by Christopher Moorhead | Feb 9, 2025
Mix Spicy Szechuan Sauce, sugar and fish sauce in a pot and slowly bring it to a boil. Remove and place in a covered container and set aside. (Pork Sauce mix) Cut pork, vegetables, and portion vegetables then set aside. Dissolve ½ C. Marinade Seasoning in ½ C. water,...
by Christopher Moorhead | Feb 9, 2025
Marinate ground pork as shown below. Rinse fermented black beans thoroughly to remove salt and pat dry, crush the beans slightly with a spoon. Mix garlic, black beans and marinated ground pork, set aside. Beat the egg and mix with Garlic Sesame Sauce, set aside. Heat...
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
Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 Tbsp. oil to about 2 lbs. of noodles to prevent clumping, cover and refrigerate. See instruction below in mixing Pad Thai Sauce. Add 2 Tbsp. oil to hot griddle or wok and sear...
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...
