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Crispy Pork and Hot & Sour Rhubarb Sauce with Noodles

March 30, 2012 By Korena in the Kitchen 11 Comments

I usually think of rhubarb as a really great companion to strawberries in a pie or crisp, but its slightly acidic, slightly sweet flavour lends itself well to applications other than dessert. I have a freezer full of rhubarb from last year, and seeing as rhubarb season is almost upon us once again, I figured I had better use some of it up. Inspired by the rhubarb meatballs in Kate’s weekly meal plan at Venison for Dinner, I did a Google search for a sweet and sour sauce made with rhubarb and came across a recipe by Jamie Oliver for “My Favorite Hot and Sour Rhubarb with Crispy Pork and Noodles”. Being at home sick for a few days last week, I ended up watching a lot of Jamie on the Food Network, which cemented my gigantic crush on him and made me only too happy to try this recipe. Pieces of pork are baked in a sauce of pureed rhubarb, chilis, honey, and Asian flavours, then the pork is shallow-fried until crispy and served with the sauce over noodles, topped with what Jamie calls “interesting cresses”. I think what he means by this is micro greens, however my local grocery store isn’t so posh, so I ended up using bean sprouts and sunflower sprouts.

Look at those interesting cresses!

Jamie uses pork belly in his recipe, but I used pork shoulder instead (pork butt would work too). This was SO GOOD! The rhubarb sauce is tangy and flavourful, the pork is tender yet crisp, and the “interesting cresses” add a good dose of freshness and crunchy texture. It requires a bit of foresight to make because the pork takes at least an hour in the oven, but it’s definitely going on the “make again” list!

Crispy Pork and Hot & Sour Rhubarb Sauce with Noodles

Adapted from Jamie Oliver. Serves 2.

Preheat the oven to 350˚F. In an 8-inch square roasting pan, place:

500 grams boneless pork shoulder or butt, cut into 1 1/2-inch pieces

Sprinkle the pork with salt and pepper and set aside.

In a food processor, combine:

200 grams chopped rhubarb (fresh or frozen and thawed)

2 tbsp liquid honey

2 tbsp soy sauce

2 cloves of garlic, roughly chopped

1/2-inch chunk of ginger, peeled and roughly chopped

1 fresh red chili, de-seeded and chopped, OR 1 tsp chili paste (such as sambal oelek)

heaping 1/2 tsp Chinese 5-spice powder

Process until smooth (or as Jamie says, “wazz it up!”).

Pour the rhubarb mixture over the pork and cover the pan with foil.

Pretty unattractive but delicious anyway!

Bake in a 350˚F oven for 60-90 minutes, until the pork is tender.

Remove the pork from the pan and scrape off as much rhubarb sauce as you can.

Place the rhubarb sauce in a pot and bring to a simmer to thicken if needed. Adjust the seasoning to taste – I added a little more honey and soy sauce and a dab of chili paste.

For the crispy pork, pour enough vegetable oil in the bottom of a wok or large pan to cover it 1/4-inch deep, and heat it over medium. When the oil is hot, add the pork pieces (I did this in two batches so as not to crowd the pan). Fry on both sides until brown and crispy, then set aside on paper towels to drain.

For the noodles, put a large pot of water on to boil while the oil heats. When you fry the pork, place about 175 grams of dry Asian egg noodles in the boiling water and cook until al dente.

To serve, divide the noodles between two bowls and spoon over the rhubarb sauce and crispy pork.

Top each bowl with:

a handful of “interesting cresses” such as bean sprouts and sunflower sprouts

sliced green onions (I forgot these)

seeded and chopped red chili

cilantro leaves

lime wedge

Mix it all up and dig in!

Filed Under: Main Dishes, Recipes Tagged With: Asian, dinner, hot and sour, Jamie Oliver, noodles, pork, recipe, rhubarb

Strawberry Rhubarb Coffee Cake with Ginger

May 10, 2011 By Korena in the Kitchen 6 Comments

I’ve been on a rhubarb kick lately. I bought about 4 kilograms of local rhubarb a few weeks ago and it’s now in my freezer, waiting to be used in something delicious. Seeing as the strawberry rhubarb pie I made at Easter didn’t quite satisfy my craving for slightly tart rhubarb-y goodness, I decided to make a coffee cake instead. This is based on a recipe that I’ve had in my little recipe notebook since high school – I think it is from making goodies for the concession at a school concert or something, but I have no idea of the original source. I took some inspiration from this recipe from a baking group called “Tuesdays with Dorie” (they are baking their way through a cookbook by Dorie Greenspan, of Julia Child fame) and modified the coffee cake to use strawberries and rhubarb, with some ground ginger in the cake and candied ginger in the fruit and brown-sugar struesel topping. I also used whole wheat pastry flour, which gives the cake a slightly “toasty” flavour and stands up well to the more assertive rhubarb flavour. You actually wouldn’t even know it was made with whole wheat because the cake was still moist and light.

The candied ginger I used was marked “mild” and I could have easily used twice as much to get a better ginger taste. I could have also used more ground ginger in the cake batter, and the recipe below is how I would make it next time, ie: with more ginger! If ginger isn’t your thing, feel free to omit it, however it is a really nice addition to the classic strawberry rhubarb combination.

One thing to note: you can use fresh or frozen fruit, but don’t mix it together with the sugar and lemon juice until just before you are really to sprinkle it over the batter, otherwise you will end up with a bunch of liquid in the bottom of the bowl that you have to discard because it will make your cake soggy :(…

Read More »

Filed Under: Cakes & Pies, Fruit, Recipes Tagged With: baking, coffee cake, food, ginger, recipe, rhubarb, strawberry, sweet, whole wheat

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

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