Pork – nathalieskitchen

I love eating wontons, especially when I’m sick. To me it’s the asian version of chicken noodle soup. They are super easy to make and delicious!

Pork Wontons

Servings: 15
Time: 30 Min
Difficulty: medium
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Ingredients:

1/2 pound (package) fresh organic ground pork
1 package wonton wrappers
2 scallions (chopped)
1 handful cilantro (chopped) – save some for garnish
1 tsp grated fresh ginger
2 tsp sesame oil
2 tsp soy sauce
Pinch of pepper
1 egg (beaten)

Directions:

In a medium bowl mix pork, soy sauce, ginger, sesame oil, cilantro, green onions
Lay out one wonton wrapper
Using a pastry brush coat it with egg wash
Using a teaspoon measure out pork mixture and place in the center of wonton
Fold over into a triangle
Pinch all sides of wonton so it is sealed tightly
Assemble all wontons
In a pot of boiling water drop wontons and cook for approximately 5 minutes
Serve with fresh chicken broth or soy sauce mixture
Garnish with fresh cilantro

I’ve always wanted to cook with pumpkins in a savory dish rather than just pumpkin pie, so last Sunday I attended a technique cooking class at Williams-Sonoma. Wow is this recipe delicious! It is perfect for cold weather day, or in my case cold air conditioning day.

I made my own chicken broth and chicken demi-glace. I also used pork tenderloin instead of pork shoulder. I only cooked in the oven for 1.5 hours instead of 2.

Pork and Pumpkin Stew

Servings: 6
Time: 3hours
Difficulty: medium
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(recipe courtesy of Williams-Sonoma)

http://www.williams-sonoma.com/recipe/pork-and-pumpkin-stew.html)

Ingredients:

2 lb. boneless pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. olive oil
1 yellow onion, diced
1 1/2 tsp. minced garlic
1 tsp. minced fresh ginger
2 tsp. chicken demi-glace
2 tsp. tomato paste
3/4 tsp. ground cinnamon
1/4 tsp. ground coriander
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/4 tsp. red pepper flakes
1 1/2 Tbs. cider vinegar
3 Tbs. applesauce
9 oz. canned diced tomatoes with juices
1 lb. peeled and diced (3/4-inch dice) pumpkin or winter squash, such as kabocha
2 tsp. chopped fresh sage
4 tsp. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock

Directions:

Preheat an oven to 325°F.

Season the pork with salt and black pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours.

Serve the stew over mashed potatoes, see my recipe under “vegetables”.