#Chinese pork recipe

[brunchbinch]

Sticky Chinese pork belly

#sticky Chinese pork belly #sticky Chinese pork belly recipe #Chinese food #Chinese recipe #Chinese pork recipe #pork belly #pork belly recipe #pork #pork recipe #food #food blog #recipe #dinner #dinner ideas #dinner recipes

[daily-deliciousness]

Wonton soup

#wonton soup #wontons #dumplings #asian food #food #chinese food #pork #soup #dinner #main dishes #meal #green onions #broth #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[fattributes]

Crispy Pan-Fried Pork Buns

#food #recipe #dinner #bao #pork #ginger #bok choy #onions #cilantro #dairy free #chinese

[visualbite]

Singapore Noodles (Singapore Mei Fun)

#recipe #recipes #food #savoury #mine #Asian #singaporean #Chinese #noodles #vermicelli #pork #chicken #shrimp

[whitefireprincess]

Pork Egg Rolls | The Tipsy Housewife

#food #cooking #meat #pork #egg rolls #fried #chinese #recipes #uotd #whitefireprincess

[vegan-nom-noms]

Vegan Char Siew Sauce (Recipe + Video)

#goodlifewithgan #chinese #dinner #savoury #food #recipe #recipes #rice #tofu #char siew #bbq pork #pork #bbq #vegan #veganism #vegetarian #plantbased #plant based #glutenfree #gluten free #asian #asian food #taucu #bok choy #fitspo #fitspiration #fitblr #healthblr #healthy #healthy food

[buffetlicious]

There is no denying that Bak Kwa (肉干) is very popular during Lunar New Year. Even as the prices soared to over S$100 per kilogram for the premium bbq meats, long queues are forming among the popular brands’ outlets around Singapore.

Traditionally Bak Kwa are made from pork but to cater to different religious restriction and cultures, they are now also available in beef, chicken, mutton and vegan versions. The slices of thin meat are grilled over charcoal to impart a smoker flavour to the meat.  Singaporean and Malaysian versions of bak kwa are also sweeter than their mainland China counterparts with many different variations having developed to suit local palates, such as chili bak kwa.

Did you know that Bak kwa can also be made into cookies like this Vegan Bak Kwa Cookies? Depending on your diet restriction, you can substitute the real grilled meat rather than using plant-based protein in the biscuit.

Selected images courtesy of Bee Cheng Hiang.

#Chinese New Year #春节 #Lunar New Year #农历新年 #Bak Kwa #肉干 #Pork #Grilled #Sweet #Savoury #Vegan Bak Kwa Cookies #Recipe #How-To Video #Youtube #Treats #Snack #Food #Buffetlicious

[everythingwithwasabi]

No Pigs Harmed: Vegan Pork Belly

#food #vegan #chinese food #pork #tofu #comfort food #recipe

[thelordismylightandmysalvation]

Air Fryer Char Siu Pork (空气炸锅叉烧肉) - Omnivore's Cookbook

#Chinese food #pork #pork recipes #air fryer recipes #meat #food photography

[yourfoodiedesires]

Chinese BBQ Pork Buns (Baked Char Siu Bao Recipe) | The Woks of Life

Follow To Explore The Foodie In You

#food #chinese #asian #bao #bbq #char siu #recipes #savory #recipe #pork #buns

[mariahturner]

Char Siu Chinese Barbeque Pork Pork belly is marinated in a soy sauce-based mixture then broiled until dark and glossy in this Chinese char siu, or barbequed pork, recipe.

#noodles #recipe #pork belly #rice #barbeque pork #chinese #char siu

[brunchbinch]

Honey garlic pork

#honey garlic pork #honey garlic pork recipe #honey garlic #pork recipe #Chinese pork recipe #chinese food #food #food blog #recipe #dinner #dinner recipes #dinner ideas

[daily-deliciousness]

Sweet and sour ribs

#sweet and sour #pork #pork ribs #asian food #food #sweet and sour pork #ribs #dinner #appetizer #chinese food #spare ribs #meal #green onions #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[fattributes]

Pork and Chive Dumplings

#food #recipe #appetizer #dumplings #potstickers #pork #onions #garlic #chinese #dinner

[visualbite]

Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens 梅菜扣肉)

#recipes #recipe #food #savoury #pork #pork belly #mustard greens #chinese #vegetables #asian #mine #mei cai kou rou

[najia-cooks]

[ID: A bowl filled with a light orange-brown broth, several leaves of cooked bok choy, and four dumplings. End ID.]

Vegan Chinese wonton soup

Savory, tangy 'pork' and cabbage wontons are combined with a well-spiced, warming broth in this classic soup. Noodles and bok choy or other leafy greens may be added to create a complete meal. Best of all, the wontons can be made ahead and pulled out whenever you need a quick meal option.

Recipe under the cut!

Patreon | Tip jar

The wontons from this recipe can be made ahead in bulk and then frozen to add to soup a few at a time. This recipe makes about 15 dumplings (enough for 4 to 6 servings of soup) and enough broth for 2 servings of soup; if you're making the dumplings to serve all at once to a large group, double or triple the broth recipe.

To make the wontons:

Makes about 15 (serves 4-6).

