One of the best ways to achieve fall-off-bones pork is to use the crockpot. With this recipe, I marinated the pork for a day, rubbed on spices, and then slow-cooked the pork loin for four hours on high.
1/2 cup soy sauce
1/2 cup balsamic vinegar
1/4 cup sugar
1.5lb boneless pork loins
1/2 cup of water
1. Mix the first three marinade ingredients. Add the marinade and pork to a ziplock bag. Marinade for a day.
2. Mix the spice rub ingredients. Take the pork out of the marinade and rub on the spices. Add the pork to a crockpot with 1 cup of water. Cook on low for 8 hours or on high for 4 hours. Serve with rice.
8 oz shrimp (peeled and deveined)
1/4 cup chopped cilantro
1 teaspoon minced garlic
1/4 cup lemon juice
1 teaspoon Chinese chili paste
1. Pat the shrimp dry, sprinkle with salt and pepper, drizzle on olive oil. Add remaining ingredients and mix well. Let the shrimp sit in the marinade for at least 30 minutes.
2. Heat a griddle on medium high heat. Add the shrimp, but do not overlap them. Flip them after about 3 minutes or when the side turns pink. Be careful not to overcook.
I have made burgers in ground beef, ground chuck, and ground turkey. This was my first time making burgers with ground sirloin and it turned out very juicy and flavorful! The toppings listed are simply ingredients I had on hand; I think mushrooms, avocados, or bacon would all be a nice addition.
1 lb ground sirloin
1/2 a packet of NOH Hawaiian Style Teri-Burger
sprinkle of black pepper
1 TB Worcestershire sauce
1/2 cup chopped onions
2 teaspoon of mayonnaise (to keep the burger moist)
Mayonnaise (with garlic and lemon juice mixed in)
1. Mix the ground sirloin with all the ingredients. Form patties with hands and make a small indentation in the middle of each patty.
2. Spray a griddle with oil and turn to high heat. Wait until the griddle is hot before adding the patties. You will know it is ready if the patties make a sizzling noise. When the patties are on the griddle, add a little olive oil to each indentation. When one side of the burger turns brown, flip the burger. ONLY FLIP THE BURGER ONCE!
3. Cook until your desired temperature. Even when this burger is well done, it will still be juicy.
4. Add toppings to your liking!
I remember trying rice cakes for the first time when I was visiting China, and I instantly fell in love with it’s soft, almost gnocchi-like texture. Since I’ve moved to a city with a huge asian grocery store, I found myself suddenly craving that dish. I bought dry rice cakes and napa cabbage, but couldn’t find a recipe online that didn’t require pork. So I turned to my most trusted advisor, my mom, and she knew exactly what to do.
Note: The amount of each ingredient is an estimate…you know how your mother and grandmother seem to just “sense” it.
Ingredients (Serving 1-2):
1 cup sliced mushrooms
1 TB chopped green onions
2 cups chopped napa cabbage
1 cup rice cakes (if you’re using dry rice cakes, they must be soaked in water overnight)
1/4 cup chicken broth
1 tsp. soy sauce
dash of sesame oil
1. Heat oil in a large pan. Add mushrooms and green onions, cook until tender. Sprinkle with salt and set aside.
2. In the same pan, add some oil and napa cabbage. Cook for about 3 minutes, add the rice cakes on top and chicken broth. Cover, turn heat to medium, cook until rices cakes are tender. Add salt to taste, add the cooked mushrooms. Stir in soy sauce and sesame oil.
I was browsing the meat section at Safeway and came across a beautiful pound of pork roast. This will make a nice crockpot dinner, I thought to myself. On weekdays I have a huge appetite but lack the motivation to cook anything complicated. I took home this nice round roast and began surfing for easy recipes. I couldn’t find a recipe with ingredients I currently had, so I altered a couple a made my own and crossed my finger. It turned out delicious!
1.5lb Pork Roast
1 cup chopped celery
1 14.5oz can beef broth
1 14.5oz can diced tomatoes with basil, garlic, and oregano
1 8oz can tomato sauce
1. Rub pork roast with rosemary, pepper, and thyme. Let it sit for a few minutes.
2. Add celery to crockpot. Lay the roast over the celery. Add all the canned ingredients and a dash of salt. Slightly stir.
3. Turn to low and cook for 6-7 hours.
Serve with rice or serve as soup.
I have a weak will when it comes to wings of any kind. Buffalo wings in particular are my guilty pleasure. I adapted the recipe from Punchbowl, making it less burning-my-mouth. The image is from the day after I baked them, so it doesn’t do these lovelies justice.
- 3/4 cup flour
- 1 teaspoons cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 20 chicken wings
- 1/2 cup melted butter
- 1/2 cup hot red pepper sauce
- Blue cheese or ranch dressing (for dipping)
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray (VERY IMPORTANT).
2. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag then shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place in the refrigerator. Refrigerate at least 1 hour.
3. Preheat the oven to 400 degrees F (200 degrees C).
4. Whisk the melted butter and hot sauce together in a small bowl. Dip the wings into the butter mixture and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
5. Serve with dressing.