Recently I’ve been too busy to cook every day so I make a pork roast seasoned simply with black pepper and smoked salt and eat roasted pork for a week or so. This has lead to some creative uses of leftover pork. My current favorite is Asian inspired Savoy cabbage wraps with Asian plum sauce, pickled carrots, cilantro, and green onion; sometimes I also add cucumber. Savoy cabbage leaves, when cut down the center and the heavy center vein removed, are tender and flavorful. I also love the crunchiness they add to the wraps. I use the canned homemade Asian plum sauce from this recipe and pickle my own carrots.
To make the quick pickled carrots I used pre-cut matchstick carrots instead of julienning carrots myself; shredded carrots can also be used. I prefer julianned carrots for texture and appearance. I used seasoned rice wine vinegar and homemade red jalapeno chili sauce because that’s what I had on hand; Thai chili sauce or red chili flakes can be used. Allulose or granulated sugar can be used in place of erythritol.
10oz matchstick/julienned carrots
2 cups rice wine vinegar + extra to top off jars
1/4 cup erythritol
2 Tbs fresh ginger, finely grated
2 garlic cloves, finely grated
4 tsp salt
2 tsp Thai chili sauce
Sterilize one quart or two pint canning jars; this can be easily done in a dishwasher. Loosely pack the jar(s) with julianned carrots. If using pre-packaged carrots, rinse them well in cold water and white vinegar before adding them to the jar(s). In a small pot, combine vinegar, erythritol, ginger, garlic, salt, and chili sauce. Bring to a simmer and stir until the salt and erythritol is dissolved. Simmer for approximately 5 minutes and then pour the hot vinegar mixture over the carrots, dividing the ginger, garlic, and peppers between two jars if using more than one. If the carrots aren’t completely covered, top the jar(s) off with additional vinegar. Cover the jar(s) and refrigerate. The carrots are ready to eat once chilled.