Pork Belly Ssams Koreas Healthiest Guilty Pleasure | Lettuce Wraps
Pork Belly Ssams Koreas Healthiest Guilty Pleasure Its mine also! The Crispy Pork Belly wrapped inside Fresh lettuce and Sesame leaves is why they are called Ssams (Which in Korean means wrapped) Koreans love pork belly almost as much as me, and eat it regularly. Having Banchan like Kimchi, Garlic, Onions, Cucumbers, Scallions, and Radish are all super common and delicious. Is it the healthiest guilty pleasure, for me yes! I usually don't go as vegetable heavy with my other versions of pork belly dishes. Whether or not you love pork belly as much as I do, or its not your ultimate guilty pleasure, you will love this and I hope you try this!
Check Out the Ultimate BLT:
Check Out Honey Roasted Pork Belly :
Quick Pickled Quickled Onions
2/3 Cup Soy Sauce
1/2 Cup Rice Wine Vinegar
2 TBSP Honey
2 Each Sliced White Onions
Best Served with Short Grain Rice, Ssamjang, Scallions, Quickled Onions, Kimchi, Radish Kimchi.
0:00 Intro
0:34 Step 1- Prepare Your Quickled Onions
2:03 Step 2- Slice And Ice Your Scallions
3:09 Step 3- Slice And Season Your Pork Belly
3:43 Step 4- Pan Fry Your Pork Belly
4:51 Step 5- Taste Test!
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Scallion and Pork Floss Rolls
Scallion and Pork Floss Rolls - Wholesome Breakfast Recipe
Ingredients:
40ml milk
40g corn oil
40g low-gluten flour (sifted)
4 egg yolks
4 egg whites
Lemon juice
30g sugar
Pork floss
chopped green onion
Instructions:
1. Combine 40ml milk and 40g corn oil until smooth.
2. Stir in 40g sifted low-gluten flour.
3. Mix in 4 egg yolks.
4. In a separate bowl, add lemon juice to 4 egg whites.
Using a medium to high speed setting, beat the egg whites.
Gradually add 30g of sugar in three parts as you continue to beat.
5. Gently fold 1/3 of the whipped egg whites into the yolk mixture.
Pour this mixture back into the remaining egg whites and fold gently.
6. Spread pork floss on a baking tray, pour batter, and shake to remove bubbles.
7. Sprinkle pork floss and chopped green onion on top.
8. Bake at 170°C(338°F) for 20 minutes.
9. Let it cool, then remove parchment paper.
10. Apply a touch of salad dressing and then roll up the cake, slice to size.
Add extra salad dressing, dip in pork floss for more flavor.
Enjoy these delicious rolls with a side salad!
#porkflossrollcake#cakeroll #greenonionroll #scallionroll#porkflossswissroll #spongecake #spongecakes #homemade #homebaking #homemadebreakfast#meatflossroll #swissroll #swissrolls #swissrollcake #swissrollcakes #rollcake #rollcakes #porkflossroll#porkfloss #meatfloss #meatflossroll #asianfood #asiancake #chinesefood #chinesecake #PorkFlossCake#cake
#瑞士卷#面包卷 #蛋糕 #肉松卷 #肉松面包 #肉松面包卷 #葱花肉松面包卷
Asian Pork Lettuce Cups | Easy Pork Lettuce Wraps
These Asian Pork lettuce cups have so much flavor!! Its starts with a savory ground pork filling with onion, peppers, water chesnuts, and seasonings. Then its spooned onto crisp lettuce leaves and topped with hoisin sauce and toasted sesame seeds.
Your Family and Friends will absolutely love these!!
Ingredients:
1lb ground pork
1/2 c finely diced yellow onion
1/2 c diced red bell pepper
1/2 c diced water chestnuts
2 t brown sugar
2t toasted sesame oil
2 t chopped garlic
3 t ginger paste
4 t soy sauce
3 t oyster sauce
crisp lettuce leaves
Hoisin sauce for spreading on lettuce
toasted sesame seeds
chopped cilantro and green onion for garnish
Fresh lime wedges for squeezing on top
#porklettucecups #porklettucewraps #inthekitchenwithkaren
????PORK & CHIVE DUMPLINGS [Potstickers]: My go-to recipe
Hello All!
Happy Lunar New Year! Dumplings are commonly eaten during Lunar New Year as they symbolize prosperity since they’re shape like ancient Chinese gold money. There’s so many amazing dumpling recipes out there, but I wanted to share with you my go to dumpling recipe. Pork & Chive version. It’s really simple to make and very delicious. I hope you all can give this one a try.
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FROM:HER CHANNEL
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Chapters
0:00-0:56 (Intro)
0:56-3:59 (Making the filling)
3:59-10:13 (Wrapping/folding the dumplings)
10:13-15:00 (Cooking)
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About Cindy
My Name is Cindy Her, I am a full time Pastry Chef in the Pacific Northwest and part time food content creator for C.HerCreations (C.HawjCreations). I specifically focus on Hmong food I grew up eating but I also venture into other South East Asian food as well.
As a second generation Hmong American woman, my goal is to teach you what Hmong people love to eat, what we cook, how we cook it, how it has evolved, and how we enjoy it. I want you to learn a little bit more about the Hmong food culture and I hope you all stay tuned on this culinary adventure with me. As always, happy cooking :)
-Cindy Her [C.HerCreations]
How to Make BOSSAM | Korean Boiled Pork Wrap & Spicy Green Onion Salad
Bossam is a must try food when you visit Korea, but since it's not really possible to travel right now, why not make it using this recipe in the comfort of your own home? :)
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» Bossam Ingredients
Pork Neck or Pork Belly 500g ~1kg
Water 1.5L
Leek 1 (use roots as well)
Onion 1/2
Garlic 10 cloves
Whole black pepper 20 grains
Bay leaves 3
Soju 75ml
1/2 of medium piece of ginger
Soybean paste 3Tbsp
» Spicy Korean Salad: Pajeori
1 Leek, handful of lettuce & 180g Perilla leaves
Sauce:
Sugar 1.5 Tbsp
Soy sauce 2Tbsp
Apple cider vinegar 2.5 Tbsp
Minced garlic 1 Tbsp (or less if you want)
Hot pepper powder 2Tbsp
Sesame oil 1.5 Tbsp
A pinch of sesame seeds
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The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.