Skewed Pork, Thai Style

I’m so happy to announce that I made another Thai dish that turned out well!


It’s a skewer recipe which is pretty difficult to fail at, but I don’t care. I haven’t had the best luck with this Thai cookbook and I’m taking this win no matter small of a win it is.

As you may have guessed this Skewered Thai Pork recipe comes from The Everything Thai Cookbook. Now, sit back, relax, and let me regale you with how to make this wonderful little pork snack.

What you’ll need

  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 3 cloves of garlic, minced
  • t tablespoon of fish sauce
  • 1 tablespoon coconut milk
  • 1 pound of pork, thinly sliced into long strips
  • 20-30 bamboo skewers soaked in water for 1 hour

First step is to get a mixing bowl and pour in the sugar, salt, garlic, fish sauce, and coconut milk. Mix all those guys together and then toss in the pork and mix it until it’s skin is glossy and shiny.

Then cover this mix, stick it in the fridge, and let it marinate for at least 30 minutes. If you are able to be more patient, it’s recommended to pull an overnighter. I do recommend this,  because when it comes to marinating good things truly come to those who wait.

Once your marinating time is over, you can thread that sweet, sweet meat onto your skewers.

The cookbook calls for bamboo skewers and advises that you should soak them in water for at least an hour to avoid a fire hazard. I do not own a grill and was too lazy and cheap to buy bamboo skewers. If this is also your reality, then ignore everything I wrote just now. Especially the part about me being lazy.

Whether you have metal skewers or bamboo, grill those puppies for about 3-5 minutes on each side and you should be good to go.

But Rachel, I don’t own a grill! What do I do?

Listen friends, neither does this girl but the internet is full of solved mysteries. If you don’t have a grill, you can get a similar effect when you set your oven to broil.

It’s that easy folks. The mystery is as complex as when you figured out your uncle wasn’t stealing your nose, but using his own thumb to fool you.


Good things come to those who marinate let me tell you! I tried several sauces of mine with my skewers and honestly I preferred just eating it plain because the meat was so flavorful.

What is this flavor that is so enjoyable you ask! Well, fish sauce is an aggressive ingredient that is pungent and a little salty, but when you combine coconut with it, it tends to balance those flavors out.

You can’t taste the milkiness of the coconut either, it’s almost like multiplying two negative numbers and getting something positive. Although I personally love the taste of coconut. This is more of a comment on how both have distinctive and powerful tastes and I’m not saying anything negative about either ingredient!

Away with you internet trolls!

Anyway, what you’re left with when these flavors combine is a juicy tender meat that somehow reminded me of honey glazed ham. Why and how, I can’t explain. That just might be an unsolved mystery for the internet.


Spicy Ground Pork in Basil Leaves

Good news everyone! I have another winner from The Everything Thai Cookbook! 

I made this with my LA bestie one Sunday afternoon at her home in the deep north of the valleys of Los Angeles.

Conditions were fair that afternoon, so fair that I don’t have any notes of interest about our cooking process. I can only say we both liked this recipe and had fun making it together.

Let’s get straight to the punch then!

What you’ll need

  • Juice of 1-2 limes
  • 1/2 pound of ground pork
  • 3 tablespoons of fish sauce
  • 1 shallot, thinly sliced
  • 1/4 tablespoon ground dried chili pepper
  • 5 sprigs cilantro, chopped
  • 1 tablespoon toasted rice powder
  • Lettuce and/or large basil leaves

The first step is to squeeze half of the juice of a lime on the pork. Let it marinate in the juices as you slice your shallot and chop your cilantro.

Now get a skillet out and heat it on high. Add a couple of tablespoons of water and stir in the pork. Cook it completely through then remove the excess fat.

We are now ready to combine everything but the lettuce and basil into a bowel. Do so and  feel free to adjust lime juice to taste.

Once everything has been throughly mixed you will be ready to serve and eat!

The consumption and serving protocol is a lot like chips and salsa only with meat and lettuce. Lettuce being your chips and the pork being the salsa. Both require scooping and placing in your mouth!

