Pork Siomai

Pork Siomai
Ingredients
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large, minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the
sauce)
Siomai Cooking Instructions

1. Mix all the ingredients for the filling in a bowl.
2. Arrange 10 wrappers in a tray and weigh 100 g of siomai mixture. Place 2 tsp
of meat in each wrapper until nothing is left unfilled. Each wrapper will have
10 grams of siomai.
3. To enclose, gather up the edges of the wrapper and gently fold it so that it
forms a basket shape, with the top of the filling exposed. Press lightly as you
pleat each side. Or, if you don’t want to expose the filling, use a bigger
wrapper. Do the same to the remaining meat mixture.
4. Meanwhile, boil water and brush steamer with oil.
5. When the water gets to a rolling boil, arrange the siomai in the steamer and
let stand for 15-20 minutes, longer for larger pieces.
6. Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
Chorizo Tacos with Avocado (6 tortillas)
Ingredients:
• 1 tbspn cooking oil or butter

• ½ kg processed pork sausage (crumbled)
• 2 tbspn taco seasoning
• 1 onion, 3 garlic cloves (minced)
• 1 onion, 1 cilantro, 3 tomatoes (chopped)
• 3 avocados (sliced)
• 6 flour tortillas
• Salt and pepper to taste
• 1 tbspn lemon juice
Steps:
• In a large pan, heat the oil and sauté the minced onions and garlic until they
become soft and fragrant.
• Next, add crumbled pork sausage along with taco seasoning and continue to heat
the mixture until it is well cooked. Add salt and pepper to add flavor.
• Add the mixture equally to the six flour tortillas and garnish it with a dash of lemon
juice and chopped onion, cilantro, and tomato.
Grilled Steak with Parsley-Parmesan Salad (5 servings)

Ingredients:
• 1 kg processed flat iron steak

• 3 tbpsn olive oil
• 3 cups fresh parsley sprigs
• 50 grams parmesan
• 1 ½ tbspn lemon juice
• Kosher salt and black pepper for taste
Steps:
• Firstly, rub the flat iron steak with 2 tbpsn oil, season it with salt and pepper, and
let it sit for about 30-40 minutes.
• After about 30-40 minutes, grill the steak on medium-high heat with 5-7 minutes
each side for perfect taste. After the grilling is done, let it sit again for 5-10 minutes
before you slice it against the grain. Meanwhile, in order to prepare the side-salad,
toss parsley, parmesan, the remaining 1 tbspn olive oil and lemon juice, and mix
them properly. Garnish it with salt and pepper to add some taste. Serve it with the
grilled steak.
Flattened Pork Chops with Greens and Mustard Pan Sauce (5 servings)
Ingredients:
• 1 large onion (thinly sliced into rings)

• 3 tbpsn olive oil
• 2 tbpsn mustard seeds and sugar
• 1/3 cup white wine vinegar
• 1 tbspn whole grain Dijon mustard
• 5 processed pork rib chops
• 2 ½ tbspn honey
• 1 bunch mustard green sprigs
• Kosher salt and black pepper for taste
Steps:
• Take half of the vinegar, 3 tbpsn water, ½ tbspn salt and sugar, and boil it till the
sugar and salt dissolves. Add this mixture to the sliced onions and mustard seeds
and set it aside.
• Take the pork chops and season it with some salt and pepper. Heat 3 tbsp. olive
oil in a pan and add pork chops to it. Cook until the pork chops turn brown and
then shift them into a large plate.
• Add the remaining vinegar, honey, mustard to the pan and cook the mixture for
about 1 minute. Add salt and pepper for some extra flavor.
• Take the mustard green sprigs in a bowl and add the warm vinegar-honey-mustard
mixture to it. Also add the onion-mustard seeds mixture to it.
• Serve the pork chops with mustard pan sauce after garnishing it with whole grain
Dijon mustard.
Pork Belly Adobo
Ingredients:
2/3 cup soy sauce
5 cloves garlic, peeled and smashed
1/4 cup sugar
1/2 teaspoon black peppercorns
3 pounds boneless pork belly, skinned and meat cut into 2-inch pieces (16 to 20 pieces)
1/4 cup canola oil
1 large yellow onion, finely diced
2 bay leaves
1/4 cup white distilled vinegar
Cooked jasmine rice, for serving
• Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the
pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can
be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals
to marinate thoroughly.
• Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat
the oil in a large Dutch oven over medium heat. Brown the pork in batches, making
sure not to crowd the meat and turning often until all sides are brown, 6 to 8
minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch
closely: The sugar in the marinade will cause the pork to darken quickly if the pot
is too hot-lower the heat if necessary to avoid burning. Remove the pork with a
slotted spoon; set aside.
• Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from
the marinade and the onions, and cook, stirring, until the onions are translucent,
10 to 12 minutes.
• Add back the pork, the strained marinade, 1 cup water and the bay leaves, and
bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring
periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
• Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the
consistency of a loose marinara, about 20 minutes more. Remove from the heat,
and skim and discard fat (pork belly will render a good amount). Allow the pork and
sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve
over jasmine rice.

Pork Siomai

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Pork Siomai

Siomai Cooking Instructions

4. Meanwhile, boil water and brush steamer with oil.

• 1 tbspn cooking oil or butter

Grilled Steak with Parsley-Parmesan Salad (5 servings)

• 1 kg processed flat iron steak

• 1 large onion (thinly sliced into rings)

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