Southeast Asian Black Kale Taco (with a bit of Pork Belly)

Name: Southeast Asian Black Kale Taco (with a bit of Pork Belly)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Asian
Ingredients: 5 teaspoons Asian fish sauce; 237 milliliters chicken broth; 59 milliliters chopped cilantro; 8 corn tortillas; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 1 Juice of lime; 3 bunches black kale (about 2 1/4 pounds ribs) trimmed, leaves chopped; 118 milliliters kosher salt; 59 milliliters chopped mint; 454 grams pork belly, skinless; 59 milliliters sour cream; 5 teaspoons soy sauce; 118 milliliters sugar; 1 Tbsp Vegetable oil for frying, plus more; 237 milliliters fresh egg noodles what kind of egg Asian? Or does it matter; 1 Tbsp sambal oelek, or to taste

The recipe Southeast Asian Black Kale Taco (with a bit of Pork Belly) is ready in approximately 45 minutes and is definitely an excellent gluten free option for lovers of Mexican food. This recipe serves 8. One portion of this dish contains about 10g of protein, 33g of fat, and a total of 446 calories. Head to the store and pick up cream, pork belly, mint, and a few other things to make it today.

Instructions

Mix the sugar and salt with 4 cups water until dissolved.

Ingredients you will need

Sugar

Water

Salt

Put the pork in a small baking dish and cover with the brine mixture. Cover and refrigerate at least 2 hours and up to overnight.

Ingredients you will need

Brine

Pork

Equipment you will use

Baking Pan

Preheat the oven to 300 degrees F. Discard the brine. Arrange the pork fat-side-up in the baking dish and add the chicken broth. Cover tightly with foil and braise in the oven until the pork is very tender, about 2 1/2 hours. Raise the oven temperature to 450 degrees F. Uncover the pan and continue to cook until the pork is golden brown, about 25 minutes.

Ingredients you will need

Chicken Broth

Pork Fat

Brine

Pork

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Transfer to a cutting board.

Equipment you will use

Cutting Board

Meanwhile, heat about 1 inch of oil in a medium saucepan to 375 degrees F. Fry the egg noodles, stirring once or twice, until crisp and golden brown, 1 to 2 minutes.

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Egg Noodles

Cooking Oil

Equipment you will use

Sauce Pan

Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Crumble into small pieces.

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Salt

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the kale and cook until tender, about 7 minutes.

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Kale

Drain and rinse under cold water to stop the cooking. Squeeze dry. Stir together the sour cream, sambal, lime juice, a pinch of salt, and just 1-2 tablespoons water to make a drizzly sauce. Refrigerate until ready to use.

Ingredients you will need

Lime Juice

Sour Cream

Sauce

Water

Salt

When ready to serve, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the garlic and ginger and cook until golden, about 1 minute.

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Garlic

Ginger

Add the kale and cook, stirring, until heated through.

Ingredients you will need

Kale

Remove from the heat, stir in the fish sauce and soy.

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Fish Sauce

Slice the pork belly against the grain into 1/4 inch thick slices.

Ingredients you will need

Pork Belly

Grains

Heat the tortillas directly on the flame of the stove top until warm and lightly browned in spots. Fill each tortilla with kale and small slice of pork. Top with the fried noodles, chopped cilantro and mint, and drizzle with the sambal sour cream.

Ingredients you will need

Sour Cream

Tortilla

Cilantro

Pasta

Kale

Mint

Pork

Equipment you will use

Stove

Equipment

Ingredients

Servings:

5teaspoons

Asian fish sauce 237milliliters

chicken broth 59milliliters

chopped cilantro 8

corn tortillas 1teaspoon

minced garlic 1teaspoon

minced ginger 1

Juice of lime 3bunches

black kale (about 2 1/4 pounds ribs) trimmed, leaves chopped 118milliliters

kosher salt 59milliliters

chopped mint 454grams

pork belly, skinless 59milliliters

sour cream 5teaspoons

soy sauce 118milliliters

sugar 1Tbsp

Vegetable oil for frying, plus more 237milliliters

fresh egg noodles what kind of egg Asian? Or does it matter 1Tbsp

sambal oelek, or to taste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Beaumont Hope Marguerite Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.

Beaumont Hope Marguerite Chenin Blanc

Named after their grandmother, Hope Marguerite Beaumont, this barrel fermented and matured Chenin Blanc is always elegant and complex. Winner of four Platter 5 star ratings, it is seen as one of South Africa’s benchmark Chenin wines.