Pulled Over

“No sir, you can’t just throw barbeque sauce onto some grey pork floss and call it pulled pork.”

We all have something to fight for, something grounded jn the depths of our memory that we treat in a do-or-die sort of way. That is, if you’re going to do it, you better do it right, or don’t even.

Most often our brain’s preference of these subjects is based on our upbringing, in my case, that would be my mother. A treat to imagine though, that my timid, loving, born-and-raised in Taiwan mother is actually a barbeque pulled pork enthusiast.

Thus, by default, I fall somewhat in that category too. Genetics, man.

But I think that gene is secretly inherent in any human being. Seriously, that moment when the pork fibers fell apart at the tip of my fork, the steam burst forth, and the dark amber fat cap unraveled to reveal the rusty pink hued, scallop textured flesh beneath…something instinctive resonated within me.

Epic.

Four ingredients is all you need,

so thank me for blowing your mind up, you’re welcome.

Finishing is better than starting.

Patience is better than pride.

Ecclesiastes 7:8

 

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You don’t need a smoker or anything fancy for this. All you need is time, and not even that much of it compared to some other methods you’ll find. One could certainly power through the entire recipe and have it on the table in 7 hours, otherwise you can chill it after shredding for up to 5 days, then finish with the last 2 hours of baking before serving, which thickens the sauce into a sticky, molasses-like glaze. The choice of fruit juice is arbitrary, but I like mango because it reduces into the richest glaze.

Ingredients for the pulled pork, serves 16:

8 lbs local pork shoulder, choose one that’s well marbled

3 tbsp kosher salt

1 bottle (400-425 ml) barbeque sauce ,use your favourite, but if don’t have one, get a darker one that’s more smoky than sweet

1 bottle (400-425 ml) mango juice (I’ve also succeeded with pomegranate, peach, and apple)

To make the pulled pork, remove any string from the pork if it’s in the form of a tied roast. Make a deep cut to butterfly the pork so it is about 3-4 inches thick throughout. Do not trim any of the fat.

Rub the pork all over with salt and place, fat side facing up, in a roasting pan. Squeeze the barbeque sauce over the pork without smearing – you want the sauce to form a cap and sit on top of the meat. Fill the barbeque sauce bottle with the juice and shake it to dissolve the bit of sauce remaining. Pour the mixture around the pork.

Seal the pan tightly with aluminum foil, overlapping a couple of sheets.

Bake at 295 degrees F for 5-5 1/2 hours, until the fat is rendered and meat shreds effortlessly. Shred the pork with two forks while it’s still hot in a separate large bowl and return it back to the pan of pork jus. Discard any visible lumps of fat.

Bake at 300 degrees F, loosely covered for 1 1/2 – 2 hours, or until the sauce reduces into a thick glaze and the color intensifies.

For the coleslaw I did not want anything heavy or mayonnaise-y at all since the pork itself is rich enough. In fact, this method of making coleslaw is inspired by the Taiwanese pickling technique of first making a vinegar simple syrup, then pouring the hot syrup over the vegetables and letting it sit for three days. The result is something incredibly flavourful with a gutsy balance of acidity to cut through the pork’s fattiness just barely mellowed by a touch of mayonnaise.

Ingredients for the lime slaw:

100 ml rice vinegar

100 ml sugar

1 kg coleslaw blend (shredded green cabbage, purple cabbage, and carrots)

1 lime, zest and juice

3 tbsp good quality mayonnaise

To make the lime slaw, dissolve the sugar with the vinegar in a small sauce pan. Pour over the coleslaw blend and mix thoroughly with the remaining ingredients. Cover and chill at least overnight, though it will be best three days later.

To assemble the sandwiches, just pile the warmed pork and cold slaw onto your favourite buns, I recommend a stronger-bodied bread, but really, anything goes. You can’t go wrong with pulled pork.

Enjoy! (And don’t forget the napkins!)

A Bit of Spring Cleaning

Get ready! Because you’re about to be hit by a blizzard , no it’s not winter anymore, I mean, explosion of recipes, all of which are vegan, super vibrant, fresh, and absolutely delicious! For those of you who are staying in touch via instagram (it’s on the right-hand-side, just click and follow to stay up-to-plate with everything I’m whipping up), you’ve probably been wondering why I haven’t put up the recipes to those pictures and I apologize!! Sorry, I truly am because sometimes I click on something that looks totally yum hoping to find its recipe but then it just turns out to be foodporn, and that makes me really disappointed.

