Chinese Pork-Stuffed Simmered Greens
From harlanh 15 years agoIngredients
- * 5 dried shiitake mushrooms shopping list
- * 3 scallions, coarsely chopped shopping list
- * 1 small onion or 1/2 leek, sliced shopping list
- * 3 large carrots, sliced shopping list
- * 1/2 c cilantro stems and leaves shopping list
- * 2 slices ginger shopping list
- * 6 garlic cloves shopping list
- * 1 6-in piece kombu (optional) shopping list
- * 1 whole dried red chili shopping list
- * 1 star anise shopping list
- * 1 T soy sauce shopping list
- * 1 T rice wine shopping list
- * 1 1/2 t salt shopping list
- * 1 t dark sesame oil shopping list
- * cold water shopping list
- * 1/2 lb ground pork shopping list
- * 2 shallots, minced shopping list
- * small bunch cilantro, chopped shopping list
- * 1/4 c medium-grain rice, raw shopping list
- * salt and pepper shopping list
- * swiss chard, or beet or kohlrabi greens, or similar shopping list
- * vegetable stock (above) shopping list
- * rice wine vinegar shopping list
- * chopped cilantro, slivered scallions, pickled red radish zest, or whatever, to garnish shopping list
How to make it
- 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.
People Who Like This Dish 2
- choclytcandy Dallas, Dallas
- harlanh Astoria, NY
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