Text 25370, 99 rader
Skriven 2015-03-25 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Poc Chuc
================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Title: Poc-Chuc (Grilled Yucatan Pork Steak)

 ML> Odd name.

If Wikipedia can be believed the term poc chuc is made up of two
Mayan words: poc, which means to toast, especially on hot embers,
and chuc, which is charcoal. - Bolles, Alejandra K. "Mexican - Mayan
Cookbook"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gia Cay - A Northern Vietnamese Pork Dish
 Categories: Vietnamese, Shrimp, Pork
      Yield: 4 servings
 
      1    Pork foreleg or
  2 1/2 lb Pork hocks
      1    Piece galangal (2 inches
           Long,) mashed/crushed
      1    Piece turmeric (2 inches
           Long,) mashed/crushed
           Shrimp paste, to taste (from
    1/4 ts To 3 TB)
      1 c  Plain yogurt, sweetened with
           Some sugar or "me"
           Salt, MSG, and fish sauce
      3 tb Vegetable oil
     50 g  Chopped onion and garlic
      2 ts Tapioca or corn starch
 
  Grill the pork leg (or hocks) until skin is golden and crispy,
  then scrape and rinse (a new plastic scouring pad worked well for
  me,) and cut into chunks of about 2 inches. (Note, do not remove
  skin from pork pieces, and leave the bones attached to the meat.)
  
  Mix the turmeric and galangal with the yogurt, shrimp paste, salt,
  MSG, and fish sauce. Marinate the pork chunks in this mixture for
  3 or 4 hours, covered, in the refrigerator.
  
  Heat vegetable oil in pot until near smoke point. Add the onions
  and garlic, and stir. Reduce heat to Low, and stir in the pork
  with the yogurt mixture.  Cover the pot and simmer slowly about 1
  hour, stirring occasionally, until meat is very tender.  (Simmer
  slowly to avoid scorching the sauce.)
  
  Uncover, and ladle out about 1/2 cup of the liquid.  Let it cool,
  then whisk in the tapioca or corn starch.  Stir it back into the
  pot, until well incorporated.
  
  When serving, garnish with cilantro, and serve with white rice or
  Vietnamese vermicelli noodles. Suggested beverage: cold beer.
  
  Thien's Mom's variation: Instead of the turmeric, use 2 stalks
  lemon grass, chopped coarsely and crushed.
  
  To make "me," traditional Vietnamese yogurt, which is said to make
  this dish even better: Mix some sweetened condensed milk (canned) with
  some milk or water to thin it, stir in some evaporated milk
  (optional,) and some live culture yogurt. Keep covered in a warm
  place until it is fermented, then store in the refrigerator.
  
  Two alternatives to making "me":
  
  1. Simply mix sweetened condensed milk with plain unsweetened yogurt
  or buttermilk, and evaporated milk (optional.) Can use immediately;
  no need to ferment.
  
  2. Instead of live culture yogurt, use live culture buttermilk. It
  will ferment at a lower temperature than yogurt; room temperature
  works great. The resulting product works very well in this recipe.
  
  Note: Elsa, my wife, doesn't like fish sauce or shrimp paste. But
  she gave this recipe a 10 out of 10 rating, when I prepared it with
  just 1 tsp fish sauce and 1/4 tsp shrimp paste. She prefers to eat
  this dish without the cilantro (though she does enjoy cilantro with
  many other dishes.)
  
  Note: Thien's Mom says people inexperienced with this recipe may
  want to add some water, to help prevent scorching of the sauce.
  
  Improved and More Authentic Version, Revised July 22, 2005
  
  By: Dan Gannon and Thien Mai and Thien's Mom

  From: Dan Gannon

MMMMM


YK Jim


... Try one new drink each week.

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