How To make Roast Boar and Black Bean Chili G
1/4 c Bacon drippings
2 Garlic cloves, crushed
3 tb Chili powder
1/8 ts Ground cumin seeds
1/4 ts Black pepper
4 lb Saddle of wild boar
1 lb Black turtle beans
2 tb Olive oil
1/2 c Diced salt pork
2 Onions, chpd
3 Cloves garlic, minced
1 Jalapeno minced
1 c Cooked, smoked ham
2 c Beef broth
1 Bay leaf
1 ts Chpd oregano
1 ts Red wine vinegar
2 tb Dark rum
4 Scallions, thinly sliced
2 Eggs, hard cooked, sieved
In a med bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a lg pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over med heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs.
How To make Roast Boar and Black Bean Chili G's Videos
Chicharrones and Avocado spread! Fried pork belly! #foodie
Super Easy Fall-Off-the-Bone Chinese Style Ribs 气压锅中式排骨 One Pot Chinese Pork Recipe -Pressure Cooker
This is an off-the-bone pork recipe - one that you must must must must try. No joke - try! Okay, I've nothing much to write because I'm on a holiday. Pardon us okay. :)
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality multi-cooker pot in the video respectively. The multi-cooker can be used as a rice cooker, a pressure cooker, a stir frying pot, a pot to keep your food warm, a double boiler --- so many functions! If you like to buy La Gourmet multi-cooker pot, you can get it here or you can also go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Blog: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
————-
Are you trading online now? Click here to trade on Tiger Brokers and get free stocks!
------------------
Ingredients:
Serves 3 - 4 pax
500g of prime ribs (you can also use spare ribs or beef ribs)
1 piece star anise
1 piece of cinnamon bark (5 - 7 cm)
1 thumb size young ginger - minced
2 pieces shallots minced
4 cloves of garlic - minced
1 cup of Chinese rice wine
2 tablespoons of brown sugar
1 tablespoon of hoisin sauce
1 tablespoon of oyster sauce
2 tablespoons of low sodium light soy sauce
2 tablespoons of premium dark sauce
2 tablespoons of rice vinegar (or apple cider)
Enough water to cover the ribs
===
If you like this recipe, you might like these too:
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Lotus Leaf Rice
Fish Maw Seafood Soup
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
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.
5-Bean Chilli Non Carne || the bad chef - S2E7
|| s2e7 - vegetarian flavour tactical nuke ||
we're at the episode of the season where i show a little love to my vegos. i ain't playin around with this one - what i've gone and done is reached for the absolute pinnacle of maximum vegetarian flavour aggression. firstly, it's because i love my lil vego babies; secondly, i have a point to disprove regarding the rabbit feed stigma of vegetarians.
i wouldn't feed this to your rabbit, though. if you do, it might die. not because it's poisonous or anything, it's just an insane amount of flavour for such a little body.
let's go.
|| timestamps ||
0:00 intro
0:27 the vego stigma
0:47 big flavours from vego sources
1:37 let's make chilli non carne
2:05 why chilli non carne
2:51 ingredients
3:01 beans
3:29 the beans we're using
4:18 the rest of the ingredients
4:56 prep
5:10 cook
5:41 sidebar: stock powder
5:52 cook more
5:59 chucklet
6:24 back to hs chem: emulsifiers
7:13 cook even more
7:45 how to serve the chilli
8:14 plating, garnishing
8:45 taste it, b****
9:29 convoluted analogy
10:02 cost
10:52 conclusion
11:23 outro
|| shopping list ||
buckle up, there's a lot:
????️eans:
1 can borlotti beans
1 can butter beans
1 can black beans
1 can cannellini beans
1 can red kidney beans
s????️ices:
4 tsp paprika
4 tsp c u m i n
2 tsp garlic powder
2 tsp onion powduh
2 tsp oregano
cayenne pepper to taste
(tbh you can use tbsp to amp that flavour BOMB BOIII)
(also just eyeball it, dgaf so much haha)
other stuff:
4 large cloves garlic
2 lorge oignons
2 yuge red capsicums
800g can of crushed tomatoes
60g tomato paste
vegetarian stock powder
4 blocks dark chocolate
4 bay leaves
a few dashes of worcestershire sauce
s+p
garnishes:
sour cream (mandatory. don't @me.)
coriander
cheese (the cheap shit actually works pretty well)
also i served it with rice, so some of that
a note for the vegans - the only things not vegan would be the chocolate + the worcestershire, and the sour cream + cheese as garnishes. just sub it with the vegan alternatives and you'll be right ;)
in terms of how to serve, there's so many different ways, so i won't joke this time:
chilli dog
tacos
nachos
burritos
chilli mac + cheese
big breakfast
by itself
as a shot
as a suppository
fired into your mouth from a chilli cannon
as rain
as a defence mechanism
but yeah there's a lot of ways. fucken love chilli.
|| songs: ||
Intro: I Don't Know How They Know My Name, by Of Men and Wolves
BGM: Midnight Confessions (Instrumental), by House of Say
Outro: Disco Ulysses' Teenage Dream, by VULFPECK vs. Katy Perry
(dude. the lads at VULF got their hands on old gregg's funky ball of tits from outer space and mixed it with a lil' katy perry. do yourself a favour and binge their discography.)
|| find me on: ||
insty:
facey b:
twitch:
#thebadchef #vegetarian #chili #chilli
in this week's experimental word: ????️itcoin
next week, i continue the vegetarian streak, but in the most delectably unhealthy way possible. i hope you like culinary crack.
i can't wait for yall to see it :')
until then,
chi
20斤五花肉,阿强做“把子肉”,香辣Q弹,肥而不腻,一口下去,满嘴爆汁!【cram阿强】
阿强做“把子肉”,酱香味浓,看着都口水直流
20斤五花肉,阿强做“把子肉”,香辣Q弹,肥而不腻,一口下去,满嘴爆汁!【cram阿强】
【阿强做“红烧肉”】
#cram阿强#把子肉#大口吃肉#美食做法
✨喜欢阿强的欢迎订阅啊 ????
『极具诱惑的猪肉』
『又双叒叕想吃啦』
『外卖也太好吃啦』
『暴风进食看馋了』
『鲜到极致的美味』
『早餐简单吃一点』
『不一般的家常菜』
『探索美味的旅途』
我是米饭屠夫、面条杀手、农民伯伯的好帮手阿强。
感恩、感谢每一个关注和观看我的小伙伴、很荣幸能陪伴大家度过人生的某一段时光,有不足之处万望指出、我会努力的、加油。
喜欢我的话就赶紧订阅吧???? 我们的视频着重展示美食制作过程,所有食材的来源都符合合法和道德标准。
150 Day Dry Aged Spam
150 Day Dry Aged Spam
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat:
-Instagram:
-TikTok:
-Facebook:
-YouTube:
-Discord:
DISCOUNTS
WEBSITE
FILMED BY
Sophia Greb
MUSIC
Hokus Pokeus
—————
#dryagedspam #spam #cannedspam #dryaging #dryaged #howtodryage #cooking #dryagingathome #dryagedmeat