Experience the rich flavors of pork with our collection of recipes. From classics to international favorites, RecipeShare App has got you covered!

Pork


## The Intriguing Tale of Yuxiang

Yuxiang, which translates to 'fish fragrance,' doesn't actually contain any fish. Intriguing, isn't it? Originating from Sichuan cuisine, this flavour profile combines the unique tastes of pickled chillies, garlic, ginger, and broad bean paste. It's traditionally associated with fish dishes, hence the name. But, surprise! Today, we're using this vibrant mix to bring out the best in pork and aubergines.

## Ingredients for the Ride

Before diving into the culinary adventure, gather your gear:

- 600g aubergines, cut into 2-inch wedges
- Salt to taste
- 2 tbsp cooking oil
- 500g ground pork
- 4 tbsp pickled chilli, minced
- 2½ tbsp Chilli Bean Sauce (Toban Djan)
- 1/2 tbsp Sichuan Peppers, crushed
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sugar
- 1 tbsp dark soy sauce
- 1 tsp cornflour
- 1 tbsp cold water
- 2 tbsp Chinkiang vinegar
- 1 bunch chopped scallion greens

## The Art of Preparation

1. Begin by salting the aubergines and let them sit for at least 30 minutes. Afterwards, give them a quick rinse to wash away the excess salt.
2. Either steam the aubergines for about 5 minutes or, for an extra punch of flavor, stir fry them with the pork.
3. In a separate pan, stir-fry the ground pork in the cooking oil until it's fully cooked. Set it aside for now.
4. With the heat on low, sauté the Toban Djan and pickled chilli in the leftover pork fat. Be careful not to let it burn or dry out.
5. Next, turn up the heat to medium and add in the garlic and ginger. Continue to sauté until the aroma fills your kitchen.
6. Now, it's time to add the water, sugar, soy sauce, and a slurry made from the cornflour and water. Bring this mixture to a boil until it thickens slightly.
7. Lastly, add the aubergines, vinegar, and chopped scallion greens. Mix until everything is well combined, then turn off the heat.

## Serving Suggestions

This dish pairs perfectly with a side of steamed jasmine rice or a simple cucumber salad. If you're feeling adventurous, try it with some Dan Dan noodles for a full-on Sichuan feast!

## Substitutions

If you can't find some ingredients, don't fret! For the aubergines, you can use zucchini or bell peppers. Ground chicken or turkey can replace the pork. In place of the Chinkiang vinegar, try using balsamic vinegar.

## Nutritional Info

This recipe serves 4, with each serving being approximately 275g.

Each serving contains around:

- 410 calories
- 28g fat
- 12g carbs
- 27g protein
- 1g fiber
- 5g sugar
- 1010mg sodium
- 90mg cholesterol

## The Secret Sauce: Tips and Tricks

- Salting the aubergines helps draw out moisture and bitterness, so don't skip this step.
- Keep an eye on the chilli bean sauce and pickled chilli while sautéing; they can quickly burn and ruin the dish's flavour.
- If you're sensitive to spice, adjust the amount of Sichuan peppers to taste.
- Choose eggplants that are firm and shiny, with a smooth and unblemished skin. Cut them into thin strips, and soak them in salted water for 10-15 minutes, to remove any bitterness and excess moisture.
- Use pickled chili bean paste that is made with broad beans, soybeans, and chili peppers, and has a rich and complex flavor. You can find it in Asian grocery stores or online.
- Adjust the amount of sugar, vinegar, soy sauce, and peppercorns in the yuxiang sauce, to your liking. If you prefer a sweeter or milder flavor, reduce the amount of chili bean paste and increase the sugar and vinegar. If you like a numbing and tingling sensation, add more Sichuan peppercorns.
- Stir-fry the pork and vegetables separately, and then combine them with the sauce, to prevent the vegetables from becoming soggy or overcooked.
- Serve the dish hot and fresh, with some steamed rice or noodles, and garnish it with some fresh cilantro or green onions, to add some color and freshness.

## A Dish with a Twist: FAQs

### Why is it called 'Fish Fragrant'?

Despite the name, Yuxiang or 'fish fragrance' doesn't contain any fish. The flavour profile originates from a traditional method of preparing fish in Sichuan cuisine, which includes pickled chillies, garlic, ginger, and broad bean paste.

### Can I substitute the aubergines with another vegetable?

Absolutely! Zucchini or bell peppers work wonderfully as a substitute.

### What can I serve with Yuxiang Pork and Aubergines?

This dish pairs well with steamed jasmine rice or a simple cucumber salad. For a full-on Sichuan feast, try it with Dan Dan noodles!

### Is this dish spicy?

Sichuan cuisine is known for its bold, spicy flavours, and this dish is no exception. However, you can adjust the spice level to your preference by reducing the amount of Sichuan peppers and chilli bean sauce.

### Can I use a different type of meat?

Yes, you can! Ground chicken or turkey can be used as a substitute for pork.


Stir-fried pork and aubergines in a fiery fragrant sauce made with pickled chillies, chilli bean sauce, soy sauce, fish sauce, vinegar and sugar. 

