Categories
Gluten Free Index Korean Meats Soups

On eating one’s favorite animated characters

[one_half][I]t’s easy to think you’ll be that parent who won’t allow a trivial thing like childrearing affect your worldview. You’ll be the one who takes his toddler to cocktail parties, doesn’t give a shit about naps, only allows cool music on the car stereo, etc. Then, one day, you find yourself covered in princess stickers and humming Yo Gabba Gabba! songs at work. There are times when I feel a bit sheepish about my old attitudes. When I finally get why parents do the ridiculous shit they do. Ohhhhh, THAT’s why my nieces go to bed at 6PM! (So my sister can have a life!) Then there are times I wonder who the hell I am.

In particular, when around my daughter, I’ve found myself tiptoeing around the fact that things die. You know, Peep and Quack? On that show you like so much? We’re eating them for dinner. The cow we say goodnight to? Along with the moon and all those other things in that goddamn book? Lunch tomorrow. These are jokes I clearly would have made 5 years ago. But now, I’m worried I’ll freak her out. More importantly, I’m worried that she’ll stop eating those things.

So I’ve done things like verbally edit Esme’s storybooks for content. In particular, the scene in Babar, in which the protagonist’s mother is killed by poachers. Or that scene in Snow White, when the Prince, traveling through the forest, falls madly in love with what he knows to be the rotting corpse of a 14-year-old girl. I suggest that, possibly, Snow White is sleeping. Leave it to one of Esme’s classmates to bring me back with a dose of reality:

“No. She’s dead,” she says, matter-of-factly. She smiles, then gives me a reassuring nod. “She’s dead!”

I think back to when I was Esme’s age, and ask whether my parents ever tried to shield me from the concept of death. I doubt that it was ever a concern. From a young age, I was aware that three of my grandparents weren’t living. I heard lots of Bible stories; plenty of death going on there. And there was never any mistaking where my food came from. Meat was almost always cooked on the bone. Fish was served with the skin and head on. I regularly ate feet, stomachs, and livers. It did not once bother me that my favorite soup involved eating the tail of Babe the Blue Ox.

* * * * *

 Kkori Gomtang (Korean Oxtail Soup)

 A childhood staple, this soup continues to warm the soul during our frigid San Francisco summers. If you’ve never worked with oxtail, you might be concerned that it’s hard to find. It’s not. Most grocery stores and butchers carry it. Sections of oxtail are almost always cut at the joint. This is how I prefer it, so that the cartilage caps* are left intact. In rare cases, the tail sections are saw cut. If that’s all that’s available to you, don’t fret. They’ll work fine for this soup.

6 – 8 sections of oxtail (about 3 lbs)
water
optional: 1/2 – 1 lb chuck or flank steak
3 cloves of garlic, peeled
1 medium onion, sliced in half
1 tsp whole black peppercorns
kosher or sea salt
3 scallions, thinly sliced
optional: toasted kim (also called nori, or laver)
steamed white rice

Trim any obvious chunks of fat from the oxtail sections. I don’t bother trimming the silverskin. It adds to the broth and is easy to remove later if you don’t want to eat it. Soak the oxtail in ice water for 1 – 2 hours to remove residual blood. Drain, and discard the water.

Add oxtail to a large stockpot with 12 C of water and bring to a boil. Reduce heat and simmer for 3 – 5 hours, skimming impurities. The broth will reduce by about half. Add boiling water if it reduces more quickly than that. When done, the meat will easily pull away from the bone. Remove oxtail segments (keeping them intact) and refrigerate overnight.

Add chuck/flank steak (if you have it), garlic, onion, and peppercorns to the broth, bring to a boil, and simmer over low heat for 1 hour, skimming impurities. Remove meat and reserve for other uses. Strain the broth through a fine chinois or cloth and discard other solids. Season the broth with salt, allow it to cool completely, and refrigerate overnight.

Depending on how thoroughly you skimmed, you may or may not see a solid layer of fat atop the cooled broth. If so, remove it and discard. Add oxtails and broth to a stock pot and boil until heated through.

Serving Traditionally, this soup is cooked without salt or pepper and seasoned at the table. I prefer to serve it already seasoned, as described above. Ladle one section of oxtail with broth per person and garnish with sliced scallion and (optionally) kim. Serve with white rice.

* * * * *

Don’t be afraid to get a little messy. I can’t resist picking the bone clean with fingers and chopsticks, and then devouring the meat with a sprinkle of sea salt.

*On each end of an oxtail segment, there’s a cartilage cap that easily comes loose when it’s been cooked this long. I used to fight for these and scrape the softened cartilage with my teeth. These days, I don’t have to fight quite so hard for them. But they are still ritual.

Maybe, when confronted with the facts, Esme will one day decide not to eat meat. It’s comforting to be reminded that I don’t need to conceal those facts. God help me if I ever catch myself pulling pin bones out of a salmon fillet. [/one_half]

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Categories
Desserts Index Korean Meats Vegan

Retrospect

[one_half][I] viewed a lot of my world through the dusty window of a green, 1973 Chevy Impala. This was the first car I knew, and the one our family drove for almost ten years. I still remember those six, giant, rectangular brake lights. Parking whiskers that scraped the curb with a dull, grinding murmur. And that engine. A 350 small-block V-8. My sister and I recognized the sound of that engine from indoors. Hearing it approach, then halt, punctuated by the quick ratchet of the emergency brake, meant only one thing:

Mom and Dad home. Quick … Turn off the TV!

In addition to being a harbinger of parental authority, our car was a private boat in which we sailed off to exotic places through night and day. Places far beyond the sun-drenched concrete of Hawthorne, California. Hot Springs, where my mom sought relief for her arthritic joints. Sacramento, where we occasionally visited a family friend named Rena, whom I knew as “American Grandma.” And once in a long while, Oregon, where our cousins Ty and Trinda lived. It was on one of these trips that I first saw a deer and snow.

Dad was driving late into the night, and my sister and I tried to find comfortable ways to lie across the back seat without hitting our heads on the window crank. We were eating cold pieces of fried chicken fished from the darkness of a brown shopping bag, when Mom gasped. We all saw it, staring straight at us, like a ghost pausing in the middle of the road. The snowflakes outside were larger than I expected. Everything looked monochrome in our headlights. And a few seconds later, it was gone.

On all those trips, we ate the food that Mom packed. It was usually something relatively healthy, like kimbap, barley tea and fruit. It was food we were accustomed to. Comforting, perhaps, but sometimes flirting with boring. Above all, it was what we could afford. I would sometimes stare longingly at the fast food joints we passed on the road: Shakey’s Pizza, Carl’s Jr., Pioneer Chicken … These were the places my cousins and classmates would certainly stop for a meal, in their luxurious, wood-paneled station wagons.

