the petite pig

sun-dried tomato pesto-paste with parsley and mint

rack of lamb used to be one of my signature dishes when i was first learning to cook.  it's so simple to make but has this super decadent, fancy factor.  unfortunately, it's not the cheapest cut of meat so it's fallen out of my repertoire during this last year+ of recessionista cooking.  however, recently i got a request from a client to make a rack of lamb for her and her husband, and it reminded me how much i missed biting into a perfectly tender medium-rare piece of rack of lamb.  the subtle gaminess of the meat, nibbling every last remnant off the bone and of course the many possible accompaniments - i missed all of it.  while rack of lamb can be served perfectly naked with just some s&p, i love it even more when it's served with the right accompaniment: a pan sauce, a spice rub, an herb crust, a side of polenta.

for these new clients, i wanted to come up with a new accompaniment.  the wife had just had a child and was looking to shed some of her baby weight, so i knew i wanted something light but full of flavor.  sun-dried tomatoes came to mind as it has just the right level of acidity balanced with an earthy savoriness.  it would make the perfect base for a rough chopped pesto-paste.  combined with parsley, mint, garlic and some olive oil and salt, i found myself spooning this into my mouth long after i cleaned off all the meat from the bone. 

rack of lamb
serves 2

one rack of lamb (french cut)
1 tbs salt
freshly ground pepper
2 tbs olive oil

preheat oven to 400 degrees. 

a rack of lamb should contain 8 bones.  slice into four pieces, so between the 2nd and 3rd bone, 4th and 5th and 6th and 7th.  sprinkle the meat with salt and pepper. 

heat a large stainless steel oven safe pan over high heat.  add olive oil and distribute around the pan.  carefully place each piece of lamb onto one of their exposed cut sides.  sear for 3 minutes and turn over to the other side and sear for another 2 minutes.  cover with a piece of aluminum foil and place inside oven.  cook for another 4 to 5 minutes or until internal temperature reaches 135 degrees for medium rare.  let rest for 10 minutes before slicing through each piece of lamb again so that one side of the meat is seared and the other tender and moist.  eat with sun-dried tomato pesto-paste below!

sun-dried tomato pesto-paste with parsley & mint
makes 1/2 cup, can be served with any protein

6 sundried tomatoes
2 garlic cloves
1/4 bunch of parsley
6-8 mint leaves
3 tbs olive oil
1/2 tsp kosher salt

rough chop first four ingredients together, so flavors start to meld.  pour olive oil over and add salt to ingredients.  run knife through a few more times through mixture so that it almost forms a paste.  spoon over proteins - great with lamb, chicken or fish.

mediterranean israeli couscous salad

recently, i'm all about cute little grains.  last week i set y'all up with farro and this week, it's israeli couscous (don't worry, there's more than enough room in the pantry for both).  i'm sure most of you have made couscous a few times in your life but may not be as familiar with the israeli variety, which is a pearl shaped pasta made of hard wheat (while traditional couscous is much finer and made of semolina).  and unlike traditional couscous, israeli couscous is cooked more like orzo, in a broth using about a 1:1 ratio of pasta to liquid.  it's got a tender bite and makes the cutest little pasta salads your backyard garden parties will ever see.  toss with a couple of vegetables and perhaps a protein, and you've got yourself another new hit.

mediterranean israeli couscous salad
serves 4

1 chicken breast, butterflied
salt & pepper
2.5 cups israeli couscous
3 cups chicken broth
1 tbs. olive oil
1 can of artichoke hearts, sliced into bite sized pieces
1 cup of cherry tomatoes, halved
small handful of parsley

for dressing:
1 tsp. finely chopped shallot
1 tsp. fresh lemon juice
1 tbs. white wine vinegar
3 tbs. extra virgin olive oil

sprinkle salt and pepper over butterflied chicken breast, and set aside.

bring 3 cups of chicken broth to boil.  add israeli couscou and cover, lowering heat to produce a steady simmer (low heat).  while couscous is cooking, heat a grill pan to medium-high heat.  drizzle olive oil over the pan to provide a good cooking surface for the chicken.  after the pan and oil are heated up, add chicken breast, cooking on high for about 3 minutes each.  then lower heat to medium and cover chicken and pan with a piece of aluminum foil and cook for another 2 minutes.  remove from pan and leave chicken covered in foil and let cool before slicing.  once chicken has cooled (about 10 minutes), slice it up and toss with the rest of the ingredients. 

