Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, use-up pork hash-style. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chef Keoni demonstrates how to make one of his favorite dishes, Steamed Chinese Style Pork Hash! Enjoy with rice or wrap in fresh, crisp Manoa Lettuce and. A great way to use up leftovers, hash is a fast and simple meal.
Use-up Pork Hash-style is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Use-up Pork Hash-style is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook use-up pork hash-style using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Use-up Pork Hash-style:
- Make ready 500 g potatoes, peeled and diced
- Get Salt
- Make ready 1 tbsp vegetable oil, cold-pressed preferred
- Prepare 3 onions, chopped
- Make ready 3 cloves garlic, chopped
- Make ready 1 red chili with seeds, sliced
- Prepare 1 red pepper, deseeded and sliced
- Prepare 3 spring onions, thinly sliced
- Get 100 g chestnut mushrooms, sliced
- Make ready 400 g cooked pork, in bite-sized pieces
- Take 1 tbsp Worcestershire sauce
- Get 1 tsp Dijon mustard
- Make ready Ground black pepper
- Make ready Fresh parsley, chopped
- Prepare 4 eggs (optional)
Hash, much like using the slow cooker today, was a dish created where everything was put in the pot and cooked for hours with an occasional stir. I remember when I was very young, my mom and dad used to wake me up early Saturday or Sunday morning to watch my younger brothers, so that they could go to Chinatown and pick up some dim Sum, pork hash and manapua for breakfast. I grew up eating these wonderful chinese foods. While it was a big hit at the party, we did have some left over.
Steps to make Use-up Pork Hash-style:
- Par-boil the potatoes in salted water for about 7 minutes, drain and set aside for Step 4.
- In a large saucepan bring the oil to a medium-high heat and fry the onions for 3 minutes, only stirring to avoid sticking.
- Add the garlic, chili and pepper and stir gently but thoroughly. Then add the spring onions and mushrooms and cook for a further 3 or so minutes, stirring occasionally, until all is lightly coloured but not burnt.
- Add back the set-aside potatoes, mixing all together and pressing down lightly to semi-mash. Cook for a further 4-5 minutes, stirring occasionally to avoid sticking, until the potatoes are lightly browned.
- Add the pork pieces, mix all together, cook for 4-5 minutes to heat the meat and then stir in the Worcestershire sauce and the mustard. Season to taste.
- Meanwhile, if you’ve chosen to have the optional eggs, fry these in a separate pan.
- Served onto warmed plates, adding an optional fried egg on top if wished and garnish with the chopped parsley.
Butter in your cast iron skillet. By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Service. Asking for help, clarification, or responding to other answers. Making statements based on opinion; back them up with references or personal experience. This recipe uses pulled pork from pork shoulders I cooked on my Weber® Smokey Mountain last weekend.
So that is going to wrap this up for this special food use-up pork hash-style recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
