Perfectly Pan Seared Orange Roughy Fish Fillet
Orange Roughy Fish Fillet seasoned/brushed with awesome marinade, then pan seared to perfection – 2 minutes per side. Served with Radish & Tomato Slices. Quick, Easy, Delicious & Oh So Healthy!
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Super Crispy Pork Belly-How To Make Pork Belly With Crispy Skin & Juicy Meat
Super Crispy Pork Belly
Wait till you hear the crispy bite of this amazing Pork Belly! Pork Belly blanched, seasoned, marinated overnight then oven roasted to perfection!
Ingredients
Ingredients For Blanching Pork Belly
- 2.5 lbs pork belly - cut into 3 strips
- Ample water to blanche pork belly - 8 cups
Ingredients for Seasoning (Rub) Pork Belly
- 2.5 tsp Five Spice powder mix
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper powder
- 1 tsp garlic powder
- 1 tsp white distilled vinegar to rub over pork belly skin
- 1/2 tsp Salt to draw moisture out from Pork Belly Skin
Instructions
- Bring ample water to boil in a large pot/saucepan
- Once water is boiling reduce heat to medium low, add pork belly to it
- Blanche pork belly for about 10 minutes
- In the meantime prepare seasoning mix (rub) by mixing ingredients listed above for it in a small bowl. Set aside
- Once blanched transfer pork belly to a casserole dish meat/fat side up
- Remove moisture by wiping it off with a paper towel
- Now rub season pork belly all over with seasoning mix
- Do not apply seasoning on skin, instead wipe it off with paper towel
- Poke holes all over the pork belly strips with a toothpick
- Brush pork belly skin only with distilled white vinegar
- Refrigerate for 8 hours to overnight. This will firm up/dry the pork belly
- Preheat oven to 400*F
- Remove marinated pork belly from fridge
- Transfer to oven proof baking casserole dish, skin side up
- Rub salt over skin. After 10 minutes wipe it off to get rid of moisture
- This will ensure crispy skin once done
- Place pork belly in oven for 40 minutes
- After 40 minutes increase oven temperature to 450* F and roast for 10 more minutes or until the skin becomes bubbly & super crispy
- Remove from oven and place roasted pork belly on wire rack to cool off and drain any moisture
- Place on chopping block and cut into bite size squares
- When you take a bite you will feel and hear the super crispy sound of this amazingly delicious dish!
- Bon Appetit!
Video
Notes
More Chinese Recipes: https://gastrogurukitchen.com/category/cusine/chinese/
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Ghormeh Sabzi – Persian Herb Stew
Ghormeh Sabzi - Persian Herb Stew
Ghormeh Sabzi is a very popular & iconic Persian stew. Here is my version of Beef Ghormeh Sabzi. It's made with parsley, spinach, coriander/cilantro, beef and more! Tastes simply amazing!
Equipment
- 1 Large Dutch Oven or Saucepan with lid
Ingredients
- 1 large bunch of parsley
- 1 large bunch of coriander/cilantro
- 200 grams of fresh baby spinach leaves
- 1.5 lbs beef stew meat - for stews this is the best meat with more connective tissue and holds up well to longer simmering time
- 6 tbsp olive oil
- 1 yellow onion - chopped
- 5 cloves of garlic - minced
- 1 tsp turmeric powder
- 1 tsp turmeric powder
- 1 tsp salt or to taste
- 15 oz. can of cooked red kidney beans - drained & rinsed
- 5 dry limes or 2 tbsp fresh lime juice if dry limes are not available
- 2 tbsp of dry fenugreek leaves - hand crushed
Instructions
- Rinse, dry and finely chop fresh parsley, coriander/cilantro & baby spinach leaves. Set aside
- Heat a large Dutch oven/sauce pan with lid on medium high setting
- Add 3 tbsp oil. Once oil is hot add chopped onion. Sauté for 3 to 5minutes
- Next toss in minced garlic and stir fry for 30 seconds
- Now add beef stew meat pcs. Sear/brown for about 5 minutes
- Add turmeric powder, crushed black pepper & salt. Mix well
- Pour in 4 cups of water, add a beef bullion cube (optional)
- Mix well then add 5 dry Persian limes
- If dry limes are not available add 2 tbsp fresh lime juice. Let simmer
- In a separate large nonstick pan add 3 tbsp olive oil
- Once oil is hot add in the chopped greens - parsley, coriander/cilantro & baby spinach leaves
- Fry the greens on medium flame until reduced to half the quantity
- Add fried greens to the simmering beef stew in the Dutch oven
- Mix well, cover with lid and simmer on low for 1 hour
- After one hour open lid and stir in red kidney beans. Mix well
- Hand crush dry fenugreek leaves with both hands and sprinkle over beef stew
- Cover with lid and let simmer for 20 minutes
- By now your meat will be tender
- Open lid and transfer your delicious Ghormeh Sabzi to a bowl
- Plate & serve with steamed Basmati rice & Shirazi Salad
Video
Notes
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Best Baked Chicken Drumsticks
Best Baked Chicken Drumsticks
You will love this easy & delicious Chicken Drumstick recipe! All you need to do is season chicken legs with herb & spice mixture & bake it for 45 to 40 minutes at 400*F! Best part it costs around $5!!
Equipment
- 1 Small mixing bowl
- 1 Oven proof baking pan/sheet
Ingredients
Main Ingredient
- 11 Chicken drumsticks/legs
Herb & Spice Seasoning Mix Ingredients:
- 1 Tsp salt
- 1 Tsp crushed black pepper
- 1 Tsp garlic powder
- 1 Tsp ginger powder
- 1 Tsp onion powder (optional)
- 1 Tsp red chili pepper powder
- 1/2 Tsp paprika
Other Ingredient
- 4 Tbsp butter for basting chicken drumsticks
Instructions
- Preheat oven to 400*F
- Mix all ingredients listed under Herb & Spice Seasoning Mix in a bowl
- Place chicken drumsticks in a baking tray that is covered with aluminum foil
- Coat chicken drumsticks/legs with herb & spice mixture well
- Place in oven and bake for 35 to 40 minutes at 400*F
- Half way during the baking process, baste chicken drumsticks with butter
- Flip drumsticks so that they cook evenly on all both sides
- Remove from oven and transfer to serving dish
- Wala! Your Easy & Delicious Chicken Drumsticks are ready to be served!
Video
Notes
More chicken recipes: https://gastrogurukitchen.com/category/poultry-2/
Dhaba Egg Curry-Step By Step Boiled Egg Curry Recipe
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