Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Pork Hanoi Charcoal Pork
Famous Authors (View All Authors)
Asian - Pork Hanoi Charcoal Pork Post by :topwater Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3458

Click below to download : Asian - Pork Hanoi Charcoal Pork (Format : PDF)

Asian - Pork Hanoi Charcoal Pork

1 pound boneless pork loin
1 clove garlic, minced
2 tablespoons minced shallots
2 tablespoons minced scallions
2 teaspoons sugar
2 teaspoons fish sauce (nuoc mam)
2 teaspoons sea salt
2 teaspoons caramel, made from sugar and fish sauce ( see recipe)


Dipping Sauce:
2 tablespoons fish sauce
1/4 cup lime juice
1 clove garlic, minced
1 fresh hot red chili, minced
1/2 teaspoon sugar
1/2 carrot, thinly sliced
1/2 English cucumber, seeded and thinly sliced
2 ounces green papaya (if available), thinly sliced

To Serve:
8 ounces thin rice noodles, cooked
mustard greens and/or lettuce
bean sprouts
sprigs of fresh herbs, such as basil,
cilantro, and mint


Cut half the pork loin into pieces about 1" square; grind the remaining pork. Mix together the ingredients for the marinade (1 clove garlic through 2 tsp. caramel). Divide in half; combine 1/2 with the pork pieces and the other half with the ground pork. Leave in cool place for at least 1 hour.

Form the ground pork mixture into balls about 1 inch in diameter, and flatten them into patties. Arrange inside a hinged wire grill or on a fine-mesh grill rack together with the pork pieces. Grill over a charcoal fire, or cook under a preheated broiler, until the meat is well browned, turning to cook evenly.

Mix together all the ingredients for the dipping sauce and stir in 1/2 cup water.

To serve, place heaps of noodles in individual rice bowls, top with the pork ( both patties and pieces), and add torn mustard greens or lettuce leaves, bean sprouts and herbs. Generously spoon the dipping sauce on top to create quite a sloppy dish.


For the Caramel:
3 tbl. dark brown sugar
1/4 cup fish sauce


Heat the sugar in a small, heavy pan over low heat, stirring constantly until it is moist and thick. Remove from heat and carefully add fish sauce. Return to low heat and stir until the sugar dissolves.

Source: "Cafe Vietnam"
If you like this book please share to your friends :
NEXT BOOKS

Asian - Pork Hoisin-braised Pork, Mushrooms And Green Beans On Noodles Asian - Pork Hoisin-braised Pork, Mushrooms And Green Beans On Noodles

Asian - Pork Hoisin-braised Pork, Mushrooms And Green Beans On Noodles
1 1/2 lb. well-trimmed boneless pork shoulder -- cut in 1" cubes 2 tsp. Chinese five-spice powder 3 tbsp. all-purpose flour 2 tbsp. vegetable oil 1 lb. fresh shiitake mushrooms -- stemmed/sliced 1 cup canned low-salt chicken broth 1 1/2 cups scallions -- chopped 3 tbsp. hoisin sauce 1 tbsp. soy sauce 2 1/4" thick rounds of peeled fresh ginger 8 oz. green beans -- trimmed/cut diag. -- 1-1/2 inch pieces 1 (9 oz.) pkg. fresh egg linguine -- cut in half 1 tbsp. oriental sesame oil Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper
PREVIOUS BOOKS

Asian - Chinese Pork Tenderloin Asian - Chinese Pork Tenderloin

Asian - Chinese Pork Tenderloin
1 pork tenderloin (a loin roast works well too) 4T. soy sauce 1T. sherry 1T. cornstarch 1/8t. freshly ground pepper 1 cloves garlic, minced Preheat oven to 275. Put pork in a baking pan. Mix together the sauce ingredients. Bake at 275* (pork benefits from slow cooking) 45 minutes per pound, or until meat thermometer reads 170*.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT