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char siu barbeque pork…

6 Jan

char siu barbeque pork theurbanpocketknife

So….this is a hack of a recipe…it’s really not a recipe at all.  I saw some beautiful pork belly at Sunrise Market a while back and had to buy some.  Strolling around the aisles of marinades a plenty, I found a jar of char siu sauce to go with it.

Slice the pork belly in 3/4″ slabs, mush some char siu sauce around it (helps to throw it in a big ziplock bag) and put it in the fridge to marinate overnight.

Next day pre-heat the oven to 350 degrees and place the slabs on a raised rack in a pan.  Air flow all the way around ensures even cooking and will lend to crispy ends.

Roast for 20 minutes per side and than raise the temperature to 425 and roast for another 5 minutes on either side or until the edges get charred.  Let it rest for 10 minutes, slice and serve…don’t you dare throw out the fatty bits!  Wham bam thank you ma’am, easy peasey meaty goodness with minimum effort.

char siu barbeque pork theurbanpocketknife

Not only is it literally two ingredients but it’s fast and ultra satisfying, I can’t say that the sauce was 100% authentic, seemed a touch on the salty side and had a goopy-ness to it but nonetheless I’d make it again!

bacon pork liver pâté with pomegranate jelly…

25 Nov

bacon pork liver pate pomegranate jelly urbanpocketknife

 

As usual, I kind of forgot that I had a whack load of piglet offal in my freezer that my local farmer graciously donated because her customers don’t really request it.  I can’t say no to free food so I accepted it and chucked it into my freezer.  My plan was to make all kinds of pâtés and terrines but I’ve never made it so kept it on the back burner for ages.  Scrounging through my deep freeze to find some chicken stock, I found the long lost offal bag and decided now was the time to attack it.

My family has always loved pâtés so we definitely grew up on it not really knowing what was in it.  Usually I buy it from Oyama on Granville Island because they sell the most delicious meaty things but it can run a little expensive at $3.99-$7.99 for 100gr.

So it turns out it’s way easier than I thought it would be…this recipe makes a few small batches and the great thing is you can freeze it!  I had a lone pomegranate in the fridge so I thought instead of a red wine jelly, maybe a pomegranate jelly would suffice.

Here’s the recipe!

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hearty spicy and sweet lamb stew…

19 Nov

lamb stew urbanpocketknife

Okie dokie, the toques, giant scarves and mittens are out!  The weather is getting nippy which always means the slow cooking starts happening in my kitchen.  There’s no steadfast rules for a good stew, you scrounge your fridge for some veggies, get a nice slab of meat and add some tasty liquid.

If I’m home with time on my hands, it goes in the dutch oven, if I’m out, it’s in the crockpot.  This particular stew is slightly sweet from the veggies, has lots of tender meat, garlicky and a touch spicy.  Share it with friends, eat it with a hunk of sourdough bread and freeze the leftovers for future meals.

Here’s the recipe!

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crispy sweet and savoury mongolian beef…

24 Jun

mongolian beef theurbanpocketknife

I don’t make a lot of stir-frys, for some reason I get the impression that they’re kinda boring.  Nothing is ever cooked right, the veggies are too hard, the sauce is too goopy…I know it’s easy and fast but I get bored of it.  I do love crispy meatie things though and one night I decided to make something asiany as I am on a bit of a kick lately.  Turns out this is super easy but it does taste the best fresh.  Sweet and savoury with crispy beef and veggies that are cooked all the way through!

Here’s the recipe!

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mama chu’s tomato beef tongue…

19 Jun

beef tongue theurbanpocketknife

Ok I get it, saying beef tongue does not make most people say yum but when you’re Chinese and you grow up on it, you kinda crave it every once in a while.  I realize it is yuck worthy for less experimental palates but this is some seriously good stuff if you can past the squeamish part.  It’s tender, packed full of flavour and it’s my mama’s recipe so don’t be hatin’.

With a few common pantry items, you can turn beef tongue into something quite delectable, my mom always served it on rice but I suppose pasta or a good hunk of bread would be great stand-ins.

Here’s the recipe!

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moroccan kefta meatballs with egg

12 Jun

Moroccan Kefta urbanpocketknife

I was scrolling through Reddit one day and saw a pic of this dish that someone had made, it just looked crazy delicious, rustic and ummm..one pan?  Yes please!  Did some research and apparently it’s a Moroccan dish called Kefta and I had all the ingredients in my house already….convenient.  I have a couple of friends that store a set of my tires in their garage and as a thank you, I decided to pull out this recipe…it did not disappoint.

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master stock poached chicken…

5 Jul

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It may seem a little unusual to some, no crispy skin, a little bit of jelly but oh so yummy poached chicken, chinese style.  You can usual buy them in bbq chinese shops but they always seem to be passed by for the bbq pork with crispy skin.

I’ve always roasted my chickens whole but after visiting the Chinatown Night Market and eating some traditional poached chicken, I remembered how much I loved it.

So in general you would not make the classic ginger/scallion oil with a soy poached chicken but no one’s the boss of me so I made it anyway.

Here’s the recipe for the master stock!

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