As I mentioned earlier, this turned out extremely well. My bestie and I were pleasantly surprised. Even my bestie’s husband liked it and he can be a little picky in comparison to the two of us.

Taste wise it reminds me a lot of Vietnamese noodle bowls only without the noodles. I think this is because both use ground pork, basil, and light fish sauce.

The ground pork gives both dishes a grainy and chewy texture that is complimented with a slight tang from the fish sauce.

All in all I am so pleased to have another win from this cookbook and look forward to the next recipe.

Hope all of you enjoy this as well!





Spareribs with Paprika Sauce

“Hey brother can you spear a rib?”

“Yes I can! Put that rib on a spit, light it up and call it a…  ribbesper/sparerib?”

I was so close to making a catchy song, but the name of the dish just isn’t working. Whether you go with the German origin of ribbesper or our modern sparerib terminology.

I’ll just have to visit this later and figure it out.

Stay tuned on that coming attraction and now enjoy the main attraction provided to you by I Love Spice.

What you’ll need.

  • Spanish olive oil (it’s ok to use regular fyi)
  • 2 lb 12 oz pork spareribs
  • 1/3 cup of dry Spanish Sherry
  • 5 tsp Spanish paprika
  • 2 garlic cloves, crushed
  • 1 tablespoon of dried oregano
  • 2/3 cup of water
  • salt

You may have noticed a Spanish theme in the ingredients. I say ignore that if you already have an equivalent of those ingredients. I do believe regional ingredients differ from the other, but I also know a dish can turn out well even if it’s not a 100% accurate recipe wise. Spoiler alert that I didn’t have all Spanish ingredients and this turned out well.

Our first step is to preheat the oven to 425 and grease a pan big enough for your ribs.

Not your personal ribs, but the ones you bought for this dish. Although, a pan big enough for your personal ribs would work in this case.

The next step is to either cut the ribs into individual ribs or be resourceful like me and buy them cut that way already. I recommended being resourceful unless you’re planning on becoming a professional chef. Even then, though, asking for help from a pro butcher doesn’t seem shameful to me.

After you’ve weighed those decisions down move on and place them in the oven to roast for 20 minutes.

While roasting you can make the sauce by combining sherry, paprika, garlic, oregano, water, and salt together.

When the 20 minutes are up on the ribs, reduce the temperature to good ole 350. As you do so, examine the ribs for fat residue. I’d be surprise if there was none, but you’ll want to pour out that fat residue because we are now ready to coat the ribs with our sauce.

Do make sure to coat each side, but reserve some sauce as well because basting is required in this cooking process.

Roast under 350 for 45 minutes and about halfway through is when you’ll need to baste. Again, don’t use up all your sauce because this will essentially become your bbq sauce as well.

Once the ribs are cooked, the final step is to boil your leftover sauce. Once boiled, reduce the heat to a simmer and allow that to cook until the sauce has been reduced to half. Once reduced pour over the ribs and enjoy!


Realize I could have cleaned the plate up a bit, but ribs are messy and so is life. Deal with it.

This turned out nicely for me! Despite the sauce it came off as almost a dry rub in taste. Which was not a disappointment in the slightest. I am a huge sauce lover when it comes to all foods, but dry rubs are flavorful and give an earthy tasteful coat without taking away from the natural, chewy juiciness of the meat.

As I mentioned it turned out well despite the fact I didn’t use all Spanish ingredients, but I’d like to make this again with all things Spanish to see if it’s even better that way.

I’m sure it’ll be enjoyable as well and hope those of you reading this try this out!



Crispy Pork Riblets Made from Cows

Do you guys remember in my last cooking entry where I mentioned that maybe my genius is I’m so manipulative that I manipulate myself? My genius sub-conscious has struck again!

Or maybe I’m just bad at taking notes/paying attention to detail.

It’s probably the latter, but you know what? Reality sucks. It blows. I kind of just want to be a delusional girl living in a material world. That’s what everyone else does and they seem happy.

Alas, I cannot delude myself for too long. I start out delusional about things and then my matrix plug gets taken out. I start out all happy and delusional, but then Morpheus comes along and is all like, “Hey Rachel, would you like to take this red pill?”

