My mom rarely cleans her plate at the dinner table, but last night when I cooked for the family, she had a second sandwich - and ate all of it. That's how I knew this was a recipe I will have to make again & again, so I'd better write it down.
Most of the time when I'm cooking I don't measure out the ingredients - I just fly around the kitchen, tossing ingredients together by intuition. I'm not sure of the measurements for this dish, but since I had a lot of requests for the recipe, I figured I will share the basics & let you all try it per your own intuition!
I initially was making this slaw to accompany BBQ pulled pork tenderloin sandwiches and was going to make my homemade BBQ sauce, but lost track of time. Last minute, I decided to top the pulled pork tenderloin sandwiches with this slaw, some vegenaise, Sriracha pepper sauce, and a little hoisin sauce. YUM. Directions are below for the pulled pork as well. :) -JJ
Ingredients:
- Half a head of green cabbage, shredded
- 2 large radishes, peeled & julienned
- Bragg's Apple Cider vinegar (add gradually to taste)
- Mirin (add gradually to taste)
- Fresh lime juice (maybe 1/4 lime?)
- Black sesame seeds (shake generously!)
- Tupelo honey (maybe a heaping teaspoon?)
- Toasted sesame oil (add gradually - it's a strong ingredient!)
- Fresh cilantro, chopped (to taste)
- Sea salt (to taste)
- Chopped roasted peanuts (to top)
Directions:
Toss cabbage, radish, vinegar, Mirin, lime juice, sesame seeds, honey, sesame oil, salt and cilantro in a large bowl. Taste it. Love it. Top with peanuts. Done.
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Asian Pulled Pork Tenderloin Sandwiches...
- Pulled pork tenderloin
- JJ's Asian-Inspired Slaw
- Toasted buns
- Vegenaise
- Sriracha pepper sauce
- Hoisin sauce
Pulled Pork Tenderloin
Adapted from this recipe.
Ingredients:
- 2 pork tenderloins (~2.5 lbs.), halved lengthwise & cut into 2.5 inch pieces
- 1.5 beers
- 3/4 cup Bragg's apple cider vinegar
- 1/2 cup water
- 5 garlic cloves, bruised
- Black pepper
- Dried chili pepper
- Kosher salt (~2 tsp)
Directions:
Bring all of the ingredients to a boil, add the pork, cover, reduce heat to low, simmer for at least 1 hour or until pork is tender when stabbed with a fork. Remove pork from liquid, and pull apart using 2 forks.
This. This is really, really good. The photo of it… Not so much. ;)
My dad & I conceptualized the idea of a Thai-inspired chili recipe at least 4 years ago. The idea has been scribbled on a tattered piece of paper, hidden in a family recipe box, and we decided last night that it was finally time to make it come to life. The addition of red curry paste, fresh basil & cilantro, and a coconut drizzle to a pot of chili seemed like the perfect match - and it sure was!
I made enough for an army, so this recipe serves, like, 12 people. You will probably want to half it if you want to make it for a family of four - but I suggest you go ahead and just make a big pot of it so you have lots of leftovers.
Ingredients:
- 2 tbsp. peanut oil
- 3 sweet onions, chopped
- 3 small bell peppers, chopped
- 5 cloves garlic, thinly sliced or minced
- 3 lbs ground pork
- 28 oz. can of whole, peeled tomatoes
- 2 cups sliced button mushrooms
- 22 oz. can of Sapporo beer
- 1 can tomato paste
- 4 oz. jar red curry paste
- 1 quart beef broth
- 3/4 cup brown sugar
- 4 cans red kidney beans, drained
- 1 red chili pepper, deseeded & chopped
- 1 cup fresh basil, chopped
- 1 cup fresh cilantro, chopped
- 1/4 tsp. turmeric
- Salt, to taste
- Coconut milk, to drizzle (optional, but suggested)
Directions:
Heat peanut oil over medium heat in a large pot. When the oil is hot, add onions, bell peppers, garlic, and pork until browned.
Add tomatoes, beer, tomato paste, red curry paste, beef broth, basil, cilantro, brown sugar, salt and turmeric. Mix well.
Stir in 2 cans of kidney beans, mushrooms & chili pepper. Reduce heat & simmer for 1.5 hours.
Add 2 remaining cans of kidney beans & simmer for another 30 mins. Serve hot with a swirl of coconut milk.
Serves 2-4
This is such an easy salad, yet so delicious and refreshing! I was inspired by the nectarines I purchased the other day, but still hadn't eaten. They smelled soooo good this afternoon, and since I had already decided to experiment with a Thai-style chicken burger for dinner, I came up with a Thai-inspired salad to toss these perfectly ripened nectarines in. I will absolutely make this recipe again...and again...and, yeah. ;)
Ingredients:
- 1 pkg Romaine hearts
- 1 ripe nectarine, sliced
- A handful of Sing Buri cashews, chopped (you can also use regular roasted cashews or peanuts)
- Fresh cilantro leaves
- Crushed red pepper flakes
- 1 tsp. Tamari or soy sauce
- 1 tsp. light brown sugar
- 1/4 tsp. Kosher salt
- Juice of 1 lime
Directions:
Arrange Romaine hearts on a pretty plate. Place nectarine slices on top of the Romaine. Sprinkle with fresh cilantro leaves & Sing Buri nut blend. Combine the rest of the ingredients in a bowl to make the dressing. Pour over salad just before serving. Sprinkle with crushed red pepper flakes if desired. Goes really well with my Green Curry Chicken Burgers! :)
