Monday, May 3, 2010

Sriracha Pork Glaze

Thanks to everyone that asked if we were okay. The bulk of the flooding was West of us, we only had this little bit of wind damage between our neighbors' house and ours. Compared to the flooding the Nashville area folks are dealing with and the oil spill the Gulf Coast people are dealing with, I consider myself lucky!


Fortunately,
A) It is their tree
B) It didn't damage either house
C) I have a chain saw
D) It is a Bradford pear, which while being the least wind resistant of all trees, it can be used for smoking according to the BBQ Brethren.

But that will be months down the road once it cures.

In the mean time, here is an attempt I made tonight. The glaze recipe is rock solid and would be great on grilled chops, pork tenderloins, or roasted pork loins.

Unfortunately, the final verdict on the results was mixed.
I thought the exterior was excellent but the interior lacked the flavor, so I thought the spiral slicing of the loin was a waste of time.
My wife and 21 y/o son both loved it as is.
The 10 y/o son wasn't crazy about it.

Next time I'd either just use a pork loin roast and glaze the outside during the roasting OR I'd use a dry rub of pepper, salt, fresh basil, ginger and garlic on the inside before rolling it up.

Sriracha Glazed Pork Roast
Source: Nibble Me This (Inspired by that sriracha wing sauce)

1 cup red plum jelly
1 oz sriracha sauce (more if you like heat)
2 oz Mr. Yoshida sauce (or a terriyaki)
2 cloves minced garlic
1/4 cup sliced green onion
2-3 lb pork loin
Salt and pepper

Mix the first 5 ingredients in a sauce pan over medium heat until blended (about 5 minutes).
I spiral sliced the roast, topped with some of the glaze, and then tied it up. Based on my notes, feel free to skip this step and just use a roast.

Season with salt and pepper. Sear the loin over a 400f fire for about 60-90 seconds a side.

Switch to indirect heat, brush with the glaze and cook at 350-400f until the roast hits 140f internal temp. Remove to a cooling rack and let rest for 15 minutes.

Slice and serve.


My side dish tonight was simply 1 cup of sweet jasmine rice cooked according to direction but I added about 1/4 teaspoon of turmeric (for the yellow color) in the water and added about 1/2 cup of peas in the last 5 minutes of cooking.

All in all, I'd say the glaze is spot on perfect, the execution of the dish just needs a little tweaking.

And I have to give props to the "least foodie" in our family, the 21 year old son. He & his girlfriend walked in while we were cooking. He sniffed and without looking at the stove said, "Someone's cooking rice, that's jasmine rice."

There's hope for him yet.

18 comments:

  1. So glad to hear you are okay, Chris. And at least you good some new wood to use for smoking. Way to make lemonade out of lemons.

    Oh sriracha. I love how much it hurts to eat it. This glaze sounds delicious.

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  2. While I didn't email you about the flooding, I did check the maps to see if you were in the "red" zone. Thank goodness that tree didn't crunch a house or car!

    The roast LOOKS delicious - and the glaze sounds so good I can almost taste the plum jelly / siracha combo. Nice.

    I love the smell of rice cooking, too. Maybe there's hope for me. :)

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  3. The glaze looks awesome! I gotta get more adventurous and try stuff like this more often.

    Glad everyone's okay.

    Cheers,
    Braddog

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  4. Looks real good Chris. Glad the tree missed you. We seem to have dodged the bullet here in East Tennessee.

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  5. That glaze recipes sounds awesome. I'm waiting for loin to go on sale so i can cut up some chops and try this graze on them.

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  6. I was wondering how you fared in the storm. Glad to hear that it wasn't anything too bad. We had enough flooding here to close the schools yesterday, but no real deal that I've heard of.
    The sriracha glaze sounds awesome. I definitely want to try something like that with my new grill.

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  7. Glad the tree missed you, your family and the egg. Now you will have some nice pear wood for smoking. There is always a silver lining. That glaze looks spicy and amazing. I am going to have to try it out soon. Thanks for the recipe!

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  8. Good that you are ok...and the damage was minimum.
    The glazed pork is making me drooling, looks gorgeous :)

    Cheers,

    Gera

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  9. Glad everything is ok up there!

    The pork looks amazing - I need to branch off from chicken and try pork more often!

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  10. I've been using your Sriracha wing glaze on everything lately, we can't get enough of it.

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  11. Glad you are ok.!I am a huge pork fan and this look amazing!

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  12. I am not so sure you need to let the pear wood cure. I have heard discussion on both sides of the coin. Give it a try.

    P.S. send me a couple of hunks too.

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  13. Happy to hear you guys made out alright. And a tree to smoke with to boot!

    Food looks tasty as always. Don't let the storm stop you from getting to the grill!

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  14. Wow! What a story! I'm glad everything is ok and that you were able to continue cookin' away!!

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  15. haha...Jasmine does have a distinct scent.
    the glaze sounds fantastic. cant wait for the perfected execution

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  16. Hard to go wrong with Sriracha! The glaze looks and sounds amazing.
    Perhaps a small tenderloin next time with the rub you mentioned?

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  17. Mmmm. I think the glaze sounds amazing! I've never added tumeric to rice, it gives it such a beautiful color.

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