Recipe

Chinese Pork-stuffed Simmered Greens Recipe

	Harlanh / All my dishes 11 months ago A Chinese version of the Greek traditional dolmades (stuffed grape leaves). Prep:30m Cook:90m Servings:4	Harlanh
	chinese greens simmered

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Ingredients

* 5 dried shiitake mushrooms

* 3 scallions, coarsely chopped

* 1 small onion or 1/2 leek, sliced

* 3 large carrots, sliced

* 1/2 c cilantro stems and leaves

* 2 slices ginger

* 6 garlic cloves

* 1 6-in piece kombu (optional)

* 1 whole dried red chili

* 1 star anise

* 1 T soy sauce

* 1 T rice wine

* 1 1/2 t salt

* 1 t dark sesame oil

* cold water

* 1/2 lb ground pork

* 2 shallots, minced

* small bunch cilantro, chopped

* 1/4 c medium-grain rice, raw

* salt and pepper

* swiss chard, or beet or kohlrabi greens, or similar

* vegetable stock (above)

* rice wine vinegar

* chopped cilantro, slivered scallions, pickled red radish zest, or whatever, to garnish

Directions

Combine everything through cold water in a pot, with 8 c of water, and slowly bring to a boil. Simmer on low for 45 minutes or so, tasting periodically to make sure the flavor is balanced and not too spicy. Strain, pressing liquid out from vegetables.

Bring large pot of water to a boil. Trim stems off greens below the leaf. Cook greens for 3 minutes, then carefully rinse under cold water and drain. Do not rip them.

Mix pork, shallots, cilantro, rice, salt and pepper.

Make little burritos out of the pork mixture and the greens.

In a pot large enough to hold the stuffed leaves in a single layer, place an extra green or two on the bottom, then add the stuffed leaves, then place another leaf on the top. Pour in just enough stock to come to the top of the leaves. Put a plate on top of the leaves to weigh them down. Cover the pot, and carefully bring to a boil, then simmer on low for 30 minutes.

Serve with a little rice wine vinegar drizzled over the top, and garnish.

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