1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Asian BBQ Pork Baby Back Ribs
- 1 (2½ to 3 lbs.) slab baby back ribs
- 1 large red onion, chopped
- 2 teaspoons minced garlic
- ¾ cup Teriyaki sauce
- 1 tablespoon minced ginger
- 1 teaspoon five spice powder
- 1 cup chicken broth
- ½ cup hoisin sauce
- 2½ tablespoons rice vinegar
- 3 tablespoons brown sugar
- ½ teaspoon sesame oil
- ⅛ teaspoon five spice powder
- 1 tablespoon sesame seeds
- A pinch of ground black pepper
- Clean the baby back ribs and remove the layer of white membrane at one side. Slice the slab into 3 to 4 pieces.
- Arrange the ribs in a resealable bag and then add the Teriyaki sauce. Remove the air in the bag, seal, and marinate for at least 1 hour.
- Arrange the marinated baby back ribs, onion, ginger, garlic, five spice powder, and chicken broth in a slow cooker. Set the cooker to high and slow cook for 3 hours.
- Make the asian barbecue sauce by combining the barbecue sauce ingredients. Set aside.
- Carefully remove the baby back ribs from the slow cooker. Gently rub-of the onion and other ingredients used in the slow cooker from the ribs. Arrange in a baking tray lined with aluminum foil.
- Pre-heat the oven to 350F. Brush the barbecue sauce all over the ribs. Leave some sauce for later use. Bake for 15 minutes.
- Remove from the oven and brush the remaining sauce. Serve!