Tony Can Cook - Jicama And Pork Lettuce Wraps
Today Tony teaches you how to cook a dish served during the Chinese New Year, the Lettuce Wrap!
Ingredients:
Pork
Jicuma
Lettuce
Dried Shrimp
Celery
Green Onion
Garlic
Purple Onion
Black Mushrooms
and Shallots
Music by
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.
Pork w/ Peking Sauce Recipe
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Today we are making a traditional Beijing recipe - Peking Sauce Pork. According to my research, it has a fun story of how it was invented. Learn in the video =)
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For the marinade
- 300 grams of pork
- 1/2 tbsp of soy sauce [Amazon Link:
- 1/4 tsp of baking soda
- 1/4 tsp of white pepper
- 1 tbsp of corn starch
- 2 tsp of cooking wine
- 1/8 tsp of salt
For the sauce
- 2.5 tbsp of sweet bean paste [Amazon Link:
- 1 tsp of sugar
- 1 tsp of cornstarch
- 2 tsp of soy sauce
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 3 tbsp of water
Sides
- scallion
- cucumber
Spring pancakes recipe:
INSTRUCTION
- Cut the pork loin into strips. Marinate it with 1/2 tbsp of soy sauce, 2 tsp of cooking wine, 1/4 tsp of baking soda, 1/4 tsp of white pepper, 1/8 tsp of salt, 1 tbsp of cornstarch. Mix that until well combined. Let that sit for about 20 minutes.
- Combine 2.5 tbsp of sweet bean paste, 2 tsp of soy sauce, 1 tsp of grated garlic, 1 tsp of grated ginger, 3 tbsp of water, 1 tsp of sugar and 1 tsp of cornstarch.
- Heat the wok until it is smoking. Add some oil and stir the pork until lightly charred.
- The wok should have some oil left. If not, you can add a little more oil. We are going to use that to cook the sauce. Sweet bean paste has a slightly tart taste. Cooking it with a little bit oil for few minutes will help with the that.
- Once the sauce got thicken a little bit, Introduce the pork back to the wok. Just keep mixing it until the sauce kind of attached to the pork. Take it out. Put it on top of some cucumber.
- The traditional Peking sauce pork usually has a big batch of thinly julienned scallion under the pork. But I find out that cucumber is great to balance this flavorful meat. Of course, to keep it authentic, I add some scallion on the top. By now, the recipe is basil done. You can serve it with white rice, put it on top of noodles. Besides that, I also showed you 2 tradition ways to eat this Peking sauce pork in the video.
This is called he ye bing [lotus leave buns]. Open it up and stuff the same thing in between. Take a big bite. So good. The bun is fluffy. The pork has so many flavors. These lovely he ye bing are also homemade. I will show you how to make it at the end of this video and be sure to watch that as well.
Ingredients for the steamed lotus buns
- 250 grams of all purpose flour (or steam buns flour if you have it because that is what I am using)
- 1.5 tbsp of sugar
- 1/2 tsp of yeast
- 130 grams of water
- 1 tsp of baking powder
INSTRUCTION
- Put the sugar and yeast in some room temperature water. Give it a mix.
- Mix 250 grams of all-purpose flour with 1 tsp of baking powder. Then slowly add in the yeast water in batches. Use chopsticks to stir it at the same time. Roll it and knead it for about 5 minutes or until it is smooth. Cover it with plastic film and let it proof for 1 hour.
- The size of the dough is 2 times bigger now. Poke it in the middle, the hole shouldn’t bounce back immediately. Press the dough to release the air inside. Then knead it into a smaller dough. Put it on a working surface. Poke a hole in the middle again. Stretch it into a bigger ring. Cut it open, roll it into a long even strip. The amount I gave is enough to make 8 lotus buns. So we are going to divide this into 8 even pieces.
- Roll each piece into a ball shape. Let them sit for about 10 minutes. Flatten each ball with your hand. Use a rolling pin to knead it into a 1/8 inch thick flat oval sheet. Brush some oil on one side. Fold it in half.
