minced pork

Fresh, zingy meatballs served with an oriental dipping sauce – great party food for family or friends

Asian pork meatballs

tbsp clear honey

tbsp fish sauce

pork

spring onions, finely chopped

1small garlic clove, crushed

tsp cornflour

tbsp finely chopped fresh mint

tbsp finely chopped fresh coriander

olive oilfor frying

coriander

spring onions, finely sliced

lime juice

tbsp light soy sauce

tsp sesame oil

Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.

Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.

Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.

Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Steamed pork & prawn wontons

spring onions, chopped small

garlic cloves, crushed

tsp grated root ginger

tbsp oyster sauce

water chestnuts

lettuce leaves,

soy sauce

dry sherry

tsp grated fresh root ginger,

shreds of spring onion

Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

What can you eat with Shiitake braised minced pork? The answer is EVERYTHING. Noodles, rice, vegetables, congee, the combination is endless. It only takes about  10 minutes of active time to make a big pot that lasts all week long.

Shiitake Braised Minced Pork | 香菇肉燥 (XīangGūRòuZào)

shiitake mushrooms

Water

lb Ground pork

garlic (minced)

shallots

C Soy sauce

TBsp sugar

oyster sauce ((or vegan oyster sauce) Optional)

Soak shiitake mushroom in 2 cups of warm water until soft

Squeeze the moisture out of shiitake mushroom and ice them into tiny little cubes

Heat up 1 tablespoon of oil in a pot and Fry shiitake mushroom until fragrant about 30 seconds

Add ground pork and Fry until most pork is cooked

Add the minced garlic and fried shallots and Fry until it's fragrant about 20 seconds

Add the rest of the seasoning and mushroom water and cook for 10 minutes or until the sauce is thickened.

This Chinese eggplant with minced ‘pork’ recipe is a simple yet tasty one. The humble eggplant is elevated with a tasty sauce, numbing heat from Sichuan peppercorns, and added texture &amp; flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal.

Spicy Eggplant with Minced ‘Pork’

Chinese eggplants (, around 500 g (17.5 oz))

water

tbsp white vinegar

Chinese black vinegar

tbsp sugar

tbsp doubanjiang

tbsp corn starch

tbsp neutral oil (, divided)

ginger

vegan mince

red chiles (, I used bird’s eye chiles)

tbsp vegetarian oyster sauce (to season if needed (see notes))

pepper

tbsp chili oil

Cilantro onions

rice

Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.

Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

SOAK EGGPLANTS

Meanwhile, prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

PREPARE THE SAUCE

If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.

Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes.

If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.

Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.

Drain eggplant from the water. Pat dry with a kitchen towel.

Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.

Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.

Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.

Set aside the eggplant and cook the rest in batches (if needed).

Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce.

Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan. Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.

Leave eggplant to cook over medium high heat until tender and silky to your liking.

Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.

Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.

EGGPLANT WITH MINCED 'PORK'

https://www.youtube.com/watch?v=IF1ZOevHoFo

Eggplants cooked with a tasty sauce, numbing heat from sichuan peppercorns, and added texture & flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal. 🍚

Get the recipe 👉🏼 www.thefoodietakesflight.com/spicy-eggplant-and-minced-pork

Spicy Eggplant with Minced "Pork" (Easy Vegan Recipe) 🍆🍚

Gordon's delicious pork pie recipe is perfect for a buffet, picnic or grown-up lunch box

Pork & ham pie

eggs

pork sausagemeat

sage leaves

onion

Tabasco sauce

gelatine (optional, see Know-how)

lard

plain flour

tbsp milk

Bring a large pan of salted water to the boil, then boil the eggs for exactly 7½ mins. Cool in cold water, peel and set aside. Tip the pork, sausagemeat, ham, sage and onion into a large bowl. Season generously and add a few shakes of Tabasco. Mix well with your hands until completely combined. Take about 1 tbsp of the mix, shape into a small burger and fry in a pan. Taste for seasoning. Slightly over-seasoned is perfect.

