Treasure Chest

Black Pepper Pork Chop Ingredients: Pork Chops 5 slices thick cut Sweet Yellow Onion 2 sliced Fresh Grounded Black Pepper Garlic 4 cloves minced Shallot 1 minced Oil 3Tsp Oil 1tsp Pork-Chop Marinate: Fresh Grounded Black Pepper ~1tsp Salt 1tsp Five Spice 1/2tsp Black Pepper Sauce Seasoning: Fresh Grounded Pepper 1/4tsp Sugar 1tsp Salt 1/4tsp Oyster Sauce 1Tsp Dark Soy Sauce 1/2tsp (optional) Cooking Wine 1Tsp Corn Starch 2tsp and Water 2tsp Water 200ml Method: Rinse and padded dry the pork chop. Cut slits on the outer edge of pork chop to avoid cutlet to cured up when cooking. Marinate the pork chops with a generous amount of freshly grounded pepper, 1tsp of salt and 1/2 tsp of Five Spice.  Set aside. Add 2 Tsp of oil to frying pan over medium-high heat. Add sliced sweet yellow onion into the pan and stir-fried over medium heat for approximately 7 minutes or until soft in texture. Remove onion onto a plate.  Set aside. In the same pan, add 2 Tsp of oi

Pork Chop in Sweet and Sour Tomato Onion sauce 鮮茄洋蔥豬扒  Ingredients: Pork Chop 2 to 3 pieces  Note:  Used thick cut pork chop in this recipe Yellow Onion 2 Note:  I love onion.  A normal recipe will use about 1 1/2 medium size onion. Tomato 1 large cut in bite size or 1 can  Tomato Paste 1tsp (optional) Green Onion 1 chopped spring (optional) Pork Chop Seasoning: Salt and Pepper Soy Sauce 1tsp White Pepper 1tsp Cooking Wine 1Tsp Oil 1 1/2 to 2 Tsp Worcestershire Sauce 1tsp Oyster Sauce 1tsp Sauce: Ketchup 2 Tsp Sugar 1tsp Vinegar 2tsp 1 1/2tsp Soy Sauce Corn Starch 1/2tsp Tomato Juice/Water 1cup Method: Cut onion into slices. Use a paper towel to dry off the pork chops. Use a meat pounder to pound on both sides of the pork chops. Cut a single silt in the center edge on each pork chop.  So, it will not curl up when cooking. Season the pork chops with the seasoning for about 20 minutes. Prepare a frying pan and heat it with 1 1/2 Tsp of oil on medi

How to Marinate Pork Salt Corn Starch Chicken Powder Little bit of water

Onion Pork Chop  洋蔥豬排 Ingredients: Pork Chop 2 to 3 pieces  Note:  Used thick cut pork chop in this recipe Yellow Onion 2 Note:  I love onion.  A normal recipe will use about 1 1/2 medium size onion. Pork Chop Seasoning: Salt and Pepper Soy Sauce 1tsp White Pepper  tsp Cooking Wine 1Tsp Oil Worcestershire Sauce 2tsp Oyster Sauce 2tsp Corn Starch 1Tsp Water 1Tsp Methods: 1.  Cut onion into slices. 2.  Use paper towel to dry off the pork chops. 3.  Use a meat pounder to pound on both side of the pork chops. 4.  Cut a single silt in the center edge on each pork chop.  So, it will not curl up when cooking. 5.  Season the pork chops with the seasoning for about 20 minutes. 6.  Prepare a frying pan and heat it with oil on medium high. 7.  Once the oil yields smoke, pull it away from the heat and add the pork chops in. 8.  Pan fried for 5 minutes  or until golden brown on each side, and the internal temperature is approximately 140F. 9.  Remove from pan and set

BBQ Pork  叉燒 Marinate for at least 8 hours in advance Total bake time is 1 hour Ingredients: 1 lb of pork butt  梅頭肉 1 Tsp of honey 1/2 Tsp Warm Water Sauce: 2 cubes of Chinese Fermented Red Bean Curd  紅腐乳 2 Tsp of Chinese Fermented red Bean Curd Juice 1 Tsp of Oyster Sauce 1 Tsp of Soy Sauce 1 Tsp Dark Soy Sauce 1 Tsp of Shaoxing Wine 2 Tsp of Honey 4 Tsp of Sugar Pinch of Five-Spice Powder  五香粉  Pinch of White Pepper  白胡椒  1 clove of Minced Garlic  Methods: 1.  Use a fork to poke the pork on top and bottom.  Be gentle and not to break the pork structure. 2.  In a small mixing bowl, add all sauce ingredients together and mix well. 3.  Remove 5 Tsp of sauce mixture and store in another container for use at least 8-hours later. 4.  Pour the rest of the sauce mixture in a big zip lock bag. 5.  Place the pork butt into the zip lock bag to marinate for at least 8-hours or overnight in the refrigerator.  6.  Take the pork butt out from the refrigerator to rest before bak

Lemony Roast Thick Cut Pork Chop Ingredients: 6 Thick Cut Port Chop Salt and Pepper or Four-Seasons Salt Baked Chicken Seasoning 1 pack Seasonings: 8 Large quartered Shallots 3/4 cups of drained Caper berries 3 Large quartered Lemons (plenty) 1/4 cup of Olive Oil 1 cup of halved cherry tomatoes (optional) Sourdough Bread (optional) Methods: 1.  Preheat over at 400F 2.  Padded dried the pork chops 3.  Season pork chops with generous salt and pepper or Four-Season Salt Baked Chicken seasoning 4.  Mix all seasonings together 5.  Put seasonings and optional bread onto a baking sheet 6.  Put pork chop on top of the seasoning Note:  No need to pan seared the pork chop first because it will make the pork chop chewier. 7.  At 45minutes, brush the dripping/sauce into the pork chops for extra golden color and flavor Note:  Pork chops internal temperature in the thickest part should be approximate 145F for medium rare. 8.  Roast at 400F for another

