Tag: greens

Ingredients

• 1 lb Law Ranch pork belly

• 1/4 cup BZ Honey honey

• 3 tablespoons tamari sauce or soy sauce

• 4 cloves garlic, minced

• 2 tablespoons sesame seeds, toasted

• 2 green onions, chopped

• salt, to taste

Directions:

1. How to cook sliced pork belly

   1. Slice pork belly into small cube-like pieces. Slice off extra fat, if you wish.

   2. Add sliced pork belly to a large pan and start frying on high heat. Do not add cooking oil.  

   3. Constantly move pork belly slices in the beginning.  Cook them for about 5 minutes on one side on high heat, then 5 minutes on the other side on high-medium heat.   Use splatter screen.  The total cooking time should be about 10 minutes.   Reduce heat to medium, if the pan gets too hot. The sliced pork belly should get crispy and browned. 

   4. As you’re cooking you might have to reduce heat from high to medium as the pan gets hot. There shouldn’t be any burnt pieces and the pan should not get burned on the bottom (I used stainless steel pan). Don’t crowd the pan. Depending on the size of your frying pan, you might have to do this in 2 batches.

   5. Remove pan-fried pork belly slices to a plate.  Remove extra fat from the frying pan. 

   Honey Garlic Sauce

   1. Add 1/4 cup honey and 3 tablespoons tamari sauce, and minced garlic. 

   2. Heat up the sauce until it boils, reduce heat, and cook for about 1 minute stirring. Remove from heat. 

   3. Add 1 tablespoon of sesame seeds and stir it in.  Add back the sliced pork belly.  

   4. Sprinkle the remaining 1 tablespoon of sesame seeds on top.  Top with chopped green onion, and serve.

Recipe by Julia’s Album. Made by Mercedes Pang

Ingredients

• 1 tsp olive oil

• 1/2 white onion, coarsely chopped

• 2 cloves garlic, chopped

• 1 jalapeno, seeded and chopped (optional)

• 1 lb ground beef

• 1/2 tsp black pepper

• 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp turmeric

• 1 tsp kosher salt

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 bunch, 8 leaves collard greens, stems removed sliced into 1-inch strips

• 15 grape tomatoes, quartered

• 1 tsp lemon juice

Directions:

1. Warm the olive oil in a large skillet over medium heat.

2. Add the onion and saute until soft, about 4 minutes.

3. Add the garlic and jalapeño and saute until fragrant, about 1 minute.

4. Add the ground beef and seasonings and cook browned, about 6 to 8 minutes.

5. Add the collard greens and tomatoes and saute until wilted, about 4 minutes.

6. Stir everything gently as it cooks, careful not to mush the tomatoes.

7. Add the lemon juice, season with salt and pepper to taste and serve.

Remember to use what you have on hand, if you don’t have tomatoes, substitute them for carrots or bell peppers. It’s all about creating a tasty dish!

Recipe by skinnytaste.com