“Yeah! Hit me with some truth Morphman!”

“Are you sure? You could stay in this world where you think you made a recipe correctly or that the good you see in people actually does exist?”

Morpheus can’t even complete this warning to me, because as he’s talking I up and snatch that red pill like Violet does to Willy Wonka.


I don’t blow up or turn violet, but soon after I’m already wishing I stayed in the Matrix and continued to delude myself with fake steak like this guy.


It wouldn’t have taken me that long even

As you may have guessed from the title, I accidentally made beef riblets instead of pork riblets. This is because when I was writing my ingredients list I just wrote, spare ribs, about 3 pounds. I mean cows are the only animals we eat with ribs to spare right?

I don’t actually believe that. I’m not that ignorant.

Despite this, the recipe still turned out well, but I’m sure it’s even better with pork. Being that this is a recipe from the Portlandia cookbook, though, it’s nice to have something comedic to say. I guess. I don’t know. Can I go back to the matrix now?

Here’s what you need

  • 2 medium racks (about 3 pounds) of PORK spareribs, cut lengthwise in half
  • 6 smashed large garlic cloves
  • 1 quartered onion
  • 1 halved serrano or jalapeno chili
  • 4 lightly smashed lemongrass stalks
  • 8 1/4 inch slices of fresh, peeled ginger
  • 2 cups of low-sodium chicken broth
  • 1/2 cup of soy sauce
  • 1/2 cup of cornstarch
  • 1/2 cup of all-purpose flour
  • Vegetable oil
  • 1/4 cup of orange marmalade
  • 2 tablespoons of ketchup
  • 2 tablespoons of mustard
  • 1 tablespoon of sesame oil
  • 1 tablespoon of Asian fish sauce
  • 2 tablespoons of Korean chili flakes or Aleppo
  • 2 tablespoons of kosher salt

The first step is to make the ribs by preheating the oven to 350. You then place your ribs in a large dutch oven with garlic, onion, chili, lemongrass, ginger, broth, soy sauce, and 4 cups of water. If you don’t have a dutch oven by the way, you can use a large pot, as long as it’s oven safe that is. Whatever cooking tool you use, you’re going to bring the contents in it to a boil.

Once it’s at a boil, cover the pot and place it in the oven for 2 hours. Every once in a while check up on the ribs by turning them over too.

Now here’s where the directions in the cookbook confused me, because after the two hours are up it says to place the riblets aside on a platter and refrigerate for at least 4 hours. That seems straightforward enough but I was a bit confused as to whether I was supposed to drain the liquid or not. It states to drain the liquid after noting the fridge part, but it confused me as to why I would need to transfer the meat if that step was listed later. So I ended up keeping everything together and letting my meat set for four hours. It didn’t seem to ruin anything, so I think I made the right choice.

Unfortunately, when I did strain the liquid after refrigerating, I also threw out the drain. Don’t do this because you’ll need it later for the glaze.

Anyway, after removing the meat from the liquid you’re going to prepare the meat for a little shake and bake. The cookbook says to place the  meat in a large paper bag. I did not have a large paper bag, so I used the less fun method of mixing it in a bowl. If you’re not fun or cool like me you can do that as well. If you use the paper bag method, you will need to get a bowl and mix the cornstarch and flour together and then pour the mix into the bag for shaking. Otherwise just add the meat to the bowl. It does the same thing, it’s just not as fun.

The next step is to prepare your spareribs for frying. To do so, heat about 2 inches of oil in a pan for a degree of 375. Once you’ve reach that level of intensity, you will fry the meat until they are brown and crispy. This should take about 6 minutes.

Once fried, remove the meat from the oil and drain the excess oil off with paper towels.

While this is happening, you can make your glaze by combining the marmalade, the leftover cooking broth, ketchup, mustard, sesame oil, and fish sauce in a food processor. If you accidentally threw the cooking broth down the drain, you can do what I did and add 1/4 of a cup of water. It won’t add as much to the flavor, but it helps with the mixing.

When everything is properly mixed, you add the mix to a saucepan to simmer for about 5 minutes. You want it to simmer under medium heat and it should look glossy when it’s ready.

