Ground Pork Soy

Pork pork pork…is heavily prevalent in Philippine cuisine. I figure it’s because it’s readily available and not expensive. This is my version of something my Dad made for dinner. He’s not a big fan of veggies so he usually made this without them. It’s still yummy, but now it’s healthier!

With LOVE from Texas,
The Pint-Sized Mayo

Ground Pork Soy

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground pork
• 1/2 white onion, minced
• 1 green bell pepper, minced
• 1 carrot, peeled and chopped
• 1 large portobello mushroom, chopped
• 1/4 cup soy sauce
• 1/3 cup water
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon red pepper chili flakes (optional)
• sea salt and black pepper, freshly ground, to taste
• jasmine rice, for serving

Directions:

Heat the olive oil in a medium-sized pan over medium heat. Add the ground pork to brown. When it’s about half way browned, add the onions, bell peppers, carrots, and mushrooms.

Sauté and cook until onions are softened, about 2-4 minutes.

Next add the soy sauce, water, cayenne, and chili flakes. Bring the mixture to a simmer and allow it to cook uncovered for 20-25 minutes. Taste and add salt and pepper if needed.

Serve warm immediately over jasmine rice.

Enjoy!!

“Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.” – Ambrose Bierce

Carrot Cake

Carrot cake…is a polarizing dessert. People either love it or hate it. My husband falls into the first party. As I mentioned in an earlier post, I am in my first cake decorating basics class ever. This week I need to bring in a cake, and I decided on a carrot one since I know he will eat it. I usually make cream cheese icing with this cake, but I will be making Wilton buttercream for the purpose of this class.

With LOVE from Texas,
The Pint-Sized Mayo

Carrot Cake

Yields 1 8″-round cake or 1 8″x8″-square cake with icing

Ingredients for the cake:

• 1.25  cups unbleached all-purpose flour (about 6.25 ounces)
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup granulated white sugar (about 5.25 ounces)
• 1/4 cup packed light brown sugar (about 1.75 ounces)
• 2 eggs, large
• 3/4 cup vegetable oil
• 1/2 pound carrots (3 to 4 medium), peeled and grated
• 1/2 cup walnuts, chopped and toasted
• 1.5 cups cinnilla mascarpone filling

Ingredients for the (Wilton) buttercream icing*:

• 1/2  cup solid vegetable shortening
• 1/2 teaspoon vanilla extract (clear colored one)
• 5 teaspoons water
• 1/2 pound confectioners’ sugar
• 1/2 tablespoon meringue powder

*This recipe is for the thin consistency of icing.*

Directions for the cake:

Adjust your oven rack to the middle position, and preheat your oven to 350°F. Spray one 8″ round cake pan with cooking spray.

Whisk together the dry ingredients from the flour to the salt in a bowl and set aside.

Option 1 (the way I like to do it):

Using a stand mixer with a whisk attachment, whisk the sugars and eggs until they’re well combined and frothy.  Keep the whisk running then drizzle the oil into the mixture.  Process it until it’s well emulsified, about 2o seconds after all the oil has been added.

Remove the bowl from the stand and stir in the grated carrots and walnuts. After those are evenly distributed, add the dry ingredients. Make sure the mixture is incorporated well.

(This was the last photo I took until the finished product. I got distracted by tutoring my best friend math on the phone. Sorry!)

Option 2:

Using a food processor, process the sugars with the eggs until they’re well combined and frothy.  Keep the machine running then drizzle the oil through the feed tube.  Process the mixture until it’s well emulsified, about 2o seconds after all the oil has been added. Transfer the mixture into a large bowl and stir in the grated carrots and walnuts. After those are evenly distributed, add the dry ingredients. Make sure the mixture is incorporated well.

Pour the mixture into the prepared pan and bake for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.  Rotate your pan halfway through the baking period.  Cool the cake on a wire rack in the pan to room temperature before filling and icing.

Cut the cake in half laterally using a leveler. Add the filling on top of the bottom layer and spread to the edges from the middle.  Add the second layer on top and set aside for the frosting.

(Sorry these pictures aren’t the normal quality because I had to use my cell phone in class!)

Directions for the icing:

Cream shortening, flavoring and water in a large bowl. Next add the dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

(These pictures are from quadruple the recipe since that’s what I needed for my class.)

Spread the icing on the cake and decorate as desired.

Enjoy!!

“Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie.” – Jim Davis