for the vinaigrette, mix together shallots and acid.  slowly drizzle in olive oil and toss all the ingredients together with the dressing.  salt and pepper to taste.  enjoy!

farro salad with roasted red peppers and beans

i’d like to introduce your pantry to a cute, little grain called farro.  i know what you’re thinking. i hate set-ups too, but trust me, this one will end in an everlasting happy union.  i first became intimate with farro about two years ago.  we met over dinner at one market.   it was all dressed up in butternut squash and had tried to disguise itself as arborio rice, appearing in a risotto.  from the very first bite of chewy grainy goodness, i was ready to walk down the aisle and commit.  unfortunately, it could sense my eagerness and decided to play a bit of hard-to-get.  after a strong pursuit though, i found it hiding in the fancy grain section at the gourmet grocery store.  it was no cheap date but sometimes you have to give some to get some.  since then, farro has always had its own little place in my pantry, and i hope after this set-up, it also finds a permanent place in your pantry as well.

it’s easy to describe why i’m so in love with this grain.  one, it originates from the great culinary land of italy.  two, it’s actually good for you, packed full of protein and fiber.  and three, there is something just so incredibly satisfying about taking a bite of farro.  it’s chewy al-dente consistency makes you feel like you’re really taking a bite of something hearty and substantive.  for that reason, i love making it for picnics and serving it alongside fish.  it holds up well during transport on its own, and it’s firmness is a perfect compliment to the tender, flaky flesh of fish. 

although farro may be a new exotic grain to you, the preparation of it is incredibly simple.  below i share a farro recipe for my new favorite salad that i make almost every other week.  i love having it on hand to throw into some tupperware for lunch or always having a quick, delicious side dish for whatever i’m preparing.  i typically buy semi-pearled farro, which cuts the cooking time by at least half.  you simply give it a few rinses (if you’ve got whole farro, i’d soak it in water overnight, just like dried beans), and boil it like pasta.  bring a pot of water to boil (about 3 cups per 1 cup of farro), salt lightly and throw the farro in and cook for about 20 to 30 minutes.  one of the best parts about cooking farro is that it’s an incredibly forgiving grain.  it won’t get all mushy on you but always remains chewy and al-dente, so if you walk away for a few extra minutes, it’ll somehow still be the perfect consistency when you come back.

so, what are you waiting for?  it’s time to pencil that first date into your calendar. 

farro salad with roasted red peppers and kidney beans
serves 4 for lunch or as a side

1.5 cups of semi-pearled farro (prepared with instructions above)
2 red peppers
2 tbs. of extra virgin olive oil
paper grocery bag
1 cup of cooked navy beans

1/2 tbs. dijon mustard
1/2 tbs. honey
1/2 tbs. balsamic vinegar
3 tbs. extra virgin olive oil

a handful of basil leaves, torn or chopped into ribbons
salt and pepper to taste

we’re going to start by roasting our red peppers.  i love the taste of fresh roasted red peppers.  yes, you can buy them jarred, but they’re simple enough to make that it’s worth just the little bit of extra effort.  start by using a paring knife and cut around the stem of the pepper and then pulling it out.  give it a quick rinse and drizzle some olive oil inside the pepper and also coat the outside with a generous amount of olive oil.   sprinkle some salt on the inside and on the outside.  place the peppers on an oven safe baking tray and broil on high in either your toaster oven if you’ve got one or your normal oven.   broil on high for 10 minutes or until the skin is black and charred and turn and do the same to the other side.   place into a paper bag and close tightly, creating a steaming effect inside the bag that will take the skins off.  remove the skins when the peppers have cooled down and then chop into bite sized slices.

combine the chopped roasted red peppers with the farro and the beans.  then make the vinaigrette by combining the mustard, honey and vinegar and slowly drizzle in the olive oil, whisking simultaneously.  garnish with some basil leaves and then salt and pepper to taste.  pack up in your next picnic, serve with salmon or chicken or tupperware for a healthy, hearty lunch. 

