Vietnamese Pork Cheese. Vietnamese cuisine for Lunar New Year Tet Holiday. Wood ear recipe
Vietnamese Pork Cheese. Wood ear. Jelly ear. Vietnamese cuisine. Wood ear recipe
I would like to introduce one of a significant Vietnamese dish using wood ear: Vietnamese Pork Cheese (Giò xào). Vietnamese Pork Cheese (Giò xào)is simple, delicious and I believe no one can say no to it.
Ingredient:
Pork butt: 500 gram
Wood ear: 200 gram fresh/ 30gram dried
Scarletina bolete (optional) : 20 gram dried
Pepper: 10gram
Salt: 1 tea spoon
Fish sauce (optional): 1 tea spoon / 1 tea spoon of salt
Aluminium foil and string
#porkchesse #vietnamesecusineforlunarnewyear #woodearrecipe #vietnamesecuisinefortetholiday
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Cherokee Hog Fry Master Woody Hair
Born and raised in the Cherokee Nation, Woody Hair exemplifies all that it means to be Cherokee. A first language speaker and traditional hog fry chef, gatherings at Woody's place hold a special place in Cherokee culture.
Fete de Bouchers 2016
Tank Jackson and Chef John Folse host their First Annual, Fete de Bouchers or festival of the butchers boucherie at White Oak Plantation in Baton Rouge, Louisiana on Saturday February 13th, 2016. All traditional boucherie items were prepared including red and white boudin, hogs head cheese, andouille and fresh pork sausage, cracklin, pork stew, and the old butchers lunch special cooked by the Folse brothers - their famous smoked coon and andouille gumbo. Premiering on Louisiana Public Broadcasting in March 2016
Polynesian Cultural Center Luau: How to Cook a Pig in an Imu
►More about how to cook a pig in an imu:
When I was in Hawaii, my wife and I were invited to go to the Polynesian Cultural Center to attend the center and to learn about how to cook a pig in an imu - a traditional style of underground oven cooking used in many parts of Polynesia. The Polynesian Cultural Center is an cultural park located on the north shore of the island of Oahu, Hawaii, that shows and preserves the cultures of the major island of Polynesia. They represent Hawaii, Fiji, Samoa, Tonga, Tahiti, and New Zealand.
For each of the island nations, they’ve set up a traditional style village and displays about lifestyle, tradition, and food, of each island. When you enter the center, you can walk around to the different villages, and then go to see a series of different shows and cultural performances at each of the island villages. But along with touring the center and learning more about the islands of Polynesia, another draw to the Polynesian Cultural Center is the luau, which is a big Hawaiian feast. What I was most interested in learning about was the imu, a traditional Hawaiians style underground hot rock oven used to cook. In Hawaii it’s called an imu, but they have very similar forms of cooking throughout Polynesia that have a different name, but almost the same style of cooking.
In order to cook using a Hawaiian imu, they first started with a pile of river rocks. The rocks were sitting on a bed of hard ironwood. The wood was burned, and the rocks sitting on top, were heated in the hot flaming wood for about 2 - 3 hours. During this time, we walked around the Polynesian Cultural Center and just enjoyed the beautiful nature and manicured gardens. After the rocks for the imu were heated, they removed all the burning wood - the wood was used only to heat the rocks - and spread out the rocks. David, who was teaching me about how to set up an imu, explained that the one we were using was sort of a Samoan style, because it was mostly above ground, as opposed to being dug into the ground too deep.
After the hot rocks were spread out, they then added a layer of banana stalk to the top of the hot rocks, then on went an entire pig - it was a small pig, but a tasty pig. I could immediately hear the hiss of the meat sizzling on the hot rocks. After the pig, then on went about 20 layers of banana leaves, which were stacked on top of the pig in an effort to keep all the steam and smoke in and cook the pig. An imu is a slow method of cooking, and so after the imu was prepared, it took about 5 hours to cook, and during that time again, we walked around the center and enjoyed the cultural displays and performances. In the late afternoon, when it was time for the official Polynesian Cultural Center luau, we had access to the stage and were there to see them take the pig out of the imu. The pig cooked in an underground Hawaiian oven, after being cooked, is called kalua pig and is one of the most famous Hawaiian food.
The rest of the food at the Polynesian Cultural Center was alright, but nothing compared to the pig cooked in the imu. I was lucky enough to get the pig cheek, which was incredibly flavorful, juicy and fatty. The other parts of the meat were fall apart tender and had a wonderful smoky flavor.
*During the making of this video, I received the food and entrance to the Polynesian Cultural Center for free, but I did not get paid to make this video or write this blog posts. The video and all thoughts are my own.
Polynesian Cultural Center:
Music in this video courtesy of Audio Network
By Mark Wiens and Ying Wiens: & &
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Andy Snax: It's Halloween! Zombie Head Cheese!
Well, I got bit by Them Zombies, so now I'm a zombie. Time to eat some brains, I guess.
This awesomely horrible looking thing is based on Not Martha's Zombie Head Cheese:
And here's the full recipe, over at ThemMudds.com:
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