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!

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.