Posts tagged Asian
A Very General Asian Pork Marinade
My daughter's favorite meal is seared pork, blistered green beans and rice. The rice is optional as is the pork. However everyone else would like more than a plate of green beans for dinner.

I had a huge pork loin sitting in the freezer and the google twitch to find something different than my go to teriyaki marinade. This is sorta what I found. The cumin is an outlier as far as my typical fare. I mean I use it for Indian, Middle Eastern, Mexico and below (Central and South American) food. Also some Spanish dishes. This was good though. I wanted to capture it for future use.

I'm totally known for shooting from the hip while I cook and NEVER ever getting it just the same again later. Most times that's okay unless I struck upon something fantastic. This was fantastic.

Asian Pork Marinade

1 bunch of green onions, minced
3 cloves garlic, minced
1 inch of ginger, peeled and minced
2/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
1 tablespoon chili paste
1 teaspoon cumin
3.5 pound pork loin, cut into skinny strips.*

1 large onion, cut in strips

2 tablespoons cornstarch
4 tablespoons water

oil for searing.

Combine all the ingredients in a ziplock bag. Squish it around to cover all the pork, squeeze out the air. Marinate at least 4 hours up to 24.

Heat a heavy skillet. Add a touch of oil and meat drained of the marinade (reserve the marinade). Cook the pork in batches. Move the pork to a shallow dish once it is cooked. After you've cooked all the pork, wipe the pan clean. Add a little more oil and reduce the heat to medium. Cook onions until soft. Add the reserved marinade. Cook until it's simmering. Thicken with cornstarch and water slurry. Add pork back to the pan to cover with sauce. Serve.


*I use pork loin in the small cut because pan searing the meat, it needs to cook quickly and still be tender. If you used a more marbled cut of pork you'd need to cook it low and slow to make it tender. You could combine a the marinade with pork shoulder cut into chunks and braise it or put it in slow cooker. I'm just not much of a slow cooker appliance lover.




Siopao-Daring Baker's Challenge
Filled with seasoned ground pork, onions and ginger.
Where a Siopao or a Bao start and a Kolache end I'm not so sure. How about a Piroshki? Maybe a Calzone? They are all yeast doughs wrapped around deliciousness. Yes, they can be savory and sweet. I might have to make all of them to see really why they are different. Egg in the dough? Rising times? It will be a hardship, but I'm willing suffer in the name of science.

Why I made these in particular is because I've lurked too much on the Daring Baker's Challenge and if I don't participate again they are going to kick me to the curb.

 The dough is straight from Julie E's recipe. I only needed 4 cups of flour and my dough was fairly dry.
Dough balls, each weighing in near 3 ounces, unfilled.

Dough
1/4 ounce (2 teaspoons) active dry yeast (1 packet )
1-1/2 cups warm water
1 tablespoon sugar
2 tablespoons butter cut into little pieces
1 teaspoon salt
4 cups all-purpose (plain) flour
1 egg for egg-wash for the buns

Filling
1 tablespoon vegetable or olive oil

1 small yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger minced
1 lb ground pork 
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 teaspoons sugar

Salt and white pepper to taste

1 tablespoon cornstarch
1/4 cup cold water
1 green onion, minced 

In a stand mixer combine the yeast, water, sugar, butter and salt. Allow the yeast to get foamy. Add the flour. Mix until combined. Cover the bowl and allow it to sit 1 hour or until doubled in size.
Cut into 12 equal sized balls roll tightly.
The dough filled and waiting to rise.
Starting with the ball you rolled, press flat. I used a rolling pin. Is that cheating? I don't know but that's how I roll. Haha. The dough is like pizza dough. Use about 1/4 cup room temperature or cold filling. Pinch the sides together and place seam side down on a lined cookie sheet. Repeat with all the dough and filling.

Cover with plastic wrap and let rise 1 hour. Preheat oven 350 degrees. Brush with egg and bake 20-25 minutes.

To make the filling:
In a large skillet brown the onion in the oil. Add the garlic and ginger. Sautee 2 minutes. Add the pork, cook until brown. Add the sauces, sugar, salt and pepper. Adjust the seasoning to your liking.
Thicken with a cornstarch slurry. (Add the starch to the water and that solution to the pork and cook until clear.) Add the minced onion, cool.

These are the perfect size to pack for lunch. My daughter is not a fan of the sandwich, but these, these she loves. What's your non-traditional lunch idea?
Warm out of the oven.