Grilled Asian Greens Recipe With (Or Without) Sausage

Grilled Asian Greens Recipe With (Or Without) Sausage
Adam Starowicz•

We're crazy about the food at East Village bistro North River. Chef Adam Starowicz constructed an all-American menu starring New York's local bounty of protein and produce. Stop by the bar for one of owner/GM Colby Zito's excellent cocktails and don't miss our latest favorite dish on the menu: grilled greens with a sweet soy-miso glaze and hearty chunks of homemade Asian sausage.

The recipe makes a ton of that delicious glaze but it keeps for a nice long time — use it on anything that needs a savory-salty Asian kick!

Grilled Asian Greens Recipe With (Or Without) Sausage
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Prep Time
30
minutes
Cook Time
1.25
hours
Servings
1
Grilled Asian Greens Recipe With (Or Without) Sausage
Total time: 1 hour, 45 minutes
Ingredients
  • 1 1/2 pounds fatty pork shoulder
  • 2 1/2 teaspoons salt
  • 2 teaspoons brown sugar
  • 1 teaspoon Sriracha
  • 1/2 teaspoon dried sage
  • 10 turns black pepper
  • 1 clove garlic
  • 1 1/2 teaspoons sherry vinegar
  • 1 quart soy sauce
  • 1 cup white miso
  • 2 limes
  • 2 lemons
  • 1 Orange
  • 1 shallot
  • 1 finger of ginger
  • 2 tablespoons black peppercorn
  • 1 tablespoon mustard seed
  • 1 pound dark brown sugar
  • 2 tablespoons coriander seed
  • 1 tablespoon fennel seed
  • 1 head garlic
  • 2 cups milk
  • 1/2 cup rice flour
  • 1/2 cup corn starch
  • 1/2 cup all purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons salt
  • 1 head yu choi
  • extra virgin olive oil
Directions
  1. Mix all ingredients together and grind on a fine medium die.
  2. Fry a few spoonfuls of the sausage in a pan with some oil until brown.
  3. Place the sliced garlic and milk into a pot and bring to a boil. 
  4. Remove the garlic from the milk with a spider and toss into a bowl, 1 piece at a time, with all of the dry ingredients mixed together. (Each piece of garlic needs to be coated in the dry mix before adding another piece, to prevent a clump of garlic from forming.)
  5. Once all of the garlic is coated in dredging, fry at 300°F until golden brown and crispy.
  6. Add everything to a pot and bring to a simmer.
  7. Cook for 45 minutes at a bare simmer.
  8. Strain, pressing on the citrus, and reserve cold.
  9. This will last until forever.
  10. Blanch 5 pieces of yu choi in salted water for 1 minute and place into ice water. 
  11. Grill with a little extra virgin olive oil until lightly charred. 
  12. Toss greens in a bowl with a tablespoon of the soy-miso glaze and a few tablespoons of cooked sausage. 
  13. Top with fried garlic chips.
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