As I grew older, the road trips got longer. Indiana. Illinois. Wisconsin. I was becoming more conscious of how modestly we lived, and understood that we regularly drove distances people would ordinarily fly. And I resented it. I grew tired of sticking out, living in our messy, half-unpacked house, being stuck for what seemed like forever in the backseat of that car, listening to my parents bicker in a language I only half-understood. I carried that with me for a long time. And when it came time to go away to school, I chose New York, the farthest away I could possibly be. My dad wanted to drive there with me. In a decision I regret to this day, I told him no. I wanted to fly. And I wanted to do it on my own.

As a parent, I can now begin to appreciate how my father must have felt. I’ve since gotten to know both of my parents as people; flawed, but human. And I’ve repeatedly wondered what it would have been like to be on the road for those few days, spending all my waking hours with my father, whom I was accustomed to seeing for maybe an hour a day. The old man’s still around, but he’s not one for long drives anymore. I wish we had taken that trip together. This is the food I would like to have made.

* * * * *

SIGUMCHI NAMUL (Seasoned spinach)

This classic banchan (side dish) is always waiting for me at my parents’ dinner table in LA.

2 lbs spinach leaves, trimmed and cleaned
2 tsp soy sauce
2 tsp kosher salt
2 tsp sugar
1 T distilled white vinegar
1 thinly sliced scallion
kochukaru (Korean red pepper flakes), to taste (opt.)
1 T toasted sesame seeds

In a large stockpot, bring 4 quarts of water to a boil and blanch spinach leaves until bright green, no longer than 10 seconds. Immediately shock the leaves in icewater, and drain. Squeeze out excess water, and blot with paper towels. It’s not necessary to get it completely dry, just not dripping wet. Mix soy sauce, salt, sugar and vinegar in a large bowl and toss with wilted spinach leaves (your hands are the best tools here). Add scallion, kochukaru and sesame seeds and toss once more. Optionally, you can chop the resulting mass of spinach into roughly bite sized chunks.

Notes. 2 lbs of raw spinach looks like a frighteningly large amount. Don’t worry. It will compact to the size of a softball with this recipe. You will, however, need a very large bowl for cleaning and shocking. To get the best color, it’s important not to overcook the leaves. Do this in batches, if necessary.

* * * * *

KIMBAP

Unquestionably, kimbap is the canonical Korean picnic food. Similar in form to futomaki, kimbap is served at room temperature, eaten with the hands, and, due the acidity of the rice, keeps for at least a day. I never tried Japanese sushi rolls until college, but I must have eaten hundreds of kimbap as a child. I filled these with spinach, takuan, fried egg, and Spam. Other typical fillings include bulgogi, kamaboko, sauteed carrots, and kimchi. Ideally, one wants fillings that complement one another in color, texture, and flavor.

On Spam. I see you non-Asians out there, raising your eyebrows at the choice of Spam. All I can say is that, in my experience, the people most vocal in their disgust for Spam have never actually tried it. Their loss. Suffice to say, Hawaiians know what they’re doing. Mark my words: Spam will be the next bacon. Whether you choose to face that reality is a decision only you can make. To address its possibly unappetizing texture or appearance, give the Spam a nice sear before deploying.

Seasoned Rice
Adapted from Growing Up in a Korean Kitchen

2 1/2 cups high-quality (we like the Nishiki brand) short-grain white rice
4 T rice vinegar or distilled white vingear
1/2 T sugar
kosher salt
1 T rice wine or vermouth
1 T sesame oil

Cook the rice, preferably in a rice cooker. The rice is easier to work with if it’s overly not soft/mushy, so limit the amount of water added to about 1 1/4 – 1 1/2 times the volume of the dry rice. While the rice is cooking, combine vinegar, sugar and a pinch of salt in a small saucepan. Briefly simmer under low heat until sugar and salt are dissolved. Allow the solution to cool, then add rice wine and sesame oil, mixing well.

When the rice has finished cooking, transfer to a large bowl and fluff the rice with a fork or rice paddle. Drizzle in seasoning and mix well. Keep the rice covered and work with it while slightly warm.

Egg ribbons

vegetable oil
6 large eggs
kosher salt
black pepper

Cover the bottom of a 10″ skillet with vegetable oil and place over medium heat. Beat 3 of the eggs until blended and add a pinch of salt and 1 – 2 turns of freshly cracked black pepper. When the pan is hot, add the eggs and cook, pancake-style, for about 2 minutes, moving the pan if necessary to heat evenly. Flip the pancake (you may need 2 spatulas to do this) and cook for another minute. Remove from heat and set egg pancake on a paper towel to cool and drain. Add a bit more oil and cook the other 3 eggs the same way. Cut into slices about 1/4″ wide. If they turn out too thin, you can always double them up when assembling your roll.

Kimbap

8 – 10 sheets of kim (also called nori, or laver), roughly 8 inches square
seasoned rice
8 – 10 strips of takuan, about 8″ long and 1/4″ wide
egg ribbons
1 can Spam, cut into 1/4″ wide strips and seared
sigumchi namul
sesame oil

highly recommended tool: a bamboo mat called a makisu or a pal.

There are many tutorials available online for rolling kimbap and maki rolls. I reviewed this one and this one before making mine. I also enjoyed watching this woman, a beast at the kimbap station who doesn’t even need a bamboo mat! My first kimbap always turn out a bit gnarly-looking, but as with any new technique, things gets better with practice. To fill each roll, I used one strip of takuan, two strips of egg ribbon, two strips of Spam (arranged end to end), and a small line of cut spinach.

Notes. I am often guilty of overstuffing rolled foods, so I make a conscious effort to start with less rice than I think I need, adjusting up if necessary. Keep a bowl of water handy to keep rice from sticking to your fingers. Brush the outside of the roll with sesame oil and cut into 1/2″ slices. Wipe down and wet your knife regularly.

* * * * *

JANG JORIM (soy sauce braised beef)

This side dish is a practical choice for packed lunches because it is essentially preserved, staying fresh for months in the refrigerator. The use of beef is auspicious, due to its historical scarcity. Small portions are advised due its intense flavor. A wonderful recipe can be found at my friend Amy’s website.

* * * * *

KONG NAMUL (seasoned soybean sprouts)

Soybean sprouts are ubiquitous in Korean cuisine, and this banchan is a another childhood favorite. A recipe can be found elsewhere on my website.

* * * * *

BORI CHA (roasted barley tea)
Adapted from Growing Up in a Korean Kitchen

Growing up, I was always offered my choice of beverage: water or barley tea.

1/2 C unhulled barley
1 quart water

If the barley has not already been roasted, you may pan-toast it for 3 minutes over medium-low heat, until fragrant. Add barley to water, bring to a boil (preferably in a ceramic or enamel-lined pan) and reduce to a simmer. Brew for 1 hour, and strain. Can be served hot or cold.

* * * * *

YAKBAP (sweet rice cake)

My mom likes to remind me that I was such a picky eater as a kid that I would mysteriously get a stomach ache every day at meal time. Which was miraculously cured when it was time for dessert. This homemade variation of dduk is another perennial picnic favorite. A fail-safe recipe, and by far the quickest you will find, is described in a separate post.

