Tag Archives: pork

Korean food with an American cut of pork

I think of pork tenderloin as a really “American cut” of pork because I can’t think of an instance where Taiwanese people would choose this cut deliberately. Its a very low fat cut, and given that most Taiwanese people only know how to stir fry with the biggest fire they can muster, this isn’t a great cut to deal with. Most of the time pork belly is used, and even if other cuts are used fat is kept on just so that it will taste better.

However, I figured out the way to make tenderloin properly. As I have repeated before, cooking it to medium rare is key. Yes yes, the USDA tells you to cook it to 160F, and blah blah blah, but seriously, 160F is pushing it. 140F is what you should be going for, even if you want to stir fry something. So I made Daeiji Bulgogi with pork tenderloin, and it tastes great. =)

Also, I find Korean food to be very addictive. I think its the heavy flavors, the sweet and spicy really get to me. I think the best part, though, is that its hard to mess up with Korean food. Whenever I make it, it always tastes good.

Recipe from Maangchi.

Ingredients:

  • 1 sliced medium onion, 3 chopped green onions
  • 4 cloves of minced garlic, ½ ts minced ginger
  • 1 chopped green chili pepper (optional)
  • 1/3 cup hot pepper paste
  • 2 tbs hot pepper flakes
  • 2 tbs brown sugar
  • 1 tbs soy sauce
  • ½ ts black ground pepper
  • 2 ts of sesame oil
  • ~2lbs pork tenderloin

Procedure:

  1. Put all the ingredients except the pork into a large wok/pot/pan whatever you have. Since there are a lot of ingredients, I put it into a big (3 or 6qt I’m not sure) pot.

    All but the pork

  2. Cut the tenderloin into 1 inch cubes. Larger is preferable, since you don’t want the meat to cook too fast.

    BIG CUBES I SAY

  3. Heat your cooking utensil over high heat, and allow the onions to cook till translucent.
  4. Move the meat into the pot, and, using a timer, go for 3-5 minutes of cooking time depending on the size of your cubes. NO MORE THAN THAT. I’m telling you. Trust me on this one. It tastes awesome if you don’t let the meat overcook. You want the centers to still be pink when you’re done.

A bowl of tastiness

Super easy entree, and it tastes great too. =D

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Pork Tenderloin with Apples

I’ve always disliked pork tenderloin.  Then again, I’ve also always not known how to cook it properly, like most Asians.  To me, it was a dry, tough piece of meat.  It was healthy though, which is what convinced me to keep trying until I got it right.  I figured that to know how to cook it right, I would need to know the internal temperature to cook it to, and no more than that.  The USDA says that 160F is the temperature pork should be cooked too, but watching Alton Brown’s good eats, he recommended 140F.  Of course I would listen to Alton Brown.

Another thing about making pork tenderloin tasting good is browning.  The tenderloin is such a thick piece of meat that seasoning seldom goes very far into the meat.  That causes a blood/pork/metal-like taste every single time.  I think this problem was solved when I figured out how to brown pork properly.  Searing makes flavors amazing, and should be done with all meats, in my opinion.

Anyway, the recipe I used this time I think I found off of punchfork, and can be found here.

Ingredients

  • 2 pork tenderloins
  • 4 cloves garlic, peeled and cut into slivers
  • Salt and pepper
  • 2 teaspoons ground cumin
  • 2 Tbsp grapeseed oil or canola oil
  • 1 cube (10g) of chicken broth or beef borth
  • 1 cup dry white wine (can sub with apple brandy or apple cider)
  • 2 medium sized apples, peeled, cored, and sliced (I used granny smith apples)

Procedure

  1. Make slits in your pork and stuff garlic slices into it.  Season the pork with salt, pepper, and cumin.
  2. Brown the pork on all sides, about 10 minutes.

    My casserole pot is the only “pan” that I can brown anything in, and the pork tenderloin is obviously too big for it =(

  3. Take the pork out and put it into an oven at 400F.  Add the broth and white whine to the pork.  You want to cook the pork to around 140F, about 10 minutes.

    Nicely browned pork!

  4. Put your apples into the pan you used to brown the pork. Cook until tender. Remove and set aside.

    I should have peeled the apples too, but I was too lazy to do so.

  5. When the pork is done, let it rest on a cutting board for 10 minutes.  Take the juices+broth+white wine and put it back into the pan that had the browned pork and apples.  Cook the liquid until a gravy-like consistency.
  6. Serve! I cut my tenderloin into 1/4 inch pieces.

Success!

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Apple Pork Chops

I love eating pork. In Taiwan, pork is the main form of meat being consumed (either that or my mom loves pork and doesn’t really like anything else), so when I first came to the States it was really hard for me to adjust to life without it. So when I go to the super market, I usually buy pork because its what I’m used to eating. This is one recipe that I tried and liked, so here I am to share it with you!

(Original recipe is from Budget Bytes)

Ingredients:

  • Pork chops (in bone or without, either is fine)
  • Olive Oil
  • Onion
  • Apples (I used gala apples, but I believe the point is sweet apples?)
  • Honey (replacement for sugar)
  • Cinnamon
  • Chicken Bullion
  • Water

Procedure:

  1. Heat oil in a pan, and pan-fry the pork chops a bit, so that its slightly browned on both sides (probably better to get it to be browner, but my pork chops were thin so I didn’t want to overdo it.) Salt one side only.
  2. Take it out and set it aside for later.

    Partly cooked pork chops

  3. Cook 1 thinly sliced onion and 1~2 apples (into wedges). Cook them for 2~3 minutes. Let it pick up the juices/oil from the pork chops. Don’t over cook them. They should still be crunchy when you move on to the next step.

    Cooking the onions and apple

  4. Add about 1 cup of water, 1Tbsp of honey/sugar (or more if you would like), 1 chicken bouillion block (about 4g), add cinnamon to taste (and/or nutmeg). Cook until water simmers.

  5. Add the pork chops back in, and cook until the sauce reduces to half of what you started with. It is better to let the sauce completely cover the pork chops but not necessarily the apples and onions. I found that it actually takes a sometime to reduce the water, and the apples and onions would become overcooked. I piled them on top of my pork chops to avoid this.

    Pork chops hidden under the apples and onions

  6. The dish is finished when the sauce has been reduced. Serve with onions & apples on the side, and pour some sauce on top of it for tastiness!

    Done!

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