From CCSA Member Annie Alidina
Pickled Mustard Greens - This recipe is an accompaniment to Ted Allen's North Carolina pulled pork from the James Beard foundation. This can also be used to accompany Taiwanese Pork and gravy recipe.
1/4 cup rice vinegar
1 tablespoon table salt
1 teaspoon sugar
2 Thai bird chilies, split lengthwise
1/2 pound Chinese mustard greens, cut into 1-inch pieces
To make the pickled mustard greens, combine 2 cups water, the vinegar, salt, and sugar in a saucepan over medium heat, and bring to a boil. Remove from the heat, and add the chilies. Pack the chopped mustard greens into a 1-quart jar and pour in the brine. When the greens are cool, they are ready. Cover and refrigerate for up to a week. Drain the greens before eating. Yields 1 quart.
Taiwanese Pork and Gravy recipe to accompany Mustard Greens
2 cups vegetable or canola oil
1 1/2 cups thinly sliced shallots (about 6 medium) (alternatively can buy crispy shallots at Asian grocerey store)
2 pounds ground pork (or 2 pounds whole, fresh, skin-on pork belly, see note above)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon five-spice powder
2 teaspoons sugar
1/2 cup dark soy sauce
1/2 cup light soy sauce
1 cup Chinese rice cooking wine
Water
Line a large plate with a triple layer of paper towels. Heat oil to 325°F in a medium saucepan over medium-high heat and adjust flame to maintain temperature. Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots, 1 to 2 minutes. Immediately transfer to paper towel lined-plate to drain. Reserve 1 tablespoon oil and reserve the rest for another use. When shallots are cool, lightly crush. Set aside.
Heat reserved oil in a large Dutch oven over medium-high heat until shimmering. Add pork and cook, stirring occasionally, until cooked through and beginning to brown, 3 to 4 minutes. Add the garlic and the crushed fried shallots to the pan and cook, stirring, until fragrant, about 1 minute longer. Add the five-spice powder and sugar and stir to combine. Add both soy sauces, wine, and just enough water to cover, if necessary, and bring to a boil. Reduce heat to a gentle simmer and cover partially. Cook until pork is completely tender and sauce has thickened, 3 to 4 hours. Serve with steamed rice.
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Pickled Mustard Greens - This recipe is an accompaniment to Ted Allen's North Carolina pulled pork from the James Beard foundation. This can also be used to accompany Taiwanese Pork and gravy recipe.
1/4 cup rice vinegar
1 tablespoon table salt
1 teaspoon sugar
2 Thai bird chilies, split lengthwise
1/2 pound Chinese mustard greens, cut into 1-inch pieces
To make the pickled mustard greens, combine 2 cups water, the vinegar, salt, and sugar in a saucepan over medium heat, and bring to a boil. Remove from the heat, and add the chilies. Pack the chopped mustard greens into a 1-quart jar and pour in the brine. When the greens are cool, they are ready. Cover and refrigerate for up to a week. Drain the greens before eating. Yields 1 quart.
Taiwanese Pork and Gravy recipe to accompany Mustard Greens
2 cups vegetable or canola oil
1 1/2 cups thinly sliced shallots (about 6 medium) (alternatively can buy crispy shallots at Asian grocerey store)
2 pounds ground pork (or 2 pounds whole, fresh, skin-on pork belly, see note above)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon five-spice powder
2 teaspoons sugar
1/2 cup dark soy sauce
1/2 cup light soy sauce
1 cup Chinese rice cooking wine
Water
Line a large plate with a triple layer of paper towels. Heat oil to 325°F in a medium saucepan over medium-high heat and adjust flame to maintain temperature. Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots, 1 to 2 minutes. Immediately transfer to paper towel lined-plate to drain. Reserve 1 tablespoon oil and reserve the rest for another use. When shallots are cool, lightly crush. Set aside.
Heat reserved oil in a large Dutch oven over medium-high heat until shimmering. Add pork and cook, stirring occasionally, until cooked through and beginning to brown, 3 to 4 minutes. Add the garlic and the crushed fried shallots to the pan and cook, stirring, until fragrant, about 1 minute longer. Add the five-spice powder and sugar and stir to combine. Add both soy sauces, wine, and just enough water to cover, if necessary, and bring to a boil. Reduce heat to a gentle simmer and cover partially. Cook until pork is completely tender and sauce has thickened, 3 to 4 hours. Serve with steamed rice.
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