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Categories
Desserts Dinner Party Fusion Index Meats Poultry Soups Vegetarian Vietnamese

Mother Peach

[one_half][L]ost in my incessant praise for David Chang has been a quiet appreciation for the deft hand of Tien Ho, former chef de cuisine at Ssäm Bar. Erin and I recently traveled to New York together for the first time in years, ostensibly to celebrate our seventh wedding anniversary. That we might also sample as much food as humanly possible from the Momofuku empire was, of course, a serendipitous byproduct. Giddy as we were about sampling the litany of dishes that brought fame to The House That Chang Built, the highlight of our tour emerged from a place we least expected: an understated lunch at Má Pêche, where Ho is currently chef and co-owner.

A tidy summer roll mating grilled pork cake with a narrow breadstick sported measured contrasts in temperature and crunch, an interplay we’d come to expect from Ho’s Ssäm Bar lineage. The prix fixe also starred an exceptional cold-smoked chicken, striking our palates with richness and stealthy precision. Our meal was punctuated by miniature bricks of cereal milk panna cotta and Chang’s version of culinary crack. An elegant meal with simple flavors and a keen eye to balancing sweet, bitter and tart.

Is Má Pêche the best restaurant in Midtown? Probably, no. But the 60 minutes we spent there were, for us, unthinkable luxury. There we were, in this city we knew like a college roommate, our daughter in capable, loving, 3000-miles-away hands. A quiet meal in the middle of a workweek that wasn’t, with no appointments to keep and no place in particular to be. It was the briefest taste of a life we’d had, one that we’ve mourned losing, while acknowledging the bleary-eyed exhilaration that comes with having lost it.

So when tasked to create a “Luxury Dinner Party” menu, I devised a home cook’s tribute to Tien Ho, inviting dear friends (and Mission Bay It Couple) Caleb and Akua. This is what we ate.

* * * * *
FRIED PICKLES

This course is perhaps more Noodle Bar than Má Pêche, and was inspired in large part by a wonderful post by Kelly at The Meaning of Pie. I’ve always adored fried pickles, and was struck by the use of panko to enhance the difference between the dry and wet varieties of crunch. My contribution to this dish was the replacement of kosher dill pickles with an assortment of Asian pickles—something I’ve been curious about, but have never seen done. I used thinly sliced takuan and two different types of kimchi: baechu (napa cabbage) and oi sobagi (stuffed kirby cukes). I also used pickled shiitake mushrooms, made with a recipe from Momofuku.

To more easily appreciate the effects of deep-frying, I also plated raw versions of these pickles. I served two dipping sauces: a “ghetto salad dressing” (mayo mixed with a splash of soy sauce) and a “ghetto rouille” (mayo mixed with a squirt of sriracha). My mayonnaise of choice was Japanese kewpie.

Notes I would definitely make this again. The deep-frying mellows out the heat and raw garlic of the kimchi, as well as the saltiness of the pickled shiitakes. A high-sided, cast iron saucepan is a convenient and economical tool for deep frying small portions of food while minimizing splash. Lead time here is minimal. The pickled shiitakes are optimal if made a week in advance, but perfectly delicious when eaten immediately.

Wine opened Franck Bonville “Brut Selection” Blanc de Blancs Champagne. For the early portion of this menu, I was looking for a beverage with crispness and acid to cut the oil from the deep-fried dish and the rich terrines that would follow. A sparkling wine made sense to me, and this Champagne was an economical and well-received choice.

Music cued Human Amusements at Hourly Rates, Guided by Voices.

* * * * *

BÁNH MÌ CLUB

A bánh mì sandwich was the anchor point for my menu. For starving graduate students such as myself, the $2.50 bánh mì is a dietary staple and gustatory wonder. Classically, it consists of an airy baguette made with both rice and wheat flour, toasted, spread with mayonnaise and topped with pickled carrots, cilantro, sliced jalapeno, and (typically) a mix of terrines. As was the case with my bo ssäm post, I was compelled to make this dish after reading asian jewish deli’s assessment of it. Like Phong, I was completely taken with the pickled daikon radish. I had always thought of daikon as the boring, bland stepsister of the Korean mu radish. But cured with Momofuku’s vinegar pickle master brine, it brightens inordinately, revealing an astonishing amount of fragrance and verve.

It’s always a risky choice to mess with perfection, but I felt that taking some minor liberties with Tien Ho’s masterful interpretation of this sandwich (from Momofuku) was necessary to incorporate it into a five course meal. My key modification was to to make this sandwich a miniature triple-decker, using pan-grilled toast made from a loaf of sour batard from Acme. I also added some parma prosciutto, crisped in an oiled skillet, to mimic the bacon element of a more traditional club sandwich.

A note on portion size Even a small sandwich (as pictured here) is tremendously filling, particularly in the context of a multicourse meal. I presented it this way to accommodate the notorious appetite of a 6’4″, 205 lb, basketball-playing scientist. For mortals, I recommend a single tower, using toast points roughly 2″ square.

Preparation As is the case with the pickled shiitakes, both the daikon and carrot pickles benefit from a week of curing. In a pinch, however, overnight is better than nothing. The sandwich contains both a chicken liver terrine and ham terrine, which need to be made at least a day in advance. I advise also taking into account the amount of time it takes to locate 4 lbs of fresh ham. In San Francisco, it’s not so difficult. Often only available during the holidays elsewhere. Terrines and pickle recipes can also be found in Momofuku.

* * * * *

PEACH GAZPACHO

My favorite course of the evening served three purposes. First, as a nominal salutation to Má Pêche (“mother peach”) and Momofuku (“lucky peach”). Second, to bid a fond farewell to this year’s peach season, which was extraordinary. And functionally, I wanted to give my guests a breather from the assaulting richness of the surrounding courses. I managed to scavenge the last gasp of peaches last week from the Kashiwase Farms fruit stand, home to the most remarkable stone fruit ever to have crossed my jaded taste buds. I got about a dozen, cherry-picking the best 3 for my soup. This dish was cribbed directly from Daniel Humm’s Go-To-Dish segment on Chow’s fantastic new series. Humm’s soup is predictably stunning.

Notes Child’s play to execute, but really demands exceptional peaches. If your peaches are crunchy, mealy, or odorless, don’t try it.

Wine opened 2007 Vigneau-Chevreau “Cuvée Silex” Vouvray Sec. This dry chenin blanc was originally selected to pair with the next dish. The lady being dry, and the Vouvray being a rather promiscuous partner, we opened it. It worked surprisingly well with the creaminess of this soup.

Music cued Quarantine the Past, Pavement.

* * * * *

GA RO TI

I would have loved to replicate that smoked chicken I had at Má Pêche, but adding a cold-smoking step to my prep list was just not in the cards this time. I did feel that, given careful management of portion size in this menu, chicken was the correct protein for this course. Not excessively heavy, and in no danger of disappearing among its counterparts. I was looking for something simple and bold, and looked no further than this traditional Vietnamese roast chicken. Like The Ravenous Couple, I opted for cornish hens, a longtime favorite of Erin’s. I served halves of the cornish hen, seared off in a cast-iron skillet and drizzled with a pan gravy described as Dipping Sauce in the referenced post.

