Tea Smoked Braised Boar with Spam-Pineapple Fried Rice (Ming Tsai) |
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Prep Time: 40 Minutes Cook Time: 150 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Ingredients:
2 pounds boar, cut into 2-inch cubes, brined in salted water for 1 hour |
1/2 cup lapsang soochong tea |
1/2 cup rice |
1/2 cup sugar |
2 onions, 1 inch dice |
2 carrots, peeled, 1 inch dice |
2 ribs celery, 1 inch dice |
1 head garlic, broken into cloves |
1/2 cup soy sauce |
1 cup raw sugar |
2 cups red wine |
water, to cover |
1/2 pound local mesclun |
6 scallions, sliced, white and green separated |
1 cup spam, 1/2-inch dice |
1 cup white pineapple, 1/2-inch dice |
4 cups cooked long grain rice |
salt and black pepper, to taste |
canola oil, to cook |
Directions:
1. Place the boar in a bamboo steamer. Line wok with foil and mix tea, rice and sugar together and place on foil. Place the bamboo steamer over the wok. Cover and seal with wet towel. On low heat, smoke the mixture for 20 to 30 minutes then turn off heat and let stand for 20 more minutes. Meanwhile, in a stock pot coated with oil, saute the onions, carrots, celery and garlic. Add the smoked boar. Season and add the soy, sugar, wine, and water, to cover. Check for seasoning and bring to a simmer. Simmer for 1 1/2 to 2 hours until meat is extremely tender. Right before serving, add the greens to wilt. In a wok or large saute pan, coat lightly with oil and saute the scallion whites and add the Spam and pineapple. Add the rice and season.
2. Plating: In large bowl, place a mound of fried rice and top with boar. Garnish with scallion greens.
3. Wine: Fruity Pinot Noir, like Calera
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