PORK CHOPS WITH APPLE SAUCE

8/7/2019 PORK CHOPS WITH APPLE SAUCE

1/17

PATA TIM

Ingredients:

1 whole MONTEREY PORK PATA FRONT,about 1.2 kilos

8 pc shiitake mushrooms

3/4 cup light soy sauce

2 pc star anise

1/4 cup sugar

1/4 cup + 2 tbsp sherry

1 bunch spring onions

enough water to cover pata

Procedure:

Combine all ingredients in a stockpot. Cook over high heat until mixture comes to a boil.

Lower heat to simmering and continue to cook until pata is fork tender, about 4 hours.

Add water if necessary.Adjust seasonings as needed.Makes 6 servings.

PORK ASADO

Ingredients:

2 tbsp five spice powder

2 tbsp black peppercorn, finely ground

2 tbsp ginger, finely chopped

cup light soy sauce

1/3 cup oyster sauce

cup rice wine

tbsp sesame oil

cup sugar


2/17

1 tsp red food coloring

2 kg Monterey Pork Liempo

4 tbsp honey

Procedure:

Combine ingredients and mix until sugar is dissolved. Marinate liempo for at least 4

hours or overnight.

Roast over a rack at 300F for 15 minutes and brush with honey. Let it cool. When cool

enough to handle, slice thinly and serve.

PORK CHOPS WITH APPLE SAUCE

Ingredients:

1 k Monterey Boneless Pork chops

3 tbsp soy sauce

1 tbsp sugar

tsp salt

tsp pepper

1 pc. star anise

1 pc. bay leaf

1 tsp ginger, grated

cup Magnolia Nutri-oil

2 tbsp Magnolia Gold Butter

Apple sauce:

1/4 cup Magnolia Gold Butter

3 tbsp red onions, chopped


3/17

cup brown sugar

2 tsp five spice (ngohiong)

2 pcs green apples, peeled, cored and diced

2 tbsp all purpose flour

2 cups apple juice

salt and pepper to taste

Procedure:

In a bowl combine soy sauce, sugar, salt, pepper, star anise, bay leaf and ginger.

Pound pork chops and marinate in the soy sauce mixture for 20 minutes. Pan fry pork

chops in oil and butter.

Meanwhile prepare apple sauce. Place half of the butter in a skillet. Saute onions until

light brown. Add sugar, five spice and diced apples. Add flour. Cook for 3 minutes and

add the apple juice. Season with salt and pepper. Cook until liquid is reduced by half.

Finish off with the remaining Magnolia gold. Serve porkchops with apple sauce.

Makes 6 servings.

PORK LOIN BRAISED MILK

Ingredients:

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED

2 slice MONTEREY BONELESS PORK CHOP OR

BONELESS PORK LOIN

tsp salt

tsp pepper

1 tbsp all purpose flour

1 cup MAGNOLIA FRESH MILK

1 tsp dried thyme or 4 fresh sprigs thyme


4/17

Procedure:

Melt butter in skillet. Season pork with salt and pepper. Sear pork until browned on both

sides, about 3 minutes per side. Remove pork from heat and transfer to a plate. Pour off

fat from skillet and leave only about 3 tbsps of oil. Over medium heat, add flour and

pour in milk while whisking. Add thyme. Let simmer over low heat and put back meat

pieces in. Let simmer for another 10 minutes over low heat.

To serve, arrange on a platter. Sprinkle with grated Parmesan cheese and drizzle with

extra virgin olive oil.

Serves 2.

PORK CUTLETS IN LEMON SAUCE

Ingredients:

kilo Monterey Pork Cutlets

tsp salt

tsp white pepper

4 pcs egg yolks2 tbsp light soy sauce

2 tbsp rice wine

1 cup cornstarch

Magnolia Palm Olein for deep frying

lemon slices

Lemon Sauce:

cup sugar

cup water

1 tbsp cornstarch

1 tsp lemon rind

cup lemon juice


5/17

tsp ginger, chopped

tsp garlic, chopped

Procedure:

Season pork cutlets in salt and pepper. Combine yolks, soy sauce, wine and mix very

well. Pour over meat pieces and coat evenly. Set aside for at least 30 minutes. Remove

meat and dust with cornstarch. Deep fry in a wok with hot oil. Drain fried pork cutlets in

paper towels to remove excess oil.

