Steam your cabbage and your pork, then pour on this warm Harissa infused vinaigrette with red onions in escabeche

This one is going in the book. Some recipes you just got to write down. You got to. The cabbage was steaming for a couple a days, with the pork shoulder. This is fresh, never frozen, and better than that okie diva dive of Woodale’s in Bakersfield. 6 bucks a pound. The onions in pickle sauce. So steamed pork and cabbage. What must be done? Some kind of glaze cauze this missed the marinade stage. I got the onions out of the fridge and put them in a small pan with the brine of red wine vinegar, tellichelly pepper, and water. Into the pan went spices for harissa. What the fuck is harissa anyhow? I’d been thinking about the vegetables and meat I’d steam for couscous. Always more interested in what goes into that tube of Harissa I’d buy in the local Moroccan shops, I re-imagined it with this magic powder.

Must be something like this. A pepper cured for months in olive oil and lemon and what not. What not. Lots of fucking what not. A ginger syrup made in the Munich style what not, with blocks of cane sugar. The fashionable cocktails of Munich this summer were blessed with a dabble, dabble, dop of this magic ginger syrup. Susanne couldn't bring a bottle back in the cabin, so we boiled one up. It’s really pretty easy and doesn't take long. Buy a couple pounds of fresh ginger and grate it. Fill a big pot and put the ginger in and slowly simmer it for a few hours ; then let set overnight, and simmer it again. remove the ginger and add those big blocks of cane sugar youi get in South American stores. How much you ask? Enough!! Then bottle it. For the cocktail, add this syrup to Champagne or Cava, and sparkling water with a couple basil leaves.

Days like that. A dabble into the pot. So then put a hunk of cabbage and pork onto a plate. Sprinkle it with fresh ground pepper and salt. Then put that boiled up vinegar onion harissa ginger sauce into a bowl and add a healthy dollup of extra virgin olive oil and pour it onto the stuff. Lots and lots of onions. Not only do they add such a wonderful color to what might have been served in Aleksandr Solzhenitsyn Gulag, but also taste great.

This was a wonderful accidental experiment of a little this and that; a hope and a feeling it would all work out. That sweet and sour and salt and hot and spice — just lit up this simplest of all cooking techniques: steam. And these rudimentary ingredients: cabbage and pork and red onions. Beautiful red onions in Harissa. (This is the secret method to make the worlds best Harissa, at home, for pennies)

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