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some_stars) wrote2022-05-29 10:44 am
some_stars) wrote2022-05-29 10:44 am
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recipe post! spicy-sweet sambal pork noodles with greens
so this recipe started as this but i have changed it sufficiently that i feel like it's mine now and therefore will share it
INGREDIENTS
For the spaghetti and pork:
1 lb. ground pork (if you have one of those supermarket packages that's like 1.17 or 1.21 pounds or w/e that's fine)
1 2" piece fresh ginger, peeled and grated in a daikon grater (or chopped finely but the daikon grater is cheap and so much easier)
1 head of garlic, thinly sliced (2/3 for the pork, 1/3 for the greens)
1.5 Tbsp. sugar
~2 Tbsp. tomato paste
~1 oz basil
1/4 to 1/3 cup sambal oelek
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
1 lb spaghetti
For the greens (i have never once measured any of this):
Greens--i use the pre-chopped bagged kind that come in 1 lb bags, and if i have half of a second bag leftover i throw that in too bc i really like greens. my fave for this is turnip but mustard and collard work fine too
a little sesame oil (depending how much you like it)
1.5-2 TBSP tian mian jiang/sweet bean paste (depending how much greens you're using, also see below for substitutions)
~2 TBSP sambal oelek (you can use more if you like it spicy)
~1/4 c. soy sauce
Garlic (see above)
Substitution: if you can't get sweet bean paste, you can use 1 TBSP gochujang with 1 TBSP of brown sugar and it'll be very similar. it's shelf-stable before being opened though so you can order it online if you want it.
STEPS
1. Start the water boiling for the spaghetti. In another large pot, heat a neutral oil, then add the pork and salt it a little. Cook it undisturbed until it's browned and hopefully a little caramelized on the bottom (if you don't get that though it's not a big deal), then stir it up and cook it a bit more.
2. Add the ginger, 2/3 of the head of sliced garlic, and the sugar, cook until fragrant (a couple minutes).
3. Add the tomato paste and a couple whole sprigs of basil. Cook for a couple minutes, then stir all together.
4. Add the soy sauce, vinegar, sambal, and two cups of water. Bring to a boil, then simmer.
5. Whenever the water reaches boiling, add the spaghetti. Cook it until it's slightly underdone (just shy of al dente). Reserve a cup of pasta cooking water, then drain the spaghetti and immediately--while there's still water clinging to the noodles--add it to the pork and liquid. The idea is to finish cooking in this liquid (plus some pasta water if needed). Cook it uncovered on medium heat until most of the liquid is gone and the spaghetti is fully cooked.
6. Meanwhile, heat some neutral oil in the pot used for the spaghetti. Add however much sesame oil you want--it's very strong, so I usually go with 2-3 shakes of the little bottle. When it's hot, add remaining garlic, tian mian jiang, and sambal. Cook on medium for a couple minutes, being careful not to burn the garlic.
7. Add soy sauce, then add the greens, a little pasta water, and a little salt. If you prepped your own greens, add the stems first, cover and cook until they start to get tender, then add the leaves--if you're using the bagged greens just add the whole bag. Cover and cook for about ten minutes (stirring halfway), until the stems are tender enough to eat (you can taste a leaf too and make sure it's good). The time is wildly variable here and depends on how much water you use, your stove, etc. so just cook until it's good. Turn the heat up and cook on high for a minute or two to reduce the liquid.
8. While greens are cooking, chop the rest of your basil--you want like a handful of it. When spaghetti is done, turn off the heat, add chopped basil, and stir to mix it all up. Serve spaghetti and pork alongside greens, or mix the greens in, whichever you like.
INGREDIENTS
For the spaghetti and pork:
1 lb. ground pork (if you have one of those supermarket packages that's like 1.17 or 1.21 pounds or w/e that's fine)
1 2" piece fresh ginger, peeled and grated in a daikon grater (or chopped finely but the daikon grater is cheap and so much easier)
1 head of garlic, thinly sliced (2/3 for the pork, 1/3 for the greens)
1.5 Tbsp. sugar
~2 Tbsp. tomato paste
~1 oz basil
1/4 to 1/3 cup sambal oelek
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
1 lb spaghetti
For the greens (i have never once measured any of this):
Greens--i use the pre-chopped bagged kind that come in 1 lb bags, and if i have half of a second bag leftover i throw that in too bc i really like greens. my fave for this is turnip but mustard and collard work fine too
a little sesame oil (depending how much you like it)
1.5-2 TBSP tian mian jiang/sweet bean paste (depending how much greens you're using, also see below for substitutions)
~2 TBSP sambal oelek (you can use more if you like it spicy)
~1/4 c. soy sauce
Garlic (see above)
Substitution: if you can't get sweet bean paste, you can use 1 TBSP gochujang with 1 TBSP of brown sugar and it'll be very similar. it's shelf-stable before being opened though so you can order it online if you want it.
STEPS
1. Start the water boiling for the spaghetti. In another large pot, heat a neutral oil, then add the pork and salt it a little. Cook it undisturbed until it's browned and hopefully a little caramelized on the bottom (if you don't get that though it's not a big deal), then stir it up and cook it a bit more.
2. Add the ginger, 2/3 of the head of sliced garlic, and the sugar, cook until fragrant (a couple minutes).
3. Add the tomato paste and a couple whole sprigs of basil. Cook for a couple minutes, then stir all together.
4. Add the soy sauce, vinegar, sambal, and two cups of water. Bring to a boil, then simmer.
5. Whenever the water reaches boiling, add the spaghetti. Cook it until it's slightly underdone (just shy of al dente). Reserve a cup of pasta cooking water, then drain the spaghetti and immediately--while there's still water clinging to the noodles--add it to the pork and liquid. The idea is to finish cooking in this liquid (plus some pasta water if needed). Cook it uncovered on medium heat until most of the liquid is gone and the spaghetti is fully cooked.
6. Meanwhile, heat some neutral oil in the pot used for the spaghetti. Add however much sesame oil you want--it's very strong, so I usually go with 2-3 shakes of the little bottle. When it's hot, add remaining garlic, tian mian jiang, and sambal. Cook on medium for a couple minutes, being careful not to burn the garlic.
7. Add soy sauce, then add the greens, a little pasta water, and a little salt. If you prepped your own greens, add the stems first, cover and cook until they start to get tender, then add the leaves--if you're using the bagged greens just add the whole bag. Cover and cook for about ten minutes (stirring halfway), until the stems are tender enough to eat (you can taste a leaf too and make sure it's good). The time is wildly variable here and depends on how much water you use, your stove, etc. so just cook until it's good. Turn the heat up and cook on high for a minute or two to reduce the liquid.
8. While greens are cooking, chop the rest of your basil--you want like a handful of it. When spaghetti is done, turn off the heat, add chopped basil, and stir to mix it all up. Serve spaghetti and pork alongside greens, or mix the greens in, whichever you like.