This dish is pure magic. The broth is amazing, and the warm pork, kale, and noodles are incredibly satisfying on a cold winter evening. We use the pressure cooker, but instructions are included to make this dish in the oven.
Ingredients
- 3 to 3 1/2 lb. pork shoulder or country-style pork ribs, cut into 1 1/2-inch chunks and excess fat trimmed
- 1/4 cup soy sauce
- 1/3 cup rice vinegar (unseasoned, i.e., no salt or sugar)
- 1 Tbs. fish sauce
- 2 tsp. or more chile-garlic sauce
- 2 Tbs. brown sugar
- 1 cup water
- 1 4" piece unpeeled ginger scrubbed well and cut into 3 chunks
- 3 whole green onions, trimmed and washed well
To Serve
- 12 oz. lo mein, Chinese egg noodles, or spaghetti
- 1 bunch kale (Tuscan or curly), ribs removed and chopped (about 5 to 6 cups in total)
- 1 Tbs. toasted sesame oil
- To garnish: thinly sliced green onions, toasted sesame seeds, and more chile-garlic sauce
Directions
Add pork,soy sauce, rice vinegar, fish sauce, chile-garlic sauce, brown sugar, water, ginger, and whole green onions to the pressure cooker.
Cover and cook on high pressure for 45 minutes. Allow the pressure to release naturally, or if you're in a hurry, release the pressure manually.
Using a slotted spoon, transfer the pork to a bowl and cover with foil to keep warm. Discard the ginger and green onions. Use a fat separator to separate the fat from the broth or spoon the fat off the top. Taste the broth, and adjust spiciness to taste. Pour the broth back over the pork. (Can make up to two days in advance and refrigerate.)
To Serve
Warm pork and broth in saucepan (if needed). Cook noodles in a large pot of generously salted water. Add kale to the pot during the last two minutes of cook time. Drain well and return to pot. Immediately toss the noodles and kale with sesame oil, then add the pork and about a cup of broth. Garnish with sesame seeds, slivered green onions and chile-garlic sauce.
Don't have a pressure cooker?
Double the amounts of the braising liquid (soy sauce through water), ginger, and green onions, and combine with the pork in an ovenproof pot. Bring to simmer on the stovetop, then transfer to a 300º oven (with the lid ajar) for about 3 hours or until the pork is fork tender.
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