fave recipes

pork souvla

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Aglaia Christodoulides

Souvla is a widely popular dish from Cyprus, traditionally made up of large pieces of marinated pork shoulder cooked slowly and perfectly on a skewer over charcoal.

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Butter chicken with garlic naan

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Zahra Ateeq (12)

Butter chicken, traditionally known as murgh makhani, is a type of curry made from chicken with a spiced tomato and butter sauce. Its sauce is known for its rich texture.

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Akasan

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Ysabella Pierre-Louis (11)

A popular Haitian drink, akasan has a porridge-like consistency that blends cinnamon, star anise, and yellow corn flour all in one cup.

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Yuxiang pulled pork

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Zhenzhen Zhang

Originating from Sichuan, 鱼香肉丝, or shredded pork with garlic sauce, pairs juicy pork strips with a side of vegetables. An added drizzle of sweet and sour sauce adds a richness to the dish.

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Preparation Place the meat into a mixing bowl and cover with the extra virgin olive oil and a sprinkling of oregano. Cover and leave to marinade for 3-4 hours Place meat on skewer Add salt and pepper to taste Place the skewers about 12 inches above white-hot coals and leave to rotate on the rotisserie until cooked to your desired taste (1-2 hours)

Ingredients Large pieces of good quality pork shoulder on the bone ( these should be about the size of your fist, ask your butcher if you are unsure how to cut it) Extra Virgin Greek Olive Oil - enough to lightly coat all of the meat. Greek Oregano Salt and Pepper

Credits: https://www.cyprusbbq.co.uk/blogs/recipes/souvla

Preparation 1. Soak the mushrooms 2. Slice the pork loin into thick strips. Add the Shaoxing wine, peanut oil, salt, and white pepper. Mix until the wine is fully absorbed. Add the cornstarch, mix until evenly coated. Marinate for 15 minutes. 3. Combine all the sauce ingredients in a separate bowl. 4. Cook the pork over high heat while separating the pieces so they do not overlap. Cook until sides turn golden. Transfer the pork to a large plate. 5. Turn the heat to medium-high and add the remaining stir fry ingredients, cook until evenly coated with the doubanjiang and carrots begin to wilt 7. Add the cooked pork. Pour in the sauce. Immediately stir everything together until the sauce thickens, 30 seconds or so. Transfer everything to a plate.Serve hot over steamed rice as a main dish.

Pork 8 g dried mushrooms 8 oz (225 g) pork loin 1 tablespoon Shaoxing wine 1 teaspoon peanut oil 1/4 teaspoon salt 1/8 teaspoon white pepper 1 teaspoon cornstarch For the sauce 3 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons water 1 tablespoon Shaoxing wine 3 tablespoons sugar 1 tablespoon cornstarch

For Stir Frying 1 tablespoon doubanjiang 3 cloves garlic , minced 2 teaspoon ginger , minced 1 medium carrot , julienned 1 long red pepper, julienned

Credits: https://omnivorescookbook.com/shredded-pork-with-garlic-sauce/#wprm-recipe-container-30785

Preparation 1. Bring the 4 cups of water to the boil in a medium sized saucepan along with the star anise and cinnamon sticks until the water is slightly red-brown colour. 2. Mix the cornflour with the 1¼ cup of water in a small bowl/jug. 3. Reduce the heat to medium-low, add the cornflour paste to the saucepan while whisking to avoid lumps. 4. Continue to simmer for several minutes while constantly stirring until the akasan starts to thicken up. 5. Stir in the almond milk (add the full ¾ cup or more for a thinner consistency). 6. Add the vanilla extract, nutmeg and pink salt 7. Add the coconut sugar or another sweetener and sweeten to taste. 8. Serve hot or cold. Video

Ingredients 4 cups water (946ml) 3 star anise 2 cinnamon sticks 1 cup yellow corn flour + 1¼ cup of water (to make the paste) ½-¾ cup almond milk 1 teaspoon vanilla extract (4g) ¼ teaspoon nutmeg (0.5g)grated ¼ teaspoon pink salt (1.5g) sweeten with coconut sugar, to taste or use another alternative sweetener

Credits: https://thatgirlcookshealthy.com/akasan/

Ingredients 1 1/2 lbs boneless, skinless chicken thighs 1 1/2 tsp cumin 1 1/2 tbsp cayenne pepper or red chili powder 3 cloves garlic crushed 1/2 tbsp turmeric 1/4 cup plain greek yogurt 2 tsp salt 1 tsp ground coriander 1 tsp ginger powder 1 tsp garam masala 1/4 cup tomato paste 3/4 cup crushed tomatoes 1 tsp minced onion 3 tbsp butter 1 cup heavy cream

Preparation 1. Combine all of your seasonings with the cubed chicken thighs and let marinate for 15 minutes 2. Heat 2 tablespoons of oil on a large skillet and cook your thighs until they are 75% cooked. Remove the chicken from the heat and set aside. 3. In the same pan melt your butter and cook down the tomato paste until bright red. Add your crushed tomatoes and minced onion, then add 1-2 teaspoons of sugar. 4. Add your heavy cream and stir the sauce on low heat. Let it simmer. 5. Once finished, add more salt, cumin, and chili/cayenne to taste. Garnish with your choice of herbs and enjoy with garlic naan!

Credits: https://www.kneadtherecipe.com/butter-chicken-garlic-naan/#recipe