Pozole Rojo (recipe inspo @Claudia ) Ingredients * 3 lbs pork shoulder/butt * 2 lbs pork ribs * 1 white onions * 10 cloves garlic * 4 bay leaves * 20 cups water * 80 oz Canned Hominy * Salt to taste Salsa * 20 guajillo chiles * 5 ancho chiles * 1/2 white onion * 5 cloves garlic * 2 tsp cumin * 1 tbsp Mexican oregano * 2 tbsp chicken bouillon * 2 cups braising liquid * 1/4 cups neutral oil * Salt to taste Toppings * Shredded Cabbage * Radish * Cilantro * Diced white onion * Limes * Tostada Instructions 1. Slice pork shoulder/butt into chunks. 2. Add pork shoulder to a pot along with pork ribs, white onion, garlic, and bay leaves. Cover with water and season with salt. Bring to a boil and skim off any scum that rises to the top. Turn the heat to low and simmer with the lid on for an 1.5 hours. 3. Prep chiles by cutting the stem off and removing the seeds. 4. Rinse hominy under cold water. 5. Add hominy and chiles to the pot. Let the chiles simmer for 10 minutes until soft then remove to blend later on. Remove onion and bay leaves, and lightly shred pork. 6. Add chiles to a blender with white onion, garlic, cumin, Mexican oregano, chicken bouillon, and broth from the pot. 7. Once smooth, simmer in a pan with oil for 10 minutes on medium low heat. Season with salt and add it back to the pot using a strainer to get rid of any grit. 8. Let simmer for 30 minutes and serve with toppings. #lowandslow #pozole #pork #soupseason #mexicanfood #mexicanrecipes #braise #soup #stew #recipe #cooking #food #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #asianfood #comfortfood #cookingathome #winterrecipes #fallrecipes #easyrecipe

Galbitang Ingredients * 3lbs beef short ribs * 1 small Korean radish(peeled and cut into thirds) * 1 onion(halved) * 4 scallions(white for broth, green for garnish) * 1 knob ginger(smashed) * 6 cloves garlic(smashed) * 1/4 cup mirin * 1 tbsp black peppercorns * 12 cups water * 1 tbsp soup soy sauce * 1 tsp fish sauce * Salt to taste * Sweet Potato Starch Noodles Instructions 1. Soak beef short ribs in cold water for 2 hours to get rid of any blood. 2. Strain beef, add it to a pot, and cover with water. Bring to a boil and cook for 5 minutes to get rid of any scum. 3. Strain the beef and rinse under cold water. 4. Add back the beef to a pot with radish, onion, white portion of scallions, ginger, garlic, black peppercorns, and mirin. Cover with water and simmer on low for 3-4 hours. 5. Half way through, remove the radish and slice it into bite-sized pieces. 6. Discard the aromatics and set aside the beef. 7. Strain the broth and season with soup soy sauce, fish sauce, and salt. 8. Soak sweet potato noodles in warm water for 10 minutes. 9. Add soaked noodles to a pot along with the sliced radish, beef, and some broth. Bring to a boil and cook for 3-5 minutes. 10. Serve with scallions, course salt, pepper, radish kimchi, and rice. #lowandslow #soup #soupseason #galbitang #koreanfood #koreansoup #beefshortrib #noodles #broth #bonebroth #braise #soup #stew #recipe #cooking #food #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #asianfood #comfortfood #cookingathome #winterrecipes #fallrecipes #asianrecipes #beef

