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Monday Leftovers

March 23, 2009


This past weekend I started a new photography class, and afterward I killed two birds with one stone by going to the Alemany Farmer’s Market and getting tons of fresh produce to first shoot, then cook a delicious meal with. I also splurged on some beautiful flowers, in honor of the Vernal Equinox. Check some of the pics out on my flickr.

Helping me out with the shooting, cooking, and eating was the talented Son Le, who taught me how to make Vietnamese Braised Pork with Mustard Greens. ‘Twas delicious. Let’s see if I can remember the general how-to:

4 pork chops, with bone in! <– very important as the bones are the main source of flavor
Salt and ground pepper
fresh green onions
garlic <– we used crushed garlic paste, not sure if regular chopped garlic would work?
Soy Sauce
Fish Sauce <– one of the most important ingredients
Tablespoon of brown sugar
White rice
Mustard-type greens <– I think we used a combo of Yellow Rocket and Mustard

Preheat oven to 275-300. Cut up the pork into thinnish pieces, season with salt and pepper. Put in a large casserole or dutch oven- something with a lid that’s oven-safe. Let the meat soak in the seasoning while you chop up the green onions- we only used the bottom stem portion, saving the green stalks for later use in the mustard salad. Over the meat, pour equal parts soy sauce and fish sauce- maybe about a cup each. Put in a spoonful each of brown sugar and crushed garlic. Toss in the green onions and then brown over medium-high heat until marinade is thoroughly bubbling.

During this time, heat a small bowl of water in the microwave for about a minute and add to the browned meat- should cover the meat about 90%. Cover the dish and put in the oven to braise for 20-30 minutes. During this time, prepare white rice as preferred. With the Mustard greens, you can either saute them or serve them as a salad, which is what we did. Throw in the rest of the chopped green onions and throw on a vinaigrette. Serve the pork over the rice, with the juice/marinade drizzled over. The mustard greens give a nice spicy crunch to the sweet and salty pork, and of course it all goes down swell with a bottle of sweet Sho Chiku Bai, Berkeley’s very own premium unfiltered Sake…

Man, I wish I really did have leftovers!

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2 Comments leave one →
  1. March 24, 2009 3:44 am

    Mmmm, I can’t wait to try this…I like your blog!Are you going to go see Ladytron!?

  2. March 24, 2009 3:44 am

    Mmmm, I can’t wait to try this…I like your blog!Are you going to go see Ladytron!?

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