arugula salad with peaches, prosciutto & pecorino (an apartment warming dinner)

photos by colin campbell

recently tim and i entered into a new and very important stage of our relationship: the living in sin stage.  some might discount how important it is to live in sin before taking on the big "m", but seriously, we all know that you're doing all sorts of sinful things whether you're cohabitating or not.  you might as well save some rent money and get a preview into the blissful life you will definitely lead with your partner - the fresh cut flowers that are brought home every day, the after-a-long-day-at-work foot massages, the chocolates that are left on your pillow every night, the "let me do the dishes" and "scrub the toilet" offers.  c'mon ladies, you know what i'm talking about, right?  isn't this the description of the twenty-something male you're shacking up with?  ok, maybe not completely (hopefully partially???) but moving in together is a great excuse to throw a little celebratory dinner party to declare to the world your living-in-sinness.  you can even call it, "we're not engaged (yet but any day now!)" party.  that definitely won't scare him into moving back into his ol' bachelor pad. 

ok, so i wasn't really allowed to call it the "we're not engaged (yet but any day now!)" party (at least not publicly) but he did let me call it an "apartment warming" party.  we took advantage of the delicious summer produce at the farmers markets to prepare a little feasting of the senses for some of our close friends complete with fresh hydrangeas and homemade strawberry ice cream that churned while we dined (thanks gracie).  we started with one of my favorite summer salads (recipe below).  the dressing is the perfect sweetness and marries well with the pepperiness of the arugula while enhancing the natural flavors of the peaches, my favorite summer stone fruit.  choose peaches that are semi-ripe as if they're too ripe, they'll just fall apart.  finally, adding the prosciutto and pecorino layers in some unexpected saltiness.  also, who can say no to cured meats and a delicious sheep's milk cheese? 

because this was an extra special dinner and i wanted to practice my future role as a-stay-at-home domestic goddess / hostess, i even assembled "name cards" with scrabble tiles - just make sure to not invite too many people with the letter "j" in their names or you'll have to think of a creative nickname you can make for them with all the leftover e's, n's, i's, and a's you'll have.  and then after you're all stuffed, you can all engage in a friendly game of speed scrabble.  too bad "sin" only gets you three points.

 

apartment warming dinner menu:

fresh figs with honey & basil

heirloom tomato bruschetta with grilled ciabatta

arugula salad with peaches, prosciutto & pecorino (recipe below)

roasted salmon with summer corn salsa and mediterranean farro pilaf

fresh strawberry ice cream

arugula salad with peaches, prosciutto and pecorino

serves 6

6 handfuls of arugula (or other mixed green), washed and dried
2 semi-ripe peaches, sliced
8-10 basil leaves, cut into ribbons
8 oz. of prosciutto
2 oz. of pecorino cheese, shaved
fresh ground pepper

dressing:
1/2 tbs. shallot, diced
1 teaspoon fresh tarragon
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1 tbs. white wine vinegar
1/2 tbs. apple cider vinegar
1 tbs. sugar
4 tbs. extra virgin olive oil

combine first three ingredients for salad.  combine all ingredients for salad dressing except for the olive oil and let sit for about 15 minutes.  slowly whisk in the olive oil to form a vinaigrette.  toss with salad.  divide equally onto 6 salad plates and top with prosciutto and pecorino.  serve with fresh ground pepper.

brown-butter-nut squash soup

for mlk weekend, three of my best girlfriends from the days when i was still "jessica" migrated west from cold-as-balls new york to oh-so-sunny san francisco.  it was the first chance i've had for an east meets west dinner party, gathering some of the greatest women to have come through my life from both coasts at one dining table.  and since living in new york pretty much means living in a breadbox, it was fun to get to play in the kitchen with my new york friends.  we made fish en papillote, mushroom risotto but the star of the party was a deliciously rich brown-butter-nut squash soup.  i’ve been making this soup all season long, and i have to say, double the butter makes double the deliciousness.  butternut squash soup is already one of autumn and winter's finest treats but then when you layer in a rich and flavorful brown butter base, it's like adding a push-up bra to an already beautiful set of boobs.  you're just elevating something that's already great to begin with - you don't need it but it definitely benefits from the extra oomf.  and who couldn't use a little oomf every now and then?

brown-butter-nut squash soup

serves 6 to 8, as a starter

4 tbs. butter
1 teaspoon of fresh thyme or about 4 sage leaves
1 butternut squash, preferably one that's > 2 lbs.
1 medium onion, diced or 6 leeks (white / light green part only sliced) you want to get to about a cup and a half
1 quart chicken stock
salt & pepper

melt the butter over med-low heat until it turns amber colored and smells nutty.  remove from heat and add in thyme or sage or both to flavor the brown butter.  

nuke the squash for about 5 min on each side in the microwave - this will soften it up or else it will be a pain in the arse to work with.  peel the skin off the butternut squash, slice in half and remove seeds from the inside and chop into cubes (it doesn't have to be neat cause it all gets pureed in the end).  