蒜蓉豆豉蒸排骨 Steamed Spare Ribs with Black Beans and Garlic Spare Ribs 1.8lbs Seasonings: Black Beans 3Tsp Garlic 1 1/2Tsp Salt1 tsp Sugar 1 tsp Chicken powder 1/2tsp Soy Sauce Paste 1Tsp Oyster Sauce 1Tsp Dark Soy Sauce 1Tsp Cooking Wine 1Tsp Corn Starch 1 1/2Tsp Red Pepper Flakes 2 dashes Oil 1Tsp  Chop spare ribs into bite size Rinse and clean black beans Minced garlic roughly Mix all seasonings except oil together with spare ribs The mixture should be mixed well and a little slimy because of the cornstarch Add oil to seal the flavor Set aside Boil water for steaming Put seasoned spare ribs in one layer for even steaming result in a shallow dish Steam for 7 minutes depends on your stove Notes: Over steaming, means overcooking, means watery outcome and chewy spare ribs I used an electric steamer.  It took at least 15-minutes to it done and not overcook the spare ribs. 

3cups Matsekazu Pork 三杯松阪豬 by From the kitchen to the table Ingredients: 0.5lb bite size sliced Matsekazu Pork 松阪豬 3 slices of Ginger 2 cloves of Garlic sliced 1-2 Red pepper or Pepper flakes 1 bunch of Basil 1 Tsp EVOO Seasoning: 4 tsp Soy Sauce 1/2tsp Soy Paste 1/2tsp of Rice Wine or Sake 1tsp of Water 2Tsp Sesame oil 1/2tsp Sugar Steps: Preheat LC pan in medium heat with EVOO Pan fried pork until golden on both sides Remove pork from pan Do not clean pan and add sesame oil to pan fried the ginger and pepper until fragrant Add seasoning and stir fried together Add pork back into pan Pan fried until the sauce is mostly deducted Add basil in and stir Dish and serve immediately

Stir Fried Chayote and Fish Sauce Pork 合掌瓜越南魚露豬肉肉片 Ingredients: Chayote 2 Pork slices 1 lb Carrot 1/2 stem Ginger 4 slices Garlic (sliced) 1 dice Chicken Broth/Powder (or water) 1/2 cup Sugar 1 tsp Soy Sauce 1 tsp White pepper Dash Fish Sauce Pork Marinade: Fish Sauce 3tsp Sugar Rock 1:1 ratio to Fish Sauce  Coconut Water 200ml Whole peppercorn 6 counts Method for Chayote: Cut pork into bite size and mixed all seasoning together into pork and set aside Cut chayote into half and rub the cut ends together to generate a thin layer of paste, wash it away Peel and de-seed chayote and sliced into long stripes Add salt to chayote to extract water for 5 minutes to create crispy texture Rinse chayote and set aside Peel and slice carrot Heat up the wok/pan on medium-high heat, add oil to the wok/pan Add seasoned pork to stir fried for 1 minute, turn to medium heat and add 200 ml of coconut water Stir fried to incorporate and let it cook for 10 minutes or until

梅子蒸排骨 猪排骨………250克 酸梅肉…………4 dices 深色酱油………25克 豆酱……………10克 白糖……………15克干 淀粉…………25克 味精……………2克 芝麻油…………10克 蒜泥……………10克 花生油…………25克 烹製方法 1.將排骨斬成10克重的塊，洗乾淨， 控去水分 。 2.把以上味料與排骨拌勻，攤放盤中，澆適量花生油，用中火蒸約10分鐘至熟，取出便成。

Roasted Pork Top Loin Ingredients: Boneless Pork Top Loin Roast 2lbs Garlic 4 cloves Rosemary 2 branches Coarse Salt Fresh Grounded Black Pepper Zucchini 4 small/medium Squash 2 large Yellow and or Red Onion 1 large EVOO 2-3 Tsp White Wine 1cup Corn Starch 2Tsp Water 2Tsp Notes: -Roast each pound for 20 minutes at 375F to an internal temperature of 145F for medium. -Carrot, Pears, Onion, Squash, etc. are a good addition to this dish. -The top loin is so tender. Method: Set oven rack to mid-upper section and preheat oven to 375F. Rinse and cut zucchinis, squashes, and onion into large slices.  Set aside. Trim excess fat off from top loin if necessary. Padded dry pork top loin and tie up the roast with a long cooking twine to ensure even cooking. Unpeel four cloves of garlic. Pierce top loin to insert garlic cloves. In a baking pan, place top loin in and add a generous amount of crouse salt and pepper all over top loin. Drizzle 1Tsp of oil on top of to

Grilled Pork Chops Tips Padded dry Cut slit on the edge to avoid curing up when cooking Seasoning:  Salt, Pepper and Rosemary Preheat cast iron pan without oil over low heat until light smoke appear. A well seasoned cast iron pan does not need oil. Put  pork chop into cast iron pan and Grill the chops on medium high heat for 4 minutes on each side for PINK. Turn each chop 45 degrees after 2 minutes to mark. Grill the chops on medium high heat for 6 minutes on each side for MEDIUM. Turn each chop 45 degrees after 2 minutes to mark.