TANAUAN INSTITUTE INC.

SHS Department

TVL-HE COOKERY

Kitchen Laboratory Performance 4: Pork and Beef Dishes

Objectives:

1. To be able to follow steps in procedure to prepare different pork and beef dishes

2. To integrate creativity on presentation

3. To gain knowledge on basic recipes of pork and beef dishes

Pork Dishes

Pork Chop with Apple Sauce

Ingredients

 4 large apples chopped

 2 teaspoons lemon juice
 2 ounces raisins, (a handful)
 1-inch piece fresh ginger
 3 tablespoons light brown sugar
 2 cups all natural apple juice or pan sauce
 1/2 teaspoon ground cinnamon
 1/4 teaspoon freshly grated nutmeg
 2 tablespoons vegetable oil or olive oil, 2 turns of the pan
 3 pcs thick center cut boneless pork chops.
 Salt and pepper to taste
 2 tablespoons butter

Procedures:

1. Combine first 8 ingredients in a medium pot placed over medium high heat and
cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce
begins to spatter as it bubbles, reduce heat back a little, but it should be allowed
to reduce and form quickly. Once apples are soft and sauce forms, remove it
from the heat.
2. Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season
chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot
 skillet seasoned side down. Season the opposite side of the chops with salt and
pepper. Brown and caramelize the chops 2 minutes on each side, then reduce
heat to medium and cook another 5 to 6 minutes, turning occasionally, until
juices run clear. Remove chops from heat and let them rest a couple of minutes
for juice to redistribute. Deglaze the pan with a splash of apple juice and 2
tablespoons of butter. Pour pan sauce over chops. Remove ginger from the
sauce and top chops with generous portions of warm golden apple sauce.

Pork Stir-Fry

Ingredients

Sauce:

 ⅓ cup soy sauce

 ¼ cup water
 1 tablespoon sriracha sauce
 1 tablespoon honey (optional)
 1 tablespoon cornstarch

Stir-fry:

 ½ kilo pork tenderloin

 2 tablespoons vegetable oil
 1 cup broccoli florets use small florets
 1 cup bell peppers red and green, sliced
 ½ cup snap peas
 ½ cup red onions sliced
 1 tablespoon garlic minced
 1 tablespoon ginger root grated

To finish:

 1 tablespoon sesame oil

 1 teaspoon sesame seeds

Instructions

1. Prepare the sauce: In a small bowl, whisk together the soy sauce, water,
sriracha, honey, and cornstarch. Set aside.
2. Cut the pork tenderloin into ½-inch rounds and then cut each round into 3-4
strips.
 3. In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
Add the pork slices and stir-fry until no longer raw, about 5 minutes. Remove the
pork to a plate and set aside.
4. Add the remaining oil to the skillet, then add the broccoli, peppers, red onions,
and snap peas. Stir-fry the veggies until tender-crisp, about 3 minutes. Add the
garlic and ginger and cook, stirring, for 30 seconds.
5. Reduce the heat to medium. Add the pork back to the skillet. Give the sauce a
quick stir, then add it to the skillet. Continue to cook, stirring, until the sauce has
thickened and the pork and vegetables are coated, about 2 more minutes.
6. Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds.
Serve immediately.

Beef Dish

Korean Beef Stew

Ingredients

 ½ kl beef ribs
 1 stalk baby leeks, sliced
 1/4 cup soy sauce
 3 cups beef stock
 1/4 cup brown sugar
 2 tbsp sesame oil
 2 tbsp toasted sesame seeds
 1 pc star anise
 1/2 whole garlic, minced
 1 red onion, minced
 1 tsp cayenne pepper
 fish sauce
 freshly ground black pepper
 spring onions, to garnish
 chillies, sliced (optional)

Procedures:

1. Sauté garlic until its golden brown and crunchy, set aside garlic.
2. In the same pan add onions and sauté until translucent.
3. Add and brown the beef.
4. Pour in the soy sauce then add the beef stock just enough to cover the beef, if 3
cups is not enough add water.
5. Add the star anise and brown sugar. Bring to a boil and simmer for 45-60
minutes or until beef is really tender.
 6. Add sesame oil, sesame seeds, leeks, cayenne pepper and the crispy garlic.
Simmer for additional 5 minutes.
7. Flavour with fish sauce and season with black pepper. Garnish with spring
onions.

Salisbury Steak with Mushroom Gravy and Mashed potatoes

Ingredients

 1 pound lean ground beef

 ⅓ cup dry bread crumbs
 ¼ cup chopped onions
 1 egg, beaten
 1 teaspoon salt
 ¼ teaspoon ground black pepper
 2 cups beef broth
 1 large onion white, thinly sliced
 1 cup sliced mushrooms
 3 tablespoons cornstarch
 3 tablespoons water
 3 big potatoes
 ½ butter

Procedures:

1. Combine ground beef, bread crumbs, chopped onion, egg, salt, and black
pepper in a large bowl until evenly mixed. Shape beef mixture into 4 patties,
about 3/4-inch thick.
2. Fry patties in a large skillet over medium heat until browned on both sides,
about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil.
Reduce heat to low, cover, and simmer until patties are no longer pink in the
center, about 10 minutes more. Transfer patties to a platter and keep warm.
3. Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir
into onion mixture. Cook and stir until onion gravy is thickened, about 1
minute. Pour over patties to serve.
4. In making mashed potatoes, peel the potatoes and cut them in quarters, bring
into boil. When the potatoes are soft, mashed them with butter and add salt
and pepper to taste.