To prepare the sauce, combine all ingredients in a saucepan. Cook over medium heat,

stirring constantly until thick. Pour over fried pork cutlets with slices of lemon.

Crossing-the-Bridge Noodles


6/17

Ingredients:

9 oz (250 g) very fine Chinese egg noodles

1 oz (25 g) spinach or rape

2 oz (50 g) boneless chicken breast

2 oz (50 g) fish filet, skinned

2 oz (50 g) shrimps or prawns, shelled

1/2 tsp rice wine

1/8 tsp fresh ginger, chopped

1/8 tsp salt, or to taste

1/8 tsp soy sauce

6 cups (1,500 ml) chicken broth5 tbsp chicken fat

1/2 tsp MSG (optional)

Procedure:

Blanch the spinach or rape briefly in boiling water, drain, and set aside. Mix the rice

wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken,

fish, and prawns paper-thin. Spread out on a serving platter and add the marinade. Letstand.

Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook

uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh

ones. Drain in a colander and lay the vegetable on top.

Bring the chicken broth to a boil in a saucepan and add the MSG, the remaining 1/2 tsp

of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen and

bring to the table with the platter of meats and the colander of noodles.

Pour the meat and noodles into the boiling hot broth. They will cook instantly. Stir and

serve in individual bowls.


7/17

Note: The noodles poured from one bowl to another bowl of boiling hot broth is like a

bridge. Hence the name of the dish.

BEEF LO MEIN

Ingredients:

4 tb peanut oil

1 1/2 lb flank steak, shrimp, or chicken

2 stalks celery; shredded

2 slices ginger; minced

1 cup celery cabbage

1 scallion; minced

2 tsp.cornstarch

1/2 lb spaghetti or chinese/noodles

1/2 tsp.sugar

1 tbs.soy sauce

1/2 tsp. salt; optional

Directions:

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a

few drops oil and mix to keep from sticking.

Set aside.Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak,

ginger, scallion, cornstarch, sugar, light soy, set aside to marinate.

Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook,

reserve.

Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and

cook a few minutes, add meat mixture, 1 tbs so and salt. Stir a minute to heat and

serve.


8/17

NOODLES WITH FRIED BEAN-PASTE SAUCE

Ingredients:

1 lb (500 g) flour noodles

9 oz (250 g) lean and fat port, minced

5 tsp (25 g) sweet fermented flour paste (sweet bean

sauce or hoisin sauce)

5 peppercorns

5 tbsp vegetable oil

1 tsp scallions, chopped

1 tsp fresh ginger, chopped5 tbsp soy sauce

1 1/2 tsp salt, or to taste

1 cup (200 ml) clear stock

1 tbsp cornstarch (corn flour) dissolved in 1 tbsp water

Procedure:

Add enough water to the bean paste sauce to make a thin paste. Heat oil in a wok until

the oil surface ripples. Add peppercorns and deep-fry until fragrant. Remove and

discard peppercorns. Add the pork, the scallions, ginger, soy sauce, salt and the paste.

Stir-fry about 1 minute, then add the stock and cornstarch. Bring to a boil and cook,

stirring, until thickened. Transfer to a serving bowl.

Add cold water two or three times, each time bringing the water back to the boil until the

noodles are just cooked. Drain in a colander and place on dishes or in bowls. Diners

help themselves to some of the sweet bean paste, starting with about 1 tbsp and adding

more to taste.


9/17

Dandan Noodles (Peddler's Hot and Spicy Noodles)

Ingredients:

1 lb (500 g) flour noodles

4 tbsp sesame paste

5 tsp sesame oil

5 oz (150 ml) soy sauce

3 tbsp vegetable oil or lard

5 tsp scallions, chopped

2 oz (50 g) Sichuan preserved cabbage, chopped, or fresh coriander (or cilantro)

5 tbsp chili (chilli) oil1 tsp MSG (optional)

Directions:

1. Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce,

vegetable oil or lard, scallions, preserved cabbage or coriander, MSG, and chili oil, and

divide among 5 serving bowls.

2. Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook

for 30 seconds. Add enough cool water to stop the boiling, then back to the boil. Add

more cool water and bring to a boil a third time. This time, boil until the noodles are just

cooked. Drain well in a colander and divide among the 5 bowls. Blend the noodles with

seasonings, and serve.

