Wednesday, August 27, 2014

Simmered Pork, Spinach, & Pearled Cous Cous

When I was in college, I shared an apartment with a girl who giggled and asked what I was doing when I made some instant ramen, dropping in some beef meatballs and an egg.  She had never seen this happen before.  When I was finished, she tasted, and loved it.  Eating her own words.  Sorry for the cliche...  Later that year she introduced me to a turducken.  I was completely open minded about it.

And now on to the simmered can't be much different from the sous vide method!  And I'm sure I'm completely wrong about that.  I haven't tested them head to head in all actuality, after all.  But I think my method is pretty tasty and I think you should taste it too!

  • Pearled Cous Cous (Roasted Garlic & Olive Oil flavor)
  • Pork Shoulder - about 2 - 4 lbs.
  • Spinach
  • Five Spice Powder or Asian Five Spice Seasoning
  • Fish Sauce
  • Chopped chives for garnish
  1. Marinate the pork overnight in some Asian Five Spice Seasoning and fish sauce in a large zipper bag.
  2. To cook the pork, heat a medium stockpot with water 3/4 of the way and bring to a boil.
  3. Add the pork when it boils, and lower to a simmer, covered for one hour.
  4. Cook the cous cous according to package directions.
  5. Remove the pork from the pan when cooked.  Add the spinach to the broth to wilt, then remove with a strainer.
  6. Plate the cous cous, top with spinach, pork, and garnish.

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