ZILLA'S RECIPE BOOK

Welcome to Pork!

A dedicated page to a lot of the pork centered dishes I have made.

I realized when it comes to the oriental dishes I make there are a lot of pork as the base protein and I hadn't made a section for it yet but here it is. So stick around.

Cooking mode is off.

Notes

Pork Gyoza

How to fold Gyoza

Ingredients
  • 3 cups trimmed and finely chopped green cabbage (about 8oz)
  • 1/2 teaspoon salt
  • 1 1/2 cups nira (japanese green garlic chives) bottom 2 inches trimmed to remove the hard stem, and finely chopped (about 1/3)
  • 1 tablespoon finely chopped garlic (about 2 cloves)
  • 1 tablespoon finely chopped ginger (15oZ ginger peeled)
  • 2/3lbs ground pork
  • 2 teaspoons soy sauce
  • 4 tablespoons toasted sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons katakuriko (potato starch) plus extra for dusting
  • 50 roungs gyoza skins, 3-4 inches in diameter
  • 1 tablespoon katakuriko mixed into 3 tablespoons of water
  • 2/3 cup of water
Instructions
  1. To prepare the filling, add the cabbage and salt to a large now and thoroughly mix together. Let cabbage sit at room temperature for 15 minutes. When ready transfeer than cabbage to a clean kitchen towel or large cheesecloth. Roll up the cloth and wring out the liquid in the cabbage, like wringing a wet towel.
  2. Add the wrung-out cabbage, nira, garlic, ginger, pork, soy sauce, 2 tablespoons of the sesame oil, black pepper, salt and sugar and katakuriko to a large bowl. Use your hands to mix together for about 2 minutes.
  3. Mash and much the mixture together, squeezing it through your fingers so it turns into a sticky filling that will hold together when you spoon it into dumpling skin.
  4. To make the dumplings, prepare a try by lightly dusting it with katakuriko. Refer to the linked video to make and fold the gyoza skins.
  5. To cook the gyoza, preheat a large cast iron skillet (about 12-inch), also prepare to use some sort of covering, lid, or another pan. When the skillet is hot, add 1 tablespoon of sesame oil, coating the whole surface. Begin adding gyoza one at a time in neat rows, with the seam side up. Once all are added, fry them for about 10 - 15 seconds, be careful not to let them burn. Now quickly pour in the water over the gyoza and cover the skillet tightly. Cook over high heat for about 4 minutes, uncover the skillet; there should be little or no water remaining. Cook for 1 more minute, for about 6 minutes total cooking time. The gyoza should look glossy with the skins cooked through. Cook in batches if needed.
  6. Serve with white rice, other entrees and use gyoza as a side. I really love using gyoza sauce with them for dipping.

Mabo Don {Dog Food}

Ingredients
  • 1 package (1 lb) firm tofu (cut in half lengthwise)
  • 1 (2-inch) ginger (about 0.8 oz, peeled and minced)
  • 2 cloves of garlic (minced)
  • 3 scallions, white parts only, minced
  • 1 cup torigara stock
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 2 tavlespoons Sendai miso or other aged, red miso
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon water
  • 1 tablespoon katakuriko (potato starch)
  • 1 tablespoon japanese rice vinegar
  • 8 oz - 1lb ground pork
  • 2 teaspoons tobanjan
  • Rice for serving
Instructions
  1. Place the rofu slices on a work surface and lay a clean kitchen towl or cheesecloth over them. Place a weight on top of the tofu, such as a heaby skillet, for 30 min to press out any excess liquid. When the tofu is ready, cut it into 1-inch cubes and set aside.
  2. In a bowl, mix together the ginger, garlic, and white parts of the scallion and set aside. Mix together the torigara stock, sake, soy sauce, sugar, and miso in a bowl and set aside. Mix together 1 tablespoon of sesame oil, the water, the katakuriko, and the vinegar in a small bowl and set aside.
  3. Heat the remaining tablespoon of seame oil over high heat in a large skillet. Add the pork and the ginger, garlic, scallion, and tobajan mixture. Cook for about 2 minutes. Use a fork to break up the chopped meat and stir the ingredients. Add the liquid mixture. When the liquid comes to a boil, reduce the heat to med so the liquid simmers. Add the tofu and cook for 3 minutes. Add the katakuriko mixture, and stir to thicken the dish. Cook for 30 more seconds.
  4. Serve with white rice.