As part of Eater's first ever Chinese Food Week, chefs at six major Washington, DC restaurants that don't serve Chinese food agreed to make a special limited edition dish, served just this week. Every day we'll highlight a new dish. On deck today: Braised Pork Spring Roll at Smith Commons.
[R. Lopez]
We've been taking a look all week at the various dishes that DC restaurants have prepared especially for Eater's first-ever Chinese Food Week — including Proof, Graffiato, Ripple and J&G Steakhouse. Now it's time for Smith Commons and its braised pork spring roll served with brussels sprout slaw and pickled asparagus. Chef Frederik de Pue explains that he derived his inspiration from the spring rolls at the takeout next door to his restaurant: "I cooked the pork with five spices. They usually use cabbage inside, so that's where I came up with the slaw, but I changed mine from a traditional cabbage to Brussel sprouts. The sauce I am creating will mimic a sweet & sour sauce, a duck sauce. Mine will be made out of anise, clove cinnamon and parsnip."
Want to get a taste? The spring roll will be available for dinner this week for $9. And stayed tuned to get a peek at our last (but not least) limited edition dish from Watershed.
· All Chinese Food Week Coverage [-EDC-]