heat medium sized pot over medium-high heat.  add brown butter (with herbs removed) and let it reheat for about 30 seconds but be careful to not let it brown anymore.  add the leeks or onions and saute for about 5 minutes until the onions are translucent of the leeks are limp.  add the butternut squash and enough stock to cover all the vegetables (this may not be the entire quart).  put the lid on and bring it to a boil.  then lower heat and simmer for about 30 minutes.  

everything should be nice and soft at this point for pureeing.  i'd let the soup cool down a bit so even if it does spatter, you won't burn yourself.  using an immersion blender, blend until smooth.  you can add more stock at this point to get the consistency a bit smoother or less thick.  then season with salt & pepper.  i usually like to serve with some creme fraiche or sour cream and a fried sage leaf (just fry a sage leaf using some EVOO).

a belated gobble-gobble wish

2008 marked a new thanksgiving tradition that i could definitely get used to . . . for the first time in ten years, i didn't travel.  there was no stressful security line to get through, no traffic to fight, just great friends, feasting and well, some festive headgear to celebrate "thanks-wig-ing."  five hostesses carved up the menu and two hosts took on the bartending duties to prepare for our party of thirty.  yes, you read it right, we had thirty mouths to feed, and boy were they fed.  there may have not been enough forks (so some made do with chopsticks for a truly international thanksgiving) but there was plenty o' food.  

thanks to tim, my 3.5 quart le creuset is still filled with braised broccoli rabe.  our conversation at the market when something like this:

jess - "do you really think we need 6 mutant bunches of broccoli rabe?"  

tim - "that's barely enough!  each bunch is only going to feed 5 people." 

jess - "but we also have celeriac-mashed potatoes, sage-roasted brussel sprouts & butternut squash, an autumn persimmon, radicchio salad and that's just the veggies!"  

tim - "well, i'll eat all the leftovers but i'll be shocked if there's anything left."  

hmm . . . then how is it that i still have what looks like 5 lbs. of broccoli rabe in my fridge?

so, with no turkey leftover for turkey-cranberry sandwiches, but 5 lbs. of broccoli rabe sitting in my fridge, i've thrown it in about every dish i've made this week.  broccoli rabe tacos, broccoli rabe pizza, broccoli rabe quiche, broccoli rabe soup, broccoli rabe creme brulee - you'd be shocked how well brocolli rabe caramelizes with some sugar and flame!  but my favorite dish was the morning-after thanksgiving broccoli rabe & fontina, omelette topped with creme fraiche.  and now i'm down to 4 lbs. of broccoli rabe . . . perhaps broccoli rabe ice cream is next?  

spicy braised broccoli rabe

serves 6 (or just 1 if you're tim)

1 bunch broccoli rabe

1/4 cup olive oil

1 cup vegetable broth

2 tbs. olive oil

1 garlic clove, minced

1 tbs. red pepper flakes

1/4 cup pine nuts, toasted

1/2 cup pitted kalamata olives, chopped

salt & pepper

1 meyer lemon

wash broccoli rabe and cut up into more manageable 2 inch pieces.  heat olive oil in a 3.5 quart dutch oven over medium-high heat and add broccoli rabe.  add vegetable broth, cover and bring to a boil.  turn down heat to low and let simmer for 30 minutes.  greens should be tender but still have it's bright green flavor.

remove from pot and drain out any residual liquid.  set aside.

now you could just stop here and finish by adding a little season. however, i think finishing it off with a quick saute in garlic & red pepper infused olive oil adds a couple other flavor dimensions to the somewhat bitter green.  so in a saute pan (or same dutch oven), heat remaining olive oil over medium-high heat.  add minced garlic clove & red pepper flakes.  add broccoli rabe and toss with the oil.  add pine nuts and olives.  season with salt & pepper to taste and finish with a couple squeezes of lemon for some acid.  

leftovers can be made into tacos, pizzas, quiches & soup.  i hope you all knew i was kidding with the dessert variations although i'm sure it could be done . . . 

hope you all had much as fun (and as many leftovers) as we did!

who's the turkey here?

the chopstick crew:

think this needs to be my new profile photo on the petite pig, eh?

