Hog Maw, Steamed Basmati Rice and Collard Greens

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
• 6 slices bacon (thick-cut, diced into small pieces)
• 1 pcs yellow onion (medium, finely chopped)
• 4 pcs garlic (cloves, minced)
• 4 cup water
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar (lightly packed)
• 0.5 tsp red pepper flakes (adjust to your spice preference)
• 0.5 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Clean and prepare the greens

   • Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
   • Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
   • Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2. 2

   Render bacon and sauté aromatics

   • Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
   • Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
   • Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3

   Wilt greens and build the broth

   • Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.