SHRIMP NOODLES

Ingredients:


10/17

1 1/2 tsp salt, or to taste high stock or hotbed leek sauce (see below)

4 1/2 cups (500 g) flour, sifted

5 oz (150 g) shrimp, shelled and deveined

4 egg whites

Directions:

Mince the shrimp into a pulp and mix with the egg whites, salt, and flour. Add enough

water to knead a smooth, elastic dough. Roll out into a very thin sheet and fold into 3

layers. Cut crosswise into fine noodles.

Heat 5 cups (1,250 ml) of water to boiling and cook uncovered until the noodles are

done, about 1 1/2 minutes.

Serve the noodles in bowls with high stock or hotbed leek sauce, made by boiling leek,

lard, oyster sauce together and thickening the sauce by adding dissolved cornflour.

PAD THAI

Ingredients:

8 oz. Thai rice noodles (or enough for 2 people), linguini-

width,

1 to 1 1/2 cups raw chicken breast or thigh meat, sliced

Marinade for Chicken: 1 tsp. cornstarch dissolved in 3

Tbsp. soy sauce

4 cloves garlic, minced

optional: 1-2 fresh red chilies, minced

3 cups fresh bean sprouts

3 spring (green) onions, sliced

1/2 cup fresh coriander/cilantro


11/17

1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)

1/4 cup chicken stock

1/8 tsp. ground white pepper

vegetable oil for stir-frying, and wedges of lime

PAD THAI SAUCE:

3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at

Asian/Chinese or Indian food stores)

2 Tbsp. fish sauce, + more to taste

1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste

3 Tbsp. brown sugar

Preparation:

Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow

noodles to soak while you prepare the other ingredients. Note: you will be frying the

noodles later, so you don't want to over-soften them now. Noodles are ready to be

drained when they are soft enough to be eaten, but are still firm and a little

"crunchy". Drain and rinse with cold water. Set aside.

Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir

well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem

like a lot of sugar, but you need it to balance out the sourness of the tamarind -

this balance is what makes Pad Thai taste so amazing!

Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2

Tbsp. soy sauce) over the chicken. Stir well and set aside.

Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic

and minced chili, if using. Stir-fry until fragrant (30 seconds).


12/17

Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan

becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying

nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).

Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden

spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn"

method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2

minutes. If you find your wok/frying pan too dry, push noodles aside and add a little

more oil to the bottom (but no more broth, or the noodles will become soggy).

Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute,

or until noodles are cooked. Noodles are done to perfection when they are no

longer "hard" or crunchy, but chewy-sticky wonderful!

Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I

usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.

Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring

onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed

overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on

the side. ENJOY!

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai

sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the

taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator

for up to 1 month.

THAI SESAME NOODLES

Ingredients:


13/17

12 oz. (283 to 340 g.) dried wheat noodles (SERVES 4-

6)

2 boneless chicken breasts, cut into strips

1 red bell pepper

5-8 mushrooms

1 thumb-size piece ginger, grated or finely chopped

3 cloves garlic, minced

3-4 Tbsp. sesame seeds

GARNISHES:

1-2 sliced green onions, a handful fresh basil + lime wedges

vegetable oil for stir-frying

MARINADE:

3 Tbsp. soy sauce

2 Tbsp. sesame oil

1 Tbsp. rice vinegar (or other type)

3/4 tsp. sugar

SAUCE:

1/4 cup fresh-squeezed lime juice

2 Tbsp. soy sauce

1 Tbsp. sesame oil

1 Tbsp. fish sauce

1/2 tsp. shrimp paste

2-3 tsp. sugar, to taste

1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili

Preparation:


14/17

Place chicken strips in a bowl. Stir together marinade and pour over chicken. Allow to

marinate in the refrigerator while you prepare other ingredients.

Boil noodles until 'ad dente'. Rinse thoroughly with cold water to keep from sticking. Set

aside.

Place sesame seeds in a dry frying pan over medium-high heat. Stir until seeds turn

light golden brown. Transfer to a bowl to cool.

Stir together all 'Sauce' ingredients with a fork or whisk in a small mixing bowl until

shrimp paste and sugar dissolve. Set aside.

Heat a wok or large frying pan over medium-high heat. Drizzle 1-2 Tbsp. oil into pan,then add the ginger and garlic. Stir-fry 1 minute, then add the chicken (including

marinade). Stir-fry 5 minutes, or until chicken is cooked through.

