YOUR RECIPE FOR STEAM COOKING
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Lions Head Pork Meatballs with Bok Choy and Shiitake Mushrooms
These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the entire dish can be steamed at one time in the Combi steam oven. Traditionally the meat balls are rolled quite large but you can make them smaller if you prefer.
1 lb ground pork
1/4 cup Chinese rice wine or Sherry
1 tsp salt
1 tsp sugar
1 1/2 tbsp cornstarch
1 tbsp old fashioned oats
2 green onions, white parts only
1 inch piece ginger, peeled
6 water chestnuts
4 slices bacon, cut into big pieces
½ lb uncooked, peeled shrimp
2 cups chicken stock
6-8 medium size bok choy, cut in half or quarters
8 oz Shiitake mushrooms, stemmed and cut in half
In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats.
In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces; add to the bowl with the pork.
Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients.
Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed.
Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer). Form the mixture into balls and place in the sollid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes (15 if meatballs are smaller). Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes.
Serve in bowls with the stock.
Makes: 4- 6 servings
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Slow Roasted Pork Shoulder
Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation.
As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results, place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.
Keep the temperature low and allow 3 - 4 hours, it will be well worth the
1 pork shoulder 3 - 5lbs
1 small yellow onion, peeled and quartered
4 cloves garlic, peeled
1 tbsp ground cumin
1 tsp mild chili powder
1 tbsp dried mixed Italian seasoning
1 tbsp Kosher salt
Freshly ground pepper
¼ cup olive oil
1 tbsp apple cider vinegar
Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C.
Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C.
Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.
Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.
Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.
Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.