I did choose to serve this with tomato rice, forgoing the fried egg and adding a liberal punch of ground sumac, a tip I picked up from fellow blogger Jean at Lemons and Anchovies. The sumac provides acid, aroma and texture to the rice, and takes the dish very slightly to the left of faithful. I hesitated to include the rice, thinking that adding a starch might be  bit much for an already loaded menu. However, this is definitely one of those cases where it’s better to cut portions than courses. The tomato rice was an unqualified hit, devoured by Caleb and reminiscent of jollof rice from Akua’s native Ghana.

Notes The halved birds can be cooked in advance and held at room temperature until the final sear. In the interest of accuracy, I used a mixture of white and black pepper in the marinade, as the recipe specified. I’ve since concluded that I dislike white pepper, whose aroma tends to unpleasantly dominate anything I have seasoned with it. I am apparently not alone in this opinion. I recommend sticking with black pepper (preferably tellicherry). I used the same master brine from Course 2 to make the pickled beets that I’ve shown on the plate. In retrospect, the beets look exactly like takuan, and I may opt for a different color next time.

Music cued High Violet, The National.

* * * * *

LEMONGRASS GRANITA

To finish, I wanted something both refreshing and fragrant, and had in mind a sorbet or granita made with lemongrass. I adapted this recipe from Epicurious.

3 stalks fresh lemongrass, outer leaves discarded and root ends trimmed
3 C water
1/2 C fresh mint leaves, washed well and spun dry
1/2 C sugar
1 tsp kosher salt
juice from 1 lime

Trim lemongrass stalks of tougher, dried portions and thinly slice. Simmer sliced lemongrass in water, covered, for 5 minutes. Add mint and simmer, uncovered, for about a minute. Remove  from heat and add sugar, salt and lime, stirring until the sugar is dissolved. Purée mixture and strain through a chinois, discarding solids. Correct for salt and lime. Chill the filtrate, covered, until cold (this can be done quickly by immersing your mixing bowl in icewater) and freeze in an ice-cream maker.

Notes This dish can be served immediately as a sorbet. If held in the freezer, its texture will become more crystalline, allowing it to be served in the form of a granita. Garnish with a mint or basil leaf, if desired. The aromatic components of this dish are volatile, so it is best consumed within 1 – 2 days.

* * * * *

As if on cue, Esme arrived from a classmate’s birthday party shortly after we finished dessert. Our luxurious dinner came to a close, and we stood, rapt, as our daughter regaled us with tales of princess outfits, bouncy houses, and cake.

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Categories
Dinner Party Gluten Free Index Korean Meats Seafood

Bo ssäm (roasted pork butt wrapped in lettuce)

[one_half][I] grew up eating a fair amount of salad. Not that I particularly liked it back then. The way my mom always made it, it had tons of raw onion, which was a bit overwhelming for my kid palate. But salad was a fact of life in our household. My father once said, in his characteristically unselfconscious way, It’s like greeeease for the body. (Thanks, Dad.) But there were times when my mom, rather than make a salad, would simply set out a plate of romaine lettuce alongside what my sister and I refer to as “ghetto salad dressing,” or soy sauce mixed with mayonnaise.

We would most simply dip the lettuce in one of the sauces and have at it. Other times (and this was particularly the case when we had a leafier lettuce, like red leaf lettuce) we would get all fancy and stuff the lettuce with rice, meat and kimchi before slathering on some ssäm jang and sending it down the hatch.

I always thought my mom just did this, as she sometimes admitted, because she was too lazy to make salad dressing. (Hell, sometimes she couldn’t even be bothered to put the soy sauce in.) I had no idea that the thing we were eating had a name, that it would one day become one of the most fashionable dishes in New York, and that it was called ssäm.

* * * * *

My sister was recently in town, and was flying solo for the first time in years. As much as I love my two nieces and brother-in-law, I was eager to have some alone time with my big sis. In particular, I was tremendously excited to think about what might go down in our kitchen during Daisy’s visit. In the past, she’s always taken the lead with cooking. And people who know what’s good for them generally let that happen. Like the classic play drawn up by Doug Collins: Just give the ball to Michael, and everyone else get the f**k outta the way. But this being Daisy’s first visit to SF since the genesis of Babychili, we naturally discussed who might be the alpha cook during her stay. In particular, I had planned to host a dinner party for my sister and her Bay Area friends, as well a few of my foodie locals. We diplomatically agreed that it would be a collaboration, but for whatever reason (Boredom? Fatigue? Morbid curiosity?), Daisy more or less handed me the reins.

By now, you know that I can’t take a shit without going off on how great David Chang is. Ever since reading about it in asian jewish deli, I had really been wanting to try the Momofuku bo ssäm, and predicted (accurately) that it would be an uncontroversial choice for our dinner party. Non-Koreans, Non-New Yorkers, and those unfamiliar with the cult of Chang may fairly ask: What the fuck is a bo ssäm? As I mentioned above, ssäm refers to food that’s wrapped in something, usually lettuce. Bo ssäm is a popular dish in Korea that consists of lettuce wrapped around boiled or steamed pork belly, kimchi, and inexpensive oysters (sometimes spiced to mask their dodginess). It is typically consumed with some cheap-ass beer and some cheap-ass, freezer-cold soju. (In Korea, craft alcoholic beverages are best left to others—the Japanese, for instance.) Make no mistake. Bo ssäm is some delicious-ass anju, or drinkin’ food.

Tip: grapefruit masks cheap liquor.

Leave it to Chang to seriously dress up this classic bar-food dish by stepping up the quality of all of the ingredients: Slow-roasted pork shoulder instead of boiled belly. Oysters suitable for a raw bar. Sauces tweaked to be richer and bolder. Heck, you can even forgo the cheap booze and rock a nice riesling. If you’re in NYC, you can reserve this much sought after dinner for 6 – 10 people at Ssäm Bar for $200. Or, you can (quite easily) make it yourself. And that’s what we did.

* * * * *

DINNER

First course was a classic ceviche that I started the previous night (at about 10PM, intending to have a late-ish dinner and forgetting that it needed 4 hours to marinate).

The second course was also a bit of a bonus: I had asked for volunteers to supply oysters, and our good friend Caleb was more than happy to oblige. The thing is, I never told him how many to bring. Another beautiful thing about preparing this meal at home: At Momofuku, the bo ssäm dinner comes with a dozen oysters. For the same number of people, we had four dozen.

Oysters were purchased from legendary SF fishmonger, Sun Fat Seafood. Their home page charmingly reads:

*** Good news for Oyster Lovers.  We are currently had a varieties of oysters.

Yes, u haz! Caleb brought a dozen of each:

Beau Soleil (CAN)
Kumamoto (CA)
Hama Hama (WA)
Coromandel Bay (NZ)

We shucked and ate the first 2 dozen, and left the remaining oysters for our main.

Daisy was in charge of the third course, which consisted of 50 of her ridiculously delicious pan-fried mandu. We at this with David Chang’s ginger scallion sauce, which, as many of us agree, makes virtually everything taste better.

