Oh my goodness, oh my goodness, oh my goodness. This was amazing. I must have been possessed by a back-alley Vietnamese Mamma when this dish materialized in the kitchen. Or, this is a perfect example of how qualityingredients have a life of their own (even with a non-traditional pork).
This dish evoked the pure essence of mindful eating. I couldn’t concentrate on anything else.
Lemongrass Pork, with Mustard Greens and Fried Garlic
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 1 cup wild rice blend
- 2 1/4 cups water
- 1 tablespoon butter
- 2 tablespoon soy sauce
- 1.5 teaspoon fish sauce
- 1 tablespoon cane sugar
- 1/2 teaspoon dried lemongrass
- pinch dried chili
- 2 tablespoons canola oil
- 1 tablespoon minced garlic
- 2 bratwurst, chopped
- pinch of salt, depending on the saltiness of your soy sauce
- 3 cups mustard greens, shredded or thinly chopped
- Bring the rice and water to a boil, and turn down to a simmer – always covered. Check the rice occasionally to make sure the water hasn’t evaporated and the rice isn’t burning on the bottom of the pot. When the rice is cooked, mix in the butter. This will likely finish by the time you complete Step 2 and 3 do.
- Mix soy sauce, fish sauce, cane sugar, lemongrass, and dried chili together in a small bowl and set aside.
- In a wok, heat the canola oil on high. Test the heat by dropping in a piece of garlic. If it browns instantly, it’s ready. Add all the garlic and fry until golden brown. With a slotted spoon, remove the garlic quickly to a bowl or piece of paper towel (the garlic will continue to cook once removed, so be careful not to burn). Set aside.
- Immediately add the bratwurst. Stir with a wooden spoon until the oil begins to foam. Add the ingredients from Step 2 and continue to stir for a couple minutes. The mixture will continue to foam. Add a pinch of salt, stir, and cover for five minutes. Next, add the mustard greens, stir and cover for another two to three minutes. Uncover, stir again and turn the heat down to low. Simmer for 5-7 minutes more, until the greens are dark in color and fully wilted. Mix one last time and remove from heat.
- Serve a portion of rice topped with the pork and greens. Sprinkle with fried garlic. (Store any remaining garlic in tupperware in the refrigerator).