pork and kale soup with sizzling puffed rice
Pork and Kale Soup with Sizzling Puffed Rice
“I love food that makes noise,” says Edward Lee, chef and owner of Louisville, Kentucky’s 610 Magnolia and the Wine Studio. When F&W challenged the Top Chef Season 9 contestant to make a fast dish with pork, kale and white wine, he created a deeply flavorful soup, then added crumbled rice cakes that crackle as they hit the broth. The dish is based on one he likes from a hole-in-the-wall Vietnamese spot in Manhattan’s Chinatown. “They make a big deal out of adding the rice, so you can celebrate the sizzling sound,” Lee says.
Ingredients:
- 2 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup dry white wine, preferably pinot blanc
- 1 pound kale, stemmed and coarsely chopped
- 2 quarts chicken stock
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 sweet potato, peeled and thinly sliced lengthwise with a vegetable peeler
- 1 1/2 pounds trimmed boneless pork shoulder, cut into thin strips
- 2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 1 tablespoon extra-virgin olive oil
- 2 puffed rice cakes, crumbled
Directions:
- Melt 1 tablespoon of the butter in a pot. Add the onion and garlic and cook over moderate heat until lightly browned, 4 minutes. Add the wine and bring to a boil. Simmer until reduced by half, 5 minutes. Add the kale and stock and bring to a boil. Cover partially and simmer over low heat until the kale is almost tender, 10 minutes. Add 1 1/2 tablespoons of the soy sauce with the sesame oil and sweet potato. Simmer uncovered until the potato is tender, 10 minutes longer.
- Meanwhile, in a medium bowl, toss the pork with the lemon juice, sugar and the remaining 1 1/2 tablespoons of soy sauce. Let stand for 10 minutes.
- Melt the remaining 1 tablespoon of butter in a large skillet. Add the pork and cook over high heat until browned and cooked through, about 10 minutes. Add the pork to the soup.
- Heat the olive oil in a medium skillet until shimmering. Add the crumbled rice cakes and cook, stirring, until lightly toasted, about 2 minutes. Ladle the soup into bowls, spoon the sizzling rice on top and serve right away.
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