In a large pot combine the pork, mushroom, soy sauce, Ramp Pickle juice, sugar, coconut milk, chiles, lime leaf, and radishes.
Add a little water if necessary to barely cover the meat. Bring the liquid to a simmer over high heat (stir occasionally to prevent sticking).
Reduce the heat and cook at a gentle simmer for 2 hours, covered, with a crack left for some evaporation.
Remove the lid and add the Sumac Essence, Prickly Ash Quick Pickled Brussels Sprouts, and fiddleheads. Increase the heat and cook uncovered at a high simmer for another 30 minutes.
Stir in the Prickly Ash Oil and fresh watercress no more than 5 minutes before serving.
At the table dress the top of the curry with flecks of Prickly Ash Paste.
Serve alone in bowls, or with sticky rice on the side.
The possibilities are pretty much endless with wild ingredients — use almost any fresh fruit or juice and a sweetener to create your own custom jam or syrup!
Small But Mighty! Crab Apples are easy to find, simple to store, and incredibly flavorful. Keep reading to learn more about the unsung heroes of the apple family.
Add a rich and robust twist to your meals with help from red wine salt! This seasoning is a perfect addition to dishes like short rib, potatoes, and more.