my crew of turkey eating chefs:

this season's "it" potato: roasted purple potatoes

so, i'll admit it. i totally read "us weekly." i used to hide them underneath an economist or a business week but now, i've fully embraced this guilty pleasure of mine publicly. i mean, without "us" (we're so tight that we're like on a first name basis), how would i know what the teenagers are into these days (HSM 3!!!)  or that jen and john are together again (what's up with that?) or that purple is totally this autumn's "it" color?  purple nailpolish, shoes, bags . . . and even potatoes?

i've been cooking with purple potatoes for awhile now (so ahead of the fashion curve, i know). at first glance, they look like your typical new potato, except with a greyish-purple skin. but when you slice into them, they reveal a gorgeous pop of bold purple color. although they're not as flavorful as some other varieties, the color they provide more than make up for their mildness. with turkey day just around the corner, show your guests how en vogue you really are by replacing your mashed russets with this medley of roasted potatoes and leeks. i'm sure you'll be hearing lots of, "hot, so hot," all around the thanksgiving table.

medley of roasted potatoes & leeks with herbs

1/2 pound of purple potatoes, scrubbed and cut into quarters
1/2 pound of fingerling potatoes, scrubbed and cut into quarters
fresh thyme sprigs
fresh rosemary sprigs
10 fresh sage leaves
6 tbs. extra-virgin olive oil
sea salt
fresh ground pepper
3 leeks, white part only, sliced into quarters

preheat oven to 400 degrees. 

toss first five ingredients together with 4 tablespoons of olive oil in a large baking dish. sprinkle generously with sea salt and pepper. bake for 20 minutes.

while, potatoes are baking, toss leeks with remaining 2 tablespoons of olive oil. season with some salt and pepper. throw on top of potatoes and bake for another 10 minutes.

summer shrimp & corn salad with honey sauce

every summer, i look to the produce of the season for new salad inspirations.  the summer's fruits and vegetables are the perfect beginnings of summer salads, filled with refreshing, fresh flavors and vibrant, popping colors.  each time this year, i look for new combinations of ingredients that will remind your palate that summer has indeed arrived.  this year, i looked to an old winter comfort to build my first salad of the season.  from my bacon wrapped shrimp over polenta, i know that one can never go wrong with bacon and shrimp.  to lighten the dish up and make it a salad, i replaced the polenta with fresh summer corn.  the shrimp has been marinated with sweet honey and tart white balsamic vinegar, which forms a delicious sauce that melds perfectly with the dressing. tossed with bright cherry tomatoes, creamy avocado bites and thyme leaves, this summer salad really can be the best meal you'll make this season. 

summer shrimp & corn salad with honey sauce
serves 4

3 tbs. honey
1 tbs. white balsamic vinegar
2 tbs. canola oil
3/4 lb. shrimp, shelled & deveined
4 slices applewood bacon, sliced into 1/2 inch square pieces
1 tbs. olive oil
3 white corn, kernels removed
1 tsp. of thyme leaves, plus more for garnish
1 avocado, sliced
2 cups cherry tomatoes, halved
1 tbs. white balsamic vinegar
1 tsp. lemon juice
3 tbs. extra virgin olive oil
freshly ground pepper

whisk together honey, vinegar and canola oil.  pour over shrimp and let marinate for 30 minutes.

heat a 12" frying pan over medium heat.  add bacon and cook for about 5 minutes until the edges start to brown and crisp up a bit.  if the bacon releases too much oil into your pan, remove with a spoon and pour into a separate container (i always keep an old glass jar for times like this - you definitely don't want to pour it down your drain!).  remove bacon from pan, draining any excess fat and set aside. 

bring the same pan back to medium heat.  add 1 tbs of olive oil and then corn kernels.  saute for about 4 minutes and add thyme leaves.  cook for another minute or two and then remove kernels from pan and set aside in the same bowl with the bacon.

still using the same pan, heat over medium-high heat.  pour entire bowl of shrimp into pan including marinating liquids.  toss and cook until both sides are pink, about 6 to 8 minutes.  when the shrimp is cooked through, bring heat down to medium and simmer shrimp in the marinating liquid so that it begins to thicken into a sauce for another 2 minutes.  remove from pan and let cool.

make vinaigrette by mixing together vinegar and lemon juice and slowly whisking in the olive oil. toss with other ingredients and finish with fresh ground pepper.

