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Sunday, August 18, 2013

Caramelized Pork Head skin

Caramelized Pork Head skin
pork head skin


1 tablespoon vegetable oil
 1 cup white sugar
 2 pounds pork spareribs, cut into 1-inch pieces
 2 green onions, cut in 2-inch lengths
 1 green chile pepper, chopped
 1 teaspoon ground black pepper
 2 shallots, finely chopped
 2 cloves garlic, minced
 salt to taste
 1 teaspoon Asian (toasted) sesame oil
 1 tablespoon green onion, thinly sliced and separated into rings


  • Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.

  • When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Roasted Chicken

Roasted Chicken


1 (4- to 5-pound) whole chicken
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 medium lemon, thinly sliced (optional)
Fresh herbs, such as parsley, lemon grass, or thyme (optional)


  • Heat the oven to 425°F and arrange a rack in the middle.

  • Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.

  • Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.

  • Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.

  • Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.