by Christopher Moorhead | Feb 9, 2025
Marinate ground pork or chicken as shown below. Rinse fermented black beans thoroughly to remove salt and pat dry, crush the fermented beans slightly with the back of a spoon. Mix minced garlic with fermented black beans and 2 Tbsp. oil and set aside. Divide beans...
by Christopher Moorhead | Feb 9, 2025
Place pork in an oven bag; add in 2 C. of Jamaican Jerk Sauce. Save ½ C. sauce for drizzle. Place pork with fat side up in oven bag, tie and place bag on a rack in a baking pan. Make a few ½” vent slits in the bag. Preheat oven to 250°F and roast pork for 4-5 hours,...
by Christopher Moorhead | Feb 9, 2025
Slice pork or chicken into thin strips, ⅛” x 2” long, marinate and velvetize as shown below. Marinated and velvetized meat may be portioned and refrigerated until order, then follow the instruction below. Heat a wok at high heat, add 1 Tbsp. oil, then beaten egg. Stir...
by Christopher Moorhead | Feb 7, 2025
Heat pan on medium high heat; add ¼ C. Korean Taco Sauce and 3 oz. cooked shredded beef, sauté until hot. Put about 1 oz. salad (dressed) on each tortilla. Place hot meat (1 oz. per taco) on top of salad. Garnish with pickled cucumber, dressing, lime wedges, chopped...
by Christopher Moorhead | Feb 7, 2025
Cook rice per manufacturer instructions. Calrose Rice is medium grain (sushi rice is okay). Heat pan and brown marinated ground meat until done. Drain off excess oil and set aside. Heat pan at high heat, when hot, add oil and cook scrambled eggs, remove eggs when...
