Chinese five spice pork, secret sauce, and fresh and pickled veggies make this sandwich extremely flavorful and refreshing. Thanks, Chef John of Food Wishes, for the great recipe!
It wasn’t until I reached adulthood that I found an appreciation for pork. The chop is such a wonderful cut of meat, and by just cooking it simply, you can create something wonderful. Continue reading “Rosemary Pork Chop”
I absolutely love Japanese food. If you look through my recipe index, it is pretty obvious. Since I am currently in an Eastern European country, I don’t get very much Japanese cuisine. As a result, I have to make my own! Tonight’s dinner was a baked tonkatsu and bonus potato croquette. Continue reading “Baked Tonkatsu”
I didn’t have a whole lot of time this evening and I’ve been enjoying my new Instant Pot, so I decided to make my tried-and-true hong shao rou (stewed pork) recipe using the pressure cooker setting. It was cooked at high pressure for 35 minutes, I manually released the pressure, added the eggs, and continued at high pressure for another 10 minutes. It turned out just as good and in much less time! For my lunch, it is paired with sauteed leek, steamed rice, and hard-cooked egg stewed in the soy sauce broth. Continue reading “Pressure Cooker Chinese Stewed Pork Bento”
Man Tao–or steam bun– is one of my favorite Chinese dishes to cook. My favorite filling is stewed pork, green onion, pickled vegetables, and sriracha. It is a perfect combination! Continue reading “Man Tao – Chinese Pork Steam Bun”
I recently returned from Japan and have a new-found motivation to make more bento lunches! Getting a brand new bento box definitely helps. 😉 Here is my stewed pork lunch: steamed rice, rolled omelet with roasted asparagus, Chinese stewed pork, and a hard-cooked egg. Continue reading “Stewed Pork Bento”