- Take a knife and do 3 straight lines on the surface. Then use a fork to mark along with the lines. Shape the edge to make it prettier. Put it in a steamer. Above some cold water. Turn the heat to high and steam it for 25 minutes.
- And your lovely, fluffy, lotus buns are done.
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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[ASMR Cooking] Healthy Pork Belly Wraps! Bossam| Easy Korean Recipes
Hello! 안녕하세요!
Welcome to another Simple Korean Recipe video! Today we are making Bossam, which is boiled pork belly wraps. They are wrapped in pickled cabbage leaves. I recommend pickling the cabbage first since it takes the longest!
In general, boiled pork is called Suyuk (Soo-yook), and Bossam refers to the way it's eaten - wrapped in cabbage lea with other sauces and toppings. Bossam is commonly eaten on Gimjang day, which is an annual event when Kimchi (Gimchi) is made in large portions to prepare for the winter.
If you're looking for an alternative to Korean BBQ, I highly suggest trying this recipe! The pork is super tender and the wraps are bursting with flavor.
Thank you so much for watching. See you next time guys!
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Ingredients & Seasonings
- 2 lbs pork belly
- 1 big green onion or 2-3 scallions
- 1 onion
- 4-5 garlic cloves
- 20 grams ginger
- 2 tsp salt
- 1/4 cup soju
- 30 whole peppers
- 4-5 cups water
Pickled Cabbage
- 3 cups water
- 1/2 cup coarse salt
- 13 oz Nappa cabbage
Radish Salad
- 10 oz Korean radish
- 4 tsp Korean red pepper flakes (Gochugaru)
- 1/2 tsp grated ginger (juice only)
- 2 tsp minced garlic
- 1 scallion
- 2 tsp vinegar
- 3 tsp rice Oligo syrup
- 1/2 tsp salted shrimp
- 1/2 tsp salt
Salted Shrimp Dipping Sauce
- 1/2 tsp Korean red pepper flakes
- 1 tsp salted shrimp
- 3 tsp water
- 1 tsp chopped scallion
- 1 tsp chopped red and green peppers
- 1/2 tsp minced garlic
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#bossam #porkbelly #koreanfood
Pork Wraps (Korean Bossam)
Pork Wraps (Bossam) ????????
Pork for Bossam part II
This is one of my favorite Korean dishes. Although I am not Korean, I enjoy making different types of dishes and learning about new cultures. I make this almost once a month because it is not too heavy and reasonably healthy in moderation.
When I make this dish, I opt for pork butt or shoulder because it is less fatty. However, you can still make it with pork belly if you’d like.
This dish is delicious and fun to eat. It has different components that you layer into a wrap and enjoy in one delicious bite. This is the way that I make mine.
What you’ll need:
1lb Pork butt, shoulder, or belly (I used pork shoulder)
For broth:
6-7 cups boiling water
1/2 Onion
4 Garlic sliced
2 slices Ginger
2 Scallions
Salt to taste
4 Tbsp Soju or 1/4 cup
1 tbsp Sweetener
3 Tbsp Fermented soy bean paste
(Splash of fish sauce optional)
Toppings:
Sliced garlic
Sliced jalapeños
Napa cabbage
Radish Kimchi
Method:
1. Chop all of your aromatics (onion, garlic, ginger, scallions)
2. Boil a pot of water and once boiling add your aromatics and seasonings listed.
3. Once ingredients simmer, add in your pork and cook for 30-40 minutes depending on the size of your pork.
4. Once cooked, remove and let rest for 5-10 minutes and slice up. Serve and enjoy!
#food #foodie #sauce #cook #cooking #eat #eating #asian #chef #culture #foodblog #blog #creator #appetizer #bossam #korean #culture #hungry #snack #meal #spicy #pork #contentcreator #recipe #porkbelly