The times where I really miss home, I like to make myself a comforting bowl of Taiwanese minced pork. What’s great is that there is flexibility in what you serve it on (traditionally it’s on rice but I topped udon with it), and even what’s inside; for my minced pork, I’ve taken advantage of the incredible produce in SF and made it my own, and you can too!
Prep time: ~15 minutes
Cook time: 1 hour 30 min, mostly stewing so you’re not doing much
Commitment rating (time + money): Low
- 1 pound, ground pork
- 1 tsp of vegetable or grapeseed oil
- 2 cup of carrots, diced
- 1/2 cup of onion, diced
- 1/2 cup of mushrooms (can be of your choosing), sliced
- 2 cup broth
- 2 tbsp shaoxing wine
- 1/2 cup soy sauce paste
- 1 tbsp dark soy sauce
- 2 tbsp sugar or honey
- 1 tsp black pepper
- 1 star anise
- 1 tsp five spice powder
- 1/4 cup cilantro, chopped
- 1/2 cup scallion, chopped
- 1/2 cup of fried shallots
- In a medium-sized pot, add cooking oil and ground pork into high heat. Stir and break out the pork into small pieces.
- Quickly add the diced onion to briefly sauté with ground pork. The ground pork should start looking brown after a few minutes.
- Add in carrots, mushroom, broth, cooking wine, soy sauce paste, soy sauce, sugar/honey, black pepper, star anise, five spice powder, fried shallots (3/4 of the amount). Bring this mixture to a boil, and then turn the heat to low. Stir occasionally (every ~20-30 minutes).
- Prepare the rice or noodles
- To serve, fill a bowl with rice/noodles and top it with the minced pork, leftover fried shallots, scallions, and cilantro.
Enjoy, and hope your tummy feels as comforted as your heart!
If you’re scared but want to start cooking, go with making a chicken broth. It’s delicious, cheap, lasts a long time, and most importantly – satisfies your soul. Plus it’s a great way to save your scraps (and the environment)!
Prep time: ~5-10 minutes
Cook time: 2 hours, mostly stewing so you’re not doing much
Commitment rating (time + money): Low
Two full tubs of stock!
- 1 rotisserie chicken, eaten to the bone (keep all of what you don’t eat!)
- 2 quarters of water
- 1 onion, sliced including the head
- 2 scallion stalk scraps
- 2 pieces of ginger (sliced 1/4″)
- 2 tomatoes, cut into 1/4 pieces (I use Early Girl, but you can use whatever you like)
- 1 carrot, cut into 1/4 pieces
- 1/2 serrano pepper, sliced (optional, I like a little kick in my broth)
- Coarse sea salt, use as much as desired
Note: Feel free to add in any other vegetable scraps you have. It’ll make your stock have a personal touch!
- Fill a medium-to-large deep pot with water
- Toss in all ingredients into the pot with a pinch of sea salt
- Heat pot at medium heat
- Cook for 2 hours, stirring occasionally every 30 minutes. Add in water if you want more stock, and if too much water has evaporated
- Add in salt as desired (recommendation: don’t add too much salt if you plan on using this stock for other dishes)
- Strain the broth using a fine-sieve colander directly into a container
Voila! You’re done, and you can go back to watching the second season of Narcos.
Nothing beats a really good bowl of ramen. It is reliably good, soothing to the stomach and soul. With the ramen crave in NYC still going strong, I think it’s important to think about – how much do we really love ramen? Check out this infographic to see how much we consume, innovative ramen recipes, and interesting general facts!
Created by: Hack College
After trying a bunch of versions of spaghetti mentaiko, I decided to try making my own! My cooking skills were put to the test. I’m glad to say that I created something that actually tasted really good. In fact, I am bold enough to say that it is better than or at least comparable to the spaghetti mentaiko I have had in the city.
So what is the secret? Being that it is a pretty simple dish, it is about finding the perfect combination of your ingredients.
Serves 2 people
1/2 box of spaghetti
2 sacks of spicy cod roe (mentaiko)
1 Tablespoon of butter
1-1/2 Tablespoons of Japanese mayonnaise
1/4 sheet of Nori (dried seaweed), cut into thin strips
1. Start boiling water for your spaghetti in a pot, add salt to the water
2. In a bowl, cut the casings of each mentaiko and gently scrape / squeeze out the spicy roe
3. Add the mayonnaise to the spicy roe, mix thoroughly until mixture is a pale orange
4. Once the water is boiled, add the spaghetti and cook until al dente
5. Drain the pasta and toss with the butter until nicely coated
6. Incorporate the spicy roe mixture with the pasta
7. Top with strips of nori right before serving
Happy cooking! Let me know if you use this and enjoy the recipe!