Sliced Pork with Chinese Eggplant

Ingredients: (Sliced Pork with Chinese Eggplant)

3 cups hot water
2 tablespoons unseasoned rice vinegar
1 1/2 teaspoons salt
3 Chinese eggplants, washed, cut into 4-inch lengths and quartered
1 tablespoon  Chili Garlic Sauce
2 teaspoons sesame oil
2 teaspoons granulated sugar
1 teaspoon  Seasoning Sauce
1 tablespoon vegetable oil
6 oz. pork tenderloin, thinly sliced
1/2 small white onion, finely chopped
2 green onions, finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon black bean sauce
2 fresh red chiles, thinly sliced (optional)
Hot, cooked rice


Instructions: (Sliced Pork with Chinese Eggplant)

COMBINE water, vinegar and salt in large bowl. Add eggplant; soak for 10 minutes. Remove from water; set aside.
MIX garlic chili sauce, sesame oil, sugar and seasoning sauce in small bowl; set aside.
STEAM eggplant in steamer for 10 to 12 minutes or until tender.
HEAT vegetable oil in medium skillet over medium-high heat. Add pork; stir-fry for 3 to 5 minutes or until no longer pink. Add white onion, green onions, ginger, black bean sauce and chiles; stir-fry for 2 minutes. Remove from heat. Add chili garlic sauce mixture; mix well.
PLACE eggplant on platter. Top with pork mixture. Garnish with additional sliced chiles, if desired. Serve immediately with rice.

Mango and Cider-Roasted Ham


Ingredients: (Mango and Cider-Roasted Ham)

1 (8-10 lb.) fully cooked smoked ham
1 cup packed dark brown sugar
1/3 cup mango nectar
2 tablespoons apple cider or juice
1 1/2 teaspoons ground mustard
1/8 teaspoon ground cloves
1 head red or green leaf lettuce, (optional)
1 can (20-oz.) pineapple chunks, drained (optional)


Directions: (Mango and Cider-Roasted Ham)


Preheat oven to 425° F. Place ham fat-side up on rack in large roasting pan.
Bake, uncovered, for 1 hour. Combine sugar, nectar, cider, mustard and cloves in small bowl. Remove ham from oven; brush with ½ cup glaze.
Bake, brushing frequently with remaining glaze, for an additional 35 to 45 minutes. Remove ham from oven. Transfer to a large platter lined with lettuce leaves; arrange pineapple around ham.



6 Tbsp. olive oil
3 lbs. pork belly, cut into 4 x 4-inch pieces
1 large onion, finely chopped
2 cloves garlic
2 tubs Homestyle Stock – Beef
6 cups apple cider
8 fresh sage leaves, divided
1 package (8 oz.) cipollini onions, peeled


Preheat oven to 325°.
Heat 2 tablespoons olive oil in large skillet over medium-high heat and arrange pork belly, fat- side-down, and brown on all sides.
Heat remaining 2 tablespoons olive oil in heavy-duty oven-proof saucepot over low heat and cook onion with garlic to caramelize. Stir in Homestyle Stock – Beef and cider. Bring to a boil over high heat. Stir in pork belly and 4 sage leaves. Cover tightly with aluminum foil, then cover with pot lid. Bake covered 2 hours or until pork is tender.
Meanwhile, brown cipollini onions in remaining 2 tablespoons olive oil over medium heat in another skillet. Add remaining 4 sage leaves and cook just until wilted. Reserve for garnish.
Remove pork to serving dish and garnish with onions and sage. Pour cider mixture over pork.

Croques Meurice

Ingredients: (Croques Meurice)

Sixteen 1 1/2-inch cubes of crustless white Pullman bread
4 tablespoons unsalted butter, 2 tablespoons melted
2 tablespoons all-purpose flour
1/3 cup whole milk
4 ounces Comté or Gruyère cheese, shredded (1 1/2 cups)
1/4 cup finely diced baked ham
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper

Directions: (Croques Meurice)

  1. Preheat the oven to 375°. Using kitchen scissors, cut a 1/2-inch square from the center of each bread cube; don’t cut through the bottom. Discard the squares. In a bowl, toss the hollowed-out bread cubes with the 2 tablespoons of melted butter. Arrange the cubes on a baking sheet and bake for about 8 minutes, until they are lightly toasted.
  2. Increase the oven temperature to 425°. In a small saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderate heat, whisking, until smooth, about 1 minute. Whisk in the milk until a thick paste forms. Remove from the heat and fold in the cheese and ham. Season with the nutmeg, salt and pepper. Spoon the cheese filling into the bread cubes. Bake for about 5 minutes, until the cheese is melted. Serve hot.

Barbecue Pork Burger

Ingredients:(Barbecue Pork Burger)

1/2 pound(s) ground pork
1/2 cup(s) barbecue sauce
1 tablespoon(s) Dijon mustard
1/2 tablespoon(s) salt
1/4 teaspoon(s) pepper
2 ounce(s) sliced Monterey Jack or Muenster cheese
4 (hamburger buns) split, grilled or toasted
1 1/3 cup(s) coleslaw
Potato chips, for garnish
Pickles, for garnish

Directions:(Barbecue Pork Burger)

  1. Prepare grill.
  2. In a medium bowl, gently mix pork, 1/4 cup of the barbecue sauce, Dijon mustard, salt, and pepper. Divide mixture evenly into 4 patties.
  3. Grill burgers 5 minutes per side, until browned and cooked through, brushing them with the remaining 1/4 cup barbecue sauce. Place cheese on burgers during last 1 to 2 minutes of cooking time, with grill covered, to melt cheese.
  4. Place each burger on bottom of each hamburger bun; top with coleslaw, dividing evenly. Serve with potato chips and pickles, for garnish.

