Phew, I'm back--in one piece. That was a long hiatus. Short version: one international whirlwind trip and a trip to the ER and I'm back on the blog. Hooray! Now, on to more pleasant topics.
Razor clams! J and I both had to work on a beautiful Saturday, so I decided to buy us some seafood to make up for it. Razor clams are a little pricey, but I don't see them too often to they're kind of a treat. Sautéed with a little garlic, they are slightly more salty than Manila clams but otherwise very similar in taste and texture.
And, ro zao, possibly the easiest Chinese comfort food. Mine includes ground pork and cubes of dried shitake mushrooms with plenty of dried deep fried shallots. The secret to ro zao is to slow cook it for hours and hours, and not buy pre-ground pork. Instead, pick a piece of pork shoulder that has a nice fat to meat ratio and have the butcher grind it for you, or use a spoonful of lard. For about half a quart of ro zao:
- 1 pound pork
- 5 large dried shitake mushrooms (enough for 1 cup lightly packed when rehydrated and diced)
- 4 star anise
- 1/4 tsp white pepper
- 1/4 tsp Korean chili flakes (optional)
- 2 tsp sugar
- 1 cup dried deep fried shallots (rough measure. Use more or less if you buy a small pack and want to use it up)
- 1 can chicken stock
In a medium pot, sauté pork over medium heat with a pinch of salt until just cooked through. Add mushrooms and continue to sauté until liquid evaporates. Add star anise, white pepper, chili flakes, sugar, and shallots. Sauté to combine, then add chicken stock. Bring mixture to a boil, then turn down to a gentle simmer. Cover and cook for at least 1 hour and up to 5 hours, stirring occasionally and adjusting the heat to maintain a simmer. Add a spoonful of water when needed, but remember ro zao is a meat sauce and should not be soupy. Serve over rice with blanched Chinese lettuce and bean sprouts.
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