How To Cure Beef | Salted Beef | Corned Beef
Recipes in this Video
Sticky Pork Ribs are a beloved dish in Chinese cuisine, often enjoyed during family gatherings and celebrations. The sweet and savory glaze reflects the balance of flavors that is central to Chinese cooking. Today, this dish has found its way into global cuisine, with variations appearing in BBQ restaurants and home kitchens around the world.
Ingredients
- ●pork ribs
- ●soy sauce
- ●brown sugar
- ●honey
- ●ginger
- ●garlic
- ●rice vinegar
- ●five-spice powder
- ●scallions
- ●sesame oil
- ●red chili flakes
Instructions
- 1Preheat grill to medium-high heat.
- 2Mix soy sauce, brown sugar, honey, ginger, garlic, rice vinegar, and five-spice powder in a bowl.
- 3Coat pork ribs with the marinade and let sit for at least 30 minutes.
- 4Place ribs on the grill and cook for 5-7 minutes on each side until browned.
- 5Reduce heat to low and brush ribs with remaining marinade.
- 6Cover and cook for an additional 20-30 minutes, basting occasionally.
- 7Check for tenderness; ribs should be easily pulled apart.
- 8Remove from grill and let rest for 5 minutes.
- 9Slice ribs between the bones and arrange on a serving platter.
- 10Drizzle with sesame oil and sprinkle with scallions and red chili flakes.
Ingredient Alternatives
pork ribs
Healthier: chicken wings
Cheaper: pork shoulder
Chicken wings are leaner and pork shoulder is often less expensive.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index while white sugar is more affordable.
honey
Healthier: agave syrup
Cheaper: maple syrup
Agave syrup is lower in calories, while maple syrup is often more accessible.
five-spice powder
Healthier: cinnamon and nutmeg
Cheaper: mixed spices
Cinnamon and nutmeg can mimic the flavor profile at a lower cost.
Techniques
Equipment
Also Known As
Originating from Jamaica, jerk chicken is a traditional dish that reflects the island's rich culinary heritage. The term 'jerk' refers to a style of cooking where meat is marinated in a spicy mixture and then grilled, often over pimento wood, which imparts a unique flavor. Jerk chicken is not just a meal; it's a cultural symbol, often enjoyed at gatherings and celebrations. Today, jerk chicken wings have gained popularity worldwide, with variations that cater to different palates while maintaining the essence of the original recipe.
Ingredients
- ●chicken wings
- ●jerk seasoning
- ●olive oil
- ●lime juice
- ●garlic
- ●scallions
- ●thyme
- ●allspice
- ●nutmeg
- ●black pepper
- ●salt
- ●brown sugar
- ●scotch bonnet peppers
- ●soy sauce
- ●vinegar
- ●ginger
Instructions
- 1Combine jerk seasoning, olive oil, lime juice, minced garlic, and chopped scallions in a bowl.
- 2Add chicken wings to the marinade and coat evenly.
- 3Cover and refrigerate for at least 2 hours, preferably overnight.
- 4Preheat grill to medium-high heat.
- 5Remove wings from marinade and let excess drip off.
- 6Place wings on the grill and cook for 20-25 minutes, turning occasionally, until charred and cooked through.
- 7Alternatively, preheat oven to 425°F (220°C).
- 8Arrange wings on a baking sheet lined with parchment paper.
- 9Bake for 30-35 minutes, flipping halfway, until crispy and golden brown.
- 10Serve hot with lime wedges and your favorite dipping sauce.
Ingredient Alternatives
jerk seasoning
Healthier: homemade spice blend
Cheaper: store-bought spice mix
Homemade blends can be lower in sodium and tailored to taste.
scotch bonnet peppers
Healthier: habanero peppers
Cheaper: jalapeño peppers
Habaneros provide similar heat, while jalapeños are milder and more accessible.
