Red Cooked Pork with Napa Cabbage

 

Red Cooking is a classic Chinese braising technique that really just means that you cook meat of tofu in Soy Sauce, or in this case, Tamari. It is a slow way of infusing food with the Umami flavor. I previously posted a version using Pork Belly that was my Mother's recipe, but I wanted a slightly more savory version and I decided to add in some Napa Cabbage and served it along with some Rice. I used boneless Pork Shoulder that I bought as Steaks and cut it up into smallish pieces and cut away most of the fat. This sauce also works for Chicken Things and Tofu although the cooking time will be much shorter (one hour for Chicken and 30 minutes for Tofu) and you will have a lot of extra sauce so use half as much for Tofu. I just put everything in the pot and cooked it a while. I thought it was the perfect meal for this cold Autumn evening and I loved smelling it cooking on the stove and it was delicious. It reminded me of my Mother's  in the best of ways.

Red Cooked Pork with Napa Cabbage

1-1/2 pound of Pork Shoulder, cut into cubes (or Chicken Things or Tofu)

4 cups Water

1/2 cup low sodium Tamari (used a little less if using regular Tamari or Soy Sauce)

1/2 cup Rice Wine

1/2 yellow Onion, chopped

4 - 5 Green Onions, white part only

a 1" chunk of Ginger, needed and cut in half

1 Tablespoon of Rock Sugar (or Light Brown Sugar)

1/4 - 1/2 teaspoon Five Spice Powder

6 - 8 whole Napa Cabbage leaves, bottom trimmed off and cut into 1" pieces

In a Dutch oven or other large heavy pot, add in all ingredients. Bring to a boil and reduce heat to a simmer. Cook for two hours for Pork or one hour for Chicken, or until the meat is tender. Add in the Napa Cabbage and cook for an additional 5 minutes. Serve with steamed Rice. 

Five Element Analysis

Pork belongs to the Water Element and so does the Tamari. The Rice Wine contributes the Fire Element. The Napa Cabbage, since it is a leafy green, brings in the Wood Element and the Onions and Rice along with the Five Spice Powder make sure that the Metal Element is present too. There's only a little bit of the Earth Element, from the Sugar and Ginger, So serve a lovely Earthy dessert to create a balanced meal. 

Veal Stew with Turnips

I had a desire to make Osso Bucco and went to my local butcher shop to buy some veal shanks, but they were all out. Apparently there was a big run on them for Easter. So, I decided to just buy veal stew meat instead and make a stew with the flavors of Osso Bucco.  Now, what’s missing is the bone and the marrow inside as Osso Bucco means hole in the bone and frankly it's a little bit fatty. So what’s present in this stew is leaner meat with all the same flavors that makes Osso Bucco so delicious. I started with a Mirepoix of carrots, celery and onions and then browned the meat slightly. Then, I added in some White Wine and Chicken Broth and only a small amount of Tomato Sauce. I cooked it for 1 ½ hours and then added in the cut up turnips and cooked it for another 1/2 hour and finished it with a little butter to smooth out the sauce. It was an amazing stew!  Light and delicately flavored, the turnips  have a special texture that complimented the veal perfectly. I loved this dish and will definitely make it again!

Veal Stew with Turnips

3 Tablespoons Olive Oil

2 pounds Veal cut into cubes and patted dry with paper towels

2 stalks of Celery

2 Carrots

1 large Onion

2 Garlic Cloves

1 cup White Wine

3 cups Chicken Broth (+ more if needed up to 2 cups)

½ cup Tomato Sauce

Sprig of Rosemary - several inches long or 1 heaping Tablespoon of Rosemary Leaves

6 large Turnips, peeled, stems removed and cut into 1 inch chunks

2 Tablespoons Butter

In a large enameled iron pot, put in the olive oil and heat.  Add in the Veal and brown on one side and then the other. Remove from the pot and reserve.  Then add in the Celery, Carrots and Onion and cook until softened.  Pour in the White Wine and scrape the fond (the brown bits) off the bottom of the pot with a plastic spatula or wooden spoon. Then add in Chicken Broth and Tomato Sauce.  Return the Veal to the pot and add the Rosemary.  Bring to a boil and then reduce to a simmer.  Check every half hour to stir and add more chicken broth if necessary (add one cup at a time). Cook for 90 minutes total. 

Add in cut up turnips. Cook for an additional 30 minutes. Stir in the butter. Serve with a sprinkling of parsley on top.

Five Element Analysis

Veal is an Earth meat with a bit of Metal added too. So the Earth Element is covered and the Carrots add even more. The Metal Element is represented by the Onion, Garlic and Rosemary and especially the Turnips. The Water Element is missing, but the Celery and Chicken Broth contribute the Wood Element and the Fire Element is seen in the Tomato Sauce and Wine. So, to balance this meal out, be sure to add a Water Food on the side. I served a Lacinato Kale Salad with Seeds (previous post) to balance the meal.

Chicken Paprikash

I decided to refresh some of the spices in my spice cupboard and one of the spices that needed replacing was Paprika.  Of course, I ended up buying Hungarian Paprika as I like it best, which inspired me to make Chicken Paprikash.  This was one of my favorite stews to make when I was young although back then I added in the sour cream - which you are welcome to do - but I no longer do because of my lactose intolerance.  It's really a simple braised chicken dish made with lots of paprika and lots of onion. The large amount of onions is a big part of what makes this dish really delicious. I made it yesterday with a whole chicken so I took the meat off the bone to serve it, but most of the time I make it with chicken thighs that I brown and braise and serve whole.  It's a simple no-fuss preparation that you make and cook and serve later on top of egg noodles or a Hungarian style Spaetzle (little dumplings) or buttered rice or mashed potatoes. I also made a simple cucumber and onion salad to go with it and it was a lovely meal.  

