Steamed Pork Balls And Spring Onions Green Onions Recipes

Steps:

• Place in a large bowl, the pork, spring onions and breadcrumbs.
• In another smaller bowl add the remaining ingredients and mix them well then add them to the pork and mix really well. Refrigerate for 1 hour.
• Shape into 20 even sized balls and steam for around 15 minutes.
• If you want to make them fancy you can tie strips of the green from the spring onions around the balls.

Steps:

• Slice pork into serving pieces.
• Using the flat side of a meat mallet, pound each slice to 1/4" thick.
• (Doing this in a plastic baggy works well) Dip pork slices in egg and then coat in bread crumbs.
• Heat olive oil in an electric frying pan to 325 degrees.
• Brown pork slices for approximately 2-3 minutes per side.
• Remove pork from pan and keep warm.
• Pour wine& chicken broth into pan while scraping brown pieces from bottom of pan and reduce heat to 175 degrees.
• Place onion slices and mushrooms in pan to cover the bottom.
• Then put pork pieces on top of veggies.
• Pour lemon juice over meat and sprinkle with capers.
• Steam meat for approximately 20 minutes or until onions& mushrooms are tender.

Steps:

• Slice 4 garlic cloves in half crosswise and put them in a small, microwave-safe dish. Cover with 1/4 cup olive oil. Loosely cover dish with plastic wrap, cut a slit in top and cook in microwave on medium power for 1 minute, 20 seconds. Uncover and let cool. Alternately, saute garlic in oil until golden around edges, about 3 minutes.
• Place tomato cut-side down on a plate. Microwave on medium power for 4 minutes. Let cool, then pull off tomato skin; it should come right off. If not, cook for another 30 seconds to 1 minute. Alternatively, roast tomato halves in a 350-degree oven until wrinkled and tender, 20-30 minutes, then peel.
• Chop remaining 3 cloves garlic and put in a food processor along with nuts and biscotti. Grind to a powder, add sun-dried tomatoes and yolks, and process until tomatoes are ground. Add cooked tomato, cooked garlic with oil, plus vinegar, paprika, salt and cayenne, and process until smooth. Slowly drizzle in remaining 1/4 cup olive oil. Taste and adjust salt and vinegar if desired. If mixture is too thick, slowly drizzle in 1-3 tablespoons warm water. (You can make sauce up to 5 days ahead.).
• To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce.

Steps:

• Combine 1 3/4 cups water, rice, and salt in large saucepan.
• Cook until just cooked-- do not overcook.
• Fluff with fork.
• Cool.
• Cook peas in medium saucepan of boiling salted water 1 minute.
• Drain.
• Rinse under cold water.
• Drain.
• Heat oil in large nonstick skillet over medium-high heat.
• Add all but 2 tablespoons green onions; sauté 30 seconds.
• Add rice and sauté until heated through, stirring to break pieces, about 4 minutes.
• Add peas, lemon juice, parsley, and lemon peel.
• Sauté 2 minutes to blend flavors.
• Garnish with remaining green onions and serve immediately.

Steps:

• Wash onions and let dry completely.
• Boil vinegar, sugar and salt, allow the mixture to cool.
• Pour liquid into a jar, covering onions.
• Seal tight and let sit for at least 3 days.
• Pickles last in fridge for up to 3 weeks.

Steps:

• Soak the glutinous rice in water overnight; drain well in a colander.
• Mince the pork and the ginger and green onions. Lightly beat the egg and combine in a bowl with the light soy sauce, wine, water, cornstarch, sugar, and the salt.
• Take about 1 tablespoon of filling and form into a ball with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the pork balls on a heat proof dish 1/2 to 1" apart place the dish on a rack in a pot, cover and steam over boiling water for between 25 - 35 minutes.