Later On

A blog written for those whose interests more or less match mine.

Variation on the recipe “Stir-Fried Celery with Peanuts and Bacon”

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I thought this recipe sounded quite interesting, and when I encountered it, I had indeed just bought a very nice head of red cabbage. I thought the bacon sounded not quite so substantial, and instead I found capicola steaks at the supermarket. A capicola steak is a cut of pork shoulder, and I like pork shoulder because, as Mark Bittman observes, it’s the one cut of pork that they have not been able to breed the fat out of. Fat is what makes a cut of meat tender and tasty, and lean pork cuts (a loin roast, for example) tend toward being dry and not so tender.

I also like to include some allium in a recipe, so I went with leek. Here’s what I made, and we liked it a lot:

1.5 lbs capicola steaks or pork shoulder, cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1/2 cup salted roasted peanuts (without the skins)
1/2 bunch celery or 2 celery hearts (1/2 pound), sliced 1/4″ thick on diagonal
1 large or two small leeks, sliced thin (including most of the green)
1/2 head cabbage (green or red), chopped/shredded
2-3 teaspoons soy sauce
2-3 teaspoons unseasoned rice vinegar (I use Eden Foods Brown Rice Vinegar)
Chile oil, for serving

I used my 4-qt sauté pan, which had plenty of room after the vegetables cooked down a bit.

Put the pork pieces into the pan, cover, and put in 210ºF oven for about 3 hours. Long, slow cooking is what makes pork shoulder tender.

Remove pan and drain off liquid, which seems mostly to be water. (I also cleaned out the pan, but that’s not really needed). Add the extra-virgin olive oil and the peanuts to the pork and sauté over medium heat until the peanuts turn a little golden.

Add the celery, leeks, and cabbage, increase heat to medium-high, and continue cooking, stirring occasionally, until the vegetables cook down and are somewhat tender but with still some crunch.

Add soy sauce and rice vinegar and serve. Let people add chile oil to their own portion as they prefer.

This was quite tasty—and with red cabbage, very colorful.

Written by Leisureguy

1 May 2019 at 10:28 am

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