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!
House Made Pork Sausage (or just buy some good stuff)
- 1 1/2 pounds fatty pork shoulder, diced
- 2 1/2 teaspoons salt
- 2 teaspoons brown sugar
- 1 teaspoon Sriracha
- 1/2 teaspoon dried sage
- 10 turns black pepper
- 1 clove garlic, minced
- 1 1/2 teaspoons sherry vinegar
Soy Miso Glaze
- 1 quart soy sauce
- 1 cup white miso
- 2 limes, cut in half
- 2 lemons, cut in half
- 1 Orange, cut in half
- 1 shallot, sliced
- 1 finger of ginger, sliced
- 2 tablespoons black peppercorn, toasted
- 1 tablespoon mustard seed, toasted
- 1 pound dark brown sugar
- 2 tablespoons coriander seed, toasted
- 1 tablespoon fennel seed, toasted
Fried Garlic Chips
- 1 head garlic, sliced into 1mm thick rounds
- 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, gai lan or bok choy
- extra virgin olive oil
For the pork sausage:
- Mix all ingredients together and grind on a fine medium die.
- Fry a few spoonfuls of the sausage in a pan with some oil until brown.
For the fried garlic chips:
- Place the sliced garlic and milk into a pot and bring to a boil.
- 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.)
- Once all of the garlic is coated in dredging, fry at 300°F until golden brown and crispy.
For the soy-miso glaze:
- Add everything to a pot and bring to a simmer.
- Cook for 45 minutes at a bare simmer.
- Strain, pressing on the citrus, and reserve cold.
- This will last until forever.
For the Asian greens:
- Blanch 5 pieces of yu choi in salted water for 1 minute and place into ice water.
- Grill with a little extra virgin olive oil until lightly charred.
- Toss greens in a bowl with a tablespoon of the soy-miso glaze and a few tablespoons of cooked sausage.
- Top with fried garlic chips.
Find more Asian cooking on Food Republic: