Today’s post is yet another half-finished piece taken from my ‘slush-pile’ of items that, for one reason or another, ended up languishing in blog limbo. Some time ago, I had in mind doing a series of posts featuring a very popular Japanese braising technique in which meat and vegetables are braised in Dashi. I still mean to carry on with the project at some point, but, for now, I thought I’d share the dish I made back on September 5, 2014, the same day I harvested the homegrown Daikon used as one of the vegetables. The notes I made that day are as follows:
Fatty Pork browned in fat. Daikon, carrot and shiitake strips added and quickly sautéed then Dashi added to barely cover. Simmer fairly vigorously until only 1/3 of liquid remains (about 20 minutes). Blanched and chopped daikon greens added for last few seconds then served hot.
Quite a long time ago, I featured a dish of pig’s ‘trotters’ that was served to me as 醬豬手 at a restaurant in Ottawa. As the trotter is not a cut that had ever appeared locally, I decided to try a similar recipe with the hock, rather than the feet, employing the same Chinese ‘Red-cooking’ technique I have illustrated in many posts. Eventually, back in March of 2013, I did so in a dish I presented to you as Red-Cooked Pork Hocks, as part 2 of my series on Master-Sauce cookery. Recently, however, I came across a package of pig’s trotters at our local supermarket and I snapped them up to use in the following preparation… Continue reading “紅燒豬手 – Red Cooked Pig Trotters”
The Chinese tend to prefer White Pepper for many preparations but Black Pepper does make the odd appearance (notably in some versions of Hot and Sour Soup), and it goes very nicely with Beef. Today I am doing a quick stir-fried dish using these two ingredients and I am also adding both zucchini and button mushrooms. However, you could easily replace these vegetables for all sorts of other combinations if you like… Continue reading “Black Pepper Beef”
I actually put this little side dish together as a side for a leg of lamb I intended to roast but when I opened up the plastic wrapper it had clearly gone off. As a last minute substitute, I ended up braising a piece of flank steak in a little broth with some lemon juice and capers.
I often pan-fry up bok choy and add some mushrooms, most commonly as part of an Asian meal, but here I have used western seasonings and, in a switch from my usual practice, I gave the mushrooms a long braise in chicken stock with garlic first. The result, much more than simply frying the mushrooms, makes them deliciously tender and meaty… Continue reading “Bok Choy with Braised Mushrooms”
I have been making a conscious effort to try and include green vegetables in as many meals as possible these days, and Kale is a particularly healthy choice. This particular preparation, intended as a side dish for leftover roast pork, uses bacon, whose smoky richness complements all the cruciferous veggies… Continue reading “Kale Braised with Bacon and Onion”