INGREDIENTS:

For the dough:

1 cup (120g) all-purpose or bread flour

1/4 tsp salt

1 1/2 Tbsp vegetable oil

about 1/4 cup water

For the filling:

.2 lb (90g) vegan ‘pork’ sausage or ground pork substitute

OR 1/2 cup (45g) TVP + 1/2 cup (118mL) vegetarian ‘beef’ stock from concentrate

1/2lb (6 leaves) green cabbage, blanched and minced

1 small yellow onion, diced

3 cloves garlic, diced

3 dried red chili peppers, crushed, or 1 tsp red pepper flakes (optional)

3 Tbsp neutral oil

1/4 tsp salt

1/4 tsp white peppercorns, toasted and ground

Pinch ground cloves

Greens of 2 scallions, sliced thinly (reserve whites for the broth)

1 tsp light brown sugar

1/2 tsp sesame oil

1 tsp vegetarian oyster sauce, or soy sauce

1/2 Tbsp Shaoxing wine (or substitute with a mixture of mirin and apple cider vinegar)

INSTRUCTIONS:

For the dough:

1. Whisk flour and salt together in a medium mixing bowl. Add vegetable oil and mix until combined.

2. Add water, a little bit at a time, until the dough just comes together into a lumpy mass. You may need more or less than 1/4 cup. Avoid making the dough too smooth or wet, which may cause your wrappers to stick later.

3. Knead for about 5 minutes to create structure. Your dough should still not be perfectly smooth at this point.

4. Return dough to the bowl and cover with a kitchen towel. Allow to rest for at least half an hour while you prepare your filling.

For the filling:

1. To make our ground pork substitute, we're going to either grind a premade vegan pork product in a food processor until smooth, or hydrate some TVP. I hydrated my TVP in a stock made from Vietnamese vegetarian 'beef' broth concentrate (gia vị nấu phở) from Por Kwan brand, but some Western grocery stores also carry a vegetarian beef broth concentrate. If you don't have any, use vegetable broth and 2 tsp of dark soy sauce or vegetarian oyster sauce. Soak TVP in warm broth for 10 minutes until hydrated and soft.

2. Meanwhile, prepare the rest of your ingredients. Blanch cabbage leaves in a few inches of boiling water for a minute or two until vibrantly green; remove and dry thoroughly before mincing or shredding. Crush dried red peppers to a fine consistency.

3. Heat several Tbsp of a neutral oil in a large pan on medium high. Add onion and 1/4 tsp salt and sauté until onion is browned, 3-5 minutes. Push off to the side.

4. Add sausage to the center of the pan and sauté several minutes until browned.

5. Add garlic, crushed red chili, and spices (peppercorns and cloves). Sauté until fragrant.

6. Add cabbage and reduce heat to medium low. Cook for 10-15min until cabbage is very tender.

7. Add brown sugar, sesame oil, soy sauce, and Shaoxing wine and stir to combine. Stir in scallions. Remove from heat and allow to cool.

To make the wrappers:

1. Divide dough into halves and cover the one you're not working with. On a cornstarch-dusted surface, roll out half of the dough into a rectangle about 12" x 8" (30 x 20cm). Use a sharp knife to cut out six squares about 4" (10cm) wide. Place any scraps back into the covered bowl to rest.

2. Dust each wrapper on both sides with a bit of cornstarch and set aside on a covered plate. The wrappers should be able to be stacked on top of each other without sticking.

3. Repeat with the other half of dough. Allow scraps to rest before rolling them out again--they will probably be able to make another few wrappers.

You may also use a pasta machine to roll out your dough--roll it out so that it is as thin as possible without becoming translucent.

To assemble:

There are various methods of folding wontons--feel free to use whatever you're familiar or comfortable with. This method of folding produces a wonton with plenty of nice "pockets" for the broth to collect in!

1. Place about a tablespoon of filling in the center of a wrapper. Wet the edges of the wrapper and fold it, away from you, in half along the diagonal to produce a triangle.

2. Pull the two farthest points of the triangle together, so that one crosses over the other, and press to seal. If necessary, add a bit of water to the spot where they join to seal firmly.

3. Set formed wontons aside on a plate lined with parchment paper and cover to avoid drying out. Repeat until your wrappers or filling run out, making sure that wontons are not touching each other as you set them aside.

Extra wontons may be frozen in a container lined with parchment paper. Make sure that they are not touching each other, and also use parchment paper between successive layers of wontons. Allow to freeze until solid--at this point they may be transferred to a smaller container or to a freezer bag, since they will no longer stick together if they touch.

To make the broth:

Makes about 2 cups of broth (serves 2).

Ingredients:

2 1/2 cups stock from vegetarian 'chicken' stock concentrate, or vegetable stock + 1 tsp soy sauce

1 cm chunk (3g) ginger, sliced

2 cloves garlic, crushed

Green of 1 scallion, thinly sliced, for garnish

Whites of 3 scallions

1 tsp sesame oil

1/4 tsp white pepper, or to taste

Salt to taste

Instructions:

1. Heat stock, ginger, garlic, and scallions in a small pot until boiling. Reduce heat to low and simmer 15 minutes.

2. Remove from heat and remove ginger, garlic, and scallions. Stir in sesame oil and white pepper. Taste and adjust salt and spices.

To assemble the soup:

1. Cook wontons for five minutes in just-simmering water until floating, tender, and slightly translucent. Remove into serving bowls.

2. Optional: blanch some bok choy, spinach, or another leafy green for a minute or two until tender. Boil noodles of your choice according to package directions. Drain and add to serving bowls along with the wontons.

3. Divide broth between serving bowls and top with scallion. Serve warm.

#this is appropriately at least three different recipes oh my goodness #cooking #vegan cooking #vegan recipe #wontons #Chinese #soup #pork #TVP #green onions #cabbage