Saturday, March 31, 2012
Vietnamese Braised Garlic Pork Riblets
This is an easy Vietnamese recipe my mother makes and serves with rice and salad. Chinese restaurants also have a version of this they serve during Dim Sum but they usually add Chinese 5 spice, which you could easy do by adding 1 teaspoon of 5 spice to this recipe. They also have a version which is lightly battered and deep fried - one of my favorite Dim Sum dishes I have yet to learn how to cook properly.
Ingredients:
4 lbs Pork Riblets
2 tablespoons thick dark soy
1 teaspoon sugar
2 tablespoon fish sauce
1 teaspoon black pepper, cracked
1/2 teaspoon salt
1 teaspoon sesame seeds
1 teaspoon garlic paste
1 tablespoon honey
1 teaspoon cornstarch
1 tablespoon of oil for marinade
1 tablespoon olive oil for pan
Directions:
Cut riblets into sections by cutting in between the bones. In large mixing bowl combine all the ingredients and mix. Let marinade for about 2 hours. To cook, you can pan sear these on medium high heat in a non-stick skillet with 1 tablespoon olive oil for about 20-25 minutes. Or you can sear them in the oven on the middle rack on broil at 350 degrees with the oven door slighly ajar, just be sure to flip them when they start to caramelize (about 15 minutes), then finish cooking for another 10 to 15 minutes.
Trader Joe's Vegetable Medley Clone
Photo of my clone recipe
It's not very often that I try to clone a recipe. In fact I've only cloned 6 now: This one, Cinnabon rolls, Trader Joe's Rosemary Raisin crackers and Starbucks Bliss Bars, Hollyhocks Bakery German Chocolate Cake, Beppo's Chicken Cacciatore. This should tell you how much I truly enjoy those particular dishes! Some have taken years to refine and others, like this one, a day.
I'm lucky to have a Trader Joe's store just a few blocks from my house. They have some of the best food products and one of them, which I love, is their Country Potatoes. For under $4 it's a great flavorful side dish. Problem was, I wanted a lot more then what the frozen package contains and I don't see paying for 2 of these packages for dinner. After some tasting and reading I created this clone recipe and I'm told it's better then theirs by some very critical eaters! Yukon potatoes adds a buttery taste without the use of any butter. Joyous me! It costs half of the price and gives me loads more for my money. This freezes beautifully uncooked, just make a double batch and place half in freezer bag.
Ingredients:
3 Large Red Potatoes, sliced
3 Large Yellow Yukon Potatoes, sliced
2 cup Green Beans
1 1/2 cup Mushrooms (I like using a mix of sliced Crimini and Chanterelle mushrooms)
2 tablespoons Chicken & Tomato Bouillon (Knorr's Caldo de Tomate)
1 tablespoon dried onions, crumbled
1/2 teaspoon garlic, minced
1 teaspoon Smoked Paprika
1 tablespoon Parsley
1 teaspoon black pepper
1/2 teaspoon Kosher salt
1/2 teaspoon Cayenne Pepper powder
1 teaspoon cornstarch
2 tablespoon olive oil
Directions:
In large mixing bowl place all seasonings and mix well. Add sliced potatoes and stir, making sure each slice is well coated. See figure 1.
- Heat 2 tablespoons of olive oil in large non-stick skillet on medium high. Add the potato mixture and sear, approx. 5 minutes.
- Once the bottoms brown flip to uncooked side. Since there are many slices you'll have to repeat to ensure most of the slices are browned.
- Add the green beans and mushrooms and stir. Cover with lid for about 10 minutes. Uncover and check to see if the potatoes and green beans are cooked enough for your preference. If not replace the lid and continue to cook. Once cooked, serve hot.
Subscribe to:
Comments (Atom)