Pork and Sweet Potato: No Better Pairing

by Marina Chotzinoff

As the end of the day was nearing I realized there was nothing for dinner besides cheese and crackers, some tubes of strawberry yoghurt and the pile of giant zucchini mocking me from the counter. I had a half hour before I had to pick up my daughter and wanted to at least have something started so I opened the freezer. The very first thing I saw was some frozen smoked tea pork. I could eat the stuff five times a week but my husband was a little over it the last time I served it, like, five times in a week. But some time had passed and I figured it was a safe bet.

My memory promised me I had a butternut squash on the counter and I had envisioned braising it in dashi as I usually do with kabocha. But on further inspection, all I found (besides the mocking zucchini) was one sweet potato. I also had a many beautiful leaves of kale left in my garden and so I decided to roll the pork up in the leaves along with the sweet potato which would be wonderful braised in dashi.

A few sad little green onions surfaced from the depths of the veggie bin and the last of a pile of cilantro. I was in business! It was fast, available and wonderful and I ate it at 5 o’clock instead of waiting to eat it with anyone else. This means, most likely, that I’ll be eating two dinners tonight and I won’t mind one bit.

Makes as many as you have leftovers on hand

Leftover tea smoked porkĀ 
1 sweet potato, peeled and cut into 1/2″ thick slices
1 cup water
1/2 t dashi granules
1 T soy
1 T mirin
6-8 kale leaves, thick part of stems cut out with a knife
green onions
cilantro
sesame seeds

Bring salted water to a boil and blanch kale for about 2-3 minutes. Remove to a bowl of ice water to shock, then gently squeeze dry.

Heat oil in a pan and cook potatoes until brown on one side. Meanwhile, mix water, dashi, soy and mirin until dissolved. Flip potatoes, add broth and simmer briskly until reduced to a glaze.

Reheat pork in a pan.

Slice green onion into thin strips.

Lay a kale leaf on the counter and add a sweet potato slice. Top with pork, green onion and cilantro. Sprinkle with sesame seeds. Carefully roll up and repeat.

    One comment on “Pork and Sweet Potato: No Better Pairing

    1. Pingback: Sweet Potato Fries with Smokey Tea Pork and Shiitake Mayo | Savor This

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