Text 17389, 96 rader
Skriven 2011-11-04 05:17:00 av DAVE DRUM (1:123/140)
Ärende: SFGate 941
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kalua Pig w/Butter Lettuce Cups & Hoisin Barbecue Dipping
 Categories: Oriental, Pork, Sauces, Greens, Chilies
      Yield: 20 servings
 
MMMMM-----------------------PORK & CABBAGE----------------------------
  3 1/2 lb Boneless pork
      2 ts Sea salt; to taste
    1/8 ts Fresh ground black pepper;
           - to taste
      8    Ti leaves; trimmed of hard
           - woody parts
           +=OR=+
      8    Banana leaves
      1 c  Aloha brand shoyu
           +=OR=+
    3/4 c  Soy sauce
    1/2 c  Mirin
    1/2 c  Chicken stock or water
      4 cl Garlic; minced
    1/4 ts Liquid smoke
    1/2    Head green cabbage
      2 ts Olive oil + olive oil as
           - needed

MMMMM-----------------------DIPPING SAUCE----------------------------
    1/2 c  Hoisin sauce
    1/2 c  Barbecue sauce
      2 tb Sriracha sauce
      2 tb Honey

MMMMM--------------------------TO SERVE-------------------------------
      3    Heads butter lettuce
      3 tb Coarse chopped toasted
           - cashews
      2    Green onions; green only,
           - thin sliced
      3 tb Fine diced red bell pepper
 
  By Lynne Char Bennett, Chronicle staff writer
  
  This recipe, from chef Robert Lam of Butterfly restaurant in
  San Francisco, has been slightly revised for home kitchens.
  Ti leaves can sometimes be found at florists, but banana
  leaves or corn husks can be substituted. Otherwise, just
  leave the pork unwrapped and braise, covered.
  
  To prepare the pork: Preheat the oven to 300 degrees. Trim
  any large amounts of fat from the pork but leave a thin
  covering of fat. (It's easier to trim the remaining fat once
  the pork is cooked.) Rub in the sea salt and a few grinds of
  pepper. Wrap the pork in ti leaves and place in a large pot
  with a lid. Add the shoyu, mirin, chicken stock and garlic.
  Cover and slow roast for 4-5 hours, or until the pork shreds
  easily. Check and turn the meat occasionally. Add water if
  needed so that the liquid remains about halfway up on the
  meat.
  
  While the pork is cooking, separate the leaves of butter
  lettuce and chill in the refrigerator.
  
  When the pork is ready, remove it from the liquid. Discard
  the ti leaves and trim off any remaining fat on the meat.
  Add the liquid smoke to the cooking liquid. Shred the pork,
  adding small amounts of the cooking liquid as you shred. The
  liquid will moisten and flavor the meat and help hold it
  together. You probably won't use all of the liquid. Season
  to taste.
  
  The sauce: Mix together the hoisin and barbeque sauces. Add
  sriracha and honey. Keep refrigerated until ready to serve.
  To finish: Cut the cabbage into fine shreds and saute it in
  the olive oil. Once the cabbage starts to brown, add a
  little more olive oil and the shredded pork, giving the pork
  a second sear to rewarm. Taste the pork-cabbage mixture and
  adjust seasoning.
  
  To serve: Spoon the pork-cabbage mixture into the chilled
  lettuce cups. Garnish with a sprinkle of chopped cashews,
  green onions and bell pepper. Serve the dipping sauce on the
  side.
  
  Yields about 20 lettuce cups
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 30 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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