Ponzu Pork

Prep Time
30 minutes

Total Time
40 minutes

Yield
Makes 4-5 servings

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Nothing makes me happier than Asian food at home. I love to recreate everything from Crab Rangoon to fried rice in my kitchen.

Ingredients

Ponzu Sauce

1 pound Pork Loin, cut into short thin strips
1 pound Broccoli cut into bit size pieces, and par steamed
1 small Red Onion, thinly sliced
1 can Baby Corn, drain and rinsed
1 can Water Chestnuts, drained
1 package Rice Stick Noodles, cooked
Vegetable Oil

Flour mixture for pork:
1/4 cup Flour
1 tablespoon Salt

2 tablespoons minced Garlic
2 tablespoons minced Ginger
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/3 cup Brown Sugar
1 tablespoon Mirin
1 tablespoon Red Chili Flakes

Whisk all ingredients together until well combined.

Directions

1. Combine all ingredients and put in a ziplock bag. Add pork and shake to coat evenly. Remove pork from bag and shake off excess flour.
2. In a hot wok, add vegetable oil. Sauté pork until browned.
3. Add 1/4 cup of Ponzu sauce. Cook until wok is dry, remove pork and reserve. Add onions to wok and cook until fragrant (add more oil if needed). Add the remaining vegetables and sauté for 2 minutes, continually stirring. 
4. Add the remainder of the Ponzu sauce, then add your pork. Once everything is combined, add your rice noodles and toss again. Some tasty garnishes would be sliced green onion, fried wontons, and/or toasted sesame seeds.

Meatballs with Marinara Sauce

Prep Time
30 minutes

Total Time
90 minutes

Yield
Makes 10-12 servings

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Meatball Ingredients

1 pound Ground Pork
2 pounds Ground Beef
2 Eggs, beaten
1/4 cup Red Wine
1 cup Breadcrumbs
1/2 cup grated Parmesan

2 tablespoons fresh chopped Parsley
2 tablespoons fresh chopped Basil
2 tablespoons fresh Oregano
6 big cloves minced Garlic
1 large White Onion

Meatball Directions

1. Sweat the garlic and onion with butter, salt and pepper. Deglaze this mixture with red wine, and reduce. Let cool completely in the refrigerator before adding to the raw meat.
2. Combine all ingredients. You want everything well-combined, but NOT over-mixed. Roll into the size of golf balls and put on a cookie sheet with space between them for even cooking. Bake at 425° until cooked thoroughly. 

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Marinara Sauce Ingredients

1 large White Onion, minced
1/3 cup Carrot, minced
1 head Garlic, minced
1/2 cup Red Wine
36 ounce can Crushed or Stewed Tomatoes
6 ounce can Tomato Paste

2 cups Water
2 tablespoons dried Basil
2 tablespoons dried Oregano
Pinch of Red Pepper Flakes
Salt and Pepper

Marinara Sauce Directions

1. Sauté onion, carrot, and garlic. When the vegetables are translucent, deglaze with red wine and cook until au sec (almost dry). Add the rest of the ingredients with salt and pepper. Simmer for 45 minutes.
2. If you like your marinara chunky, leave as is. If you like a smooth marinara, blend. Check seasoning and serve.