Minced Pork and Long Bean Recipe
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Today, we are making ground pork stir fry with long beans. My family makes this dish often. It is so basic and easy that I didn’t even think about making a video until someone mentioned it to me. Oh, yeah, why didn’t I? Here is the recipe.
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INGREDIENTS:
400 grams of long bean
250 grams of ground pork
5-6 cloves of garlic, finely minced
1.5 tsp of diced ginger
6 pieces of hot chili (optional)
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
A pinch of salt to taste
INSTRUCTIONS:
Dice 400 grams of asparagus beans into 1/3 of an inch long pieces. You can use green beans as a replacement if you don’t have access to buy it.
Dice 6 pieces of that bird eye chilies, 5 cloves of garlic, and 1/2 tbsp of ginger.
Heat it the wok. Add a drizzle of cooking oil and toss in the diced long beans, chili, garlic, and ginger. Stir them on medium heat for a few minutes or until the garlic and ginger are fragrant.
Then add all the seasoning: 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce. Keep stirring until the diced long beans are cooked through.
Once you don’t taste that distinctly beany flavor, you can push everything to the side and toss in 250 grams of ground pork. Turn the heat to high and use your spatula to break up any big chunks of meat. It should be nice and loose; we don’t want any meat patties.
Once you don’t see any pink color, the pork is cooked through. Mix everything together. Add 1 tsp of dark soy sauce to make the color deeper. Give it a taste to see if you need to adjust the flavor.
Enjoy!
Videography / Editing by Austin Schargorodski -
Pork Mechado | Mechadong Baboy Recipe | How to Cook Mechado | Panlasang Pinoy
Pork Mechado is a Filipino pork stew. The pork is stewed in tomato sauce along with potato, green, peas, and bell peppers. This is a delicious dish eaten best with white rice.
Mechado Ingredients:
1 ½ lb. pork shoulder sliced into cubes
1 large potato cubed
1 medium red bell pepper sliced
1 medium green bell pepper sliced
1 cup frozen green peas
1 Knorr Pork Cube
1 lime or calamansi
3 tablespoons soy sauce
1 can 6 oz. tomato sauce
1 ½ cups water
5 cloves garlic crushed and chopped
1 medium onion diced
Salt and ground black pepper to taste
3 tablespoons cooking oil
View the complete recipe:
Interesting! the PORK RIBS is so Delicious | very Easy and Simple way of cooking PORK Ribs!
Watch!!! SIMPLE WAY of COOKING PORK RIBS!
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List of Ingredients:
Pork Ribs
Garlic
Black pepper
Onions
Potato
Tomato
Soy sauce
Green peas
Cheese
#porkribs #sarsa #porkribsrecipe #porkrecipe
Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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S2Ep60-Long Beans with Minced Pork and Preserved Olives長豆橄欖菜炒碎肉
RECIPE BELOW: This dish has a nice earthy savory flavor along with a crunchy texture from the long beans. ENJOY!
Serves 4
Ingredients:
• 1/4# ground pork
• 1# long beans, cut 2 sections
• 3-4 garlic cloves, minced
• 1/2 yellow onion, minced
• 2 green onions, quartered
• 1 Tbsp Shaoxing wine
• 1 Tbsp Sesame oil
• 1/2 Tbsp Low sodium soy sauce
• 2 Tbsp preserved olives-check for any pits
• 1/2 Tsp White pepper
• 1 Tsp seasoning salt mix-Watch video-S1Ep76-
• Oil for cooking
Pork Marinade:
• 1/2 Tsp seasoning salt mix-Watch video-S1Ep76-
• 1/4 Tsp white pepper
• 1/2 tsp sesame oil
• 1 tsp Shaoxing wine
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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SAUTE MIXED VEGGIES | How to saute mixed veggies | Broccoli, Carrots, Onions & Green Beans (Michiri)
In today`s video we are making Saute Mixed Veggies ;)
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INGREDIENTS for today`s recipe;
300gms French/Green Beans aka Michiri
2-4 Medium sized Carrots
2 Onions
1 Broccoli
Salt & Pepper to taste
Herb seasoning (Optional)
You can adjust the desired portions
If you get to make this let me know how it goes by tagging @Cooking With Nimoh on social media. I would love to see how it goes.
Happy Cooking!!
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