#Savoury Pork

[buffetlicious]

If we don’t feel like going somewhere far for dinner, I will just walk over to the opposite coffee shop to buy them. Mum wants the Saba Fish Bento from the Japanese/Korean fusion stall. As for me, I buy my meal from the Economy Rice (菜饭) stall. As per the usual, I picked three dishes starting with the crunchy peanuts and crispy anchovies, sweet and sour French fries & hotdog and lastly, savoury sweet pork with sesame seeds.

[visualbite]

TikTok Grinder Sandwich

[vegan-nom-noms]

The Best Vegan "Pulled Pork" Sandwiches

[kyaraben-time]

Source: sio.log on Instagram

[cupcakedex]

Shaymin bao! 🥟

I was taught how to make these by the talented John Leung using this recipe for char siu BBQ pork buns, and they are AMAZING. The plain ones have chocolate ganache filling - dinner and dessert!

We made these back in 2022, and I've been dreaming of them ever since, but it's a very involved process!

[useless-catalanfacts]

Botifarra (Catalan pork sausage) with white beans is one of the most iconic dishes of Catalan cuisine. It has historically been a simple dish, affordable by the lower classes and eaten both by farmers in the countryside and the working class in cities. For this reason, eating it was so widespread that, added to the fact that it's delicious, it has come to be considered Catalonia's national dish. It's usually eaten with allioli sauce (typical Catalan sauce made mainly of garlic and olive oil).

Nowadays, it’s still as beloved as always and often eaten in botifarrades (large meetings of people, often as part of a festivity, to cook and eat botifarres together).

Variations: instead of white beans, in autumn the botifarra can be served with the mushroom called bloody milk cap (rovelló in Catalan). Nowadays, many restaurants will also offer to change the beans for potato fries, especially for children.

Photo from Restaurant Can Valls (Sant Martí Sapresa).

[animefood-allday]

[thevalleyisjolly]

Hey, don't cry, okay? Take a block of medium-firm tofu, wrap it in paper towel, and put it on a plate with something heavy on top until the water is squeezed out. Cut the tofu into small rectangles, then individually coat each piece in flour, or rice flour for a gluten-free option. Sprinkle some salt and white pepper in your flour mixture for flavour. Pan fry in a large pan until each side is golden, and either serve as is or you can toss the tofu in the pan with a savoury sweet sauce.

[askwhatsforlunch]

Bacon and Cheddar Cockerel Pasties

The leftover elegant filling of Mrs. Butler’s Chicken and Chives Petits Bateaux makes these hearty, more-ish Bacon and Cheddar Cockerel Pasties, and excellent Saturday night dinner! Have a good one!

Ingredients (makes 4 pasties):

75 grams/2.65 ounces thick-cut smoked streaky bacon rashers

1 1/2 Cockerel and Chives in Sauce Blanche

Mature English Cheddar

1 egg

455 grams/1 pound Cheddar Pastry

Preheat oven to 205°C/400°F. Line a baking tray with baking paper. Set aside.

Cut bacon into thick lardons.

Spoon Cockerel and Chives in Sauce Blanche into a medium bowl. Add bacon lardons. Grate in about 1/3 cup Mature English Cheddar. Give a good stir until well-combined. Set aside.

Lightly beat the egg, set aside.

Divide Cheddar Pastry into two equal portions, and roll each out onto a lightly floured surface, into circles.

Divide Cockerel and bacon filling onto one side of each  Pastry circle, leaving a space on the edge. Fold the Pastry circle over, pressing gently but firmly around Cockerel and bacon mixture to seal and prevent air pockets. Crimp to seal even better. Place onto prepared baking tray.

Brush thoroughly with beaten egg, and bake at 205°C/400°F, for 25 minutes or until golden brown.

*Once the pasties are filled, sealed and crimped, and before egg-washing, you can freeze them up to three months.

Serve Bacon and Cheddar Cockerel Pasties hot, with ripe tomatoes.

[merryfortune]

I asked on twitter but I’ll put it on here as well but I wanna try new recipes over the next month and would like to try something new weekly. I’ve got seafood fusilli and crispy pork cutlets so far on my menu but would love some more.

[confinesofmy]

just made a salad so good when i took the first bite i started kicking my legs like a little kid

[buffetlicious]

Sis bought two packs of Pork Cutlet Fried Rice (猪扒蛋炒饭) from King of Fried Rice located in the coffee shop near my new place. It is quite a bit cheaper than Feng Food’s version while the taste is about on par with a slight nod to the latter for the less greasy pork chop.

[visualbite]

Singapore Noodles (Singapore Mei Fun)

[vegan-nom-noms]

Vegan Taiwanese Gua Bao

[kyaraben-time]

Source: @tomochu15 on Instagram