Braised Asian-flavoured Pork with Simmered Wild Greens
Braised Asian-flavoured Pork with Simmered Wild Greens is a modern British recipe for a classic dish of lightly-stewed wild greens served with pork braised in an Asian-flavoured sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Asian-flavoured Pork with Simmered Wild Greens.
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I do like trying something new, in terms of inventing recipes and dishes. The recent wet weather after a dry summer means that various wild greens have gone a little crazy trying to make up for lost ground over the summer. So I got a cheap cut of pork, gathered some wild greens and blended together an Asian-influenced sauce. Hence this new recipe. Note that I'm preparing this dish in September, but it would be just as easily made in March/April.
Ingredients:
2 handfuls of young nettle tips
handful of young ground elder
2 handfuls of garlic mustard leaves
a few young dandelion leaves
500g braising pork (shoulder or leg)
6 tbsp soy sauce
sea salt and freshly-ground black pepper, to taste
2 tsp Chinese five spice
2 tsp mild curry powder
1 pork bouillon cube
1/2 onion, cut into wedges
2 garlic cloves, crushed
1 piece of cassia bark
1 star anise
1 carrot, coarsely chopped
1 celery stick, cut into 2
4 tbsp haw sauce
4 tbsp teriyaki sauce
Method:
Begin by preparing the pork. Sit in a cast iron casserole, then add the onion, cassia, garlic, carrot, celery stick, star anise and 4 tbsp soy sauce. Bring to a simmer, cover tightly and braise for about 40 minutes, or until tender. Drain the liquid into a measuring jug then set the meat aside to keep warm.
For the greens, wash and set in a small pan with 100ml of the pork cooking liquid, 2 tbsp soy sauce and curry powder then season to taste with salt and freshly-ground black pepper. Bring to a brisk boil and cook for about 8 minutes, until the greens have wilted. At this point take the greens out of the pan, chop finely and return to the pan.
Set the pork back over the heat then whisk together the haw sauce and teriyaki and Chinese five-spice. Smear this all over the pork, set back over medium heat and cook for about 10 minutes so the mixture coats the pork. Reserve 1 tsp of the sauce mixture to blend in with the greens.
When everything is cooked through serve the pork accompanied by the greens. I served accompanied by roast potatoes, Cumberland sausage cooked in an air fryer and English mustard.
