Stir-fried Sow thistle and pork
Oh my! If you like pork and spinach, this is for you.
If you don't like pork it's for you too, because you can use chicken or beef instead (Although sow and pork would make more sense). And if you don't like spinach, it's for you too because sow thistle... isn't spinach!
Haha!
It's even better than spinach!
This is a traditional Māori recipe. In New Zealand, sow thistle is called Puha.
If you don't like pork it's for you too, because you can use chicken or beef instead (Although sow and pork would make more sense). And if you don't like spinach, it's for you too because sow thistle... isn't spinach!
Haha!
It's even better than spinach!
This is a traditional Māori recipe. In New Zealand, sow thistle is called Puha.
Ingredients:
1/2 bag packed with Sow thistle leaves (the regular grocery store 'Thank you for shopping here' bag) 1/2 lb pork butt (which is really cut from the upper portion of the shoulder of the hog) 1 tablespoon soy sauce (I use the Kikkoman teryaki marinade and sauce) 1 tablespoon white cooking wine A pinch of sugar Salt and Pepper to taste 1/2 teaspoon grated ginger root 1 spring onion, coarsely chopped Oil Water Cornflour Directions: Clean and chop the Sow thistle leaves coarsely. Slice the meat in short strips of about 2 inches long and nice and thin. About 1/8 of an inch. Place the sliced meat in a bowl and add the soy sauce, white wine or white cooking wine, a bit of sugar, s&p and a pinch of corn flour. Stir thoroughly to coat the sliced meat and let marinade for about 30 minutes, covered in the fridge. When the meat is marinated, heat some oil in a frying pan. Fry the ginger on high heat for a few minutes, then add the spring onions and fry for another few minutes. Add the meat and stir fry for about 4 minutes or until the meat is no longer pink. Lower to medium heat and add the sow thistle leaves. Keep stirring to prevent burning. Add a bit of water if necessary. When the leaves are tender, in about 5 minutes, serve. Serves 2 hungry people who'd have to split a second serving. |
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