grilled cheese, all grown up

as a child, i could never resist a grilled cheese.  the bite into the crisp buttery crust and then the oozing cheesy goodness . . . it didn't get much better than that.  luckily, in my wiser older years, i've learned to graduate beyond the radioactive orange kraft slices between two pieces of white wonder bread and have upgraded to the most delicious version of this childhood favorite.  for any of you living in san francisco, you've probably heard of the hog island oyster company.  while i've only made it to the farm in point reyes for the fresh oysters, the bar version in the ferry plaza offers according to many the most amazing grilled cheese, which isn't surprising when the three cheeses come from its dairy goddess neighbor, cowgirl creamery, and the bread comes from acme bakery, just right down the plaza.

last weekend, i decided to recreate their sandwich at home and hear what all the rage was about.  on my saturday trip to the ferry plaza farmer's market, i stopped by cowgirl and asked for the three cheeses in the hog island grilled cheese, enough for four.  i was given a mezzo secco, a cave aged gruyere and cowgirl's own fromage blanc.  my second and last stop to complete the best adult grilled cheese ever was at acme bread for a piece of their herb slab. 

when i finally got home to my kitchen, i ended up making an open face melt, topped with some tender oyster mushrooms dug up from my produce bin.  very adult, eh? 

hog island grilled cheese with sauted mushrooms
serves 4

2 tbs. extra virgin olive oil
1 shallot, minced
1 garlic clove, minced
1/2 lb. oyster mushrooms, sliced thinly
2 tbs. sherry
1 tsp. thyme leaves
salt & pepper

1 herb slab
2 tbs. butter
8 oz. fromage blanc
1/2 lb. cave aged gruyere
1/2 lb. mezzo secco

heat up medium-sized frying pan over medium-high heat.  add olive oil, then shallot and garlic.  heat for about 30 seconds before adding oyster mushrooms.  saute for 2 minutes and add sherry.  saute for another minute until mushrooms are completely softened.  toss with thyme leaves and season to taste with salt & pepper.

slice herb slabs into 4 even pieces.  cute each piece in half, to have two slices per sandwich.  butter the crust on each slice of bread.   spread the fromage blanc evenly on each slice of bread.  then layer evenly with gruyere and mezzo secco.  grill for about a minute over a grill pan, over medium heat and then place in an oven under a low broil for about 5 to 7 minutes until cheese starts to boil. 

garnish with thyme and indulge like a child even if you're all grown up now.  i won't tell. 

a cantonese classic: pork jook with two kinds of eggs

anyone that has spent any time in hong kong knows that jook (also known as congee) is a cantonese classic for breakfast and brunch.  like i said, i never grew up eating oatmeal, but you'd often find a steaming hot bowl of jook cooked by grandma or my mom at the breakfast table.  jook is served all over china, because it's essentially peasant food.  it stretches a cup of rice to a substantial meal for a family of four.  at it's plainest, jook is just rice porridge, watered down rice.  it can be dressed up a little with some soy sauce or black vinegar or a lot with some braised meats.  my favorite version of jook (and perhaps the most classic) is made with lean pork loin and two kinds of eggs: thousand year old preserved and salted.  and i can't have jook without it's most important accompaniment, dough sticks - deep fried goodness at it's tastiest.

pork jook with thousand year old preserved eggs & salted eggs
serves 4 to 6

1 lb. lean pork loin
lots of salt
12 cups of water
1 cup of rice
3 thousand year old preserved eggs (pictured below and found in any asian grocers)
2 salted eggs
1 handful of cilantro or 2 stalks of green onion, chopped
1 dough stick, toasted and sliced into 1/2 inch thick pieces (can also be found at any asian grocers)
red or black vinegar, soy sauce, freshly ground pepper for seasoning

heavily salt 1 lb. of lean pork loin, and when i say heavily, i mean heavily.  give the pork plenty of time to absorb the seasoning, anywhere from two hours to overnight.  when pork has been marinated, place salted pork loin into a stockpot or a dutch oven and cover with twelve cups of water.  bring to a boil and then lower heat keeping the water at a simmer.  cook pork slowly at a simmer for forty-five minutes and then remove from water.  set aside and let cool.

pour in one cup of rice and bring water back to a boil.  lower heat to keep water at a heavy simmer.  cook rice for two to two and a half hours.  when it's ready the rice will start to break up and become incredibly soft and creamy. 

while the rice is cooking, slice up pork and eggs.  for the pork, use a fork to break up cooled piece of pork.  the pork should fall apart, like a piece of braised meat. 

once the rice is the right consistency, add shredded pork and eggs.  garnish with cilantro, dough stick pieces and then season to your liking with soy sauce, vinegar and/or freshly grounded pepper.

eat piping hot!