Kichen re-opened

img_1707.jpg img_1715.jpg img_1716.jpg

This was originally supposed to be posted on Monday, March 24.  

The Littlest Kitchen was closed last week due to out of town guests. No new progress, and lots of eating out. One evening’s dining bonanza was the bo ssam pork butt at Momofuku Ssam. An 8-lb. hulk of pork shoulder, that has to be ordered ahead of time for a party of 6-8, arrives at the table as a mountain of meat, served with lettuce, rice, and a variety of condiments. A freestyle event in which the goal is to wrap the meat and rice and kimchee and kimchee puree and hot soybean paste and scallion oil, like little almost healthy burritos. This hands on pork-orgy lends to overindulgence given its largess and how good it tastes. I had a meat hangover the next day.

And the leftover bounty of almost 2-lbs. of pork! For days, I’ve had pork and kimchee sandwiches on brioche rolls. I’ve added it to an austere kale, potato, and white bean soup. I’m still not sick of it.

I could easily survive on the sandwiches alone, but I hate bringing sandwiches to work. There is something so unsatisfying about a sandwich that is a few hours old, maybe it’s how it has had time to meld or its visual compactness, but it really has to be freshly made. I much prefer to bring a soup or stew, which doesn’t suffer over time. Searching for recipes for pork stews, I was most intrigued by this variation on menudo-like hominy stew from Epicurious. Adjusting to what I have, my bastardization involves leftover meat and canned jalapenos, instead of uncooked pork shoulder and poblano peppers.

Pork and hominy stew – serves six

-fry up 3 slices of chopped bacon in a stockpot
-remove bacon with slotted spoon, reserve for later
-add 1 chopped onion and 1 chopped carrot, cook until soft, 5 minutes
-add 6 cloves minced garlic, stir to coat, 1 minute
-add 1t marjoram and 2t chili powder, stir to coat, 1 minute
-add 1 cup chicken stock, 1 cup beer, 2-15 oz. cans hominy, 1 can diced tomatoes with juice, and 10 pickled jalapenos stir and bring to a boil, simmer covered for 20 minutes.
-add 1lb. shredded pork, cook until heated through, 10 minutes-serve with sprinkled bacon bits on top

Spicy and flavorful, I find the marjoram to be negligible. I’m sure it can be substituted with oregeno and/or bay leaf, or left out altogether. I also wouldn’t mind celery added to the vegetable mix, if I had it.


One Response to “Kichen re-opened”

  1. I Should Have Known Better « The Littlest Kitchen Says:

    […] Food and Wine for Black Beans and Hominy Stew, which reminds me of the stew that I made from the Momofuku pork butt leftovers.  A faster from-the-ground-up version, this recipes uses smoked ham cut in cubes instead of […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: