Monthly Archives: September 2015

Korean Style Pork and Almond Stir Fry

I love the flavors of Asian cuisine. There is a belief in many Asian cultures that you need to balance your food with many different flavors and textures. However, it was only in the past few years that I have tried Korean food. I was surprised to find that Korean food has one of the most complex tastes of any cuisine I have tried so far. Yet they achieve those complex tastes through relatively simple methods. I developed this recipe as a way of introducing people to the complex tastes of Korean cooking but in a way that is familiar to most of us.

To start with you will need the following ingredients

one and a half pounds of cubed pork

1 1/3 cup soy sauce, divided

two teaspoons prepared ginger and garlic blend

two tablespoons honey

two tablespoons sesame oil

one teaspoon crushed red pepper flakes

One medium onion sliced

two small zucchini, cut in half and sliced

one package of sliced mushrooms

one package premium stir fry vegetables, thawed

one cup wasabi-say almonds

two cups chicken broth

one tablespoon corn starch

one tablespoon cold water

two tablespoons vegetable oil

You are going to start by marinading the pork overnight. To make the marinade combine 2/3 cup soy sauce, the sesame oil, garlic/ginger blend, honey, and crushed red pepper flakes. Mix them well together and then add the pork in a sealed container overnight. In a large frying pan or a wok heat the oil. Drain off the marinade from the pork and add it to the hot oil. Stir fry the pork until it is brown and starting to develop a crust on the outside of the meat. Add the sliced onion, zucchini, and mushrooms and  cook until the vegetables are crisp-tender. Add in the stir fry vegetables and cook until they are warmed through. Add the chicken broth and the remaining soy sauce and bring the liquid to a boil. Combine the corn starch and cold water and mix into a slurry. Drizzle the corn starch mixture into the pan and stir until the sauce thickens. Add the almonds and stir to incorporate them completely with the meat and vegetables. Serve the stir fry over hot cooked rice.

Crazy Chicken

Across northern Mexico and the American southwest is a chain of restaurants called El Pollo Loco. They specialize in citrus marinaded; fire grilled chicken that tastes absolutely delicious. I was raised on this stuff but it is hard to come by were I live now so I started to experiment with various different recipes to recreate this wonderful treat. Finally I came up with one that is not identical but is pretty darn close. To make this you will need the following ingredients

four to six chicken leg quarters or one whole chicken halved.

four cups of water

eight teaspoons of salt

four teaspoons of pepper

two garlic cloves, minced

one teaspoon of tumeric

four tablespoon of pineapple juice

two teaspoons of lime juice

two teaspoons of lemon juice

Combine all the ingredients except the chicken in a blender and blend well for 15 to 20 seconds. Place the chicken in a bowl or pan and pour the marinade over the top. Allow the chicken to marinade for 45 minutes. Turn the chicken over and marinade for 30 minutes more. Preheat a clean grill to medium-low heat. Cook the chicken until the skin is golden brown and crispy. Turn the chicken often while cooking so that the skin doesn’t burn and turn black. Serve the chicken with Spanish rice, pinto beans, salsa, and warm tortillas.