Wednesday, February 3, 2010

Mustard Cabbage and Pork

When I got my tsukemono press awhile back I had no clue about the pressing/pickling process. Reader Linda from the mainland e-mailed me with some really helpful material. One of her e-mails contained a mustard cabbage recipe. I think this particular mustard cabbage that I bought from Times is not exactly the right variety, but it was only 89 cents a pound, and when a lady started grabbing every single bunch that was there, I quickly squeezed in and grabbed two for myself . . . I couldn't help it . . . she made me want it. Anyway, thanks so much Linda for taking the time to send me all the info. It was sooo thoughtful of you.

So to start, place the mustard cabbage in a flat pan.
Heat 2 quarts of water to near boiling. Pour over cabbage evenly. If you need to take a picture of hot water pouring over cabbage, it's best to get your son to help you.
Turn cabbage evenly for about 2 1/2 minutes until the color changes.
Spread out to cool.

Make a mixture of 3 1/2 cups water, 2 tsp. salt, 1 tsp. sugar and 1 tsp. apple cider vinegar. Put mustard cabbage in press with the liquid, and let it stand for 6 days in the fridge.
After six days, voila!!
Gently squeeze out the liquid. Now it's ready to be used in the pork dish.
Prepare 1 lb. of pork by gently rubbing it with 1 tsp. shoyu and 1 tsp. cornstarch. Let it stand for 20 minutes.
For your sweet sour mixture, combine 1/4 inch slice ginger root sliced thin and chopped fine, 2/3 cup water, 1/3 cup apple cider vinegar, 6 tablespoons sugar, 1 1/2 tsp. shoyu and 1 3/4 tablespoons cornstarch. Mix well.
Slice cabbage to 2 inches x 1/4 inch thickness.
Heat 3 tablespoons of peanut oil, 1 tsp. salt, and 1 clove chopped garlic. Landon came into the kitchen at about this time. He let me know that my garlic was burning.
Throw in the pork and fry.
Add the mustard cabbage.
And the sweet sour sauce.
Finally, add some chopped green onions. I had never attempted anything as complicated as this before, and although the leafy part of the mustard cabbage was kinda chewy, the taste was really good. Yayyyyy!!!
This is what's on my counter right now. Guess what I'm gonna try to make . . . kim chee!!! Hahaha . . . whatcha think? Ptui?


Leslie's pics said...

wow! you're getting brave! Kim Chee?? Can't wait to taste it! Well, you first, of course :)

Mustard cabbage looked's one of my favorites!

jalna said...

I didn't know you like mustard cabbage. My won bok's been in the press for 4 hours now and it's really squashed down a lot. After my salty cucumber disaster, I feel antsy and want to rinse it out already. One recipe says to leave it for 8 hours, another says leave it for one day and one night! Not sure what to do. Thanks for the granola, by the way . . . it's ono.

Erick said...

You are becoming quite a chef. Looks very ono. Nice shots too!

Yosh808 said...

looks good!!! yummers!!

hehe...your mustard cabbage story reminds me of my diamond head market story involving two ladies, two banana scones and one VERY upset Yosh!!!

jalna said...

Erick, I must say making this dish was an adventure for me!

Ahahahaha Yosh, according to my math, somebody nevah get one banana scone. I wondah who?

Betty Townsend said...

I am so proud of you!! You are doing a whole lot more cooking and getting quite adventuresome too in what you are doing. A lot better than what I'd probably attempt to do. Your pork and mustard cabbage looks so yummy!!

:) josefina :) said...

my korean friend says to salt the won ok until wilted, about 4-6 hours. you took it out already? yum, kim chee!

jalna said...

Thanks Betty . . . one of my proudest moments! hahaha.

Thanks for the tip josefina! I ended up leaving it overnight.

Anonymous said...

Where did you buy your press? Is it also from Times?

jalna said...

Anon, it came from Marukai.