Archive for the ‘34200 Pork Dish’ Category

03/30/2011 Shumail

Wednesday, March 30th, 2011

Ingredients: 13 pieces

  • 1.5 pieces dried Shiitake Mushrooms, soaked in enough water 1 hr prior, remove the stems, cut in small pieces
  • 180 g pork, processed with FP
  • 1 TBS dried baby shrimps
  • 1/4 tsp salt
  • (Sauce)
    • 3/4 tsp Shao Hsing Wine
    • 1+1/8 tsp soy sauce
    • some pepper
    • 1/2 tsp sugar
    • 1.5 tsp potato starch
    • ground roasted sesame
  • 3/4 TBS green onions/ginger water (Soak chopped green onions and ginger powder in water for more than 30 min)
  • 1.5 tsp sesame oil
  • 13 pieces green peas ( I substituted with mature snow peas.)
  • 13 slices Wontan Skin (square)
  • vegetable oil
  • mustard
  • vinegar
  • soy sauce
  • lettuce (garnish)


  1. FP pork. Add dried shrimps and salt. FP.  Add Shiitake Mushroom. FP.
  2. Add Sauce and FP.  Add green onion/ginger water and sesame oil. FP.
  3. Wrap the meat filling in the Wontan Skin.
  4. Fill the water in the steamer and start to boil.
  5. Coat the inner basket of the steamer with vegetable oil.
  6. Place a pea in the top center of each Shumai piece. Transfer Shumai pieces to the steamer basket.
  7. Steam with high heat for 6 – 8 min.
  8. Place Shumais on lettuce in the serving dish.  Serve with mustard, vinegar, and soy sauce.


Reference: シューマイ、Book 11, Bibliography

I omitted pork fat, changed the seasoning formula slightly.  Due to lack of fat, it gets lean but tough in its texture.  I reduced salt: but it is still in slightly salty side.

03/28/2011 Chanpuru

Monday, March 28th, 2011

Ingredients: 4-5 servings

  • some vegetable oil
  • pork, sliced thin
  • 1 package Firm Tofu, drain and cut in chunks
  • 2 stalks squash, remove seeds, slice
  • 1/2 stalk yellow squash, remove seeds, slice
  • 5 packages: 75 g らくちんちゃんぷるーごーやー (sauce for Goya Chanpuru)
  • 5 eggs, beaten


  1. In a skillet, heat the oil, stir fry pork.  Add Tofu and stir fry until it slightly browns.
  2. Add squash and yellow squash, cook.
  3. Add Goya Chanpuru Sauce and stir.
  4. Add Eggs and stir fry.


Reference: Instruction for the らくちんちゃんぷるーごーやー, 株式会社 赤マルソウ AR、http:/

Chanpuru is Okinawa cuisine, Tofu and Bitter Squash Stir Fry.

Substitutions; Bitter Squash -> Squash and Yellow Squash

The Sauce consists of Dashi, soy sauce, yeast, starch, etc. 


03/27/2011 Toasted Chicken

Sunday, March 27th, 2011


  • Chicken Breast
  • salt
  • pepper
  • lettuce
  • soy sauce


  1. Cut slits in grids all over the surfaces of the chicken.  Sprinkle salt/pepper and rub into the meat.
  2. Place the meat over the aluminum foil. Transfer to the oven toaster.  Toast 15 min, dry liquid with paper towel, flip, and toast 15 min, dry liquid with paper towel. (toast: both top and bottom heat)
  3. Set to 350F oven mode. Bake for 15 min, flip bake for 15 more min.
  4. Transfer to the lettuce lined plate.
  5. Serve with soy sauce.

03/23/2011 Pork Saute with Ishigaki Sauce

Wednesday, March 23rd, 2011


  • vegetable oil
  • pork
  • 島とうがらし味噌豆腐よう(石垣島 漬け込み豆腐)Ishigaki Jima Spicy Miso Sauce made from Tofu, Miso, Sugar, Awamori Shochu Liquor, soy sauce, red pepper, salt, garlic, ginger, roasted sesame, peanut
  • Mitsuba


  1. Sautee pork with vegetable oil in a skillet.
  2. Transfer to a plate, pour Ishigaki Jima Spicy Miso Sauce.
  3. Garnish with Mitsuba

03/17/2011 Toasted Pork

Thursday, March 17th, 2011



  1.  Place Pork slice(s) on metal rack with a shallow pan underneath.  Bake at 350F in a toaster oven (Oven Mode) for 30 min.
  2. Change  to Broil Setting (only top heat) and bake for 5 min until the top browns.
  3. Serve with Lime Vinegar and Lettuce.

03/14/2011 Pork and Chard Cream Stew

Monday, March 14th, 2011


  • 350 g Swiss Chard, cut into bite sizes
  • 150 g pork, cut into 1 cm cubes
  • 50 g Shimeji Mushroom (Beech Mushroom), divide
  • 200 cc water
  • 130 g (1 pkg)  白菜のクリーム煮用 AJINOMOTO CookDo (Ready Made White Sauce)


  1. In a large skillet, under medium heat, boil water, add pork and chard. 
  2. Under medium heat, Add Shimeji Mushroom and cook.
  3. Remove from the heat.  Add White Sauce.  Mix.
  4. Let it boil.  Remove from the heat.


