Egg roll in a bowl 🍲
1 pound ground pork or beef
1 head cabbage thinly sliced
½ onion medium, thinly sliced
1 tablespoon sesame oil
¼ cup soy sauce
1 tbsp chilli garlic paste
1/2 tbsp sriracha sauce
1 clove garlic minced
1 teaspoon ground ginger
Salt and pepper to taste
Brown ground pork in a large pan over medium heat.
Ensure cabbage and onion is thinly sliced into long strands.
Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.
Mix soy sauce, garlic, chilli garlic paste, sriracha and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion if you have that.
12 lucky students got to bone out a pork shoulder, mince it, season it and make big fat pork sausages with Luke Powell last Saturday. Starting out at a young age, Luke Powell has had a stella career to date. The former Tetsuya's head chef has embraced the Southern USA influence with LP's Quality Meats.
They say: “where there’s smoke, there’s fire”. In the case of LP’s Quality Meats, there’s definitely a whole lot of hot stuff smoldering away behind sliding glass doors, down an otherwise quiet lane, tucked away in Sydney’s up and coming neighbourhood of Chippendale. #chefintraining#hospitalitytraining#qthc#qthcsydney#commercialcookery
First annual guacamole showdown challenge at work today against co-workers. I emerged unanimously victorious. First of all, what absolutely worthy and tough competitors I faced today! Truly high level! It’s an honor to emerge victorious. Celebrating tonight (Taco Tuesday) with an ethically harvested local wild hog sausage taco salad topped of course with a large dollop of freshly made championship guacamole! Ole’! #guacamole#guac#avocado#tacotuesday#tacosalad#wildhog#wildhogsausage#hogsausage#pork#champion
Entrée : Gelée de tomates cerises au balsamique, tomate rose farcie à l espuma de mozzarella buffala, brunoise de tomate jaune et assaisonné d un pesto maison . Plat: filet mignon au lard et champignons en croûte, écrasée de PDT à la truffe et carottes glacées sauce forestière.
Dessert: tartelette au coulis fraise tagada, soupe de fraise à la menthe , sorbet fraise des bois et financiers aux amandes #homemade#food#tomato#instafood#pork#potato#instagood#strawberry#pie#financier#icecream#mint#tarte
Pork ribs and pork crackling. Hardly a carb in sight. Hands on food. Best place to eat this is in the bath judging by how much I got on my face hands and clothes. I looked like Jenna Jameson at the end of a scene. Lol #yum#pork#eat#food#lowcarb#t1d#typeone#diabetic
BEER & BABOY!!! Two of the worlds finest come together for our special event on Saturday 1st September. We’re open for LUNCH & DINNER 🍽
This is a ticketed event & seats are selling fast 💨
See website for full details ✌🏽