I was so excited to recently receive a copy of “The Modern Salad” by Elizabeth Howes (available here). As the cover says, it is an innovative, modern take on salads. So far, I have only made one of the recipes, but it was so delicious that I cannot wait to try the rest.
I decided to start with the Masala Chai Braised Pork and Garlic Udon Salad. It is the type of dish that you need to start early, to account for the braising time for the meat, but it is not labor intensive at all.
You start by searing a pork shoulder that has been marinated in masala chai tea.
After that you braise the meat for three hours in a mix of coconut milk and garlic.
While you let the pork cool, you saute mushrooms and then wilt some arugula. You also, at some point in this process need to cook udon noodles (fresh are best, in my opinion).
While you cook the mushrooms, it is time to shred the pork.
The final steps are to add the noodles and a little braising liquid and stir it all together. Viola! Dinner is served.
The Masala Chai Braised Pork was enjoyed by all of the member of my family, including its youngest, pickiest members. I am definitely going to add it into our rotation of regular dinners. If this looks good to you, I highly recommend picking up a copy of The Modern Salad. You won’t be sorry.