Hong Shao Rou Ingredients Blanching * 1.5 lbs pork belly * 3 scallions(white portion) * 3 slices ginger * 1/4 cup shaoxing wine Cooking * 2 tbsp neutral oil * 2 tbsp rock sugar * 3 scallions(white portion) * 3 slices ginger * 2 star anise * 1 cinnamon stick * 2 bay leaves * 3 dried chilies * 1/4 cup shaoxing wine * 3 tbsp light soy sauce * 1 tbsp dark soy sauce * 2.5 cups water Instructions 1. Prep aromatics by slicing ginger and scallions. Save scallions whites for cooking and greens for garnish. 2. Cut pork belly into 1.5 inch sized chunks. 3. Add pork belly to a pot along with aromatics and shaoxing wine. Cover with water, bring to a boil, and cook for 5-7 minutes. 4. Rinse pork belly under cold water to remove any scum. 5. Heat oil and sugar in a wok on medium heat. Once the sugar caramelizes and becomes an amber color(3-4 minutes), add the pork belly. 6. Sauté pork belly until golden brown then add aromatics, spices, shaoxing wine, light soy sauce, and dark soy sauce. Pour enough water to barely cover the pork belly, cover with a lid and simmer on low for 1.5 to 2 hours. You know the pork belly is ready when you can easily poke the skin with a chopstick. 7. Remove the aromatics and spices then raise the heat to medium high to reduce and thicken the sauce(3-4 minutes). 8. Garnish with green portion of scallions and serve with a hot bowl of rice. #lowandslow #hongshaorou #redbraisedporkbelly #porkbelly #chinesefood #braise #braisedporkbelly #recipe #cooking #food #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #easyrecipe #easyrecipes #easyrecipeideas #quickrecipe #quickrecipes #quickrecipeideas #asianfood #comfortfood #cookingathome

Tomato Egg Ingredients * 4 eggs * Salt to taste * Neutral oil * 2 scallions(sliced) * 3-4 tomatoes(cut into chunks) * 2 tbsp water * 1 tsp soy sauce * 2 tsp oyster sauce * 2 tsp sugar * 2 tbsp ketchup * 1/4 tsp white pepper * 1/4 tsp msg * 1 tsp sesame oil Instructions 1. Prep ingredients by slicing scallions and cutting tomatoes into chunks. 2. Whisk eggs and season with a pinch of salt. 3. Heat 3 tbsp of oil in a wok on medium high heat. Pour eggs and scramble and once the eggs are set but are still slightly runny, set it aside(30-45 seconds). 4. Add 2 tbsp oil to the same wok and sauté the white portion of scallions(30 seconds). 5. Once fragrant, add the tomatoes and a splash of water. 6. Let that simmer and once the tomatoes become soft and release their juices, add soy sauce, oyster sauce, sugar, ketchup, white pepper, and msg. 7. Let that simmer and once thickened, incorporate the scrambled eggs. 8. Finish with a little sesame oil and garnish with the green portion of scallions. #30minutemeals #tomatoegg #tomatoeggstir-fry #tomatoeggstirfry #recipe #cooking #food #stir-fry #stirfry #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #easyrecipe #easyrecipes #easyrecipeideas #quickrecipe #quickrecipes #quickrecipeideas #tomato #egg #asianfood #comfortfood #cookingathome

Jjajangmyeon Ingredients - 3 tbsp neutral oil - 3/4 cup Korean black bean paste - 1 lbs pork belly(sliced) - 1 cup onion(diced) - 2 tbsp garlic(minced) - 1 tbsp ginger(minced) - 1 cup zucchini(diced) - 1 tbsp oyster sauce - 1 tsp gochugaru - 2 tbsp sugar - 1 tsp black pepper - Msg/salt to taste - 2 cups dashi stock or beef stock - 3 tbsp cornstarch+3 tbsp water - 2 tsp sesame oil - Jajang noodles - Cucumber for garnish(julienned) - Korean pickled radish Instructions 1. Fry black bean paste with oil on medium low heat for 10 minutes. 2. In a pot, fry the pork belly on medium heat until browned and the fat has rendered. 3. Add onions, garlic, and ginger and sauté until fragrant and translucent(3-4 minutes). 4. Add zucchini and cook for a couple of minutes. 5. Add the cooked black bean paste and season with oyster sauce, gochugaru, sugar, and pepper, and msg. 6. Once incorporated, pour in stock, and let it simmer for 8 minutes. 7. Combine 2.5 tbsp water with 2.5 tbsp of cornstarch to make slurry. 8. Add slurry and let thicken on medium heat then drizzle sesame oil to finish. 9. Cook noodles 1 minutes less than package instructions. 10. Pour jjajang sauce over noodles, garnish with cucumbers, and serve with pickled radish. #jjajangmyeon #30minutemeals #jajangmyeon #recipe #cooking #food #foodie #recipevideo #cookingvideo #foodvideo #easyrecipe #easyrecipes #easyrecipeideas #quickrecipe #quickrecipes #quickrecipeideas #koreanfood #comfortfood #noodles #blackbeannoodles #recipetutorial #cookingtutorial