Pork Meatballs Hot Pot

Sunday Dinner

- Pork Meatballs Hot Pot

Hot pot (Nabe) is something many Japanese people make when they don't feel like cooking.  I am no exception.  Just throw everything in a pot and turn the heat on.  I chose pork meatballs for protein like last time.  The best for a chilly Sunday night.

Nabe Hot Pot Recipe (Serves 2-3)

Ingredients

Soup

• about 800ml Water
• 1 Dashi pack
• 1tsp soy sauce

Meatballs (*only use less than half, freeze the rest)

• 500g pork mince
• 1 small onion
• 2 celery stalks
• 1tsp salt
• 10g ginger, grated
• 1Tbsp arrow root

Other

• 1/4 Chinese cabbage
• 1 carrot
• 1 small turnip, sliced
• 3 dried Shiitake mushrooms, torn
• 3 mushrooms, sliced
• glass noodles

Method

1. Make meatballs by mixing all the ingredients for meatballs by hand until sticky
2. Add all the ingredients for soup in a pot and turn the heat on
3. Add vegetables
4. When water is boiling, add meatballs
5. When meatballs are done, add glass noodles
6. Serve with Ponzu, Yuzukosho or Kanzuri

Low Carb Gyoza & Fried Rice

Wednesday Dinner

- Low Carb Gyoza

- Low Carb Cauliflower Fried Rice

- Egg & Wakame Clear Soup

This low carb version is the only Gyoza I make at home these days.  It doesn't have the crispiness of the real thing but it is a pretty good substitute and hubby and I love them a lot.  I used the pork mixture in freezer for the filling which had dill and green apple in it, not a typical Gyoza flavour but still good.  If you want Gyoza flavour, season pork mince with garlic, ginger, spring onion, cabbage, soy sauce and sesame oil.  I sometimes use beef mince and chillies for Nepalese Momo style.  Play with flavours, there are no rules!


Low Carb Gyoza Recipe (Serves 2~3)

Ingredients

• 1 eggplant (smaller ones are better)
• 250g pork mince
• veggies of your choice (e.g. cabbage)
• ginger, garlic, minced
• salt or soy sauce to taste

Method

1. Make Gyoza filling by mixing pork mince and veggies
2. Cut eggplant in half lengthwise then slice crosswise into 1.5cm thickness with slit in the middle
3. Stuff the filling in the slits
4. Arrange eggplant in a frypan and turn the heat on
5. When the frypan is hot, add 1/2 cup water and put a lid on
6. It is ready to eat when all the water is evaporated (remove the lid if necessary)

Tips

• You could steam instead of pan-frying

Pork Meatballs Hot Pot

Sunday Dinner

- Pork Meatballs Hot Pot

The second hot pot of the season!  Simple soup was made with a Dashi pack.  Added meatballs, carrot, Chinese cabbage, dried shiitake and glass noodles.  Pork meatballs were made with dill and finely chopped apples, it was delicious.

Asian Braised Pork

Monday Dinner

- Asian Braised Pork

- Braised Veggies

- Eggs

I cooked Asian-style pork shoulder in a pressure cooker.  Pour boiling hot water on a netted pork shoulder then place in a pressure with 200g soy sauce, 1 star anise, 1 cinnamon quill, 20g ginger, 1 small onion, 1 spring onion, a handful of celery leaves and enough water to cover 3/4 of the meat.  Cook for 30mins after pressurised.  Once depressurised naturally, remove the pork and slice.  Add carrots and turnips and cook until soft.

Whatever you do, Do Not forget the eggs!  Make soft boiled eggs, peel and completely submerge in the leftover sauce overnight.  Enjoy delicious seasoned eggs from the next day!

Leftover Pork in Coconut Cream

Thursday Dinner

- Leftover Pork in Coconut Cream

- Mashed Okara

- Tofu Salad with Shiso Dressing

Poached leftover pork in coconut cream with mushroom and turnip (roasted).  Seasoned with ginger, Korean chilli powder and fish sauce.  It was pretty good.

BBQ Pork Ribs

Wednesday Dinner

- BBQ Pork Ribs

- Corn &Tomato Salad

- Turnip & Carrot Slaw

- Tofu with Chunky Chilli Oil

On my weekly grocery shopping, I asked for 500g of pork ribs at a butcher and this is what I got.  I wasn't paying attention and was surprised to find 800g of it when I got home.

I was going to marinate with American style sticky BBQ sauce and freeze it for camping next week but since the cut wasn't what I wanted, I decided to cook for dinner this week.

I made BBQ sauce by blending onion, oyster sauce, Worcestershire sauce, garlic, cumin, coriander, smoked paprika, pineapple juice in Vitamix.  It was bit watery since I didn't have tomato sauce but tasted okay.  Cooked marinated pork ribs in 180˚C oven for 40mins.  Pork is ready when internal temperature reaches 70˚C.

The fatty parts were chewy so this cut maybe better to be braised in a pressure cooker.

Low-Carb Siu Mai Dumplings

Sunday Dinner

- Low-Carb Siu Mai Dumplings

- Steamed Veggies

- Glass Noodle Soup

I made Siu Mai Dumlings for Sunday night.  I call them "Shumai" (焼売) in Japanese.  In the past, I made low-carb versions of this popular dim-sim menu with shredded cabbage but with no cabbage in hand, I just coated with arrowroot powder.  It was an experiment.  I don't know if it needed to.  I think I will just be happy with meatballs as long as Siu Mai flavour is there.  

For Siu Mai, mix (by hand) 500g pork mince, 200g minced onion, 20g minced ginger, 4g salt and pepper and massage very well.  Roll it into balls and steam for 12~15mins.

Although my husband loved them, I like my Siu Mai to be less meaty and little more doughy.  I would add small amount of Okara and minced cabbage or celery next time.

I made soup with the hot water used for steaming Siu Mai.  Added a Dashi pack, glass noodle and the veggies that couldn't fit in the steamer.

Neither glass noodle nor arrowroot powder are low carb so use them with caution.

Chinese Style Pulled Pork

Tuesday Dinner

- Chinese Style Pulled Pork

- Lettuce Salad

- Sauerkraut

Pulled pork is the latest addition to my "go-to" recipes.  It is quick, easy and versatile.  It will take any flavours and this time, I made it Chinese style.

I don't have a recipe because I just used the broth in freezer from the last time I made Chinese style braised pork.  I usually use soy sauce, white wine, ginger, celery leaf, spring onion (green parts), onion, star anise for Chinese style pork.

Just throw 1kg of pork shoulder and flavour of your choice + enough liquid (e.g. water) to cover at least half of the meat and cook for 30mins after pressurised.  Reduce heat to low after completely pressurised.

Once depressurised naturally, remove the meat and shred using 2 forks.  Reduce the liquid in the pressure cooker and pour over the shredded meat.  I cooked Shimeji(pearl) mushrooms and eggplant in the liquid while being reduced.

Served with lettuce, tomatoes, carrot and sauerkraut.  Since the pork isn't too salty, it goes well with sauerkraut.  Wrap it with lettuce or have it as salad, whatever you desire.