Techniques
Equipment
Also Known As
Corned beef has its roots in Irish cuisine, particularly as a staple for celebrations like St. Patrick's Day. Traditionally, it was made with salt-cured beef, a preservation method that became popular among Irish immigrants in America. Today, corned beef is often associated with Irish-American culture and is enjoyed in various forms, including sandwiches and stews, making it a beloved dish beyond its origins.
Ingredients
- ●corned beef brisket
- ●water
- ●onions
- ●carrots
- ●celery
- ●garlic
- ●bay leaves
- ●black peppercorns
- ●mustard seeds
- ●cabbage
- ●potatoes
- ●parsley
Instructions
- 1Rinse corned beef under cold water to remove excess brine.
- 2Place corned beef in a large pot and cover with water.
- 3Add onions, carrots, celery, garlic, bay leaves, and peppercorns to the pot.
- 4Bring the water to a boil over high heat.
- 5Reduce heat to low and simmer for 2-3 hours until tender.
- 6Add potatoes to the pot and cook for 15-20 minutes until fork-tender.
- 7Add cabbage wedges to the pot and cook for an additional 10-15 minutes.
- 8Remove corned beef from the pot and let rest for 10 minutes before slicing.
- 9Slice the corned beef against the grain for serving.
- 10Serve with vegetables and garnish with parsley.
Ingredient Alternatives
corned beef brisket
Healthier: lean turkey breast
Cheaper: pork shoulder
Turkey is lower in fat, while pork is often more affordable.
cabbage
Healthier: kale
Cheaper: green cabbage
Kale is nutrient-dense, while green cabbage is widely available.
Techniques
Equipment
Also Known As
Jamaican Gizzada, a beloved treat from the Caribbean, features a sweet coconut filling encased in a flaky pastry. Traditionally enjoyed during festive occasions, these tarts reflect the island's rich culinary heritage, blending local ingredients and flavors. Today, Gizzada is popular not just in Jamaica but also among Caribbean communities worldwide, often served at celebrations and family gatherings.
Ingredients
- ●all-purpose flour
- ●butter
- ●sugar
- ●salt
- ●baking powder
- ●coconut
- ●brown sugar
- ●vanilla extract
- ●nutmeg
- ●cinnamon
- ●egg
- ●milk
- ●lime juice
- ●water
- ●cornstarch
- ●vanilla bean
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Mix flour, baking powder, and salt in a bowl.
- 3Cut in butter until the mixture resembles coarse crumbs.
- 4Stir in sugar until well combined.
- 5Add milk gradually, mixing until a dough forms.
- 6Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 7Prepare the filling by combining coconut, brown sugar, vanilla extract, nutmeg, and cinnamon in a bowl.
- 8Roll out the chilled dough on a floured surface to about 1/8 inch thick.
- 9Cut out circles to fit into a muffin tin and press into the bottom and sides.
- 10Fill each crust with the coconut mixture, pressing down gently.
- 11Bake for 20-25 minutes or until the crust is golden brown.
- 12Remove from the oven and let cool for a few minutes before serving.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil adds flavor and is dairy-free.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index.
all-purpose flour
Healthier: whole wheat flour
Cheaper: self-rising flour
Whole wheat adds fiber and nutrients.
coconut
Healthier: unsweetened shredded coconut
Cheaper: desiccated coconut
Unsweetened reduces sugar content.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup red peas (or kidney beans)
- ●4 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 stalks celery, diced
- ●1 tsp thyme
- ●1 bay leaf
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
Instructions
- 1Rinse the red peas under cold water and soak them overnight in water.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 3Drain the soaked peas and add them to the pot along with the vegetable broth, thyme, bay leaf, black pepper, and salt.
- 4Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the peas are tender.
- 5Remove the bay leaf and use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- 6Stir in the lemon juice and adjust seasoning if necessary.
- 7Serve hot, garnished with fresh herbs if desired.