Reference: Instruction in the package of 白菜のクリーム煮用 AJINOMOTO CookDo,

The substitutions: Chinese Nappa (白菜)->Swiss Chard, Chicken Thigh -> Pork

This white sauce is made of: milk, vegetable oil, cheese, skimmed milk powder, salt, sugar, chicken oil, miso, chicken bouillon, cream, starch, butter, pork extract, pepper, etc. 

03/13/2011 Chard Fried Rice

Sunday, March 13th, 2011


  • vegetable oil
  • pork, sliced and cut
  • Swiss Chard, chopped
  • garlic chive, chopped
  • eggs
  • cooked rice
  • ——————–
  • salt
  • pepper
  • MSG (optional)
  • sesame oil
  • ——————
  • lettuce


  1. Heat the oil in a skillet.
  2. Stir fry Pork.
  3. Add Chard and Chives and cook.
  4. Place meat and vegetables to one side of the skillet and in the empty space, cook eggs and scramble.  When eggs are cooked, stir everything together.
  5. Add rice and stir fry.
  6. Season with salt, pepper, MSG, and Sesame oil.
  7. Toss over lettuce and serve.

03/10/2011 Omlet Rice

Thursday, March 10th, 2011


  • vegetable oil
  • onion, cut small
  • ——————————-
  • Chinese Grilled Pork, chopped
  • garlic chive, chop
  • Shiitake mushroom, cut small
  • Demi-Glace Sauce
  • ——————-
  • Cooked Rice
  • ———————
  • vegetable oil
  • egg、beaten
  • ——————-
  • ketchup
  • Mitusba leaves


  1. Heat the oil in a skillet. Stir fry onions.  Add pork, chive, mushrooms, and Demi-Glace Sauce.  Cook until sauce is absorbed in the vegetables.
  2. Add cooked rice and stir fry.  Remove from the heat.
  3. In another skillet, heat the oil, dry off the excess oil with paper towel. Reduce the heat to low.
  4. Pour the egg in the skillet.  Stir fry with low heat, flip, transfer to the plate.  Repeat until all egg is used.
  5. Wrap seasoned rice with omlet.  (Use toothpicks to keep the egg together, until serving time. )
  6. Top with Ketchup and Mitsuba.
  7. Immediately before serving, REMOVE ALL TOOTHPICKS ( so that your guest or yourself would not injure yourself).

03/06/2011 Chinese Grilled Pork

Sunday, March 6th, 2011


  • 400 cc soy sauce
  • 400 cc Mirin
  • —————————–
  • 1 bundle green onions (only green parts)
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • ——————————–
  • 500 g Pork Roast
  • Butcher’s Twine
  • ————————-
  • slightly less than 1 TBS salt
  • a little pepper
  • 1 TBS vegetable oil


  1. In 2 QT (1.9 L) pan (with less than 7″ diameter), mix soy sauce and Mirin.  Heat until boiling point with medium heat.  Add green onions, garlic and ginger.  Lower the heat andsimmer for 30 min – 1 hr.
  2. In the mean time, tie the pork with butcher’s twine. Poke with forks all over the surface of the roast.  Rub salt and pepper over all surfaces with your hands. Rest for 5 min.
  3. Heat the oil in a skillet, brown every surface of the roast.
  4. When the sauce is at boiling point, drop the roast in the sauce, place a small ceramic plate over the roast, close the lid, simmer for 45 min.
  5. When the roast was not completely sunk in the sauce, flip the roast and simmer 45 more minute, closing the lid.
  6. Remove from the sauce, remove the twine.  Slice as you wish.
  7. (Refrigerate leftover sauce, remove the fat, and freeze to store.  It is good for BBQ beef, seasoning fish and vegetable.  You may add Dashi No Moto and water to dilute.  Adding ground red pepper, Chinese Chlli Bean Sauce, may be good too.)


Reference: チャーシュー、斎 風瑞、NHK 今日の料理、

03/05/2011 Pork and Vegetable Stir Fry Rice

Saturday, March 5th, 2011


  • vegetable oil
  • pork, cut small
  • ———————-
  • Bok Choy, MWP, cut
  • Zucchini, MWP, cut
  • Shishito Pepper, Remove Calyxes and seeds
  • Carrots, chopped
  • green onions, cut
  • Enoki Mushroom, remove roots
  • ———————–
  • water
  • ————————
  • Seasoning for Chicken Flavor Instant Ramen Noodle
  • salt
  • pepper
  • ginger powder
  • MSG (optional)
  • ———————
  • corn starch
  • water
  • —————
  • Cooked Rice


  1. Heat oil in a skillet, stir fry pork.
  2. Add all 6 kinds of vegetables and stir fry.
  3. Add water and cook.
  4. Add Ramen Noodle Seasoning, salt, pepper, ginger, and MSG.
  5. Mix starch and water in a small container, pour over the skillet and cook until thickens.
  6. Pour it over the cooked rice and serve.