Chef Rudy Sta Ana of Los Angeles brings us his recipe for Chinese Broccoli and Chicharrones, or crispy pork for the uninitiated. This wok-cooked dish can be prepared with cannabis-infused olive oil or olive oil without that “magic ingredient.” It is delicious either way. This recipe draws on Chef Rudy’s experience in Asian cuisine, as well as his fondness for chicharrones, a beloved snack among cultures influenced by Spanish cuisine (e.g., Latin America, Philippines, etc.).
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- 1 1/2 cups uncooked brown rice
- 2 tablespoons olive oil
- 12 oz cured salt pork, cut into 1/2 inch cubes
- 1 large bunch Chinese broccoli, chopped into 2 inch pieces OR 12 oz broccolini chopped into 2-inch pieces plus 1 small head of bok choy leaves and thin parts of stems cut into 3 x 1 inch strips (about 2 cups, packed)
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 cup chicken broth
- 1/2 teaspoon black pepper
- Place the rice in a pot or rice cooker with 3 cups water. Cook according to package instructions, and set aside for serving.
- Meanwhile, heat the olive oil in a large nonstick skillet over high heat. Add the pork pieces and cook for about 10 minutes, turning occasionally, until crispy on all sides. Remove to a paper towel lined plate and set aside.
- Add the Chinese broccoli (or broccolini and bok choy), garlic, and red pepper flakes to the pan. Saute one minute until fragrant. Add the soy sauce, oyster sauce, sugar, chicken broth, and black pepper. Cook uncovered, stirring often, over high heat for about 6 minutes, or until the broccolini is crisp tender.
- Add the pork and saute one more minute until heated through and everything is covered in sauce. Serve over warm rice.
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