Then came The Main Event. A 7-pound pork shoulder from Magruder Ranch that I slow-roasted and served with bibb lettuce, rice, and four garnishes: kimchi (that I bought from First Korean Market), puréed kimchi (a first for me), ssäm jang, and, of course, ginger scallion sauce. What really put this over the top, however, was the oysters. To demonstrate, I carefully loaded a lettuce leaf with rice, pork, and a sprinkling of each condiment. As I readied a meaty, teardrop-shaped, Hama Hama oyster belly, our friend Cecil exclaimed:

You put that on TOP of the pork?
Yes.
Oh, DEAR GOD IN HEAVEN!!!

A silence fell over the room, soon to be replaced by sounds of lip-smacking and swooning. The assembled bo ssäm was an insane marriage of umami and acid, creaminess and crunch, sweetness and salt. People actually stressed over whether there would be enough pork (there was, barely). To call this “the best bo ssäm of my life” doesn’t do it justice. This was flat-out the tastiest dish I’d eaten in a long, long time. My sister called me a “genius” for the overall success of the dish. I wish I could take credit for it, but the truth is that it’s absurdly simple to make.

* * * * *

Bo ssäm
from Momofuku

the pork
1 whole 8- to 10-lb bone-in Boston pork butt (skin off)
1 C granulated sugar
1 C plus 1 T kosher salt
7 T light brown sugar

In a roasting pan that snugly fits the pork shoulder, rub a mixture of the sugar + 1 C of salt all over the meat. (If you’re into this sort of thing, you can see footage of Martha Stewart getting really into rubbing down a pork butt.) Discard any excess sugar and salt, cover meat loosely with saran wrap and refrigerate for at least 6 hours, but ideally overnight.

Preheat oven to 300F. Pour off any liquid that has accumulated around the pork, and cook the meat, fat side up, for around 6 hours until fork-tender (it took mine 8 hours to reach this state). During cooking, baste the meat with pan drippings every hour. When done, remove pork from the oven and let it rest for 30 minutes to 1 hour.

Immediately before serving, rub pork all over with the brown sugar + 1 T salt and cook in a 500F oven for 10 – 15 minutes, until the sugar has caramelized and formed a beautiful, pig-candy glaze. Serve pork with

the accompaniments
at least 1 (but possibly 2 – 4) dozen raw oysters, shucked
1 C kimchi
1 C coursely puréed kimchi
1 C ginger scallion sauce
1 C ssäm sauce
2 C high-quality (we like the Nishiki brand) short-grain white rice, cooked
2 or 3 heads of Bibb lettuce

ssäm sauce
1 T ssäm jang*
1/2 T gochujang*
1/4 C sherry vinegar
1/4 C grapeseed oil

*Ssäm jang is a relatively thick paste that (along with gochujang) can be purchased at any Korean market. Typically, this paste is diluted with water or oil. Chang’s version of the sauce gives it added heat and acidity.

Eating instructions: Grab a lettuce leaf. Wrap around any combination of meat and accompaniments. Bite, chew, swallow, repeat.

Dessert was strawberries with fresh basil and balsamic vinegar. (Thanks, Cecil!)

* * * * *[/one_half]

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(Yes; Caleb is wearing a SpongeBob band-aid.)

The fabulous Miss Akua.

riceandwheat shrinks from the paparazzi.

Her husband, however,

… does not.

Food sis and food bro.

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Categories
Dinner Party Index Korean Meats Sous Vide

48-hour short rib

[one_half]”A very important thing to realize is that tougher or fattier meats always have better flavor; this is why osso buco and the short rib are so delicious and filet mignon will never be found on a menu where I am chef.”
—Mario Batali

[I] almost cried when I saw that Pó bear was on my side in this ongoing debate I’ve been having with my sister over the merits of filet mignon. She’s a fan. I just don’t get it. I put filet mignon right up there with pork tenderloin and boneless, skinless chicken breast as cuts that just don’t have what I’m looking for when I’m in the mood to eat meat: what my friend Gene calls The taste of victory. Give me a shank, a shoulder, or a thigh any day. [Tender or lean] vs. [tough or fatty]. One way or another, people tend to fall into one of these two general camps, even if they don’t know it yet. Don’t think so? Go ahead and check out what your coworkers are ordering at the taqueria. There will almost certainly be a contingent that’s hell bent on getting carnitas. Then there’s the steamed/grilled chicken people. The ones who are planning to work out later. In my observation, rarely does one side order from the other’s menu (my sister, being a notable exception, associates freely with both).

Then there’s the short rib. A true crossover meat that appeals to both the carnitas and the “fresh mex” crowd. How has this become the case? Have the tender/lean-meaters simply never seen what uncooked short ribs look like? I believe the answer lies in the undeniable deliciousness of the short rib. If you’re going to make an exception, have a “cheat day,” whatever you want to call it … grilled, marinated kalbi is likely to be near the top of your list.

Short ribs have been present for a disproportionately large fraction of my favorite food moments to date. I grew up going to Korean church picnics, so that’s many pounds of kalbi consumed right there. I also have a special affection for Alice Waters’s Braised Beef Short Ribs with Gremolata, my favorite recipe from the oustanding Chez Panisse Café Cookbook, and one of the first really great meals I prepared myself. So my jaw dropped when I saw this post from asian jewish deli about short rib pastrami. Which he put into a reuben. Holy fucking shit. I think about short ribs a lot, but this never occurred to me.  I knew immediately that I had to have it.

As it turns out, my St. Patty’s Day dinner for Erin was long overdue. I had promised her corned beef. Why not corned short ribs? In a reuben? For a dinner party? Regular visitors to this space may have gathered that I also started to become obsessed with sous vide cooking at about this time. In deciding whether or not it was worth setting up my own sous vide rig, I wanted to cook something where the technique would make the most extreme difference. Consensus, and Thomas Keller, seemed to point to short ribs as the real game changer. Why? The general principle here is that you can select a temperature at which the connective tissue (e.g., collagen) dissolves. Given enough time at said temperature, meat gets softer, because the muscle fibers can no longer adhere to each other as well. However, this process can occur at temperatures below what’s necessary for browning. Such temperatures can be stably maintained with an immersion circulator, or any number of alternative setups for sous vide cooking. With tougher cuts of meat like short rib, cooking with this technique can result in degrees of tenderness generally not associated with medium rare doneness.

So there it was. A near-perfect storm of circumstances compelling me to cook short ribs really low and really slow. It was as if The Island wanted me to do it. So I did. Four times.

* * * * *

Attempt #1: The Keller way

Before spending 4 – 5 days curing and then attempting my reuben for strange dinner guests, I wanted to give sous vide short ribs a test run under lower-pressure conditions. For my first pass, I went straight for the Thomas Keller method, as I could best determine. I considered getting his book, Under Pressure, solely for this one recipe. However, reviews seemed to indicate that much of the book was focused on practical details that were only relevant for professional kitchens. So I consulted The Google, and found this post by sousvidegeek, which references Keller’s book. From it, I inferred that the ribs were simply seasoned with salt and pepper, and cooked for 72 hours at 56C. As I am wont to do, I seasoned the ribs three days in advance. After sous vide’ing, I seared the ribs in a very hot cast iron skillet, deglazed the pan with residual liquid from the plastic bag, and made a simple pan gravy with butter, shallots and red wine.