I get that. So here’s a treat: a collage of recipes to kickstart spring!

Here I wanted to feature some of those under-acknowledged ingredients such as beet greens, parsley stems, green peas, and grainy mustard. Beet greens and parsley stems tend to just get trimmed off and thrown into the garbage which I find to be such a waste. Beet greens are actually loaded with all the great nutrients its roots has, but with more fibre and less sugar while parsley stems have even more flavour than the leaves, not to mention the nice texture it gives to the green falafel mash (recipe below!). Green peas and grainy mustard, on the other hand are like ugly christmas sweaters – you have them lying around not because they’re a kitchen staple, but because there was this one day when some magazine or trend convinced you to buy a bag/jar of the stuff (like how your friends convinced you of the sweater at Value Village). Then ever since that day it’s just been a shameful lump stuck in your pantry or fridge door.

It’s okay, it’s all good, literally. And I encourage you to really take this as a new starting point, see what poor miserable thing is your fridge or pantry that you’ve been wanting to get rid of, and cook dat thang!

For those who exalt themselves will be humbled,

and those who humble themselves

will be exalted.

Luke 14:11

Collage

Rice with Beet Greens (Top Left):

1 tbsp avocado oil

1 medium brown onion, finely diced

1 bunch beet greens, stem portion diced, leaf portion shredded

2 cups cold, cooked red and brown basmati or jasmine rice

sea salt

white pepper

pinch of cinnamon

To make the rice with beet greens, heat the oil on medium in a skillet or wok. Add the onions and let it sweat until translucent and fragrant. Turn up the heat to high and add the chopped beet greens, continue stirring until tender, then add the rice and season well to taste. Stir until the liquid is fully absorbed and mixture is heated through.

Serve immediately, with an earthy wild mushroom or nutty pureed squash soup.

 

Garlic Coconut Butter Grilled Naan

with Green Falafel Mash, Parsley Mango Slaw, and Sriracha Aioli (Top Right):

for the garlic coconut butter grilled naan:

2 fat cloves of garlic, minced

2 tbsp coconut oil

4 pieces whole wheat naan bread

To make the coconut butter, put combine garlic and coconut oil in a small bowl and microwave for 30-45 seconds until fragrant. Brush the mixture onto one side of the naan and put that side down on a hot grill pan (it’s still pretty cold where I am, but if it’s summer wherever you are and you have the luxury of using a grill, by all means fire it up!). Lift up a corner to see if it’s nicely charred, once it is, brush the oil on the upper side and flip it over to get it grill-marked.

for the green falafel mash:

2 cups flat leaf parsley, roughly chopped (throw the stems in there!)

1 can (540 ml) chickpeas, drained

1 generous tbsp madras curry powder

3 tbsp tahini

2 tbsp extra virgin olive oil

juice of 1 lemon

sea salt, to taste

Put all the ingredients in a food processor and pulse until a coarse puree forms. Transfer to a bowl and drizzle with some more EVOO and set aside.

for the parsley mango slaw:

1 large mango, ripe but firm, thinly sliced

1 cup finely shredded flat leaf parsley

Stir together the mango and parsley in a bowl and set aside.

for the sriracha aioli:

2 heaping tbsp good quality mayonnaise, feel free to use your favourite vegan mayo or cashew cream!

1 tbsp sriracha hot sauce (don’t tone it down, go beyond if it’s your thing!)

1 tbsp lime juice

In a small bowl stir together the mayo, sriracha, and lime juice, adding a bit more sriracha or lime juice to get a nice drizzling consistency. To assemble, spread the falafel mash onto the grilled naan, top with the mango slaw, and drizzle with the sriracha aioli.

Serve immediately with a minty cooler : blend together frozen yellow watermelon cubes + fresh mint + lime + coconut water!

 

Roasted Aloo Gobi (Bottom Right):

1 head cauliflower separated into bite-sized florets

1 large baking potato, diced into 1-inch pieces, boiled for 12 minutes

8 cremini mushrooms, sliced

1 cup shelled green peas, frozen is fine

3 tbsp madras curry powder

2 heaping tbsp grainy mustard

1 cup crushed tomatoes

2 tbsp melted coconut oil

sea salt, to taste

2 tbsp honey or agave

Preheat the oven to 450 degrees F. Combine all ingredients besides the honey and place into two large baking trays. Bake for 1 hr, stirring every 10~15 minutes. Drizzle with honey and bake for another 10~15 minutes until vegetables are tender and caramelized.

