Vietnamese "kimchi" and Pork Chops Stew/soup???
"By request from board. I never cooked this dish with a recipe before, so please bear with me, and adjust it to your taste. Thank you."
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
3-4
ingredients
- 2 medium tomatoes, cut into wedges
- 3 cups pickled mustard greens
- 1⁄2 lb pork chop, cut into 2 inch lengths
- 1 tablespoon canola oil
- 1 tablespoon chili sauce
- 6 cups water
- salt
- pepper
directions
- Squeeze salt water out of the pickled greens.
- Wash pork chops carefully.
- You might want to boil them once to get rid of the smell of marrow.
- Heat oil in a big pot over high heat.
- Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops.
- Add salt, pepper and hot sauce to your taste.
- The pickled mustard greens is salty and sour, so go easy on the salt a bit.
- Stir everything around for 4-5 minutes.
- Add water, cover and let it simmer.
- Normally I leave the pot simmering for about an hour or more, since I like the chops well done.
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RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
