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Earl Grey-brined Pork Chop With Shiitake Miso Risotto, Baby Radish and Turnip No Nimono, Pickled Mushrooms and Fish Sauce Vinaigrette
PORK FOODSERVICE33Ingredients
60Minutes
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Ingredients
US|METRIC
40 SERVINGS
- 20 lb. center cut pork chops
- watercress (As needed)
- radish (As needed, sliced)
- cilantro (As needed, picked)
- 1 qt. equilibrium brine
- 1 stalk lemon grass (chopped)
- 1 sprig fresh rosemary (chopped)
- 2 stalks fennel (and fronds)
- 2 bay leaves
- 4 cloves garlic (smashed)
- 4 earl grey tea (teabags)
- 4 oz. shiitake mushrooms (diced)
- 4 cloves garlic (minced)
- 6 green onions (minced)
- 4 Tbsp. sesame oil
- miso (As needed)
- 3 cups arborio rice
- 1/2 cup sherry (rice wine)
- 5 cups pork stock (or as needed)
- 1 qt. hot water
- 2 cups rice wine vinegar
- 1 cup sugar
- 2 Tbsp. miso
- 8 oz. enoki mushrooms
- 2 Bird's eye chiles (whole)
- 1/2 cup fish sauce
- 1 cup water
- 1/2 cup sugar
- olive oil (As needed)
- 1 lb. baby radishes (and turnips)
- 2 qt. pork stock
- 4 oz. shiitake mushrooms (sliced)
- 3 sheets seaweed
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Directions
- For the Earl Grey Brined-Pork Chop: Bring equilibrium brine to a boil and add all ingredients except tea, boil for 10-15 minutes. Add Earl Gray tea and steep for 3-5 minutes. Add pork chops and brine up to 48 hours.
- Pan-sear or roast pork chops until cooked to an internal temperature of 135ºF and let carryover cook to 145ºF.
- For the Shiitake Miso Risotto: Sauté mushrooms, garlic, green onions, sesame oil and miso. Add Arborio rice to pan and lightly toast. Deglaze with rice wine or sherry. Add pork stock in increments until rice is cooked.
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