Add the red pepper and mushrooms. Stir-fry 2 more minutes, or until mushrooms are

cooked.

Add noodles and pour over the sauce you made. Stir-fry 1-2 minutes using a

turning/tossing motion (almost like tossing a salad) to combine everything together.

Remove from heat. Sprinkle over 2/3 of the toasted sesame seeds and toss again. Now

taste-test for salt and spice. If too salty for your taste, add another Tbsp. of lime juice. If

not salty or flavorful enough, add a sprinkling of fish sauce. Add more chili for more

heat. (Note: it's okay if they're a little on the salty side, as you will be serving them with

more fresh lime).

To serve, plate up the noodles, adding a finally sprinkling of sesame seeds to eachportion. Top with green onion, fresh basil, and lime wedges (to be squeezed over before

eaten). Serve Thai Chili Sauce on the side for those who like it spicy, and ENJOY!


15/17

Vegetarian Carbonara

(serves 2 to 3 persons)

Ingredients:

about 250 g of spaghetti pasta or any pasta of your choice

2 yolks of large eggs

2 tablespoons of olive oil

about 250 g of fresh button musrooms sliced

4 tablespoons of double cream

salt, and freshly milled pepper

some freshly chopped basil

Procedure:*

Start by cooking your pasta. Meanwhile heat your pan and add your olive oil, fry your

mushrooms, put some salt and pepper. In a bowl whish your egg yolks and add the

cream. Mix them together. Once the pasta is cooked, drain it and toss it in the same pan

with the mushrooms. Add the cream mixture, freshly milled pepper, a little bit of salt and

basil.

BAM-I

Ingredients:

half a kilo of vermicelli noodles

half a kilo of thick noodle (canton or udon type)

3 cloves of garlic

a quarter of kilo of shrimps, shelled and deveined

1 cooked chicken breast chopped 1 onion sliced

1 chinese sausage sliced 2 carrots cut in julienne strips


16/17

one cup of shreaded cabbage some patis

1 chicken cube dissolved 1 liter of water

Procedure:

Start by frying your shrimps on a heated pan with oil. Add your garlic, onion and

chinese sausage and saut them. Add the carrots, chicken and your chopped

cabbage. Pour your chicken broth and let it simmer. As it boils add your noodles and

cover it. Once the noodles have wilted start mixing them. You can add more water if its

necessary. Put some salt and pepper to taste. You can serve this with some hard

boiled eggs decorated on the top.

Pancit Canton

Ingredients:

1 kilo of pancit canton

*1 kilo could serve about ten to twelve guests. But it

depends on their capacity to eat and if there are other

dishes on the table.

half a kilo of pork belly (slice thinly)

2 cooked chicken breasts (meat shreaded)

1/4 kilo of shrimps (shells removed )

1/4 kilo of squid balls (cut into two)

2 onions sliced

3 cloves of garlic one cup of sliced

cabbage 2 carrots (cut in julienne strips)

half a cup of caulliflower (cut in small pieces) you can also use some broccoli

half a cup of celery stalks sliced

one bunch of fresh kintsay (chinese parley)

1/4 cup of soy sauce

pepper


17/17

1 pork cube (dissolve in half a liter of water)

half a cup of water

Procedure:

There are many versions of cooking canton. This one is the version of my friends mom

she taught us, and I swear its really good. In a big wok or sauting pan, put the pork

and half a cup of water. Cover it and let it boil. After few minutes of simmering you can

take now the liquid from the wok. You will save it for future use later. Add oil on the wok

and start frying the pork, once they change color, take them off and put the shrimps.

Cook them lightly until they change color. Next put the squid balls and do the same.

After all these fry all the vegetables lighlty. You can add more oil if necessary. The

vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried

vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok,

saut the garlic and onion and pour the pork broth cube dissolved in water. Let it boil.

Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to

taste it, to determine whether you will need to put more or less. Let the canton noodles

soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you

can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit

canton drier you need to wait that the juice have already evaporated. But do not

overcook because noodles have tendency to become soggy. At this point mix half of all

the fried ingredients you have on the pancit. Mix them well to be sure they are

proportionally distributed everywhere. The other remaining half of your fried veggies and

meat goes on top of the noodles so that it will look more appetizing.

PORK CHOPS WITH APPLE SAUCE

Documents

Transcript of PORK CHOPS WITH APPLE SAUCE