Pigs Feet Hand Stew

Ingredients:(Pigs Feet Hand Stew)

Pigs feet (hand)—-1 Box (you can find it at your local gorcery stores)
Ginger, finely shirred—-1 big chunk
Garlic, pill skin off—-10 glove
Star anise—-5
Green onion—-3 stalks
Brown sugar —-2 oz (if you can find the Chinese block/rock sugar, it is even better)
Chinese cooking wine —-1 tsp
Dark soy sauce —- 1 tbsp
Light soy sauce —-1.5 tbsp
Oyster sauce —-1.5 tbsp
Salt to tasts
5 spices powder—-1Ts

Directions:(Pigs Feet Hand Stew)

1. Pre-cook the pigs feet
2. Large pot, fill it with all the ingredients.
3. Add water to cover the pig feet,close lid, bring to boil.
4. Then, bring to lower heat,let it simmer for 1.5 hour.



4 pork chops
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 egg
1/2 cup panko bread crumbs
Vegetable oil – for frying


  1. Cut the edges of the pork chops. Sprinkle salt and pepper on the pork.
    Put flour lightly on the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well.
    Deep fry the pork for a few min. Turn over the pork chops and fry for a few more minutes.
    Take out the pork and put them on a paper towel to drain the oil.
    Cut each tonkatsu into small pieces. Serve Hot.

Crackling Bread (Kömeç Jigirdekli Çörek)

Ingredients:(Crackling Bread (Kömeç Jigirdekli Çörek))

[For the crackling paste]
300 g (2 cups) cracklings
1 onion
[For the dough]
1 tablespoon salt
600 ml (2 2/5 cups) water
1 kg flour

Directions:(Crackling Bread (Kömeç Jigirdekli Çörek))

Crush the cracklings with a mortar and pestle. Alternatively, you can run the cracklings through a meat grinder, or chop them up with a knife. Peel and finely chop the onion, and mix it with the cracklings. Transfer the crackling paste to a pan and cook on medium heat for 5 minutes.
For the dough, mix all the ingredients in a large bowl and knead until the dough is smooth and soft. Divide the dough in half and roll each half into a ball. Cover with a kitchen towel and let rest for 5 minutes.
On a work surface, roll out one piece of the dough to 5 mm thick. Spread half of the crackling paste evenly over the dough. Using both hands, gradually roll the dough into a tight log, and then roll the log into a spiral. Repeat with the other piece of dough. Cover with a kitchen towel and let rest for 10 minutes.
Preheat the oven to 250°C (482°F). While the oven is heating, roll out the dough with a rolling pin into an oval (about 1.5 cm thick). Transfer the breads onto a baking sheet lined with parchment paper, poke holes with the handle of a wooden spoon and brush with water. Bake on the middle oven rack until golden brown, about 15 minutes.

Filipino Lumpia

Ingredients:(Filipino Lumpia)

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Directions:(Filipino Lumpia)

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Pan Fried Shrimp and Pork Potstickers

Ingredients:(Pan Fried Shrimp and Pork Potstickers)

1 package of frozen dumpling skins, defrosted
12 oz raw shrimp, peeled and deveined.
3 green onions, roughly chopped
1 can (5oz) bamboo shoots, drained
½ pound ground pork
2 tsp soy sauce
½ tsp salt
2 Tbs cornstarch
1 tsp fresh ginger, grated
1 Tbs rice wine (or sherry)
1 Tbs cornstarch
¼ cup water
canola oil for frying (approx 3 Tbs)
[Dipping Sauce]
1 tsp chili garlic sauce
¼ cup soy sauce
2 tsp sesame oil
½ tsp sugar
½ tsp rice wine vinegar

Directions:(Pan Fried Shrimp and Pork Potstickers)

Combine shrimp, bamboo shoots, and green onions in a food processor. Pulse a few times, until the shrimp is coarsely chopped.
In a large bowl mix together the shrimp mixture with the pork, soy sauce, salt, cornstarch, ginger, and rice wine. Mix until well combined.
In a small bowl dissolve the cornstarch in the water.
Spoon about 1 tsp of filling into the center of each dumpling skin. Brush a little bit of the slurry around the edges of the dumpling. Fold over, and press to seal. Place the dumpling on a baking sheet, so that the bottom is flat. Continue with the rest of the filling. Cover the dumplings with a damp towel or plastic wrap so they don’t dry out.
To prepare dipping sauce, mix all of the ingredients together in a small bowl. Set aside until ready to serve.
Heat a large nonstick skillet over medium high heat. Add 1 Tbs canola oil, heat until very hot, but not smoking. You will have to cook the dumplings in batches. Place 8-10 dumplings in the pan, so that they are not touching. Cook for 1 minute, check the bottom to see they are getting golden brown. Pour in ¼ cup of water, cover immediately, and reduce heat to medium. Let cook for 3 minutes. Remove lid, and cook for an additional 1-2 minutes until all of the water has cooked off. Remove from pan, and repeat with the remaining dumplings.
Serve with the prepared dipping sauce.