Melt a few tbsps lard, brush a 1-litre terrine dish with an even layer of the melted fat, then dust with flour. To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto the surface and knead until it all comes together.

Cut a piece of baking parchment to fit the bottom and long sides of the terrine dish with some hanging over the edge. Take about two-thirds of the pastry dough and shape it into a rectangle roughly the width and length of the dish. Lay the dough into the terrine and, using your fingers, press it into the bottom, the corners and up the sides of the dish until it comes to the top and hangs over the rim a little.

Take half the meat mixture and pat it into a shape that will fit the terrine dish, then lay it in. Use your fingers to make a trench down the middle of the meat. Trim the tops and bottoms off the eggs, lay them, in a row, along the trench, then season. Trimming the eggs like this ensures that each slice of pie will contain both egg white and yolk.

Take the rest of the meat mixture, pat it out to a rectangle that will fit over the eggs, and press it over the top. Brush the overhang of the pastry with the beaten egg, then roll out the rest of the pastry to fit over the pie.

Pinch edges together to fix the top. Brush top generously with egg and pierce three holes along the top. Heat oven to 200C/fan 180C/gas 6. Place pie on a baking sheet and bake for 30 mins. Lower the heat to 180C/fan 160C/gas 4, then continue to cook for another hour. Leave to cool. Carefully turn dish upside-down onto a board and use the sides of the paper to pull the pie out of the dish. If sides aren’t brown enough, return it to the oven on a baking tray at 200C/fan 180C/gas 6 until coloured. Cool, then chill in the fridge.

If you want to fill the pie with jelly, soak the gelatine in cold water and warm the stock until hot, but not simmering. Remove the gelatine from the water and squeeze to remove excess liquid, then stir into the stock to dissolve. Leave to cool to room temperature, then transfer to a squeezy bottle. Pour the jelly into one of the holes until it comes to the top. Place the pie on a dish in the fridge until the jelly has set, then repeat twice more, so the jelly has filled each hole. Leave to set in the fridge overnight.

This Vegan Thai Basil Tofu Stir Fry with Green Beans recipe is deliciously savoury, sweet, spicy, and aromatic from the fresh basil leaves. You’ll want to enjoy this with a bowl of steamed rice for a perfectly satisfying meal.This recipe is a fusion of my love for Pad Krapow or Spicy Thai Basil Chicken and Chinese Szechuan Green Beans with Minced Pork. Instead of the usual meat used for these recipes, I use extra firm tofu that I crumbled and cooked down to mimic ground meat.

Vegan Thai Basil Tofu with Green Beans (Pad Krapow-Inspired)

oz extra firm tofu

neutral oil

5.2 oz green beans ((see notes))

ginger (minced)

green chili (sliced (add more for extra heat))

bird's eye chiles

red bell pepper (diced)

brown sugar (adjust

tbsp soy sauce (or

tbsp vegetarian oyster sauce (or sub more soy sauce)

1.5 tsp dark soy sauce

white pepper

Salt (to taste)

You can watch the video below or see the step-by-step images above to see how to make this recipe.

Press tofu for at least 10 minutes to drain excess liquid. I like to wrap my tofu in a towel and place a weighted surface on top. Afterwards, place the tofu in a bowl and crumble the tofu with your hands or a fork.

Chop off the ends of the green beans. Slice into 1/2-inch pieces.

Heat a large skillet or cast iron pan or wok to medium high heat. Once hot, add in the oil.

Increase to high heat and then add in the green beans. Leave untouched for 2 to 3 minutes or until browned on one side. Move the beans around and repeat this step until the beans are slightly charred, around 8 minutes in total. Remove the beans from the pan and set aside.

