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Cotlet de porc cu os, cu sos de soia

(Hongshao dapai)Cotlet de porc cu os--sos de soia--Hongshao dapai--Cotlete Porc--Reteta China

Materii prime: 4 bucati de cotlete de porc cu os.

Condimente: sare, zahar, vin, 2 bucati de praz, sos de soia.

Operatii:

- Cotletele intregi se spala si se bat cu spatele cutitului.

- Se aseaza pe foc tigaia cu 3-4 linguri de ulei. Cind uleiul s-a incins, se pun 2 cotlete sa

se prajeasca bine pe ambele parti timp de 3-5 minute. Se scot si se pun celelalte doua

cotlete la prajit. Se scot dupa 3-5 minute.

- Se pune in tigaie prazul taiat fisii si se prajeste un minut. Se adauga cotletele prajite, o

lingura de sare, 2 lingurite de vin (sau alcool alb), 2-3 lingurite de sos de soia, 2 lingurite

de zahar. Focul ramine potrivit. Se pune capacul pe tigaie si se intorc din cind in cind

cotletele. Cind e cazul, se adauga putina apa fiarta. Dupa circa 10-15 minute, cind sosul

a scazut si s-a ingrosat, mincarea e gata si buna de servit.

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GamjatangMakes 2-3 servings. Cooking time: 2 hours.

Gamjatang (pork bone soup) is another Korean traditional nutritious dish. Its usually made with pork spine bones

and vegetables, but I use pork neck bones in this recipe.

Ingredients:

Pork neck bones, onion, garlic, ginger, dried shiitake mushrooms, napa cabbage, potatoes, soy bean

sprouts, Asian chives (buchu), green onions, perilla leaves, dried red chili pepper, soybean paste, hot pepper

flakes, hot pepper paste, cooking wine, perilla seeds powder (deulkkae garu),fish sauce

Directions:

1. Soak 2.5 lb (about 1 kg) of pork neck bones in cold water for 2 hours.

2. Boil water in a large pot.

3. Put of a medium sized napa cabbage (about 2-3 cups) into the boiling water and blanch it for a

minute.

4. Rinse and drain the cabbage and put it in a bowl.

5. Tear each leaf lengthwise once or twice to make it bite size and set it aside.

6. Rinse pork neck bones in cold water and put them in boiling water with 4-5 slices of ginger (1 tbs).

Cook for 7 minutes.

7. Rinse and strain the pork neck bones and put them in a large pot.

*tip: when you rinse the pork bones, pick out any excessive fat

8. Pour 10 cups of water into the pot.

9. Add 1 medium size sliced onion, 1 tbs of sliced ginger, 2 tbs of soy bean paste, 1 dried red chili

pepper (after removing the seeds), and 2 dried shiitake mushrooms to the pot. Boil it for 1. 5 hours

over medium high heat.

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13. Slice shiitake mushrooms into bite sized pieces.

14. Add your vegetables and your sauce and the chopped shiitake mushrooms into the soup. Cook for

another 30 minutes.

15. 30 minutes later, transfer the soup into a serving bowl and sprinkle some chopped green onions

and ground pepper.

*tip: If you have an earthenware bowl, put the soup into it and heat it up until it sizzles. Sprinkle

some chopped green onions and ground pepper!

16. Serve with rice and kimchi or some side dishes!

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Korean Kalbi Tang, a hearty and deliciously tender beef rib soup thats really satisfying.Great for warming you up on cold winter days!Korean Kalbi Tang Recipe(serves 4-6)Ingredients:

10 cups water2 pounds beef ribs, cut into short lengths5 cloves garlic, chopped2 tablespoons soy sauce1 tablespoons sesame oil1 teaspoon ground white pepper1 daikon radish, peeled and cut into bite-size pieces2 stalks spring onions, cut into inch lengthsHow to make Korean beef rib soup:1. Place enough water in a large soup pot, and bring it on a boil.2. Add beef ribs and cook for about 4-5 minutes. Remove and discard water.3. Pour 10 cups water into the same soup pot, and let it come to a rapid boil.4. Add beef ribs. Lower to medium heat, and let soup simmer for about 20 minutes,uncovered. Remove soup pot from heat, and set aside.5. Place garlic, soy sauce, sesame oil and pepper in a large bowl. Mix all ingredients well.6. Take out the beef ribs from your soup pot, and place them in the prepared seasonings.Mix meat until it is well coated.7. Put the beef ribs back into the soup pot. Add radish and spring onion.8. Bring it to a boil over high heat. Cover soup pot, and let your homemade kalbi tangsimmer for another 10 minutes.Enjoy Korean beef rib soup on its own, or have it with a bowl of steamed white rice for aquick yet satisfying lunch.