Monday, June 10, 2013
Hot and sour rhubarb pork and noodles
I think I've made an amazing discovery with this dish: rhubarb is awesome in savory dishes and is the perfect sour component to an Asian-inspired sauce. Wow. Just wow. This sauce was fantastic. This is yet another recipe inspired by Jamie Oliver's Jamie at Home. I modified it a bit to make less and to use some ingredients I had on hand. I also discovered that the recipe needed a little tweaking for our tastes to ensure that we didn't end up with a pile of stuck together noodles, which was starting to happen! The flavors in this dish are so good and very intense. I topped it with scallions, radishes, mint, and cilantro - I think that daikon radish, savoy cabbage, and other herbs would also be delicious toppings. I also enlisted the assistance of the slow cooker for this recipe because I didn't want to be using the oven (too hot). Below is my modified recipe that will serve two-three people (or make some really tasty leftovers).
Hot and sour rhubarb pork with noodles
about 1.5 lbs. of boneless pork shoulder or pork roast, cut into 1-inch cubes
1-1/2 cups roughly chopped rhubarb
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons soy sauce
2 cloves garlic, roughly chopped
1 tablespoon minced ginger
1 jalapeno, roughly chopped (remove seeds for lower heat)
1/2 teaspoon Chinese five-spice powder
coconut oil, for frying
1 lb. fresh Asian style noodles (or any long flat noodle)
2 scallions, thinly sliced
3-4 radishes, thinly sliced
cilantro, roughly chopped
mint, thinly sliced
Trim away any excess fat on the pork cubes and place it in a slow cooker. Add the rhubarb through five-spice powder to a food processor and puree until smooth. Stir into the pork. Cook on low for 5-6 hours.
When the pork is tender and cooked, remove it from the slow cooker using a slotted spoon and transfer to a plate. Leave the lid off the slow cooker and turn it up to high to thicken the rhubarb sauce.
Heat about two tablespoons of coconut oil in a wok or heavy bottom skillet. Add the pork and cook, stirring often, until it is browned and slightly crispy.
In the meantime, cook the noodles in salted boiling water. Fresh noodles will only take a few minutes to cook (it will take longer if you are using dried). When they are al dente, drain, return to the pot, and stir in a couple tablespoons of the rhubarb sauce to keep the noodles from sticking.
Place a couple scoops of noodles on each plate. Top with the pork, scallions, radishes, cilantro, and mint. Serve with extra rhubarb sauce and lime wedges.
What was I cooking one year ago?: strawberry spoonbread with vanilla cream
Two years ago?: potato and Swiss chard hash with eggs
Three?: Thai green curry