This week is all about cooking quick and easy meals in our house. I made Mapo Tofu recently where I used only half a pound of pork. I had another half pound to play around with. I thought of many things to make but settled for pork fried rice. It’s simple to make and easy to clean up the dishes. No one likes washing dishes, right? In our house, we always have some amount of cooked white rice sitting in our refrigerator. I grew up in Bangladesh where rice is eaten twice or even three times a day. I’m so accustomed to eating it that it feels wrong not to have it each day. Fried rice is an easy way to make cooked white rice very interesting.Continue reading Pork Fried Rice
A dear friend brought me a jar of Trader Joe’s Chili Onion Crunch seasoning a couple months ago. This interesting concoction is great to drizzle over rice, egg, and vegetable dishes. It has a mild but delicious combination of spices. I thought this would add a really nice flavor to a Chinese dish I like called Mapo Tofu. To make this dish I also needed to pick up some more interesting ingredients at an Asian grocery store, so headed to my local favorite, which is called HK Asian Market. I love strolling through every aisle and picking out things that speak to me!Continue reading Mapo Tofu (Tofu with Pork)
A few weeks ago I was having lunch with a friend. She mentioned a stew she used to have — and loved — in Ecuador. The name of the stew was Aji de Carne (beef chili). This chili was made with onion, tomato, beef, plantain, peanut, milk, and other ingredients. Just listening to her description of this flavor-packed stew made my mouth water. I immediately set out to figure out how to make this recipe in my kitchen.Continue reading Ají de Cerdo (Pork Chili)
I have been reminiscing about the delicious sausage I once had at a relief sale a long time ago. A “relief” sale means the proceeds go help people in need around the world (this relief sale was for Mennonite Central Committee). The sausages were made by local people who were involved in the sale. I had just came from Bangladesh and had never eaten sausage before. It was so good that I kept going back for extra servings — it was an all-you-can-eat affair!Continue reading Pasta with Sausage and Arugula
There are so many recipes from around the world, and I never get bored of looking for new things to try. A few years back I discovered a dish from the Philippines called Adobo. It sounded fairly simple and easy to make.Continue reading Pork Adobo
It is allergy season where I live. It hits me hard every spring. It is very hard to stay in as I like to be outside gardening, walking, or seeing friends. If you suffer from allergies, you know what I’m talking about!Continue reading Albóndigas (meatballs)
Has anyone noticed that the prices of meat have suddenly risen over the last month? I certainly have!
I’ve been reading about U.S. meat prices and how they could increase by 20% compared to last year due to plant closures. We’d be paying a lot more for beef, pork, and other meats found in stores.
As I was browsing the meat aisle at the grocery store, I saw a package of pork on sale. This pork cut was not familiar to me. It’s called a pork boneless picnic roast. It had a bit of fat but not much. The price was good enough for me to justify buying.
I’ve decided to make grilled pork with a Thai-inspired flavoring. You might have heard about satay. Satay is a southeastern Asian dish consisting of small pieces of grilled meat on a skewer, served with a sauce.
You can make this sauce with red curry paste since it isn’t too spicy. I like using Panang curry paste for a bit of kick. If you’re interested in using the Panang curry paste, avoid it if you’re allergic to shellfish.
Peanut dipping sauce
- 3/4 cup creamy peanut butter
- 1 cup Thai sweet chili sauce
- 1/4 cup Panang curry paste
- 1 tsp. fresh ginger, minced
- 1 15 oz. can coconut milk
- 1/2 cup fresh lime juice
- 1/2 tsp salt
- 1.5 lbs pork picnic boneless
- 2 tbsp. soy sauce
- 1 tbsp. oil
- 1 tbsp. sherry
- 1 tbsp. sesame oil
- 1 tbsp. lime juice
- 1/2 tbsp. each garlic and ginger, minced
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tbsp. lemon grass, minced
- 1 lime leaves, finely minced
Cooking the pork
- 16 wooden skewers, soaked in water for 30 minutes
Peanut dipping sauce
Combine all ingredients in a bowl. Whisk until smooth. Warm up sauce when ready to use in a sauce pan on low heat or in a microwave. If you are using a microwave, make sure to cover it.
I made a mess because I didn’t cover it while microwaving!
This peanut sauce can be made in advance and stored in a refrigerator for up to a week. It may thicken before you use it. To solve this, heat it to get the right consistency. You can use the sauce for many things like a peanut noodle salad, summer vegetable rolls, or peanut curry.
Cut pork into 1 inch wide by 3 inches long strips. Make sure it’s also 1/4 inches thick. Combine remaining ingredients and pour over the pork. Marinade in refrigerator for at least a couple of hours.
Cooking the pork
Bring meat to room temp before grilling.
Thread each piece of pork onto soaked wooden skewers. Broil or grill for 4-5 minutes on each side or until meat juices run clear. Serve with peanut dipping sauce.
Makes 16 Skewers
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!
My family tends to eat Mexican inspired dishes a lot. I like to make a big batch of pork Carnitas once and while. Pork Carnitas means “little meats,” as some may know. This dish is made by braising or simmering pork in oil or lard until tender. This process can take several hours depending on how big you cut the pork pieces.Continue reading Pork Carnitas