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November/December 2016: Misc Cooking Adventures

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(Pictured: Migas Fried Rice, Tofu with Mint and Sauteed Bean Sprouts. See Bon Appetit Dinner Party below.)

My cooking was all over the place. (In a good way.) There is no coherent theme to today’s blog post. It’s just a bunch of stuff that happened over the last few months of 2016.

Some of the cooking adventures were on-going over the course of a few weeks. In some cases, I would start a cooking project, and then loop back on it a month and a half later. (More on that later.) So today’s blog post is organized by dish, not by event.

Also, the title says November, but our story starts as late as late October. More after the cut!

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Jan/Feb 2016: Multitasking Practice

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So as we all know, I make good-looking food, but I’m slow in the kitchen. One of my issues is I tend to serialize everything (laymen’s terms: I do everything one at a time). If I really want to work on my kitchen speed, I need to get comfortable multitasking things. And the biggest opportunity for improvement is to have more than 1 thing going on the stove at the same time.

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Pork Chop with Grape Sauce

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October was invent a new recipe month. November was random Good Eats episode month. December is… back to inventing a new recipe. Another simple recipe that I can practice getting quick on, and maybe incorporate it into a meal (with the chicken bacon sweet onion stirfry).

Since I made a stirfry last time, I didn’t want to do a stirfry again. But I wanted to do something else that was simple and quick, something that I could do at the same time as the stirfry. So a pan-roasted pork chop with a sauce seemed like a good fit. I wanted to keep the same flavor profiles, so balsamic vinegar and Madeira are in. But I didn’t want a complete repeat, and onions aren’t the best flavor profile for a pork chop sauce, and I wanted to try something with grapes (grapes are really versatile), so I decided to saute some grapes. And of course, adding rosemary and thyme (which are the best and second best herbs, respectively) for a complete flavor profile.

So, without further ado, the recipe, after the cut…

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Taiwanese-Style Soy-Braised Pork

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Saturday, August 2, 2014 – So the Mid-Autumn Festival is coming up again, and of course, I want to do another dinner party. But what do I make?

On a completely unrelated note, about a month ago, my friend Abhi asks me if I’ve done any “soy-boiled pork”. To which I respond, “I haven’t done it recently, but know that I’ve taken cooking classes, I can make it better before.”

Hmm… I wonder where I’m going with this…

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