Text 9123, 106 rader
Skriven 2011-04-03 14:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Japanese 151
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I note that the press reports nothing at all on extra police patrols
 JW> being needed or looting. Nothing.

 ML> That may be owing to the intrinsic superiority of the Japanese,
 ML> or the strength of their culture and mores (sort of what I
 ML> suggested earlier), or fear of retribution, or simply because the
 ML> government has a tighter rein on the media than you would wish.

I'm going with culture and mores.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Dashi Carnitas Tacos 
Categories: Fusion, Mexican, Japanese, Tortillas, Pork
  Servings: 4

  1 1/2 lb very fatty pork shoulder
           Salt
           Black Pepper
  2 1/2 c  dashi stock
  3 1/2 TB Japanese or Korean soy sauce
  3 1/2 TB mirin
           Canola oil, if needed
    1/2 md yellow onion, thickly
           sliced
      1 lg clove garlic, smashed
    1/2 ts dried oregano
           Salsa:
      2 lg Roma tomatoes, seeded and
           chopped
      2 TB chopped yellow onion, rinsed
           to remove the harshness
      3 ts finely chopped cilantro,
           leafy tops only
      1    Thai or Serrano chile,
           finely chopped
           Accompaniments:
      8    corn tortillas
      1    lime, quartered

Western ways to use Asian foods: sometimes I conflate things in my
kitchen and on my plate and they work well.

1. If there's a little piece of pork fat on the cut you have, cut it
off and set aside for a moment. Cut the remaining pork up into
2-inch chunks. Salt and pepper the chunks. Set aside.

Season the dashi with soy sauce and mirin for savory, slightly sweet
depth.

2. Heat a medium saucepan over medium heat and add the reserved
piece of pork fat. Let it cook, lowering the heat as needed, to
render about 2 teaspoons of fat. If there's little fat on your cut,
then heat 2 teaspoons of canola oil. 

Add the onion, cooking it for about 3 minutes until it has softened
a bit. Push the onions to the side and add the pork. Let the pork
brown for 1 to 2 minutes on each side. Then add the seasoned dashi,
garlic, and oregano. The pork should be covered by about 3/4 inch of
liquid. Add water, if needed.

Bring things to a boil, then lower the heat to simmer; the liquid
will continue to bubble away. Cover, and cook, for about 1 1/4
hours, until the pork is tender. Test with a fork.

3. While the pork cooks, combine the tomato, onion, cilantro, and
chile in a bowl. Season with salt and set aside for the flavors to
develop. 

4. When the pork is done, remove it from the heat. Transfer the pork
to a medium nonstick skillet. Add enough of the cooking liquid,
leaving the onion in the pan, to come halfway up the pork. Heat the
mixture over medium-high heat and let it bubble vigorously to
further infuse the pork with flavor. Turn the pork occasionally to
ensure even cooking.

When the liquid has nearly cooked away, lower the heat to medium,
then mash the pork with a potato masher to shred the meat. Keep
cooking to let the fat in the pork fry the meat and deliver it to a
dark brown, savory ending. Taste the pork and if it needs more
flavor, add some of the cooking liquid or salt. I like the carnitas
on the slightly salty side to contrast with the other ingredients.

5. While the pork finishes cooking reheat the tortillas in a
skillet, microwave oven, or atop a gas burner. To serve, transfer
the pork to a serving bowl. Present it with the tortillas and salsa
for guests to fashion their own tacos. (Or do it for them and serve
on individual plates.) Offer lime wedges on the side for a bright,
tart edge. 
  
  From: Andrea Nguyen                   
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Evil Japanese Whalers Use Cute Kittens As Chum

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)