C.C.’s Spicy Asian Porky Wonderment (with Greens)

Asian Pork Meatballs with Braised Winter Greens

1 pound ground pork
2 small shallots, minced fine
1 small shallot, sliced thin
4 small Thai chiles, minced fine
1″ piece fresh ginger root, grated (squeeze juice from remaining ginger pulp)
salt & pepper to taste
1 bunch fresh greens, washed & torn into 2″ pieces
2 Tbs. soy sauce **editor’s note: soy is not Paleo friendly (sub coconut aminos)
1 tsp. toasted sesame oil
1 Tbs. neutral flavored oil (like coconut or grapeseed)
1/4 c. chicken stock

Combine ground pork with minced chiles, ginger, ginger juice, and shallots. Season to taste with salt & pepper and form into golfball-sized meatballs. Heat high-sided skillet or wok over high heat, add sesame oil and grapeseed oil and lower heat to medium. Brown meatballs all over, remove to a plate and set aside. Quickly saute sliced shallots, then, rinse greens, and with water still clinging to leaves, add to hot wok, adding more oil as necessary. Briefly saute until wilted. Add meatballs back to the wok, nestling amongst the greens. Add chicken stock and soy sauce, cover and lower heat to medium-low. Braise just until meatballs are cooked through.