Serve with coconut steamed basmati rice or garlic coconut butter grilled naan (above).

 

Lemon Butter Bean Tartines  with Spring Sugar Peas, Butter Lettuce, and Radishes (Bottom Left):

for the Lemon Butter Beans:

1 can (540 ml) white or butter beans, rinsed and drained

1 heaping tbsp grainy mustard

zest and juice of 1 small lemon

2 tsp honey or agave

2 tbsp extra virgin olive oil

sea salt

black pepper

Combine all ingredients in a food processor and pulse until smooth, you might need to scrape down the sides of the bowl a couple of times. Set aside.

for the tartine assemby:

few slices toasted baguette or spelt or dark rye bread, really anything goes

1 head Boston or butter lettuce, leaves washed and patted dry

1 cup shelled sweet peas, frozen ones are fine, just let them sit at room temperature for 20 minutes

2 scallions, thinly sliced

4~5 radishes, thinly sliced

Spread a bit of the bean puree onto the toasted bread, then put the lettuce on (that way the lettuce will actually stay on the tartine). Fill the lettuce with more of the puree and garnish with the peas, scallions, and radish rounds.

Serve  with a strawberry almond milkshake: blend together frozen strawberries + almond milk + agave + vanilla extract

Happy spring cleaning your body, mind, and pantry!

 

So Cali

I’m no lobster girl. Should I offend, I apologize.

I find prawns to have sweeter flavour, it’s almost as if all the umami of a lobster were condensed into the size of a shrimp. They’re less vicious, because if one’s going to splurge on seafood, might as well get it live, right? Choosing prawns over lobsters are by far friendlier to planet Earth as well; did you know, lobsters can easily live up to 150 years (without us eating them faster than they can reproduce), and it takes a decade for a lobster to reach a size presentable at restaurants? Even the “chick” lobsters take at least 5 to 7 years –  that’s more than the lifespan of beef cattle, who are sent to the slaughter house at 24 months. Notice how the size of lobsters being dished up are getting punier and punier?

Eat prawns, but shun the farmed stuff. Get them wild, too. Now now, there’s no need to get paranoid just because of what I just made your brain accept. Nearly everything is alright in moderation – you don’t need a pound of the stuff, 200g is enough for two people. That’s about 6 large prawns.

So my mum surprised me with half a dozen of these gloriously plump tiger prawns freshly caught off the cold waters of B.C., and off goes my mental fireworks shooting off to California. I don’t know, I might need some sun (daylight savings is in 3 days!!). Of course I did not want to tamper with them too much, so I made a salad, sort of, with six ingredients. I tossed the prawns in just enough mayonnaise and a touch of wasabi, chopped some avocado and drizzled it with a squeeze of lemon juice, an cut out inch-thick steaks of sunny ripe mango.

Perhaps I don’t need the sun so much after all?

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Ingredients for the cali stacked salad:

6 large wild black tiger prawns, peeled, blanched then plunged in ice water

1 tbsp mayonnaise

1/4 tsp wasabi paste

1 ripe, but firm mango, peeled

1 ripe avocado, peeled and chopped

juice of 1/2 lemon

radish sprouts or wasabi peas, to garnish

extra virgin olive oil, to drizzle

To make the salad, chop the prawns into small pieces, and mix well with the mayonnaise and wasabi paste. Cover and chill in the refrigerator.

Meanwhile, “fillet” the mango so you get two large whole halves (discard the seed). Use a round cookie cutter (5 cm diameter) to cut out two thick rounds. Trim them so they’re nice and even in thickness.

Mix together the avocado and lemon juice.

To assemble, place a round cookie cutter (the same size as the one used for stamping out the mango) on a clean plate. Put a mango round back into the cookie cutter. Put another cookie cutter on top to add height, then spoon in some of the avocado mixture, pressing down gently to compact it. Finally, spoon half of the prawns over the avocado, packing it down again. Gently lift the cookie cutters. Voila, here’s a pretty stacked salad! Now just garnish with some peppery wasabi peas or radish sprouts!

Enjoy!