Yuxiang Pork and Aubergines


## What is Filipino Pork Kare-Kare?

Pork kare-kare is a variation on a Filipino stew made with tender pork chunks, vegetables, and a thick peanut sauce.

It is typically served with rice and some shrimp paste and is a popular dish for special occasions such as fiestas and family gatherings.

The sauce is made from ground peanuts, toasted rice, and other flavorful ingredients such as garlic, onions, and annatto powder.

The vegetables used in the dish include pumpkin, eggplant, long beans, bok choy or Chinese cabbage, and banana blossom.

## Ingredients Needed

### For the Meat

- 1kg pork shoulder
- some cooking oil
- 5 cloves garlic
- 2 onions, cut in chunks
- 4 pieces bay leaves
- 1 tsp ground black pepper
- 2 tsp tbsp salt
- 1/4 cup vinegar

### For the Sauce

- 30g butter
- 30g cooking oil
- 2 tbsp annatto powder
- 1 tbsp shrimp paste
- 5 garlic cloves, crushed
- 2 red onions, chopped
- 1 litre pork stock
- 150g peanut butter
- 1 tbsp fish sauce, to taste
- 4 tbsp rice flour
- 4 tbsp cold water
- 1 tbsp vinegar, to taste

### For the Vegetables

- 200g pumpkin, chopped
- 200g eggplant, chunks
- 200g banana blossom, chopped
- 200g Chinese cabbage, whole
- 200g long beans, cut into 2-inch pieces

## How to Cook Pork Kare-Kare

### Preparing the Meat

1. In a saucepan, sear the pork with a bit of cooking oil.
2. Add the onions and garlic and saute until fragrant.
3. Add the bay leaves, black pepper, salt and vinegar.
4. Cover with enough water to submerge the pork pieces and simmer for around 90 minutes or until the pork chunks are tender.
5. Set aside the pork chunks and reserve the pork stock.

### Making the Peanut Sauce

1. In a large sauce pan or Dutch oven, sauté the garlic, onions annatto powder and shrimp paste with the butter and cooking oil.
2. Thicken the sauce with some rice flour slurry. Add more as needed.
3. Once the onions and garlic are soft and fragrant, add the beef and tripe chunks as well as the hardest vegetables like the pumpkin and continue to simmer.
4. Finally, when the pumpkin is slightly cooked, add the remaining vegetables and simmer until all the vegetables are cooked and tender.

## Tips for a more Delicious Pork Kare-Kare

- Use high-quality pork with a bit of fat for a more flavorful and tender dish. Also, be sure to boil the pork long enough to make the meat soft and tender.
- If you have time, instead of using peanut butter, you can make your own by first toasting some peanuts then grinding them to a paste. Similarly, you can make your own rice flour by toasting some raw rice then blitzing them to make a fine powder. Toasting the peanuts and rice intensifies their flavours.
- Don't overcook the vegetables to maintain their texture and color. Another option is to simply blanche the vegetables in boiling water to have more control on the cooking process.
- You can add more vegetables such as cabbage, okra, or string beans to the dish to make it even more nutritious.
- You can also adjust the amount of peanut butter and toasted rice powder to your liking. Some prefer a thicker sauce, while others prefer it to be more runny.

## Nutritional Breakdown

Given the richness of ingredients, the Filipino Pork Kare Kare is a highly nutritious dish. Here's a detailed breakdown for a serving size of about 300 grams:

- Calories: 600
- Carbohydrates: 40g
- Proteins: 50g
- Fats: 35g
- Sodium: 1400mg
- Cholesterol: 120mg
- Fiber: 6g

Remember, these values can vary slightly based on the exactness of measurements and specific brands used.

## Nutritional Benefits of Pork Kare-Kare

Pork kare-kare is not only delicious but also packed with nutrients.

Here are some of the nutritional benefits of this dish:

- Protein: Pork is a good source of protein, which is essential for building and repairing muscles, bones, and other tissues in the body.
- Vitamins and minerals: The vegetables used in pork kare-kare, such as eggplant, long beans, and bok choy, are rich in vitamins and minerals such as vitamin C, vitamin A, and iron.
- Fiber: Vegetables are also a good source of fiber, which can help promote digestive health and prevent constipation.
- Healthy fats: The peanut sauce in beef kare-kare is made from ground peanuts, which are a good source of healthy fats such as monounsaturated and polyunsaturated fats.

While pork kare-kare is a delicious and satisfying dish, it's also relatively high in calories and fat.

However, it does contain some important nutrients, such as protein and iron.

To make the dish a bit healthier, you can use leaner cuts of pork and serve it with brown rice instead of white rice.

## Conclusion

In conclusion, pork kare-kare is a delicious and nutritious dish that is perfect for any occasion.

With its savory peanut sauce and tender pork, it is sure to be a hit with your family and friends.

Follow the simple steps outlined in this article to make your own pork kare-kare at home and enjoy its rich flavors and health benefits.

