Thursday, February 5, 2009

Pork with Cashew Ginger Sauce

You know those packs of thinly sliced "assorted pork chops" that are cheaply priced? Yes, the ones that come from the blade ends, have odd bones and look nothing like the traditional T-bone pork chop. Alexis bought a pack of 4 or 5 for $1.83. No, not $1.83 per pound. The entire pack was $1.83, out the door.

So I brined them in my usual pork chop brine (2 c apple juice, 2 c water, 3/4 c sugar, 1/4 c salt) for a day (that's the discoloration, the meat was fine) thinking I'd try to grill them but I didn't want to deal with getting the snow and ice that was on my Big Green Egg, so I tried something different.....and with it hitting a high of 30f today, more importantly, something INSIDE !

Pork With Cashew Ginger Sauce

Ingredients:
1 lb pork, trimmed into 1/4" x 1/4" x 1-2" strips (finger sized...ish?)
1/2 ea green bell pepper, seeded, cut into strips
1/2 ea onion, cut into strips
1/2 cup cashews, finely ground (ended up being about 2 ounces by volume, once ground up)
1/2 inch piece of ginger, finely minced
2 ounces honey
2-3 ounces lemon juice
1/2 ounce soy sauce
1/2 ounce water
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1 teaspoon corn starch
1 teaspoon water

Instructions:
Heat a wok seasoned with sesame oil (sparingly). Season pork with red pepper and pepper flakes. Brown in the wok over medium high heat. The edges of the pork should start to carmelize. Add the onion and pepper.

Once the onion starts to soften (about 3 minutes) add the honey, lemon juice, soy sauce, ginger, cashews and water. and toss several times. Cook for another minute or two.

Mix the starch and water together as a slurry. Stir into the wok, allowing it to thicken. Serve with fried rice.
Once again, I blew the plating. I forgot not one, but TWO garnishes - the green onion for the fried rice and a fan I made by thinly slicing the top cut of the bell pepper. Not to mention I blew the aperture setting, so the focus on the edges left much to be desired. I'm going to have to start eating, before eating..... ;)

But the flavor was incredible! A little sweet and citrus on the front end and just enough heat on the back end. I'll make this again.

4 comments:

  1. I love this recipe - the brine sounds really great. I look forward to trying this recipe.

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  2. That looks good, be a good indoor fixin' on a cold or rainy day. I'll have to try that and let you know.

    B.D.

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  3. Chris,
    A while back ( and I can't find it in your blog) you had taken a photo with some light that was amazing.
    I thought of it for A photo challenge.
    Take a picture that shows the quality of the light. By that I mean the hues of a sunset, water reflected on water, refracted light, something interesting with light.
    The challenge topic for February 21st 2009 is:
    "Light Moves"
    http://roundrobinphoto.blogspot.com/2009/02/round-robin-challenge-light-moves.html
    Check it out.
    I am not clear since I have been gone if this is the blog or if you have another but I am clear that it WAS YOU and it was an amazing capture.

    Love TJ

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