4 cups collard greens, stems removed and leaves thinly sliced
1 scallion, chopped
cooked rice, for serving
Make the sauce: Whisk together the miso paste, water and soy sauce. Add the remaining sauce ingredients — syrup, vinegar, ginger, jalapeño, lime juice, and optional gochujang sriracha– and whisk to combine. Set aside.
Start the stir fry: Heat the oil in a wok or large skillet on medium high heat. Add the onion, stir to combine with the oil. Cook about 3 minutes until it begins to soften. Add the bell pepper, and stir fry for another couple of minutes.
Add the pork to the pan, breaking up with a heavy spoon, and stir to combine with the onions and peppers. Stir frequently for 3 to 5 minutes, until the pork begins turning white on the outside.
Stir in the collard greens to the skillet or wok. Add the collards in two batches if needed so that they will fit into the pan.
Add sauce: Stir in most of the sauce, to combine it with the pork and collard greens. Reserve about a tablespoon to add after cooking (make sure this doesn’t touch the meat which hasn’t fully cooked yet). Add the scallions. Stir to combine.
Finish cooking: After stirring in the sauce, reduce heat to medium low. Cover the skillet or walk, and simmer for 5 to 7 minutes. The pork should be fully cooked through, and the greens tender.
Serve the pork and collard green stir fry over rice. Enjoy with a good glass of Semillon or other white wine that pairs with Asian cuisine.
Keywords: ground pork recipes, ground pork stir fry, pork with collard greens, wine pairings for Asian food