I’ll confirm that you’ve never had short ribs (or anything else, for that matter) quite like this. If you are accustomed to cooking thinly sliced kalbi on a grill, you might expect medium rare short ribs to have a gradient of doneness from the outside in, along with a fair bit of toothiness. In my case, aside from the seared exterior, the meat was uniformly pink and medium rare. It was not quite fork-tender with this preparation (I needed a knife), but the meat was extremely tender, much like a prime rib. I do not (as others might) assert that this format is superior to the non-sous vide forms. But it is undeniably different, in a way that you kind of have to try to believe.

The flavor of the sous vide short ribs was also novel to my tongue. When braised, short ribs typically assume robust, rich flavors. When grilled, kalbi-style, their beefiness melds seamlessly with the sweetness of the marinade. But with the Keller treatment, the flavors were strikingly subtle, and almost smoky. Ironically, more filet mignony than I’d like to admit.

I would say the only real disappointment I had with this dish was the state of the tendon. For kalbi eaters, I’m talking about the delightfully crunchy sleeve of connective tissue right up against the bone, otherwise known as “the best part.” The part that Americans tend not to eat. With the braised version, it’s decadent and slightly molten. Alas, the 72 hour short rib tendon is still tough, and tenaciously adhered to the bone.

My reservations notwithstanding, I knew there was some serious potential here, so I proceeded to

Attempt #2: The reuben (and the runaround)

At this point, I was ready to give the short rib reuben a shot. Or, as I ceremoniously posted to my Facebook status: “Let the corning begin!

What is a boneless short rib? First order of business was to get my hands on at least 5 pounds of boneless short ribs. I wanted to make pastrami the normal way (smoked) as well as sous vide (smokeless). I figured 2.5 lbs of each was the minimum to justify the effort. Here’s where things can get a bit confusing if you don’t know precisely how to identify what you want. I first asked the butcher at my local grocery whether this quantity of boneless short ribs was easy to come by.

Oh, yeah. Boneless short rib is also called a brisket. We do that all the time. There are a few 12 lb briskets sitting in the deli case right now.

Uh … no. I think? I mean, brisket isn’t short ribs, right? Wasn’t that the whole novelty of making pastrami out of short ribs in the first place? That it wasn’t brisket? But I wasn’t confident about it, so I smiled, said I’d think about it, and went straight home to consult the wikipedia entry on short ribs. Sure enough (at last according to the cartoon), brisket is in the breast area, and not at all contiguous with the ribs. The next morning, I called back, spoke to a different butcher, and was politely reminded how many years that particular employee had been a butcher (fifteen), and that, yes, boneless short ribs are the same thing as brisket. I had also contacted several specialty butchers, the first of which had this to say:

Sure. That’s the top of the chuck, and we’ve got … LOTS of chuck.

Huh? I’m certainly no expert, but even I can plainly see that the top of the chuck is basically right behind the head, i.e., nowhere near the short ribs. Now I really thought I was losing my mind. I did some further internet trawling and found this excellent article on CHOW that identifies the different possibilities for short rib (none of which, incidentally, is brisket). What specialty butcher #1 meant to say was “bottom of the chuck.” That made more sense.

Okay, without further laboring the point, the take-home message here is that if you want boneless short ribs with the same meat they use to make kalbi, you ask for “boneless short ribs from the short plate.” That was the magical combination of words that made my request unambiguous to all four butchers I spoke with. As it turns out, unless there is some special at Costco or something, most butchers will simply charge you for the rack, bones included, and offer the cut the bones off for you. If that’s what you end up doing, by all means keep the bones! You could leave them on, you could use them for stock, you could prepare the tendons separately, etc. I opted for 5 lbs of boneless meat from the bottom of the chuck, also called a chuck roll. I did this knowing that the meat was leaner (and likely tougher) than the short plate, but that it would be full of flavor. The meat was sourced from the Five Dot ranch, and I didn’t have to pay for the bone weight. It was cut into 6 strips, roughly equal in size, about 1.25 inches thick. Whew! First task complete. The rest was easy, by comparison.

Why doesn’t the picture look like a reuben? In my previous post about the reuben dinner party, I referred to my dish as A modern, disassembled reuben. I consciously avoided using the term “deconstructed,” because that term, as I understand it, implies some degree of fidelity to the spirit of the original dish. My intent here was reinterpret the dish, using similar elements but arriving at something else entirely. I would say that I had mixed success.

The meat I corned all five pounds of the short ribs using Michael Ruhlman’s recipe from Charcuterie. One modification I made was to weigh out the salt. I found that 10 oz of Morton’s kosher salt per gallon is considerably less than 2 cups. I then rinsed the meat thoroughly, vacuum sealed half of it and put in the freezer (for use later with treatment #4). The other half was vacuum sealed with some pickling spice, onion and celery, and cooked sous vide for 48 hours at 60C. To make it a “pastrami,” I coated the cooked meat with a freshly ground, 1:1 mixture of coriander seeds and tellicherry peppercorns. Inspired by David Chang’s 48 hour short rib, I subsequently fried the meat in about a pint of 365F grapeseed oil in a 10″ cast iron skillet for 3 minutes per side. The point here was simply to sear the outside of the meat. But as you can probably see in the picture above, I way overcooked it. It came out well-done, which essentially negated the 48 hours of sous vide’ing. I think this happened for a few reasons:

  1. Chang’s recipe is for shocked or refrigerated meat. The length of frying is to get the middle warm but not cooked. I was pressed for time, so I took the meat straight from the water bath, patted it dry and fried it warm.
  2. Curing the meat in the corning brine appears to affect the texture of the beef. It definitely emerged from the brine firmer than it was pre-corning. This likely contributed to the firmer texture in the cooked product.
  3. Chuck roll is significantly leaner than the short plate, which is presumably what Chang uses. The cured, lean (firm) meat thus accounts for more of the total volume and mass of the cut.

On the positive side, it was still pretty awesome, as you might imagine deep-fried corned beef would be. Light and crunchy on the outside, somewhat tender (though not nearly fork-tender) on the inside. All the spices I used were ordered fresh from World Spice. I believe that using fresh spices had a profound impact on the flavor and aroma of the meat.

The rest In case you’re curious about the other elements on the plate, I made my own steamed buns so that I could add caraway seeds and do a play on rye bread. I used this recipe here, adding 2T of caraway seeds. The buns were fine, and the caraway seeds did add sweetness and fragrance. But I’d just as soon buy buns from an asian market, since they’re cheap and just as good. Instead of Russian dressing, I made a classic aioli, to which I added sriracha for color and heat. One can probably imagine how that tastes, and suffice to say I’ll be making it again. I also did a braised sauerkraut, which I was unhappy with. I’ve yet to make a cooked version of sauerkraut that isn’t bitter, and would appreciate any suggestions/recipes from people who have.

