Quick pickle making – Vegetables are infected in salty for 10 minutes – otherwise the easiest way to add a slight glow to a decreased food. I often stack them on sandwiches, salads and grains bowls. Usually they are born with whatever they are: half onion or some smoked cucumbers in the fridge. In this recipe, I apply that technique to a full-year. Instead of a creamy version, it is a super acidic – and creates a shostoping side that is served with a crispy ground pork and sushi rice.
To start, prepare your vegetables. Julinne 2 medium carrotsWhich is slightly more than half a cup. (Although you can buy pre-cut carrots, I give great advice to invest in it Julien PeelerYou will re -receive your $ 10 investment in no time.) Slice 2 Persian cucumbers In a thin plank. A quarter of a small napa cabbageWhich should come in a heating cup. You can buy pre-cut here, but the entire cabage lives in a shocking amount in the fridge (I consider them as their emergency vegetable), so I like to buy them completely.
Thin slices 2 scaliansIf you do not want to buy a full bunch, you can take a small thin chopped shallot or even thin chopped onion options.
In a small bowl, whisper together and make your salty 2 tablespoons of rice vinegar, ½ teaspoon cosher saltAnd 4 teaspoons sugarPour it over the vegetables, mix, and set one side.
When you cook the rest of the food, mix the slavies every 10 to 15 minutes every 10 to 15 minutes. Vegetables will release their own moisture, absorb vinegar, and become more organs. As the Slavic sits, the mound will be submerged.
Rinse now ½ cup sushi rice Until the water is cleaned. Add it to a small pot ½ cup plus 2 tablespoons water(I usually do a small eyeball above the ½-cup line and it is cured, but the accuracy never hurts.) Bring the water to boil on high heat, then cook it for a boil, cover, and 18 minutes. When done, turn off the heat and put a kitchen towel under the lid to absorb moisture as a steam of rice for about 10 minutes.
While the rice is boiling, make pork. (I will pay attention here that if you want to leave meat then tofu is a great sub.) Ground pork pound For a bowl. Season with it ½ teaspoon cosher salt. forged 1 small garlic cloves Mix everything above it, and with your hands together. A heavy bottom pan on medium-high heat on the stove. (Both raw iron and stainless steel will work well.) Add a drop of olive oil; You do not need much, because the meat itself is fatty. Add pork, press it into a thin, even layer. Cook it until it turns brown and crispy, which from below, for seven to eight minutes.
Flip the pork, as soon as you go, break it into a cutting -shaped pieces. Cook for another three to four minutes.
Just a reminder: So far, your rice should be close to. As it ends, make a spicy mayo. Scoop 3 Big spoon of mayonnaise Stir a little in a bowl and then in your favorite hot sauce – Sriracha, Sambal, whatever it is. I also like to add a splash of rice vinegar so that things are even more.
Put everything in a bowl, and you have found the right balance: sticky rice; Fatty, crispy pork; Creamy, spicy mayo; And a slav that increases everything with its quick-picked punch.
