Grilled Asian Greens Recipe With (Or Without) Sausage

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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  • 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
  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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