All in all, I thought this was fun and turned out reasonably well, but it was not the most amazing thing I’ve made. Couldn’t figure out how to plate this attractively, since there wasn’t a broad palette of colors to work with. And there were lighting issues with the photo, etc. I went back to the store and bought some normal short ribs for

Attempt #3: Chang wins

The photo at the very top is my prep of the 48-hour short rib from Momofuku, which, as you may have guessed by now, was my favorite preparation of the four. Apologies to Amy Kim for not trimming the scallions. I don’t know what I was thinking. Actually, I had no plans at the time to blogify this. If I had, I probably would have strained the sauce a little better, as well. But as they say, the proof of the pudding’s in the eating, and I did plenty of that here. The texture was exactly what I had hoped for—a very superficial, crisp exterior and pillowy interior. The flavor of the meat, as in the Keller prep, was simultaneously delicate and rich. The kalbi marinade provides just enough sweet without overpowering the ribs, and is complemented nicely by a light dusting of Maldon salt. This is what sous vide cooking’s about, folks:

48-hour short rib
adapted (more or less identically) from Momofuku

1 1/3 C water
5 T usukuchi (light soy sauce)
4 tsp apple pear juice
1 1/4 T mirin
1/2 T Asian sesame oil (i.e., with pictures of dragons)
5/8 C sugar
5 grinds black pepper
1/4 small onion
1/2 small carrot
2 scallions, whites only
1 garlic clove

4 pieces bone-in short ribs (5 – 6 oz each), trimmed of any silverskin and cut into individual ribs
grapeseed or other neutral oil or rendered pork or duck fat for deep-frying

To make the marinade, combine all ingredients (except the meat and oil/fat) into a small saucepan and rapidly bring to a boil. Reduce heat and simmer for 10 minutes. Strain, and cool in the refrigerator. Next, vacuum seal each rib with 1/2 C of marinade. I did not salt the meat in advance, though I see no harm in doing so. Ziploc sous vide bags are pictured above, but you can also get by with normal ziploc bags, as described here. Chang recommends double bagging them; the degree of anal retention is up to you. If you do double bag, I’d recommend putting water (or if you’re paranoid about leakage, marinade) in the outside bag so that you don’t have a pocket of air insulating your meat. Cook for 48 hours at 60C.

When the ribs are done cooking, immerse the intact bags in ice water. Note that the bags will be holding a fair amount of heat, so it helps to have LOTS of ice and a large reservoir of water. Ideally, you want to cool the ribs quickly and refrigerate until you’re ready to use them.

When you’re ready to roll, liberate the ribs from the bags, reserving the braising liquid. Strain the liquid and reduce over high heat to about a cup.

To finish the ribs, remove bones and trim off the tendons and any chunks of fat. Notably, the bones here slide right out (same ribs I used for the Keller protocol). So that 5C difference in cooking temperature does make a difference. Try to trim such that the large faces are relatively flat, and the thickness is uniform. I reserve the tendons and remnants and fry them, but that’s up to you. Heat grapeseed oil in a cast iron skillet about 1/4″ high to 365F. The goal here is to brown the outside of the meat and get the inside warm, but not to cook it further. You don’t want the oil to get too cold, so for a 10″ skillet, I’d do one or two ribs at a time. As for the timing, you need to determine by trial and error. Chang recommends 3 – 4 minutes on each side. This really depends on how thick the cut is. Odds are, your pieces will not all be of the same thickness, so to be on the safe side, I’d recommend that you try the first rib at 2 – 3 minutes a side, based on thickness. I feel that you get a lot of information out of that first rib, and from there, it’s easy to correct the cooking time.

In the book, Chang gives very explicit instructions on how to plate and what garnishes he uses. I didn’t have all of that stuff. I did have the scallions (blanched for 10 seconds in salted water and shocked). Be sure them to trim them to avoid ridicule and unsightly roots. I did not have/make pickled carrots, braised daikon or mustard seeds, so I quickly pickled a kirby cucumber. Slice thinly and toss with a 3:1 mixture of sugar to salt to lightly coat. Let it sit for about 10 minutes, and it’s ready.

Serve ribs, sliced, over a couple tablespoons of reduced braising liquid and any garnishes. Immediately before serving, lightly dust ribs with flaky salt like Maldon or Diamond kosher salt. Luxuriate.

* * * * *

I had almost forgotten about my 2.5 lbs of corned short ribs in the freezer when our friends Reid and Mary invited us to their housewarming/barbecue, which was to feature both a smoker and a grill from the venerable Old Smokey. Perfect opportunity for

Attempt #4: Going primitive

OK, this isn’t a sous vide prep. But it does qualify as slow and low, though it’s by far the quickest and highest temp treatment of the four. I was very interested to try a traditional pastrami made with this cut of meat. So Reid took the ribs that I sealed off in #2, coated them with the same coriander/peppercorn mix, and cooked them in an electric smoker for about 3 hours at 104C. By the end of the 3 hours, we were pushing on quite a bit past Esme’s naptime. So I was off in a corner entertaining her with Neko Case songs, desperately trying to stave off the inevitable meltdown. An excited Reid came by to give me the heads up:

You might want to go over there and check out your handiwork.

Several people were huddled around the three strips of Five Dot chuck roll pastrami as Matt sliced it into thin wafers. Raquel was already waving one of these pink wafers between her thumb and forefinger, and hounding me about its contents.

What kind of meat is this? What part of the cow has this flavor? It’s pink! Why is it pink? There’s so much FLAVOR!!! What is that? What does that mean?

It went over well. Three people asked for the recipe, including one labmate who just two weeks earlier had dismissed my choice of corned short ribs as “foodie nonsense.” He’s now a believer. My verdict? It was the most flavorful of the four, but the least tender. It had roughly the texture of a flank steak, done medium. As much as I like the lower temp preparations, there’s a deepness and structure to the flavor of the meat that you can only get with browning and smoke. I’ll definitely do this again, but with meat from the short plate.

* * * * *

The Esme rating

Well, let’s see … She was asleep for preparations #1 and #3, and a little overtired when #4 was ready to eat. So I only have the well-done reuben meat to go on. She mostly wanted to try it because it was also what her new friend Naya was eating.

Daddy, I want that red thing.
You mean what Naya’s eating?
Yeah. Mommy said I could have more.
Do you like it?
Yeah. It’s too crunchy. It’s grown-up food, I think. Are we going to have ice cream?

She also liked the buns, though she prefers them white (no caraway seeds), with turkey and cheese.

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thomas keller sous vide short rib

sous vide pastrami reuben

vacuum sealed short ribs in marinade

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Categories
Fusion Index Japanese Meats

Sunday Dinner, Part II: Coke-braised pork shoulder

[one_half][I]t’s been a long time since I’ve regularly read The Onion. But when thinking about this post, I couldn’t help but be reminded of the numerous Coca-Cola-related articles I’ve read over the years. Particularly considering that the beverage happens only to be available at my local grocery store in an unwieldy size. Given my directive to avoid feeding the family junk, was I really doing anyone a favor by acquiring multiple liters of high-fructose-corn-syrup-water? Believe it or not, I actually grew up in a household where sugared soda of all kinds was, in all practical terms, in infinite abundance. My father was once a minister of a Korean church, which (if you lived in LA) meant that as a family we received odd gifts from the congregation in astoundingly vast excess. Around the holidays, it wasn’t uncommon for our family (of four) to take physical delivery of several crates of apples, mackerel, funeral flower arrangements, or whatever a religious small business owner might have on hand. There were several deacons who owned convenience stores, so we regularly had cases of soda stacked about ten high in our basement. And not just the regular stuff. My favorites were Cactus Cooler, Mexicola, and a long since decommissioned apple soda called Aspen. To top things off, my mother (who is, shockingly, somewhat of a bargain enthusiast) always bought soda. Give her a double-coupon and a $0.05 net price on two liters of 7 UP, and it was against her principles not to buy it. We were, of course, discouraged from drinking it. To this day, my non-soda-drinking mother always has cans of 7 UP and Diet Hansen’s in her second refrigerator, along with her kimchee, bulk greens, and the occasional entire pumpkin pie from Costco.

So when my sister mentioned the existence of a coke-braised pork, it sounded … magical. I’m uncertain on the origins of this dish, but we first learned of it from a recipe that appeared in Bon Appetit in 2004. What struck me about the Bon Appetit recipe was that it differed quite a bit from my expectations. For some reason, when I heard, “coke-braised pork,” I instantly thought shoulder, and not the country-style ribs called for in the recipe. Also, when I read ginger and green onions, I immediately assumed that the dish would be spicy, since that’s the type of food I tend to associate with those flavors. But there wasn’t the least bit of heat, despite the fresh ginger. Nonetheless, the dish as is compels me to pour it over rice and drink whatever broth remains. But ultimately, I still wanted to make a dream coke pork. My coke pork. So I put together what I’ve learned about braising and took a stab at it. The results may be habit-forming.

* * * * *

Coke-braised pork shoulder

4 lbs pork shoulder (I used a boneless Boston butt, but I think a picnic shoulder would also be great)
kosher or sea salt
3 cloves garlic, chopped
1 jalapeno pepper (buy 2 or 3 to make sure you get a spicy one), trimmed, seeded and coarsely chopped
1 T vegetable oil
2 C of non-diet cola (Caffeine-free Coke may have less bitterness, but I used Classic)
1/4 C soy sauce
about 1 ounce of fresh ginger, peeled and sliced
about 2 lbs daikon radish, peeled and cut into 1 inch chunks
1 bunch of green onions, trimmed and cut into 1 inch pieces
freshly cracked black pepper

Preparing the pork  Could I, in good conscience, advise you to braise a piece of meat without salting it down first? Of course not. When it comes to things like this, my experience tells me that Judy Rodgers knows what the heck she’s talking about. The pre-treatment of the pork shoulder that I prescribe here is similar to what she calls for in her “mock porchetta.” First, trim any obviously thick chunks of fat from the pork. This may sound counterintuitive coming from me, but trust me that there is plenty of  fat in this dish. What you want is to prevent too much melted fat from accumulating in the pan in the subsequent browning step. As it turns out, there were actually very few chunks of fat in the cut of meat I bought, so it may be worth watching your butcher to ensure that you’re not paying for a lot of weight in solid fat.

Next, unfurl the meat into a continuous, branched strip. This is done by carefully separating the muscles along their natural seams with the tip of a knife and your hands. The goal here is to generate more surface area for your seasoning, but you don’t want to cut the meat into separate pieces. Rub the unfolded meat evenly with 1/2 tsp of salt per pound. Spread the garlic and jalapeno pepper on all surfaces of the pork, as well. You may wish to use more of either. If you know me very well, you can see that I really checked myself on the garlic (“The ketchup of intellectuals”). The amount of jalapeno is also your call. I always taste a small piece before using it. It should deliver a distinct kick of heat in the back of your throat, but sometimes it tastes like nothing. So it’s good to have backup—you could also use a (hotter) serrano chile, if you prefer. When I made this, I used 1/2 of a spicy jalapeno. I ended up with meat that definitely tasted of jalapeno, but wasn’t very spicy. I’ll add more in the future.

Finally, reassemble the meat into its original shape. Tie it tightly and uniformly with 5 – 6 pieces of 16-ply cotton string, with at least one long piece tied around the length of the pork. Cover loosely and refrigerate for 1 – 3 days.

Browning the meat This step takes approximately 15 minutes. Add oil to a skillet or dutch oven and gently brown the pork over medium heat, evenly and on all sides and ends. I use large, slotted spoons or turners to rotate the meat. I don’t like using tongs because they tend to tear things. I also don’t use forks for this, because they pierce the meat and cause fluid loss. It’s important to avoid scorching the meat. Trim any pieces that are overly browned.

Assembling the braise Preheat the oven to 325. Remove meat from the pan and discard all but about 2 T of drippings. Add coke and soy sauce to the pan and deglaze. If you used a dutch oven to brown, put the meat right back in. Otherwise, you could transfer everything to a large, earthenware baking dish. Add the ginger and surround the meat with daikon radish, crowding the vessel. If you’ve used a dutch oven or sauce pan, bring to a simmer on the range. Otherwise, add 30 minutes to total cooking time below.

On the daikon radish: I’ve found that radishes of this variety can truly transform both themselves and the braise. I actually prefer to use Korean radishes (mu), but suggest daikon since they are generally more available. Particularly, fresh daikon radishes are much easier to find than fresh mu. When selecting the daikon, choose firm, unsprouted radishes, and generally take the smaller ones. Incidentally, other vegetables would also do quite well in this braise—for example, carrots, onions and parsnips. But I would definitely include asian radishes in the mix.

Braising the meat Transfer vessel to the oven and cover tightly (with foil, then the lid). After about 2 hours, turn and check for doneness. Check again about every 1/2 hour until the meat is fork tender. In my case, it took a total of 3 hours, starting from a simmer.

Finishing the sauce and serving Remove the pan/dish from the oven and raise the heat to 450. Remove the meat and set aside. Remove vegetables and set aside. Thoroughly skim fat from the remaining liquid, and strain. Bring braising liquid to a low boil. Taste and reduce, if desired. Correct seasoning with salt and black pepper. Add green onions, cooking until tender but still bright green. Return the meat to the oven and brown for 10 minutes, until nicely glazed. Recombine meat, braising liquids and vegetables. Serve with rice.

Note that this dish, as most braises, tastes even better when it has been cooled and reheated at 300 (which happens faster if you bring to a low simmer while you are preheating the oven).

* * * * *

And one more picture taken by my talented wife. Nicely shows off the effect of the final glaze. See you next week!

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cutting strings off of pork

braised daikon

braising liquid and scallions

coke braised pork

coke braised pork

pouring grave over coke braised pork
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