Equipment
Moong Dal, originating from the Indian subcontinent, is a staple in many households and is cherished for its nutritional value and versatility. Traditionally, it is served with rice or flatbreads and is often prepared during festivals and special occasions. In modern times, it has gained popularity globally, with various adaptations to suit different palates.
Ingredients
- ●moong dal
- ●water
- ●turmeric
- ●salt
- ●ghee
- ●cumin seeds
- ●mustard seeds
- ●green chili
- ●ginger
- ●garlic
- ●onion
- ●coriander leaves
- ●lemon juice
- ●asafoetida
- ●red chili powder
- ●black pepper
Instructions
- 1Rinse moong dal under cold water until water runs clear.
- 2Soak moong dal in water for 30 minutes, then drain.
- 3Boil water in a large pot and add the soaked moong dal.
- 4Add turmeric and salt to the boiling dal, then reduce heat to simmer.
- 5Cook the dal for 20-25 minutes until soft and mushy, stirring occasionally.
- 6In a separate pan, heat ghee over medium heat until shimmering.
- 7Add cumin seeds and mustard seeds to the hot ghee and let them splutter.
- 8Add chopped green chili, ginger, garlic, and onion to the pan, sautéing until golden brown.
- 9Stir in red chili powder and asafoetida, cooking for another minute.
- 10Pour the tempered mixture over the cooked dal and mix well.
- 11Simmer the dal for an additional 5 minutes to blend flavors.
- 12Garnish with chopped coriander leaves and a squeeze of lemon juice before serving.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers a healthier fat profile.
green chili
Healthier: bell pepper
Cheaper: jalapeño
Bell pepper provides flavor without heat.
moong dal
Healthier: masoor dal
Cheaper: chana dal
Masoor dal is similarly nutritious and often less expensive.
turmeric
Healthier: ginger powder
Cheaper: saffron
Ginger powder can add warmth and flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup dried green peas
- ●4 cups water
- ●1/2 lb salted pork (or ham hock)
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp thyme
- ●1/2 tsp black pepper
- ●1/2 tsp allspice
- ●1 Scotch bonnet pepper (whole)
- ●2 green onions, chopped
- ●1/2 cup coconut milk
- ●Salt to taste
Instructions
- 1Rinse the dried green peas under cold water and soak them overnight in water.
- 2In a large pot, combine the soaked peas and 4 cups of fresh water. Bring to a boil over medium heat.
- 3Add the salted pork (or ham hock) to the pot and reduce the heat to a simmer. Cook for about 1 hour, or until the peas are tender.
- 4Remove the pork from the pot, shred it, and return it to the pot.
- 5Add the chopped onion, minced garlic, thyme, black pepper, allspice, and the whole Scotch bonnet pepper to the pot. Stir well.
- 6Simmer the stew for an additional 30 minutes, allowing the flavors to meld together.
- 7Stir in the chopped green onions and coconut milk. Cook for another 10 minutes.
- 8Taste and adjust seasoning with salt as needed.
- 9Remove the Scotch bonnet pepper before serving to avoid excessive heat.
- 10Serve hot with rice or dumplings.
Equipment
Other Takes on Pork
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Siomai Recipe Filipino Style | How to Make Pork Siomai | Homemade Siomai @JoeCooking
Joe in the Kitchen
How To Make Pork SIOMAI | Siomai Recipe Filipino Style @JoeCooking
Joe in the Kitchen
Similar Dishes From Other Cuisines
(24 videos)
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Mon PÂTÉ DE PÂQUES BERRICHON - Traditionnel délice à découvrir ! - Mère Mitraille - Gourmandises TV
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La France de Périco : le pâté en croûte de la maison Vérot
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I phil cook
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Touche à tout en cuisine
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Recette : Pâté berrichon de Pâques de Cathy et Maguy - Les Carnets de Julie - Le repas de Pâques
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Depuis 60 ans, Jean-Pierre Henrièt prépare le pâté en croute ardennais
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pain de viande, recette facile et simple de paté de viande, terrine de viande
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le monde de nono