Chicken Paprikash

8 Chicken Thighs (or 1 whole chicken cut up into pieces)

2 Tablespoons Vegetable Oil

2 large onions, sliced thinly

About 8 cups water (can also use Chicken Broth for a richer flavor)

3 Tablespoons Hungarian Paprika

1/4 teaspoon Cayenne Pepper or 1/2 teaspoon Hot Hungarian Paprika

2 Tablespoons Cornstarch mixed with water to make a slurry

Optional:  1/2 cup Sour Cream

To serve: Buttered and boiled Egg Noodles

In a large pot, heat the oil and add the chicken pieces and brown on each side.  Take out the chicken and add in the onions.  Cook until transparent and just beginning to brown.  Put chicken pieces back in and add the water (or broth) to just reach the top of the chicken.  Bring to a boil, then reduce heat to a simmer.  Cook for one hour.  Then remove chicken from the pot to a large bowl.  If using whole chicken pieces, you may want to remove the meat from the bones.  Bring sauce back to a boil and add in the Cornstarch and cook until thickened. If desired, add in the Sour Cream.  Put chicken pieces back in and serve. This is also good made the day before and reheated gently.  Serve on top of boiled egg noodles that have been buttered.

Five Element Analysis

Chicken belongs to the Wood Element, so that element is fully represented.  The onions, from their long cooking becoming Earthy. The cucumbers  I served with it added even more of the Earth Element and the raw onions brought in some of the Metal Element. The Paprika and Cayenne contribute the Fire Element. The Soupy Nature of this stew adds some water, but the meal needs a bit more. The Metal Element is not very represented here, so if you use the Sour Cream, that brings it in or serve with another dish containing a Metal food and a Water Food - perhaps some berries with cream to create a balanced meal.  

Ropa Vieja and Yellow Rice

It doesn't look very much like summer here in Seattle as it is cold and rainy.  I'm leaving soon for England where unfortunately it is just about the same temperature. So despite the fact that it is early summer, I need some warm and comforting food. So yesterday I made Ropa Vieja, which means old clothes in Spanish and is a Caribbean stew of shredded beef, peppers and onions.  It is also the national dish of Venezuela and there it is called Carne Mechada. Last time I made this it was for my Venezuelan friend and I don't know why I don't make it more often because I love it!  I usually serve it on Yellow Rice that is made with cumin seeds, saffron and chicken broth (the recipe is included). Some people cook the beef in a braising liquid and then add in the peppers and onions, but I like to cook it all together so that the vegetables meld into the sauce - I will give you both versions.  It's a very good dish for a crowd as it can be made ahead and I think it tastes better if you serve it the next day. If you have leftovers, I think it makes one of the best burrito fillings around and my son thinks it makes amazing nachos.

Ropa Vieja

2 pounds Beef Stew Meat (I used Chuck Roast cut into large pieces - you can also use flank steak)

1 large onion, cut into 1/4" strips

1 large red pepper, cut into 1/4" strips

1 large green pepper, cut into 1/4" strips

2 large cloves garlic, minced

1 14 oz can diced tomatoes

1 teaspoon dried Mexican Oregano

1 teaspoon Ground Cumin

6 cups water

2 teaspoons or more salt

Fresh ground Pepper to taste

2 Tablespoons Olive Oil

Option 1:  Put beef in a large pot with the water, oregano, cumin and salt. Cook for 1 1/2 - 2 hours or until beef is fork tender. Cool, shred beef and reserve broth.  Heat 2 Tablespoons of oil in a frying pan, add garlic, onions and peppers and cook until onion is soft. Add in tomatoes, shredded beef and 2 cups of broth. Bring to a boil and turn down to a simmer. Cook for 30 minutes more.  Check seasoning and add more salt if necessary.  Sprinkle with fresh ground pepper. Serve over yellow rice.

Option 2:  Put oil in a large pot and add in garlic, onions and peppers.  Cook until onions are soft. Add in beef and cook until no longer pink. Add in tomatoes, water and seasonings.  Bring to a boil and cook uncovered at a simmer for 2 - 2 1/2 hours.  Cool and shred the beef with your fingers.  Reheat and serve over yellow rice.

Yellow Rice

2 Tablespoons Olive Oil

1/2 teaspoons ground Achiote or Turmeric

2 cups rice (preferably long grain)

2 1/4 cups chicken broth

1 teaspoon salt

Heat oil in a small pot and add Rice and Achiote or Turmeric and stir until Rice is coated in oil  Stir in Chicken Broth and bring to a boil. Then turn down the heat to low and cover, cooking for 20 minutes.  Let sit for 5 - 10 minutes before serving.  Fluff with a fork before serving.

Five Element Analysis

Beef belongs to the Earth Element and the long cooking onions add to that element and this is a slow braised dish, which enhances the Earth Element even more. The spices and the rice bring in plenty of the Metal Element so that element is covered too. The red and green peppers along with the tomatoes contribute a lot of the Fire Element so that one is complete.  The chicken broth and olive oil represent the Wood Element so only the Water Element needs support.  So, the best way to add Water is to serve this dish with black beans as they do in Venezuela and Cuba.  Then it will be a very balanced meal!