Chow Fun With Roast Pork And Kale Tomato Salad Recipe 435

CHOW CHOW POTATO SALAD

Steps:

• Add the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside.
• To the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.

PORK CHOW MEIN

Steps:

• Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
• Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

ROASTED YAM AND KALE SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
• Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
• Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
• Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

CHOW FUN WITH ROAST PORK AND KALE-TOMATO SALAD RECIPE - (4.3/5)

Steps:

• Make the brown butter broth In a small skillet, cook the butter over moderate heat, stirring, until golden, 3 to 5 minutes. In a small saucepan, combine the chicken stock, fish sauce and the ground annatto seeds and bring just to a boil. Transfer to a blender. With the machine on, gradually drizzle in the brown butter until incorporated. Keep warm. Make the brown butter broth In a saucepan of salted boiling water, cook the noodles until al dente; drain well. Toss with a little canola oil. Make the brown butter broth In a saucepan of salted boiling water, blanch the kale until tender, about 5 minutes. Drain and cool in a bowl of ice water. Drain again and pat dry. Transfer to a bowl and toss with the tomatoes, onion, lime juice and fish sauce. Season with salt. In a wok or very large skillet, heat the 3 tablespoons of canola oil until shimmering. Add the noodles and cook over moderately high heat, stirring occasionally, until lightly browned and hot, 3 to 5 minutes. Remove from the heat and toss with the soy sauce and dashi powder. Season with salt. Transfer the noodles to shallow bowls and top with the kale-tomato salad and roast pork. Serve right away, with the brown butter broth. Notes Mild-flavored annatto seeds (achiote) give dishes a bright-reddish color. They're sold at most supermarkets.

CHOW FUN WITH BARBECUED PORK AND SNOW PEAS

Steps:

• Separate noodles, then toss with 1 teaspoon peanut oil.
• Stir together 1/2 cup stock, oyster sauce, soy sauce, sugar, and rice wine.
• Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry noodles, tossing frequently, until soft and translucent, 3 to 4 minutes (noodles will stick together). Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add pork, garlic, and ginger and stir-fry 1 minute.
• Add stock mixture and bring to a boil, stirring, then add remaining 1/4 cup stock. When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with sesame oil and pepper.

KALE-SMOTHERED PORK CHOPS

Steps:

• Heat 1 teaspoon of olive oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook for 5 minutes. Add the carrots and cook for 5 minutes longer. Mix in the kale, 2 cloves of garlic, 2 teaspoons of caraway seeds, 2 teaspoons of salt and pepper to taste. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
• Meanwhile, season the pork chops on both sides with the remaining garlic, caraway seeds, salt and pepper. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the pork chops and sear until browned, about 2 minutes per side. Place the pork chops on top of the kale mixture. Cover and cook for 20 minutes. Divide the pork chops among 4 plates and spoon the kale mixture over them. Serve immediately.