Full Online Books
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
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenOutdoor_cooking - Hanoi Charcoal Pork
Famous Authors (View All Authors)
Outdoor_cooking - Hanoi Charcoal Pork Post by :Noah_Fleming Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2853

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

Outdoor_cooking - 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 :

Outdoor_cooking - Pork -  Indiana Grilled Pork Tenderloin Outdoor_cooking - Pork - Indiana Grilled Pork Tenderloin

Outdoor_cooking - Pork -  Indiana Grilled Pork Tenderloin
Pat & Jeryl Hochstedler of Goshen, IN Winner Elkhart County Fair 3/4 c. water 3 T. vinegar 1 T. sugar 1 T. butter or margarine 1 t. salt 1 t. Worcestershire sauce 3/4 t. garlic salt 3/4 t. pepper 1-3/4 to 1 lb. tenderloin Heat basting sauce in small saucepan. Baste while grilling - over drip pan, medium coals. Refrigerate sauce, but bring to boiling before using.

Outdoor_cooking - Grilled Pork Tenderloin With Red Pepper Relish Outdoor_cooking - Grilled Pork Tenderloin With Red Pepper Relish

Outdoor_cooking - Grilled Pork Tenderloin With Red Pepper Relish
1 small garlic clove, minced 2 teaspoons minced fresh oregano or 1/2 teaspoon crushed dried oregano1/4 teaspoon ground cumin Salt and freshly ground pepper1 1/2 tablespoons olive oil, divided 1 small pork tenderloin (about 10 ounces) 2 roasted red peppers1/4 teaspoon cumin seeds 1 shallot, peeled and minced 1 tablespoon small capers 2 teaspoons fresh lemon juice 2 teaspoons minced Italian parsley In cup, combine garlic, oregano, ground cumin, salt and pepper to taste and 1 tbl.olive oil. Smear spice mixture onto pork tenderloin. Place pork on plate and refrigerate 1 hour. Meanwhile, heat coals. Grill tenderloins