Rice bowl with spicy pork, jicama, cilantro, and kimchi remoulade from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • scallions
  • shallots
  • soy sauce
  • ground cayenne pepper
  • fish sauce
  • long grain rice
  • garlic
  • fresh ginger
  • jicama
  • mayonnaise
  • sesame oil
  • onions
  • oranges
  • sweet paprika
  • parsley
  • ground pork
  • beets
  • sorghum
  • napa cabbage
  • sweet rice flour
  • daikon radishes
  • pickled okra
  • prepared horseradish
  • tarragon
  • whole grain mustard
  • Worcestershire sauce
  • tomato ketchup
  • Tabasco sauce
  • Korean chile powder
  • EYB Comments

    The book's "Spicy napa kimchi" takes 4-5 days. Can substitute cornichons for pickled okra.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Spicy napa kimchi" takes 4-5 days. Can substitute cornichons for pickled okra.

  • hirsheys on February 26, 2017

    My goodness, this was fantastic. So many unique flavors all melding together. The jicama added sweetness and crunch, the cilantro was key, and the beets in the pork patties made them sweet and juicy. I baked the patties (15 mins at 375), rather than fry them, which worked fine. So impressed with this meal and with myself.

  • crandall57 on March 09, 2015

    We used kimchi purchased at the farmer's market. The patties are great on their own.

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