Sunday, January 26, 2014

Rice Bowl with Spicy Pork, Jicama, Cilantro, and Kimchi Remoulade

Smoke & Pickles may have some of my favorite flavor combinations of all my recent cookbook acquisitions. The combination of southern cooking with Asian flavors speaks to both my roots and the food that I love to eat. This dish combines Chinese-style red pork (colored by the beets) in a rice bowl with a Korean-flavored southern remoulade.

One year ago: Braised Quail with Apricots, Currants, and Tamarind
Two years ago: Red Pine Chicken
Three years ago: Tomato, Pesto, Mozzarella Salad
Four years ago: Barley Risotto with Beans and Greens

Rice Bowl with Spicy Pork, Jicama, Cilantro, and Kimchi Remoulade (from Smoke & Pickles)

Kimchi remoulade
1 tsp grated ginger
1/2 cup finely chopped kimchi
5 tbsp remoulade
Pork patties
1 lb ground pork
1/4 cup red beets, grated
1 garlic clove, grated
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp fish sauce
1 tsp sorghum (or honey)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp ground black pepper
olive oil
4 cups cooked rice
5 ounces jicama, peeled and cut into matchsticks
fresh cilantro sprigs

1. Mix ginger with chopped kimchi in small bowl. Stir in remoulade. Cover with plastic wrap and refrigerate.
2. Put ground pork in large bowl. Add all remaining patty ingredients and mix well. Form into small patties and place on baking sheet.
3. Heat a large skillet over medium heat. Add 1 tbsp olive oil to pan. Add as many patties as will fit and fry for 3 minutes on each side until cooked. Transfer to paper-lined plate to drain. Repeat adding oil as necessary.
4. To serve, scoop rice into bowls. Place 2 or 3 pork patties over rice. Spoon kimchi remoulade over pork. Scatter jicama over sauce and garnish with cilantro. Serve.

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