic until fragrant. Add onion and pork. Cook until pork is no longer pink, and make sure to separate any meat lumps with the back of your frying spoon.
2. Add all ingredients A to season and cook for a few more minutes until well mixed.
3. Serve over hot steamed rice and decorate with sliced cucumbers all around.

© 2022 Copyright Dans la lune

April 29, 2018

Mapo mozzarella cheese

Mapo mozzarella cheese

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Persons

5

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Mapo mozzarella cheese

Ingredients

3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
600g ground beef
1 leek - roughly chopped

- Ingredient A -

2 tbsp weipa or gara soup or chicken stock powder
1 tbsp toban djan / chili bean sauce
2 tbsp sesame oil
2 tbsp soy sauce
1/2 tbsp sichuan peppercorn oil
2 tbsp brown sugar
1 tbsp red chili oil (option)
1/2 tsp sichuan peppercorns (option)
2 tbsp cooking white wine or shaohsing rice cooking wine
300ml water
300g mozzarella cheese - cut into small cubes like tofu
1 1/2 tbsp katakuriko/potato starch - dissolve 1 1/2 tbsp water
10 quail eggs

Instructions

1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 min. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 min. Peel and refrigerate until ready to use.
2. In a wok, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground beef, leek and continue stir-frying until wilted over medium heat, stirring continuously.
3. Remove from the heat and add all the ingredient "A" and water. Heat again and bring it to boil. Add the dissolved katakuriko to thicken the sauce. Then throw in the cubes of mozzarella into the wok! Gently stir the mozzarella, add quail eggs, let it sit for just a few minutes.
4. When the mozzarella is starting to soften (but still in cube shape), serve it with the hot steamed rice!

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