Sit-n-Fry Twice Cooked Pork with Bitter Greens and Sweet Veggies.
This makes a great 'stir-fry' for those that don't have woks and big burners. The key is to add to the pan, stir and then let it sit... don't touch it, let the heat do it's thing.
(click on the pics for larger versions)
Mise 1 - Mustard greens, beet and turnip tops, swiss chard tops and scallion tops.
Mise 2 and 3 with daughters pink gorilla.
Mise 2 - garlic clove, swiss chard stems, diced bell peppers, scallion whites, carrots, red onion.
Mise 3 - Kecap Manis, Black Vinegar, Chinese Wine, Soy Sauce, Fish Sauce, Left over Dimsum Dipping Sauce (dark soy, chili oil, ginger, sesame oil, corn syrup, rice wine vinegar.. and some other stuff?)
Mise 4 - sliced pork sirloin marinated in 2tsp baking soda and 2 cups water for 20 minutes, rinsed and drained well and patted dry.
Try to get the most marbled and fatty pork you can. Piece size doesn't really matter for this method.
Well chilled and seasoned with salt, white pepper and a mild curry powder (lightly) let rest for at least 40 minutes so salt can penetrate meat.
Transfer meat to a bowl and coat with cornstarch, chinese cooking wine and soy sauce.
I don't have any measurements but it should look like this.
One pot for shallow frying - one large pan for sit-frying (western stir-frying)
Heat a couple of cups of oil in the pot, higher sides are better to contain mess. You should have 3/8 to 1/2" inch of oil.
Get it hot and add the first batch, put them in and leave them be until you see the color change from the top (first pic) then flip them (second pic) and then transfer to an inverted rack on a sheet tray lined with paper towels. The inverted rack allows more oil to be wicked away. Repeat until all batches are done.
Take any larger pieces and add them back to the bowl and stir them around with rice flour and a splash of soy sauce. They will look like this, and fry up super crispy and dark. They are the ones at the front of the rack.
Start with the carrots, you need to get them really sweet and caramelized. I put the ginger, garlic and chili on top of the carrots so they don't burn at first. Don't bother to stir them... this is a Sit-Fry not a Stir-Fry method.
Add the onions next, stir and then let it sit.
Add the peppers and chard stems, stir and let it sit. Notice all the really dark bits, that is your imitation wok-hei ! Add your stir fry seasonings and the cooked pork back to the pan and heat quickly to a boil to thicken.
Missed the picture on this step - will update next time I make it. Drain oil from the shallow frying pot, leave the fond and put back any little loose browned bits. Put all your cut greens in this pot, pour the Sit-Fry over top of the greens. Stir it all a couple of turns, cover and remove from heat - I put it in the oven as it's out of the way for a 2-3 minutes while you chop your garnishes.
Prepare your garnishes, here is an overload of herbs. Cilantro, Parsley, Ginger Mint, Spearmint, Thai Basil, Genovese Basil, Variegated Basil and a bit of tarragon that I cut by accident. Fried shallots, crushed honey roasted peanuts and chili-peppers with lime juice and sugar are great substitutions.
The rice is a combination 1/2 cup Thai Sweet Rice (sticky), 1/2 cup Fresh Thai Jasmine Rice and 2 cups Aged Basmatti, with a touch of salt and a few drops of sesame oil. It comes out as fragrant and nutty little clumps of rice. It is quite a unique mix - not sticky at all as the sticky rice has coated itself with the basmatti and jasmine grains. The jasmine has a bit of tooth and the basmatti is still dry.
Quick shots of a couple of plates - as we usually eat communal style but no-one wanted their picture taken... chickens.
As the greens can be quite bitter I serve it with an extra sweetened soy-sauce on the side for those who don't like bitter greens. Some sesame seeds and chili sauce also.