In the same pan or wok over medium heat, add in the oil. Once hot, sauté the onion until translucent, 2 minutes. Add in the garlic, ginger, chilies, and bell pepper. Sauté for 3-4 minutes over medium heat until bell pepper is cooked through. Move the onions and bell peppers to the side of the pan.

Add in the mashed tofu. Add the sugar, soy sauces, vegetarian oyster sauce (if using), and white pepper. Mix the tofu to coat in the sauces.

Turn up the heat to medium high and and leave to cook over medium high heat, mixing around every 2 minutes until the tofu dries up. Mix everything (the tofu and bell pepper/onion mix) and then leave the tofu to cook for a bit longer until it resembles minced meat and is lightly brown, around 10 minutes in total.

Add in the Thai basil leaves. Mix well and cook for 2 minutes over medium high heat until the basil leaves have wilted. Add back in the green beans.

Season with a pinch of salt and more soy sauce, if needed. Turn off the heat and serve over steamed rice. Enjoy!

It was delicious!! I just did one thing different which I steamed the green beans slightly just till it was slightly tender and added it exactly like you did. Also I substituted agave instead of brown sugar. It was very yummy!

i never post reviews on recipe blogs (not because I don't feel some sort of way about them, but rather cause I'm too lazy), and I gotta say, this was incredible! Never tried my hand at vegan cooking, but my boyfriend is a vegan, and I wanted to impress him! He LOVED it!!
I will say, and this is entirely not to do with the recipe, and everything to do with the site UI you settled on-WAY too many fucking ads. There's several in frame no matter where I scroll, it makes it hard to see the actual recipe &amp; I kept accidentally clicking on them. I understand the "why" &amp; respect the hustle. But if there's a way to make it a bit more subtle-this page is more advertisement than recipe.

I’ve made this recipe many many times! It’s always delicious and well received!

I have made this recipe many times and my family loves it! I usually double the recipe because I know it will be gone in a flash!

Made this today and everyone enjoyed it!  Didn’t have tofu but I did have some left over tempeh that I crumbled and mixed with textured veggie protein (something I’ve never used before but wanted to try as it looked like it would be like ground meat). Turned out fantastic!! Thanks for this easy and delicious recipe!

I made this today. It is super yum!!! 👌💯

Bell pepper not in ingredients list, but appears everywhere else. How much?

https://www.youtube.com/watch?v=A_RKvK8eOfA

FULL RECIPE 👉🏼 https://thefoodietakesflight.com/vegan-thai-basil-tofu

This recipe is a fusion of my love for Pad Krapow or Spicy Thai Basil Chicken and Chinese Szechuan Green Beans with Minced Pork. Instead of the usual meat used for these recipes, I use extra firm tofu that I crumbled and cooked down to mimic ground meat. The tofu is cooked along with some sliced chiles, ginger, onion, garlic, and of course some fresh Thai basil leaves. For the green beans, I dry fried these on a very hot skillet to get these to lightly char and brown on the outside.

———————————————

MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

TAGS

#vegan #tofurecipes #thaibasiltofu #asianfood

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

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Vegan Thai Basil Tofu with Green Beans

Whether served as a starter or part of a buffet, Barney's smart make-ahead terrine will be sure to impress

Country terrine

chicken livers

streaky bacon diced,

garlic

thyme leaves

parsley leaves, chopped

bay leaves

pistachios

brandy

cloves

mace

prosciutto

cornichons toast and salad leaves,

Clean the chicken livers – cut away any sinew, blood or green bits, then set enough aside to run along the length of your terrine dish or loaf tin. Chop the rest into small cubes. Tip all the ingredients – except the prosciutto, whole livers and cornichons, etc, to serve – into a large bowl. Season and mix well with your hands. If you have time, you can cover and set aside in the fridge for the flavours to mingle for a few hours or overnight.