Once it’s ready, you then take 2/3 of the sauce and mix it with the ribs by tossing in a large bowl. Once that’s complete, arrange your meat on a platter of your choice and sprinkle it with the chili flakes and salt.

The remaining sauce can be used for extra dipping or you can just ignore that like I did and glaze the crap out of it because you know you’re going to pour the extra on there anyway so why not do it sooner rather than later.

My final result, despite it being beef instead of pork was scrumptious. In the Portlandia cookbook this is supposed to consumed as an appetizer, but I made some rice and ate it as an entree. It ended up being a nice, full-filling meal and I do recommend trying it out!



Pork Parmesan

This is another recipe from my ruined cookbook, Weeknight Menus. I was excited about this recipe, because Chicken Parmesan was my favorite dish as a child and I still love it, but I’ve got tons more favorite dishes now.

This dish isn’t too different from the chicken version nor is it difficult and the best part about it is that you bread with Japanese panko crumbs. As a general rule one usually uses Italian bread crumbs for Parmesan dishes. Panko bread crumbs are light and crisp in comparison to Italian bread crumbs. I think it’s perfect for pork, but I have to admit I’d stick to the Italian bread crumbs for chicken.

The first step in this recipe is to boil your side dish of pasta and pre-heat your oven to 400. This particular recipe called for fettuccine, but I prefer spaghetti as a side. I feel like fettuccine is a bit too thick of a pasta to pair with a whole slab of meat.

Meanwhile, while your pasta is boiling, you bread the pork. I ended up buying a thin sliced package of four boneless pork loin chops from Von’s which worked out perfectly. Whenever I make boneless meat dishes, I can’t help but be thrilled that I don’t have to slaughter and cut my own meat. I’m very much an omnivore, but I understand vegetarians who became so because of their love of animals. Even if I wasn’t sympathetic to animals, though, that whole process seems like a lot of work. I still remember this story my mother told me about watching her grandmother kill and prepare a chicken. She was extremely sweet in her methods, but it was a slightly horrific and fascinating experience for my mother.

My great-grandmother’s method of killing chickens was to gently pick the chicken up from it’s pen. She would then hold it in her lap, grab it’s legs and stroke the chicken’s neck until it calmed down. Once it was calm, she would make sure it’s neck was extended and that it was still calm, grab her cleaver with one hand and WHACK! It’s a frightening concept that I  can relate to life. Whenever things are going well for me, I keep waiting for that cleaver that’s going to chop off my neck. That’s what that story taught me anyway. It’s the calm before the storm.

Ok, so I’m done being a Debbie downer for today, I promise. Let us all be thankful we don’t have to do that.

The next step is to bread your pork. All you do is get two shallow plates and one wide shallow bowl. One shallow plate has flour and the other panko crumbs. The bowl will be filled with two beaten eggs. Take each pork loin and cover with the flour, than cover it with the egg, and finally the panko crumbs. Once all the pork loins are breaded, you fry them in olive oil until golden brown and then set aside.

If your pasta has cooked in this time, you drain it and toss with olive oil and parsley. If not, just do that when it is, whenever that is.

The next step is to make some tomato sauce and the first step to do that is to saute a cup of diced onion and two minced garlic cloves in olive oil. Then you add a 280z can of diced tomatoes along with a cup of chicken broth, a bit of red wine vinegar, sugar, and oregano. The recipe then calls for you to smash the sauce with a potato masher. I do not own one, so I did my best attempts to smash everything. I did this by taking a  flat wooden stirring spoon, scooping up as many chunks of tomatoes as possible, and smashing it against the spoon with a fork.

Once that’s done you boil your sauce and then allow it to simmer for ten minutes.

Now you go back to your pork. You place the pork on a pan and add sliced mozzarella strips on top. Place it in the oven until the cheese melts, which will be around 5 minutes.

Once the pork is done you place it neatly beside your pasta and pour the sauce wherever you like and garnish with Parmesan. I like to pour it everywhere, by the way. I love my gravy. I blame my half Italian-American mother for that.


As my 5 year old self would say, “Yummy in my tummy!”