## FAQs

1. Can I use chicken instead of pork for kare-kare?

   Yes, you can substitute pork with chicken if you prefer.

2. Is pork kare-kare spicy?

   No, it is not typically spicy. However, you can add chili flakes or hot sauce if you prefer it to be spicy.

3. Can I make beef kare-kare in advance?

   Yes, you can make beef kare-kare in advance and reheat it when ready to serve. The flavors may even deepen and improve after being refrigerated.

4. Can I freeze leftover beef kare-kare?

   Yes, you can freeze leftover beef kare-kare for up to 3 months.

5. What are some other traditional Filipino dishes I can try?

   Some other popular Filipino dishes include adobo, sinigang, and lechon.


Discover the unique flavors of Filipino Pork Kare Kare, an iconic Filipino stew that's a delightful medley of textures and tastes that's certain to impress.

Filipino Pork Kare-Kare Recipe


## The Magic of Ground Pork Bulgogi

Ground Pork Bulgogi, a staple in Korean households, has been winning hearts across the globe with its rich flavors and tantalizing spice. Known for its blend of sweet, savory, and spicy notes, this dish promises an adventure for your taste buds.

## Elevate Your Cuisine: The Ground Pork Bulgogi

Ditch your usual dinner routine and delve into the wonderful world of Korean cuisine with this easy and spicy Ground Pork Bulgogi recipe. Whether you're a seasoned chef or a kitchen newbie, this recipe is bound to be a game changer.

## Ingredients List

To create your own Ground Pork Bulgogi, you'll need:

- Green onions, chopped (14g)
- 1 large onion, chopped (150g)
- 1 tbsp cooking oil
- 600g ground pork
- 4 tbsp Gochugaru
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 2½ tbsp oyster sauce
- 2 tbsp minced garlic
- 1 tsp minced ginger
- Black pepper, to taste
- 1 tbsp sesame oil

## Cooking Up a Storm: The Recipe

1. Sauté the white parts of the green onions and the large onion with the cooking oil until soft.
2. Introduce the ground pork into the mix, stirring until it's cooked through.
3. As the pork sizzles away, concoct the sauce in a separate container. Combine the Gochugaru, soy sauce, sugar, mirin, oyster sauce, garlic, and ginger.
4. Once the pork is cooked and slightly dry, add the sauce, cooking for around 3 minutes until most of the liquid has evaporated.
5. Switch off the heat and season with black pepper. Add the green parts of the green onions and sesame oil for that final flourish.

## Nutritional Information

Considering 4 servings with each serving size around 200g, the breakdown per serving is:

- Carbs: 15g
- Fat: 30g
- Sodium: 1020mg
- Cholesterol: 81mg
- Protein: 22g
- Sugar: 5g

Please note, nutritional values may vary slightly depending on specific ingredients used.

## Ingredient Substitutes

Don't fret if you can't find some ingredients. You can swap Gochugaru for crushed red pepper flakes, although it will slightly alter the taste. Mirin can be substituted with a mixture of white wine and sugar.

## Perfect Pairings

Serve your Ground Pork Bulgogi over a bed of white rice for a traditional experience. A side of Kimchi or a refreshing cucumber salad will cut through the spice, balancing your meal perfectly.

## Tips to Master the Ground Pork Bulgogi

Here's a trick of the trade - use a quality sesame oil for a richer flavor profile. Also, remember that the spice level is adjustable to your preference, so feel free to modify the amount of Gochugaru.

## Frequently Asked Questions

### How can I store leftover Bulgogi?

Bulgogi can be stored in an airtight container in the fridge for up to four days. It also freezes well.

### Can I use ground beef instead of pork?

Absolutely! Ground beef is a great substitute for pork in this recipe.

### What if I don't have Gochugaru?

You can use crushed red pepper flakes as a substitute, but it will slightly alter the taste.

### Can I make it less spicy?

Yes, you can! Adjust the amount of Gochugaru to suit your preference for heat. Remember, cooking is all about personalization!

### Can I make this dish vegetarian?

While Bulgogi is traditionally a meat-based dish, you can replace the pork with tofu or a plant-based meat substitute. However, this will considerably change the dish's flavor and texture.

### How should I serve Ground Pork Bulgogi?

Bulgogi is traditionally served with a bowl of steamed rice. You can also pair it with lettuce leaves for a low-carb option or with Korean side dishes like Kimchi for an authentic experience.

### How long can I store the sauce?

The Bulgogi sauce can be made in advance and stored in the fridge for up to a week. This makes it perfect for meal prep!

### What's the secret to the best Ground Pork Bulgogi?

The secret lies in the sauce! Ensure you use high-quality ingredients, particularly Gochugaru and sesame oil, for the best flavor. Also, don't rush the cooking process. Allowing the pork to fully absorb the sauce is key.


Quick and easy ground pork spicy bulgogi from Aaron and Claire. This uses Gochugaru which can be substituted with Gochujang paste. Satisfying! 

Pork Recipes

Yuxiang Pork and Aubergines

Filipino Pork Kare-Kare Recipe

Easy Spicy Ground Pork Bulgogi