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May 26, 2013
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Potent Pork and Jade Green Jasmine Rice by Windthin Potent Pork and Jade Green Jasmine Rice by Windthin
Halve and remove seed from two chayote squash. Dice chayotes into tiny cubes. Peel and do same to one half of a medium jicama and one bulb of elephant garlic. Set all aside.

Take around 12-16 baby yellow carrots, quarter lengthwise and dice. Pour liquid from one 8 oz can sliced water chestnuts and one 15 oz can cut baby corn into medium-small saucepan. Roughly dice corn and water chestnuts. Place with carrots in saucepan. Fill 1 C liquid measure to 1/3C with carrot juice; top to 1/2C with pomegranate juice and add to saucepan. Add 1 tsp kosher salt, 1/4 tsp ground turmeric, about 1 tbsp clover honey. Stir together, set heat to medium, and cook for 15 minutes.

Take large square ridge-bottomed skillet and mostly cover the bottom with olive oil, then add several splashes of silver rum, 4 tbsp Thai Kitchen light coconut milk. Heat on medium. Add chayote, jicama, and elephant garlic to skillet. Stir together well. Cook about 8 minutes, then raise heat on both pots to 6. Cook for ten minutes. As soon as saucepan is boiling, add 1 C fragrant jasmine rice, stir, cover, drop heat to low, cook for 15 minutes. Stir skillet occasionally.

In small dish or bowl, mix 1 tsp ground marjoram, 2 tsp kosher salt, 1/3 tsp sage, 1/4 tsp crushed rosemary, 3/4 tsp rosemary leaf powder, 1 tsp turbinado sugar, and 1/4 tsp Turkish fine ground Sumatran espresso coffee.

Mix 1.42 lb fresh ground pork and spice blend into skillet, plus four more tablespoons coconut milk. Cook until pork is no longer pink, stirring frequently.

When rice is done, stir in 2 tsp lavender flowers; re-cover, move off of heat and let sit for 4-5 minutes. Serve side by side.

The rice turned this amazingly beautiful shade of green. Even more incredible, though, was the delicious herbaceous aroma and flavor, smelling very much of green tea and tasting wonderfully herbal. The jasmine rice is very fragrant, the spices chosen add to this, and the lavender is just a nice finishing touch. It needed a touch of salt after serving, but nothing more, and the pork didn't even need that, wonderfully savory in its own right. The chayote and jicama are diced small enough to be nice and tender, and really absorb the flavor of the pork and spices.

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