Recipe from April-May 2014 issue of Fine Cooking
The day we made this little gem for dinner we had been on an Asian kick all week. On top of the fact that we had every ingredient on hand, it looked like a real easy recipe to whip together for a quick mid-week meal. And one user review that I came across suggested doubling the sauce ingredients if you like lots of sauce, and we do, so we did! In the end however we used about 50% more, so the next time I would increase the sauce ingredients by half.
- 1 lb. ground pork
- Kosher salt
- 3 Tbs. fresh lime juice
- 3 Tbs. distilled white vinegar
- 2 Tbs. fish sauce
- 2 tsp. granulated sugar
- 1 tsp. Asian sesame oil
- 10 oz. (10 packed cups) baby spinach
- Heat a 12-inch skillet over medium-high heat until hot. Add 1 lb. ground pork and 1/2 tsp. salt and cook, breaking up the meat with a wooden spatula, until cooked through, 5 to 7 minutes.
- Meanwhile, whisk together the lime juice, vinegar, fish sauce, sugar, and sesame oil in a small bowl.
- Add 2 Tbs. of the dressing and, in two batches, the spinach to the skillet. Cook, tossing often, until the second batch is wilted, about 1 minute.
- Remove from the heat, toss with the remaining dressing, and serve.
And since I always like a little kick to my meals, I sprinkled some crushed red pepper on my portion, but Russ liked his without. I think if you wanted to add a sweet note, you could add about a Tbsp. of brown sugar to cut the vinegary taste.
Let me know if you make this dish and if you add your own twist.
Salty fish sauce and tangy lime juice are balanced by toasty sesame oil in an irresistible dressing that coats lightly wilted spinach and ground pork. Serve over rice or rice noodles for a standout dinner.