EXECUTIVE CHEF JOSEPH ROZARIO / RUMBA
1 split bone-in pork shoulder (about 4 lbs) or 1 Boston butt roast
1 1/2 c water
3 c soy sauce
1 1/2 c rice wine vinegar
1/2 c mirin
1 1/2 c dark brown sugar
3 T molasses
4 T anise seeds
3 T ginger (peeled/crushed)
17 cloves garlic (peeled/crushed)
1 T crushed red pepper
Preheat oven to 300 degrees. Combine all ingredients in a roasting pan or pot with a tight fitting lid. Roast for 3 hours, turning meat every 30 minutes, cooking with the lid on. Remove lid and cook for another 20-30 minutes. Bone should be easy to pull out. Strain braising liquid and reserve. Once cool, remove fat and cube shoulder.
For the rice:
4 C uncooked jasmine rice
3 C water
1 C coconut milk
Method: Rinse rice to remove starch and debris. Cook in a rice cooker or steamer basket according to package directions.
For the garnishes:
2 c tatsoi greens or your favorite mustard green (arugula, watercress)
1 sweet potato (peeled and shaved paper thin)
5 large purple cabbage leaves (marinated in 2T sesame oil and 2T seasoned rice wine vinegar)
Method: Rinse sweet potato and pan fry over medium-high heat until crispy (about 2 minutes). Char cabbage on a grill, in a skillet, or over open flame until wilted.
To serve: Place rice in a bowl. Reheat pork in strained sauce over stovetop. Top pork with raw tatsoi, crispy sweet potato, and charred cabbage.