I have no idea why I am such a prolific blogger this week. Don't you wish I'd just give it a rest?
But, it's time to talk pork, pork loin to be exact. Marinated on Monday morning in olive oil, lemon juice, garlic, shallots, salt, pepper, crushed red peppers and fresh herbs. Roasted Monday night with fingerling potatoes, 450 for 10 minutes, 350 for another 60, thinly sliced and served with a green salad.
Tuesday night, the pork had a starring roll in Cuban Sandwiches. Crusty rolls spread with butter and dijon mustard, more of that thinly sliced pork layered with slices of cheese, ham and pickles. Grilled on the trusty George Foreman grill. I gave the Lab nada, as we say in Cuba, not one bite.
Wednesday, ginger/ garlic fried rice with pork and broccoli. Oh, my. Riffing on a fantastic recipe at SmittenKitchen, I cooked the minced garlic and ginger in a 1/4 cup of oil, after it turned golden brown I removed it from pan and added finely diced onion and carrot to the fragrant oil, cooked them till soft, added previously steamed floretes of broccoli and the leftover pork now cut in small cubes, then 2 cups of cold cooked jasmine rice, I salted and peppered rice then cooked it slowly so a fine crust formed on bottom. I fried 2 eggs in a separate pan, and when whites were firm and yolks still runny, I assembled my dish. Into 2 blue and white bowls went heaping spoonfuls of the rice mixture, these were each sprinkled with 1/2 tsp. of sesame oil and 1 tsp. of soy sauce. Then I topped each with an egg and a scattering of the crunchy garlic/ ginger mix. If any bits of rice fell from my chopsticks, trust me they were gobbled up by that Lab before they hit the floor.
This concludes this weeks unsolicited push for pork and of course more home cooking.
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