Line the base and sides of a 1kg terrine dish or small loaf tin with baking parchment. Then carefully line the base and sides of the dish/tin with the overlapping slices of prosciutto (A), leaving some hanging over the side and a few slices for the top. Pack half the meat mixture down into the terrine and press down. Lay a row of chicken livers down the middle of the terrine (B), then add the rest of the meat mixture and press down. Lay the remaining prosciutto over the top, then lift the slices from the sides up and over, and cover the dish with foil.

Heat oven to 180C/160C fan/gas 6. If you have a spare cardboard box in your kitchen, cut a piece of card out slightly larger than the base of the terrine. Put it in a deep roasting tray and sit the terrine on top (this helps the terrine to cook evenly). Boil a kettle and pour in enough water so it comes halfway up the terrine. Carefully place it on the middle shelf of the oven and cook for 1 hr.

Remove the tin from the oven, take out the terrine and leave to cool completely. Place on a plate or a tray with another flat tray on top, weigh down with a few cans and leave to chill overnight. To turn out the terrine, slip a knife between the paper and the terrine to loosen it, then turn it out onto a board. Wipe off the jelly and either serve straight away sliced or wrap in cling film and slice later. Serve with toasted bread – a favourite of mine is walnut bread and some nice leaves dressed with walnut oil. You can keep the terrine for up to two days, but it will start to lose its colour.

A Sous-Vide cooked Pork Tenderloin with Cherry Sauce brings the sun of Andalusia into your plate! A simple yet powerful dish made with Cherry and Sherry!

Pork Tenderloin with Cherry Sauce

ml Sherry

cherries

tbsp balsamic vinegar

cornstarch

shallots (finely chopped)

bay leaf

honey

garlic (finely chopped)

chicken broth

butter

olive oil

salt and pepper

Cook the tenderloin sous-vide at 58°C (135F) for 2 hours (thick piece) for a well cooked, 54°C for medium-rare with salt and pepper.

In a sauce pan, add the shallots with the olive oil and salt, cook them slowly until translucent.

Add the pitted cherries, sherry, broth, vinegar, water, honey, garlic and laurel to the saucepan and reduce, at medium-high heat, for 10 minutes.

Mash good the cherries so they give their juice.

Pass the sauce through a sieve and push down with a spoon to collect all the juice.

Add the sauce back to a clean sauce pan and add the cornstarch mix (cornstarch mixed with 3 tbsp of cold water).

Let simmer until thickens (when it covers the back of a spoon).

Take off the heat and add the butter, mix well.

Sear the whole piece of tenderloin, high heat , on every side.

Cut into nice thick pieces and serve with the cherry sherry sauce (if cooked sous-vide, no need to wait before cutting into the tenderloin, if done otherwise, wait 10-15 minutes before cutting into it).

An old fashioned and much-loved English pork, sage and onion meatloaf or terrine. Best eaten cold and sliced in sandwiches, with pickles and salad. Slices can also be fried and eaten as part of a cooked breakfast.

Haslet: pork and sage meatloaf

onion (roughly chopped)

salt (to taste)

milk

breadcrumbs (or cubes of stale bread)

g pig's liver, finely chopped (OPTIONAL see Recipe Notes)

¼ tsp ground white pepper

¼ tsp ground black pepper

sage

Preheat your oven to 200 C / 180 Fan / Gas 6.

Put the chopped onion in a small saucepan with a pinch of salt and cover with boiling water from a kettle.Simmer until soft (8 - 10 min) then drain, cool under running cold water then drain again. Squeeze between your hands to remove as much water as possible.

Top 9 minced pork recipes from across the web

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Shiitake Braised Minced Pork | 香菇肉燥...

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Country terrine

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Top 9 minced pork recipes from across the web

The most viewed minced pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian pork meatballs

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Shiitake Braised Minced Pork | 香菇肉燥...

Spicy Eggplant with Minced ‘Pork’

Pork & ham pie

Vegan Thai Basil Tofu with Green Be...

Country terrine

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Haslet: pork and sage meatloaf

The most viewed minced pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine