Unhinged Recipes: ERISA PORK (celery and pork)
I don’t know what it’s actually called. It’s probably a real dish with a proper name, but it’s just something I ate growing up and tweaked over the years to suit my tastes as an adult. The feature of the dish are these pickled spicy peppers, usually called “duo jiao”. Don’t quote me on this but I think it’s a southern Chinese thing.
Cause my parents are from southern China so I just assumed,,
Anyways.
They’re salty and sour from the vinegar, but in a fresh way. And they go really well with the umami of the pork fat and wee bit of soy sauce that gives it more depth beyond “IT’S SALTY”.
