Recipe

Asian Cabbage Salad Recipe

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Ingredients

1/4 c Chive batons; for garnish
1/2 tb Five spice powder
8 oz Apple juice
Freshly-ground black pepper; to taste
1/2 tb Ground cumin
2 oz Butter -;
1 tb Brown sugar
=== FIVE SPICE APPLES ===
6 Garlic cloves; peeled
Canola oil; for cooking
2 tb Chile oil; for garnish
1 tb Black peppercorns
=== CHILE OIL ===
1/3 c Kosher salt
1 ts Salt
2 tb Minced ginger
3 c Canola oil
1/2 tb Szechwan peppercorns
32 oz Water
Freshly-ground black pepper; to taste
1 1/2 c Heavy cream
1 sm Red onion; sliced
1/3 c Sugar
2 Star anise
1 tb Dark soy sauce
1 tb Butter;
2 Granny Smith apples - peeled; sliced
=== GINGERED YAMS ===
Salt; to taste
3 lb Pork loin - ; cleaned
Freshly-ground black pepper; to taste
Salt; to taste
4 lg Ginger slices
1/2 c Ground red chile -
4 md Yams; peeled, quartered
2 Bay leaves

Directions

Step #1 Toast both peppercorns & anise until fragrant in a saute pan.
Step #2 Mix everything together & taste.
Step #3 The liquid should be tasty, but not overly salty.
Step #4 Place pork in brine overnight.
Step #5 After brining, thoroughly rinse pork in cold water.
Step #6 Spice up the pork with black pepper & saute in well-oiled pan.
Step #7 Color both sides then place this in a 375 degree oven for 15 to 20 mins.
Step #8 The middle of the pork should get hot.
Step #9 Note: even when fully cooked, the meat will remain pink because of the brining process.
Step #10 Let loin rest for 10 mins then slice.
Step #11 Place pork around a mound of yams.
Step #12 Garnish with apples, chive batons & chile oil.
Step #13 Optional garnish for the adventuresome would be fried yam chips.
Step #14 For the Gingered Yams: Place cream & ginger in saucepan & on low heat, reduce the cream to 1 c.
Step #15 In another saucepan, place yams and garlic & completely cover with cold water.
Step #16 Place on stove at medium heat & slowly boil.
Step #17 Cook about 20 to 30 mins or until yams can be pierced with a paring knife then easily fall off of the knife.
Step #18 Strain well & place this in food processor/blender.
Step #19 Puree & add cream, butter, salt & pepper.
Step #20 Check for Spice uping.
Step #21 Keep warm for serving.
Step #22 For the Five Spice Apples: In a saute pan, coat with oil and caramelize onions.
Step #23 Add five spice, sugar & apples.
Step #24 Deglaze with juice & Spice up.
Step #25 Let mixture cook & reduce by 50 percent.
Step #26 The apples should remain intact & have some liquid left.
Step #27 stir in the the butter.
Step #28 Check for Spice uping.
Step #29 Do not overcook apples to mash.
Step #30 This can be done in advance & reheated for plating.
Step #31 For the Chile Oil: Heat chile & cumin in a saute pan until barely smoking.
Step #32 Whisk in oil.
Step #33 Transfer to a tall, glass jar & let this stand overnight.
Step #34 Oil will separate.
Step #35 Will keep for 3 months in the refrigerator.
Step #36 This recipe yields 4 servings.
Step #37 --.
Enjoy the Asian Cabbage Salad recipe